بررسی سطوح متفاوت صمغ فارسی (زدو) بر بافت، ریزساختار و ویژگی‌های حسی کیک روغنی زعفرانی

نویسندگان
مارال رجبی 1
زهرا شیخ الاسلامی 2
مرتضی الماسی 3
1 دانشگاه آزاد واحد علوم و تحقیقات
2 بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران.
3 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی و صنایع غذایی، دانشگاه آزاد اسلامی واحد علوم تحقیقات، تهران، ایران.
10.29252/fsct.16.97.137
چکیده
محققان همواره در تلاش جهت تولید محصولات نانوایی با کیفیت و ماندگاری بیشتر هستند. همچنین با آگاهی از مضرات افزودنی‏های شیمیایی، تمایل مصرف‏کنندگان به مواد غذایی حاوی ترکیبات و افزودنی‏های طبیعی افزایش یافته است. از این رو، هدف از انجام این پژوهش، تهیه کیک روغنی زعفرانی (بر پایه 75 درصد آرد گندم-25 درصد آرد ارزن) حاوی سطوح متفاوت صمغ فارسی یا زدو (صفر، 3/0، 6/0 و 1درصد) و بررسی ویسکوزیته خمیر و رطوبت، حجم مخصوص، سفتی بافت، رنگ پوسته و ویژگی‏های حسی محصول نهایی بود. نتایج نشان داد، افزایش غلظت صمغ فارسی در فرمولاسیون کیک سبب افزایش ویسکوزیته خمیر و رطوبت کیک شد. این در حالی بود که کمترین سفتی بافت کیک 2 ساعت پس از پخت و بیشترین حجم مخصوص، مؤلفه رنگی L* و امتیاز ویژگی‏های حسی (فرم و شکل، خصوصیات سطح بالایی و پائینی، پوکی و تخلخل، سفتی و نرمی بافت، قابلیت جویدن و پذیرش کلی) در نمونه حاوی 6/0 درصد صمغ فارسی مشاهده شد. نتایج بدست آمده از تصاویر میکروسکوپ الکترونی نیز بیانگر ساختار یکنواخت‏تر نمونه حاوی 6/0 درصد صمغ فارسی در مقایسه با نمونه شاهد(نمونه فاقد صمغ) بود.
کلیدواژه‌ها
صمغ فارسی
میکروسکوپ الکترونی
پردازش تصویر
بافت
کیک روغنی

موضوعات

عنوان مقاله English

Evaluation of different levels of Persian gum (Zedu) on texture, microstructure and sensory properties of saffron cup cake

نویسندگان English

maral rajabi 1
zahra sheikholeslami 2
morteza Almasi 3
1 1- Master of Agricultural Science and Food Technology, College of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran.
2 2- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
3 3- Professor of Agricultural Science and Food Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran.
چکیده English

Researchers are always attempt to produce bread with longer shelf life and high quality. Aware of the harmful effects of chemicals additives increased consumer tend to use natural additives. The aim of this project was the production of cake (wheat-millet) containing different levels of Persian gum or Zedu (0, 0.3, 0.6 and 1%). Viscosity of dough and moisture, specific volume, firmness, crust color and sensory properties were evaluated. Viscosity and moisture were increased by increasing of Persian gum in cake formulation. The sample containing 0.6% Persian gum had the lowest firmness and the highest specific volume, L* and score of sensory properties. A* and b* values of samples containing gum did not have significant difference (P<0.05). Micro-structure of sample containing 0.6% Persian gum was compared by Micro-structure of blank (sample without Persian gum). The sample containing gum had uniformed structure compared to blank.

کلیدواژه‌ها English

Cup cake
Persian gum
Electron microscope
Image processing
texture
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