بررسی اثر پودر ریزجلبک اسپیرولینا پلاتنسیس به عنوان جایگزین سفیده تخم مرغ بر ویژگی های کیک اسفنجی

نویسندگان
حسن برزگر
بهروز علیزاده بهبهانی
نگین زنگنه
اخلاص عبدالنبی پور
گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
10.52547/fsct.17.108.31
چکیده
جلبک­ها و ریزجلبک­ها به صورت منبع بالقوه بزرگی از ترکیبات طبیعی هستند که می­توان از آن­ها جهت تولید غذاهای عملگر استفاده نمود. ریزجلبک اسپیرولینا پلاتنسیس یکی از ریزجلبک­های خوراکی و بدون عوارض جانبی است. فقدان سلولز در دیواره سلولی ریزجلبک اسپیرولینا پلاتنسیس باعث هضم آسان آن شده که سایر ریزجلیک­ها فاقد این مزیت هستند و همین ویژگی ارزش اسپیرولینا پلاتنسیس را دوچندان نموده است. هدف از این پژوهش استفاده از ریزجلبک اسپیرولینا پلاتنسیس به عنوان جایگزین سفیده تخم­مرغ و بررسی تاثیر آن بر ویژگی­های فیزیکوشیمیایی و حسی کیک اسفنجی در طی زمان بود. بدین منظور درصد­های مختلف وزنی سفیده تخم­مرغ (صفر، 25، 50، 75 و 100 درصد) در فرمولاسیون کیک اسفنجی با پودر ریزجلبک اسپیرولینا پلاتنسیس جایگزین شد. نتایج نشان داد که افزودن پودر ریزجلبک اسپیرولینا پلاتنسیس باعث کاهش رطوبت، حجم مخصوص، تخلخل و پیوستگی نمونه­ها شد. میزان پروتئین، چربی، خاکستر، pH و سفتی نمونه­های کیک اسفنجی با افزایش درصد پودر ریزجلبک افزایش یافت. با افزایش درصد پودر ریزجلبک اسپیرولینا پلاتنسیس پذیرش کلی نمونه­ها کاهش پیدا کرد اما این کاهش پذیرش در سطح 5 درصد معنی­دار نبود. به طور کلی استفاده از پودر ریزجلبک اسپیرولینا پلاتنسیس در سطوح پایین به عنوان جایگزین جزیی سفیده تخم­مرغ باعث بهبود ویژگی­های کیک اسفنجی شد.
کلیدواژه‌ها
ریزجلبک اسپیرولینا پلاتنسیس
سفیده تخم‌مرغ
تخلخل
ویژگی‌های حسی

موضوعات

عنوان مقاله English

Effect of Spirulina platensis microalgae powder as an egg white substitute on the sponge cake properties

نویسندگان English

Hassan Barzegar
Behrooz Alizadeh behbahani
Negin Zangene
Ekhlas Abdolnabipoor
Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran
چکیده English

Algae and microalgae are great potential sources of natural compounds that can be used to produce functional foods. Spirulina platensis is one of the edible microalgae with no side effects. Lack of cellulose in the cell wall of Spirulina platensis makes it easy to digest. However, other microalgae do not have this advantage. This property has made Spirulina platensis more valuable. The purpose of this study was to use Spirulina platensis as egg white replacer and investigate its effect on physicochemical and sensory properties of sponge cake during storage time. For this purpose, different egg white ratios (0, 25, 50, 75 and 100% w/w) were substituted in sponge cake formulation with Spirulina platensis powder. The results showed that the addition of Spirulina platensis powder reduced the moisture content, specific volume, porosity and cohesiveness of the samples. Protein, fat, ash, pH and firmness of sponge cake samples increased with increasing amounts of microalgae powder. As the amount of Spirulina platensis microalgae powder increased, overall acceptance of the samples decreased, but this decrease was not significant (p˂0.05). In general, the use of Spirulina platensis powder in small quantities as an egg white replacer, improved the properties of sponge cake.

کلیدواژه‌ها English

Spirulina platensis microalgae
Egg white
Porosity
Sensory properties
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