تاثیر جایگزینی شیره خرما و شربت گلوکز به جای ساکارز بر خواص کیفی کیک مافین

نویسندگان
محمد هانی آشوری 1
سارا موحد 2
اورنگ عیوض‌زاده 3
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
2 دانشیار، گروه علوم و صنایع غذایی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
3 استادیار، گروه علوم و صنایع غذایی، واحد ورامین - پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران.
10.29252/fsct.16.97.51
چکیده
کیک‌ها از جمله مافین یکی از فرآورده‌های مهم و پرمصرف غلات و محصولی از آرد گندم محسوب می‌شوند اما به دلیل وجود مقادیر بالای چربی و شکر در فرمولاسیون آن‌ها، مصرف مداوم و طولانی مدت این مواد غذایی مضر به نظر می‌رسد. در این پژوهش، تاثیر غلظت‏های مختلف شیره ‏خرما و شربت گلوکز در سطوح صفر، 25 ، 50 ، 75 و 100 درصد به منظور بهبود خواص کیفی و حسی کیک مافین با فرمولاسیونی جدید مورد بررسی قرار گرفته‌است. با توجه به نتایج، بیشترین میزان ویسکوزیته در تیمار حاوی 100 درصد شربت گلوکز اما کمترین مقدار آن در تیمار حاوی 100 درصد ساکارز به عنوان شاهد مشاهده شد. از سوی دیگر بیشترین مقدار دانسیته در تیمار شاهد اما کمترین مقدار آن در تیمار حاوی 100 درصد شیره خرما اندازه‌گیری گردید. همچنین در مافین‌های تولید شده، بیشترین میزان رطوبت، خاکستر، a ⃰ ، ⃰ bو حجم در تیمار حاوی 100 درصد شیره خرما مشاهده گردید. به علاوه تیمار حاوی50 درصد شیره خرما به همراه 50 درصد شربت گلوکز از کمترین اما تیمار شاهد از بیشترین مقدار بیاتی برخوردار بودند. در ادامه با توجه به نتایج، تیمار حاوی50 درصد شیره‏ خرما به همراه 50 درصد شربت گلوکز و سپس تیمار حاوی 100 درصد شیره خرما از بالاترین امتیاز مربوط به صفات حسی برخوردار بودند. در مجموع با لحاظ کردن تمام ویژگی‌ها، تیمار حاوی 50 درصد شیره‏ خرما به همراه 50 درصد شربت گلوکز و همچنین تیمار حاوی 100 درصد شیره‏ خرما به عنوان مطلوب‌ترین تیمارها معرفی گردیدند.
کلیدواژه‌ها
کیک مافین
شربت گلوکز
شیره خرما
ساکارز

موضوعات

عنوان مقاله English

Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake

نویسندگان English

Mohhamad Hani Ashoori 1
Sara Movahed 2
Orang Eyvazzadeh 3
1 M.Sc Student, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran.
2 Associated Professor, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran.
3 Assistant Professor, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده English

Cakes including muffin are the most important and high-quality cereal products and a product of wheat flour but due to high levels of fat and sugar in their formulation, continuous and prolonged consumption of these foods appears harmful. In this research the effect of different concentrations of date sap and glucose syrup (at levels of 0, 25, 50, 75 and 100%) was investigated in order to improve the qualitative and sensory properties of muffin cake with new formulation. Based on the results, the highest and the lowest viscosity were obtained in treatments containing 100% glucose syrup and 100% sucrose (as control), respectively. On the other hand, the highest and the lowest density were measured in control and the treatment containing 100% date sap, respectively. Also after muffin production, the highest amount of moisture, ash, a*, b* and volume were investigated in samples containing 100% date sap. In addition the the lowest and the highest staling was indicated in treatments containing (50% date sap and 50% glucose syrup with together) and control, respectively. According to the results, the highest sensory scores was belong to samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap. Finally and based on all properties, the samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap can be introduced as the best treatments in this research.

کلیدواژه‌ها English

Muffin cake
Glucose syrup
Date sap
Sucrose
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