بررسی خصوصیات فیزیکوشیمیایی، رئولوژیکی و حسی کیک روغنی فراسودمند حاوی پودر تفاله لیمو ترش و قند مایع خرما

نویسندگان
سیده الهام موسوی کلجاهی 1
امیر بابایی صدر 2
1 دانشجوی دکتری تخصصی، واحد پژوهش های نظری، گروه صنعتی نجاتی (آناتا)، تبریز، ایران.
2 کارشناس ارشد، واحد پژوهش‌های نظری، گروه صنعتی نجاتی (آناتا)، تبریز، ایران
10.52547/fsct.17.107.13
چکیده
کیک از فراورده­ های پرمصرف در میان اقشار مختلف جامعه است که از معایب مهم آن می­ توان به کمبود فیبرهای رژیمی و بالا بودن میزان ساکارز در آن اشاره نمود لذا کاهش میزان ساکارز و افزایش فیبرهای رژیمی به شرط حفظ خواص حسی مطلوب از چالش ­های مهم صنایع­ غذایی می­ باشد. از این رو هدف از این مطالعه امکان ­سنجی تولید کیک روغنی فراسودمند حاوی پودر تفاله لیمو ترش (0، 5 و 10 درصد مقدار آرد گندم) و قند مایع خرما (0، 25 و 50 درصد مقدار ساکارز) و اثر متغیرهای مورد بررسی بر ویسکوزیته خمیر کیک و خصوصیات فیزیکوشیمایی (محتوای رطوبت، افت وزنی، pH، قندهای احیاکننده، ساکارز، رنگ و فیبرخام)، رئولوژیکی و حسی کیک روغنی فراسودمند بود. مطابق نتایج به دست آمده افزایش کاربرد تفاله لیمو ترش و قند مایع خرما به ترتیب منجر به افزایش و کاهش ویسکوزیته خمیر کیک گردید. همچنین با افزایش میزان جایگزینی آرد با تفاله لیموترش و ساکارز با قند مایع خرما، محتوای رطوبت، قندهای احیاکننده و فیبرهای رژیمی نمونه­ های کیک افزایش یافته و میزان افت وزنی بعد از پخت، pH، درصد ساکارز و سفتی بافت نمونه ­های کیک کاهش یافت. نتایج بدست آمده همچنین نشان داد که با افزایش غلظت تفاله لیمو ترش و قند مایع خرما، پارامتر L* نمونه­ ها کاهش و در مقابل پارامتر a*و*b و به طور کلی تغییرات رنگی نمونه­ های کیک افزایش یافت و در بررسی ویژگی­ های حسی، تفاوت معنی­ داری از لحاظ پذیرش کلی در بین نمونه ­ی شاهد و نمونه­ های حاوی 5 درصد تفاله لیمو ترش و 25 درصد قند مایع خرما وجود نداشت.
کلیدواژه‌ها
تفاله لیمو ترش
فراسودمند
قند مایع خرما
کیک

موضوعات

عنوان مقاله English

Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar

نویسنده English

Seyedeh Elham Mousavi Kalajahi 1
1 Ph.D Student, Research Center, Nejati Industrial Group, Tabriz , Iran.
چکیده English

Cakes, as one of the most widely consumed products in societies, may have some disadvantages such as lack of dietary fibers and high level of sucrose contents. Therefore reduceing sucrose and increasing dietary fiber contents of cake is one of the major challenges for the food industry while retaining its favorable sensory properties. The purpose of this study was to evaluate the feasibility of the production of functional oily cakes containing lemon pomace powder (0, 5 and 10% of wheat flour) and date liquid sugar (0, 25 and 50% sucrose), and to review the effects of the variables on the cake-batter viscosity and physicochemical (moisture content, weight loss, pH, reducing sugars, sucrose, color and fiber content), rheological and sensory properties of oily cakes. According to the results, increasing the use of the lemon pomace powder and the date liquid sugar in cakes would result in increasing and decreasing the viscosity of the cakes respectively. Also, by increasing of the amount of substitution of flour with lemon pomace powder, as well as the substitution of sucrose with date liquid sugar, the levels of moisture content, reducing sugars and dietary fiber in cake-samples increased and the levels of weight loss after baking, pH, sucrose content and firmness of cake-samples decreased. The results also showed that by increasing the concentration of lemon pomace powder and date liquid sugar, the L* parameter of the samples decreased however the a* and b* parameters and the overall color change level of the cake samples increased, so that there was no significant difference in overall acceptabilty between the control sample and those containing 5% lemon pomace powder and 25% date liquid sugar.

کلیدواژه‌ها English

Cake
Date liquid sugar
Functional
lemon pomace powder
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