بررسی امکان تولید کیک صبحانه کم کالری با استفاده از فیبر سیب و صمغ گوار

نویسندگان
اکرم شریفی
سونیا رجبی
گروه مهندسی علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین، دانشگاه آزاد اسلامی، قزوین، ایران
10.52547/fsct.17.105.89
چکیده
در دهه­های اخیر، شیوع چاقی و بیمارهای­های ناشی از آن همچون بیماری­های قلبی-عروقی، دیابت، فشار خون بالا و برخی از انواع سرطان­ها، منجر به افزایش تقاضا برای محصولات کم­کالری شده است. با این حال، حذف یا کاهش اجزای پرکالری فرمولاسیون­های غذایی، ویژگی­های ارگانولپتیک محصول نهایی را به گونه­ای منفی تحت تاثیر قرار خواهد داد. هدف از پژوهش پیش­رو، تولید یک کیک صبحانه کم­کالریِ غنی از فیبر با ویژگی­های مطلوب ارگانولپتیک بود. برای این منظور، سطوح مختلفی از فیبر سیب (0، 10 و 20%) و صمغ گوار (0، 5/0 و 1%) در فرمولاسیون کیک صبحانه قرار گرفت و ویژگی­های فیزیکوشیمیایی، بافتی، حسی و میکروبی آنها در مقایسه با نمونه شاهد بررسی شد. یافته­ها نشان دادند که افزودن فیبر سیب به فرمولاسیون کیک صبحانه، با کاهش پروتئین و کربوهیدرات و افزایش فیبر فرآورده نهایی همراه بود ولی جایگزینی نسبی چربی با صمغ گوار تاثیر قابل ملاحظه­ای روی چربی نداشت. بالاترین میزان سفتی در نمونه دارای بیشترین فیبر و بدون صمغ و کمترین میزان آن در نمونه دارای بیشترین صمغ و بدون فیبر مشاهده شد. همچنین، با گذشت زمان، سفتی تمامی نمونه­ها به طور معنی­داری افزایش یافت. فیبر و صمغ گوار هر دو باعث کاهش کالری کیک صبحانه شدند ولی تاثیر فیبر سیب به مراتب چشمیگرتر بود به گونه­ای که کمترین کالری در تیمار حاوی بالاترین فیبر و صمغ مشاهده شد. نتایج ارزیابی حسی نشان داد که اختلاف آماری معنی­داری در امتیاز طعم، بو و رنگ نمونه­ها وجود نداشت؛ با این حال، امتیاز بافت و پذیرش کلی نمونه­های حاوی فیبر بیشتر و صمغ کمتر، پایین­تر از نمونه­های دیگر بود. به دلیل امتیاز حسی بالاتر، فیبر بیشتر و همچنین کالری پائین­تر نسبت به نمونه شاهد، نمونه T5 (10% فیبر سیب + 1% صمغ گوار) به عنوان تیمار برتر انتخاب شد.
کلیدواژه‌ها
کیک صبحانه
کم‌کالری
فیبر سیب
صمغ گوار
فیزیکوشیمیایی
حسی

موضوعات

عنوان مقاله English

Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum

نویسندگان English

akram sharifi
sonia rajabi
Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran
چکیده English

Over the recent decades, prevalence of obesity and obesity-related comorbidities such as coronary heart disease, diabetes, hypertension and certain types of cancer has resulted in growing demands for low-calorie foods. However, removal or reduction of high-calorie ingredients from food formulations adversely affect the sensory properties of the final product. The purpose of this study was to develop a low-calorie fiber-enriched breakfast cake with desirable organoleptic properties. To this end, different amounts of apple fiber (0, 10 and 20%) and guar gum (0, 0.5, and 1%) were incorporated into the formulation of a breakfast cake, and the physicochemical, textural, microbial and sensory properties of the resultant samples were investigated in comparison with the control sample. The findings showed that inclusion of apple fiber in formulation of breakfast cake was accompanied by decrease in protein and carbohydrate contents but the fat content was not affected significantly. Conversely, partially substitution of fat with guar gum did not influenced the aforementioned three parameters. While the highest hardness was obtained for the sample with the highest fiber and the least gum (sample T2), the lowest compression resistance was recorded for the sample containing the most gum and the least fiber (sample T2). Moreover, the storage duration had an increasing effect of the hardness of all the samples. Apple fiber and guar gum both decreased the calorie of the product but the former had a more pronounced effect, so that the sample with the highest fiber and gum (sample T6) showed the lowest calorie. The results of sensory evaluation revealed that the samples did not significantly differ in terms of taste, odor and color scores; however, the samples incorporated with higher apple fiber and lower guar gum had lower texture and total acceptance scores

کلیدواژه‌ها English

Breakfast cake
Low-calorie
Apple fiber
Guar Gum
Physicochemical
sensory
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