بررسی اثر جایگزینی ساکارز با مخلوط ایزومالت و مالتودکسترین بر خواص فیزیکوشیمیایی، رئولوژیکی و حسی کیک روغنی کم کالری

نویسندگان
سیده الهام موسوی کلجاهی 1
امیر بابابی صدر 2
1 دانشجوی دکتری تخصصی، واحد پژوهشهای نظری، گروه صنعتی نجاتی (آناتا)، تبریز، ایران.
2 کارشناس ارشد، واحد پژوهش‌های نظری، گروه صنعتی نجاتی (آناتا)، تبریز، ایران.
10.52547/fsct.17.107.39
چکیده
تغییر الگوی زندگی و کم شدن تحرک بدنی افراد منجر به بروز مشکلاتی نظیر چاقی، اضافه وزن و فشارخون گردیده است لذا تلاش برای تولید مواد­غذایی با میزان چربی، شکر، نمک کمتر و فیبر بیشتر افزایش یافته است. در همین راستا، امکان­ سنجی جایگزینی ساکارز با مخلوط ایزومالت و مالتودکسترین در سطوح مختلف (0، 25، 50، 75 و 100 درصد) و اثر آن بر خواص فیزیکوشیمیایی، رئولوژیکی و حسی کیک روغنی کم­ کالری مورد بررسی قرار گرفت. بر اساس نتایج به­ دست آمده با افزایش نسبت جایگزینی ساکارز با مخلوط ایزومالت و مالتودکسترین میزان ویسکوزیته خمیر، فعالیت آبی، رطوبت و تغییرات رنگی نمونه­ های کیک روغنی افزایش و از ارتفاع و کالری نمونه ­ها کاسته شد؛ همچنین افزایش سطح جایگزینی ساکارز با مخلوط ایزومالت و مالتودکسترین منجر به نرم­تر شدن بافت نمونه­ ها گردید و بر pH نمونه‌ها تاثیر معنی‌داری نداشت، در حالیکه افزایش سطح جایگزینی در نسبت ­های بیشتر از 50 درصد اثر نامطلوبی در میزان پذیرش کلی نمونه ­های تولیدی داشت. بنابراین با در نظر گرفتن برآیند نتایج به­ دست آمده می­ توان چنین بیان نمود که با استفاده از مخلوط ایزومالت و مالتودکسترین (با نسبت 70 به 30) تا سطح 50 درصد میزان ساکارز مصرفی، می­ توان به محصولی با ویژگی‌ها مطلوب دست یافت.
کلیدواژه‌ها
ایزومالت
کم کالری
کیک
مالتودکسترین

موضوعات

عنوان مقاله English

Investigating replacement of sucrose with a mixture of isomalt and maltodextrin on physicochemical, rheological and organoleptic properties of low-calorie oily cake

نویسنده English

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

Changes in lifestyle and lack of physical activity have led to problems such as obesity, overweight, and hypertension. In this regard, the feasibility of replacing sucrose with isomalt and maltodextrin mixture at different levels (0, 25, 50, 75 and 100%) and its effect on physicochemical, rheological and sensory properties of low-calorie oily cake were investigated. Based on the results, by increasing the ratio of sucrose substitution with mixture of isomalt and maltodextrin, the dough viscosity, water activity, moisture content and color changes of the oily cake samples were increased and the height and calorie of the samples were decreased; also, increasing the mixture ratio of isomalt and maltodextrin resulted in a softer texture of the samples and had no significant effect on the pH of the samples however increasing the replacement level by more than 50% had an adverse effect on the overall acceptance of the samples. Therefore, considering the results obtained, it can be stated that by using mixtureof isomalt and maltodextrin (70 to 30 ratio) up to 50% sucrose content, a product with desirable properties can be obtained.

کلیدواژه‌ها English

Cake
Isomalt
Low-calorie
Maltodextrin
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