بررسی تأثیر افزودن نشاسته مقاوم بر خصوصیات فیزیکوشیمیایی و حسی کیک برنجی بدون گلوتن

نویسندگان
سوده ذوالفقاری 1
Mehdi Davoodi 2
سید علی مرتضوی 3
احمد پدرام نیا 3
فریبا نقی پور 4
1 دانشجوی دکترای علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
2 دانشیار، مؤسسه تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی استان خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
3 گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
4 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
10.52547/fsct.17.106.109
چکیده
نشاسته مقاوم نوع سه به‏عنوان یک فیبر رژیمی در دسته ترکیبات پری‏بیوتیک جای دارد و می‏توان از آن در غنی‏سازی رژیم‏های کم‏کالری و بدون گلوتن مخصوص بیماران مبتلا به سلیاک استفاده نمود. در همین راستا هدف از انجام این پژوهش بررسی امکان بهبود خصوصیات کمی و کیفی به همراه افزایش ارزش تغذیه­ای کیک برنجی بدون گلوتن با جایگزینی آرد برنج با نشاسته مقاوم نوع سه در سطوح صفر، 5، 10، 15، 20، 25 و 30 درصد و ارزیابی ویژگی‏های فیزیکوشیمیایی، بافتی و حسی محصول تولیدی در قالب یک طرح کاملاً تصادفی بود (05/0˂P). نتایج نشان داد که با جایگزینی آرد برنج با نشاسته مقاوم در فرمولاسیون کیک برنجی بدون گلوتن، وزن مخصوص خمیر کاهش و میزان رطوبت محصول نهایی افزایش یافت. همچنین با جایگزینی آرد برنج با نشاسته مقاوم نوع سه تا سطح 20 درصد، ارتفاع، حجم مخصوص و تخلخل محصول نهایی افزایش و پس از آن کاهش یافت. از سوی دیگر نمونه حاوی 20 درصد نشاسته مقاوم از کمترین میزان سفتی بافت در بازه‏های زمانی 2 ساعت، 3 و 7 روز پس از تولید برخوردار بود. علاوه بر این نتایج گویای آن بود که با جایگزینی نشاسته مقاوم در فرمولاسیون کیک برنجی بدون گلوتن تنها در سطوح 25 و 30 درصد جایگزینی، میزان مؤلفه L* پوسته و مغز محصول افزایش و از میزان مؤلفه‏های a* و b* آن کاسته شد. در نهایت داوران چشایی با ارزیابی خصوصیاتی از جمله فرم و شکل، رنگ، سفتی و نرمی بافت، طعم (مزه و آروما) و پذیرش‏کلی، نمونه حاوی 80 درصد آرد برنج و 20 درصد نشاسته مقاوم را به‏عنوان بهترین نمونه معرفی نمودند. بنابراین با توجه به نتایج ارزیابی ویژگی­های فیزیکوشیمیایی و حسی، می­توان با جایگزینی ۲۰ درصد نشاسته مقاوم با آرد برنج در فرمولاسیون کیک بدون گلوتن، محصولی با کالری کمتر و مناسب برای افراد مبتلا به بیماری سلیاک تولید نمود.
کلیدواژه‌ها
کیک بدون گلوتن
بیماری سلیاک
نشاسته مقاوم
پری‌بیوتیک
غیر قابل هضم

موضوعات

عنوان مقاله English

Evaluation the effect of resistant starch addition on physicochemical and sensory properties of gluten free rice cake

نویسندگان English

Soodeh Zolfaghari 1
Mehdi Davoodi 2
Seyed Ali Mortazavi 3
Ahmad Pedram neia 3
Fariba Naghipour 4
1 Ph.D. Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
2 Associate Prof. of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center (AREEO), Mashhad, Iran.
3 Depaartment of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
4 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO) Karaj, Iran
چکیده English

Resistant starch type III as a dietary fiber is included in the prebiotic composition. It can be used to enrich low-calorie, gluten-free diets for celiac patients. The aim of this study was to investigate the possibility of improving the quantitative and qualitative properties of gluten free rice cake via replacement rice flour by resistant starch type III at levels of 0, 5, 10, 15, 20, 25 and 30%. Physicochemical, textural and sensory properties of the product were evaluated in a completely randomized design (P˂0.05). The results showed that replacing the rice flour by resistant starch in the gluten free rice cake formulation reduced the specific gravity of batter and increased the moisture content of the final product. Also, by replacing rice flour by resistant starch up to 20%, the height, specific volume and porosity of the final product increased and then decreased. On the other hand, the sample containing 20% resistant starch had the lowest firmness at 2h, 3 and 7 days after production. In addition, the results showed that 25 and 30% replacements of the resistant starch in gluten-free rice cake formulation by rice flour, the L* value of the crust and crumb increased and the a* and b* were reduced. Finally, the panelists by evaluating the sensory properties such as shape, color, texture firmness and softness, taste and overall acceptance the sample containing 80% rice flour and 20% resistant starch type III introduced as the best sample. Therefore, according to the results of the physicochemical and sensory evaluation, replacement of 20% rice flour by resistant starch type III in gluten free cake formulation can produce a lower calorie product suitable for celiac patient.

کلیدواژه‌ها English

Gluten free cake
Celiac disease
Resistant starch
Prebiotic
Indigestible
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