بررسی ویژگی‌های فیزیکوشیمیایی، بافتی، تغذیه‌ای و حسی کیک اسفنجی غنی شده با پودر کدو تنبل طی دوره انبارمانی

نویسندگان
فریبا خادمی 1
زینب مهدی پور بیرگانی 1
جواد کرامت 2
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشگاه صنعتی اصفهان، اصفهان، ایران
10.52547/fsct.17.103.167
چکیده
در این پژوهش تاثیر افزودن پودر کدو تنبل (صفر، 4، 8 و 12 درصد) بر ویژگی­های فیزیکوشیمیایی، بافتی، تغذیه­ای و حسی کیک اسفنجی طی دوره انبارمانی مورد بررسی قرار گرفت. یافته­های آماری نشان داد که افزایش پودر کدو در فرمولاسیون کیک منجر به افزایش رطوبت شد در حالی که افزایش زمان انبارمانی کاهش آن را به همراه داشت. بررسی اندیس پراکسید نشان داد که افزودن پودر کدو موجب بهبود پایداری اکسیداتیو محصول شده است به گونه­ای که در تمامی مقاطع انبارمانی، اندیس پراکسید نمونه­های حاوی پودر کدو نسبت به نمونه شاهد کمتر بود. بررسی پارامترهای رنگی حکایت از کاهش روشنایی و افزایش فاکتورهای قرمزی، زردی و اندیس قهو­ه­ای شدن محصول در نتیجه افزودن پودر کدو داشت. با توجه به نتایج ارزیابی تخلخل بافت، بیشترین تخلخل در نمونه حاوی 8 درصد پودر کدو مشاهده شد. نتایج آزمون بافت نشان داد که با افزایش پودر کدو، سفتی، نیروی لازم برای پانچ و نیروی لازم برای برش بافت کیک افزایش یافت در حالی که فاکتورهای پیوستگی و الاستیسیته کاهش پیدا کردند. دوره انبارمانی نیز از تاثیری مشابه با پودر کدو، بر پارامترهای بافتی یادشده برخوردار بود. آنالیز ترکیبات تغذیه­ای نمونه­های حاوی پودر کدو نشان داد که حضور پودر کدو در فرمولاسیون، افزایش میزان فیبر، بتاکاروتن و پتاسیم محصول را به همراه داشت این در حالی بود که زمان انبارمانی از تاثیر معنی­داری بر کیفیت تغذیه­ای محصول برخوردار نبود. پانل ارزیاب حسی نیز عنوان داشتند که نمونه­های غنی شده با پودر کدو تنبل مطلوب­تر از نمونه شاهد بودند؛ با این حال، بالاترین نمره ارزیابی حسی به نمونه کیک حاوی 8 درصد پودر کدو تنبل داده شد. به طور کلی نتایج این پژوهش نشان داد که از پودر کدو می­توان جهت تولید کیکی فراسودمند با ویژگی­های حسی مطلوب و ماندگاری بالا بهره برد.
کلیدواژه‌ها
پودر کدو تنبل
کیک اسفنجی
ویژگی‌های بافتی
ویژگی‌های حسی
دوره انبارمانی

موضوعات

عنوان مقاله English

Physicochemical, textural, nutritional and sensory properties of sponge cake enriched with pumpkin powder during storage

نویسندگان English

Fariba Khademi 1
Zeinab Mehdipour Biregani 1
Javad Keramat 2
1 Azad University of Shahrekord
2 Isfahan University of Technology
چکیده English

The present study was aimed at investigating the effect of enrichment of sponge cake with pumpkin powder (0, 4, 8 & 12%) on the physicochemical, textural, nutritional and sensory properties of the final product during storage. The results showed that while increase in the level of pumpkin powder promoted the moisture content of the sponge cake, storage time affected it negatively. The changes in peroxide value revealed that pumpkin powder improved the oxidative stability of the product so that the control sample had higher peroxide value than the treatments throughout the storage period. The results of image processing showed that addition of pumpkin powder into the formulation of sponge cake was concomitant with a decrease in lightness and an increase in redness, yellowness and browning index. It was also observed that the highest porosity was belonged to the sample containing 8% pumpkin powder. The instrumental texture analysis indicated that increase in the level of pumpkin powder increased the hardness, the force required to punch and the force required to cut the samples and decreased the cohesiveness and elasticity. The storage time almost had the same effects on the textural parameters as the pumpkin powder. The pumpkin powder improved the nutritional quality of sponge cake in terms of fiber, beta-carotene and potassium contents, which remained unaffected during storage. The sponge cakes enriched with pumpkin powder were more appreciated by consumers compared to the control sample; however, the sample containing 8% pumpkin powder received the highest sensory scores. In conclusion, pumpkin powder could be used for the development of a functional sponge cake with desirable sensory properties and long shelf life.

کلیدواژه‌ها English

pumpkin powder
Sponge cake
Textural properties
Sensory characteristics
shelf life
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