ویژگی های فیزیکوشیمیایی، بافتی و حسی کیک حاوی عناب

نویسندگان
آریو امامی فر 1
زهرا زنگنه 1
منصوره لطیفیان 2
زینب ارباب 1
1 گروه صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا همدان
2 گروه صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا
10.52547/fsct.17.103.33
چکیده
عناب میوه‌ای فراسودمند، سرشار از فیبر، انواع ویتامین ها و عناصر مغذی و با طعمی بسیار مطبوع و شیرین می باشد. در این تحقیق تأثیر جایگزین کردن آرد گندم با پودر عناب در مقادیر متفاوت وزنی (صفر(شاهد)، 5، 15و 25 درصد)، بر ویژگی‌های فیزیکوشیمیایی، بافتی و حسی کیک‌های تولیدی، در قالب طرح آماری کاملا تصادفی بررسی گردید. با افزایش جایگزینی آرد گندم با پودر عناب، ویسکوزیته خمیر از 5/7444 (نمونه شاهد) تا 5/9879 سانتی پویز (25 درصد پودر عناب) افزایش معنی‌داری یافت (05/0p<). با جایگزینی آرد گندم با پودر عناب، ویژگی‌های فیزیکوشیمیایی (درصد رطوبت، حجم، درصد تخلخل، سفتی، درصد فیبر و خاکستر و رنگ) و حسی کیک های تولیدی، تغییر معنی داری داشتند (05/0p<). با افزایش نسبت جایگزینی آرد گندم با پودر عناب، مقدار حجم و میزان تخلخل نمونه‌های کیک کاهش و مقدار سفتی، درصد فیبر، درصد خاکستر، شاخص قهوه‌ای شدن و میزان تیرگی آن‌ها افزایش یافت (05/0p<). کیک‌های حاصل از جایگزینی آرد گندم با پودر عناب تا سطح 5 و سپس 15 درصد، بیش‌ترین امتیاز حسی پذیرش کلی را در مقایسه با کیک‌های شاهد دریافت کردند (05/0p<). کمترین تغییر در ویژگی‌های فیزیکو‌شیمیایی انواع کیک‌های حاوی پودر عناب در مقایسه با نمونه‌های شاهد، با جایگزینی 5 درصد آرد گندم با پودر عناب حاصل شد و همچنین این کیک‌ها امتیاز های حسی بالاتری در مقایسه با سایر نمونه‌های حاوی پودر عناب کسب کردند(05/0p<).
کلیدواژه‌ها
ویژگی‌های فراسودمندی
ویسکوزیته
تخلخل
رنگ

موضوعات

عنوان مقاله English

Physicochemical, textural and sensory properties of containing jujube cake

نویسندگان English

aryou emamifar 1
zahra zanganeh 1
mansureh latifian 2
zeinab arbab 1
1 Buali sina University
2 Buali sina University
چکیده English

Jujube is a functional fruit with a great source of fibers, vitamins and nutritional elements and has a sweet, delicious flavor. Replacement effects of wheat flour with varying levels of jujube powder (0, 5, 15 and 25 % w/w) on the physicochemical, texture and sensory properties of the cakes based on completely randomized design, was investigated. The viscosity of cake batter increased from 744.5 cp (% 0 jujube powder) to 9872.5 cp (% 25 jujube powder) as the replacement level of wheat flour with jujube powder increased (p <0.05). The physicochemical (moisture content, volume, porosity, firmness, fiber and ash) and sensory properties of the cake prepared by replacing wheat flour with jujube powder were changed significantly (p <0.05). As the replacement level of wheat flour with jujube powder increased, the volume and porosity of the cake were decreased and the hardness, fiber, ash, browning index and the lightness of them were increased (p <0.05). Cakes made with the % 5 and then the higher level (up to % 15) as compared to control, received the highest sensory overall scores (p <0.05). The cakes containing % 5 jujube powder, showed the least physicochemical changes similar to control samples and found to be more acceptable from sensory points as compared to other treatments (p <0.05).

کلیدواژه‌ها English

Functional properties
Viscosity
Porosity
color
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