جایگزین کردن شیره انگور به جای شکر در تولید کیک اسفنجی و تاثیر آن بر سفتی بافت، حجم، دانسیته و تخلخل

نویسندگان
محمدرضا کوشکی 1
محمد حسین عزیزی تیریز زاد 2
شیما محرابی 3
1 دانشیار گروه تحقیقات صنایع غذایی، دانشکده تغذیه و صنایع غذایی
2 استاد گروه علوم و صنایع غذایی دانشگاه تربیت مدرس
3 خیر
10.52547/fsct.17.105.161
چکیده
در این پژوهش جایگزینی شکر با درصدهای صفر%، 25%، 50%، 75%و 100%، از شیره انگور به عنوان شیرین کننده و فرآورده سالم در تهیه کیک اسفنجی و تاثیر آن بر ویژگی های فیزیکی و ارزیابی حسی کیک اسفنجی در روزهای اول و هفتم پس از تولید مورد بررسی قرار گرفت. نتایج نشان داد افزایش میزان شیره انگور در نمونه های کیک تغییرات چشمگیری بر ویژگی های آن ایجاد کرد. نمونه حاوی 100% شیره انگور دارای بیشترین حجم و کمترین سفتی در بین نمونه های 25%، 50% و 75% و نمونه حاوی 50% شیره انگور بیشترین دانسیته حجمی و سفتی بافت را داشت. مقایسه میانگین های اثر متقابل تیمار و عمر انباری در روز نشان داد بیشترین سفت شدگی ها در روز هفتم رخ داده و نمونه ها در این روز سفت تر شدند. از نظر تخلخل نیز نمونه حاوی 25% شیره انگور متخلخل تر بود. میانگین و انحراف معیار اثر تیمار شاهد در مقابل سایر تیمارها در همه روزها نشان داد سفت شدگی تمام تیمارها نسبت به تیمار شاهد افزایش داشته و از این نظر بین نمونه ها اختلاف آماری معنی داری مشاهده شد. به طور کلی می توان کیک اسفنجی تهیه شده با 100% جایگزین کردن شیرین کننده طبیعی (شیره انگور) بجای شکر را به دلیل داشتن بیشترین حجم، کمترین میزان سفت شدگی و طعم و ظاهر مطلوب تر به عنوان بهترین نمونه معرفی کرد.
کلیدواژه‌ها
کلید واژگان: کیک اسفنجی
سفتی
حجم
تخلخل
دانسیته

عنوان مقاله English

Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity

نویسندگان English

mohammadreza koushki 1
Mohammad Hossein Azizi Tabrizzad 2
shima mehrabi 3
1 Associate Professor of Food Technology Research, Faculty of Nutrition and Food Technology
2 .
3 no
چکیده English

The present study aims to investigate replacing sugar with 0, 25, 50, 75 and 100% grape syrup in producing sponge cake and its effect on properties such as texture stiffness, volume, density, and porosity during 7 days after production. The results demonstrated that increasing grape syrup percentage in the cake samples changed their properties significantly. The samples containing 50 and 100% grape syrup had the most density, and least stiffness, and most volume, respectively. Comparing the mean of treatment effect in day suggested that the most stiffening occurred in seventh day. In addition, the sample containing 25% grape syrup has the most porosity. The mean and standard deviation of treatment effect of the blank indicated that the stiffening of all the samples increased compared with the blank. Thus, there is a significant statistical difference between the samples in this regard. Therefore, the sponge cake prepared by 100% replacement of sugar with natural sweetener (grape syrup) could be introduced as the best sample because of having the most volume, least stiffening amount, more desirable taste and appearance.

کلیدواژه‌ها English

Sponge cake
Stiffness
Volume
Porosity
Density
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