بررسی اثر عصاره چای سبز بر خواص فیزیکوشیمیایی و حسی کیک یزدی

نویسندگان
الهه بهرامیان 1
زهرا لطیفی 2
مهدی عبادی 3
زهرا غفوری 4
مهرنوش ابراهیمی ولدانی 5
1 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، مازندران، ایران
2 باشگاه پژوهشگران جوان و نخبگان، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
3 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد تبریز، دانشگاه تبریز، آدربایجان شرقی، ایران
4 دانشجوی دکترای، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، واحد اهواز، دانشگاه شهید چمران اهواز، اهواز، ایران
5 دانشجوی دکترا، گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
10.52547/fsct.17.104.27
چکیده
کیک یزدی از میان وعده­های بومی ایران [z1] بوده که با افزودن برخی از مواد می‌توان خصوصیات تغذیه‌ای و بافتی آن را بهبود بخشید. عصاره چای سبز سرشار از آنتی­اکسیدان بوده و دارای نقش سلامتی­زا می­باشد. هدف از این مطالعه بررسی اثر عصاره چای سبز بر خواص فیزیکوشیمیایی و حسی کیک یزدی بوده است. در این پژوهش عصاره چای سبز در سطوح 0، 2.5، 5 و 10 درصد به فرمولاسیون کیک یزدی افزوده شده است. سپس ویژگی های فیزیکوشیمیایی (رطوبت، پروتئین، چربی، خاکستر، فیبر، کربوهیدرات، وزن مخصوص خمیر کیک، حجم کیک، دانسیته، تخلخل، افت وزنی) و آزمون حسی نمونه­ها طی نگهداری در فواصل زمانی 2، 4 و 6 روز پس از پخت، مطابق با روش­های استاندارد انجام گرفت. تمامی کیک­های تهیه شده حاوی غلظت­های مختلف عصاره از نظر خصوصیات فیزیکوشیمیایی و حسی کیک معنی­دار بوده و در محدوده استاندارد قرار داشتند. مشاهدات نشان داد که افزودن عصاره چای سبز در فرمولاسیون کیک، افت وزنـی، رطوبت، تخلخـل، دانسیته، روشـنی، خاکستر و امتیـازات حـسی را کاهش داد و سبب افزایش حجم، فیبر، چربی، پروتئین، قند و وزن مخصوص شد. سطوح بالاتر از 5 درصد عصاره چای سبز بر کیفیـت کیـک اثـر منفی گذاشت. بنابراین می­توان با افزودن عصاره چای سبز در سطوح 2.5 و 5 درصد به کیک محصول قابل قبولی را تولید کـرد. در نهایت بهینه­یابی فرمولاسیون کیک یزدی به منظور تولید محصولی فراسودمند با استفاده از ویژگی­های بررسی شده و حدود تعیین شده نشان داد که 2.5 درصد عصاره چای سبز مناسب­ترین مقدار برای غنی­سازی کیک یزدی می­باشد، که در این مقدار درصد عصاره تغییر نامطلوبی در خواص فیزیکوشیمیایی و حسی کیک ایجاد نکرد.



[z1]رفرنس مربوطه در متن ذکر شده است
کلیدواژه‌ها
کیک یزدی
خواص فیزیکوشیمیایی
عصاره چای سبز
خواص حسی

موضوعات

عنوان مقاله English

Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake

نویسندگان English

Elahe Bahramian 1
zahra Latifi 2
Mahdi ebadi 3
zahra ghafuri 4
Mehrnoosh Ebrahimi Valadani 5
1 Department of Food Science and Technology, Department of Ayatollah Amoli Amol, Islamic Azad University, Mazandaran, Iran
2 Young Researchers and elite Club , Sari Branch, Islamic Azad University, Mazandaran, Iran
3 Department of Food Science and Engineering, Tabriz University, Tabriz, Iran
4 Ph.D. Student of Health and Quality Control of Food, Faculty of Veterinary Medicine, Shahid Chamran University, Khozestan, Iran
5 Ph.D student, Department of Food Science and Technology, Mazandaran, Iran
چکیده English

Yazdi cake is one of the indigenous snacks of Iran that by adding some ingredients can improve its nutritional and textural properties. Green tea extract is high in antioxidants and have a health role. The aim of this study was to investigate the effect of green tea extract on physicochemical and sensory properties of Yazdi cake. In this study, green tea extract was added to Yazdi cake formulation at 0, 2.5, 5 and 10% levels. Then the physicochemical properties (moisture, protein, fat, ash, fiber, carbohydrate, Specific weight for cake dough, cake volume, density, porosity, weight loss) and sensory analyze during storage at 2, 4 and 6 days intervals after baking, it was performed according to standard methods. All the prepared cakes containing different concentrations of extract had significant physico-chemical and sensory characteristics and were within the standard range. Observations showed that the addition of green tea extract in cake formulation decreased weight loss, moisture, porosity, density, brightness, ash and sensory scores and increased volume, fiber, fat, protein, carbohydrate and specific gravity. High levels of 5% green tea extract had a negative effect on the quality of the cake. Therefore, the addition of green tea extract at levels of 2.5 and 5% produced an acceptable product cake. Finally, optimization of Yazdi cake formulation to produce a useful product using the investigated characteristics and limits indicated that 2/5% of green tea extract is the most suitable enrichment for Yazdi cake, in which the percent extract there was no adverse change in the physicochemical and sensory properties of the cake.

کلیدواژه‌ها English

Yazdi cake
Physicochemical properties
Green tea extract
Sensory properties
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