بررسی اثر سطوح مختلف آب پخت جو و صمغ گزانتان به عنوان جایگزین تخم مرغ برخصوصیات فیزیکی، شیمیایی، رئولوژیکی و ارگانولپتیکی کیک روغنی

نویسندگان
سیده الهام موسوی کلجاهی 1
امیر بابایی 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.18.115.26
چکیده
خمیر کیک امولسیون پیچیده­ای از حباب­های هوا و قطرات روغن است که در آن تخم­ مرغ نقش اساسی در ایجاد کف، جذب مولکول­ های هوا و ایجاد حجم­ در کیک دارد. با این حال مصرف مداوم تخم­ مرغ به علت مقادیر بالای کلسترول و اسیدهای چرب اشباع، موجب شیوع بیماری­های قلبی-عروقی شده و می ­تواند منجر به بروز حساسیت در برخی از افراد گردد. آب پخت جو، مایع غلیظ حاصل از پخت جو می باشد که به دلیل مقادیر قابل توجه ترکیبات موثره و پروتئین ­ها می­ تواند منجر به ایجاد کف پایدار گردد؛ لذا هدف از این مطالعه بررسی اثرسطوح مختلف آب پخت جو (0، 25، 50 و 100 درصد) و صمغ گزانتان (0، 0.25 و 0.5 درصد) به عنوان جایگزین تخم ­مرغ بر خصوصیات فیزیکی، شیمیایی، رئولوژیکی و ارگانولپتیکی کیک روغنی می­ باشد. مطابق نتایج به دست آمده آب پخت جو به دلیل کیفیت پروتئینی مطلوب از قابلیت کف ­کنندگی قابل قبولی برخوردار بود. به طوریکه، نمونه ­های کیک جایگزین شده با آب پخت جو تا میزان 50 درصد دارای ویژگی­ های مشابه نمونه کیک حاوی تخم ­مرغ بودند؛ این در حالی است که افزایش جایگزینی تا میزان 75 و 100 درصد تخم­ مرغ با آب پخت جو منجر به افت معنی­ دار (0/05p<) ویژگی ­های فیزیکی، شیمیایی، رئولوژیکی و حسی نمونه­ های کیک بدون تخم­ مرغ گردید؛ همچنین صمغ گزانتان در مقادیر 0.5 درصد منجر به بهبود خصوصیات حسی نمونه های کیک بدون تخم ­مرغ، افزایش رطوبت و کاهش سفتی در نمونه­ های کیک جایگزین شده با 50 درصد آب پخت جو گردید. مطابق نتایج به ­دست آمده می ­توان از آب پخت جو به عنوان جایگزین نسبی تخم مرغ تا 50 درصد با حفظ خصوصیات حسی، فیزیکی و رئولوژیکی در کیک روغنی استفاده نمود.
کلیدواژه‌ها
آب پخت
تخم‌مرغ
جو
کیک
گزانتان

موضوعات

عنوان مقاله English

Investigatingthe effect of different levels of barley aquafaba and xanthan gum as an egg replacer on Physical, chemical, rheological and organoleptic properties of oily cake

نویسنده English

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

Cake batter is a camplen emulsion of air babbles and oil droplets in which the egg plays a key role in foam formation, absorption of air molecules and volume in the cake. However, regular consumption of eggs due to high levels of cholesterol and saturated fatty acids, increases cardiovascular disease and can lead to allergies for some people. Barly aquafaba is a thick liquid obtained form cooking barly, which stabilizes the foam due to significant amounts of active compounds and proteins. The purpose of this study was to investigate the effect of different levels of barly aquafaba (0, 25, 50 and 100%) and xanthan gum (0, 0.25 and 0.5%) as an egg replacer on physical, chemical, rheological and organoleptic properties of oily cake. According to the obtained results, barly aquafaba had an acceptable foaming property due to high protein quality cake samples containing barly aquafaba upto 50% had similar characteristics to control cake samples. However, increasing the replacement of 75 and 100% of eggs with barly aguafaba led to a significant decrease (p<0.05) in physical. Chemical, rheological and sensory properties of eggless cake samples. 0.5% of xanthan gum resulted in improved sensory properties of eggless cake samples, increased moisture content and reduced firmness in the cake samples replaced with 50% barly aquafaba. The results showed that barly aquafaba can be used as a partial replacer for eggs up to 50% while maintaining the sensory, physical and rheological properties if the oily cake.

کلیدواژه‌ها English

Aquafaba
Barley
Cake
Egg
Xanthan
[1] Haj Mohammadi, A., Karamat, J., Hojataleslami, M. and Molavi, H. 2013. Evaluation of the effect of oat beta-glucan enrichment on the physical properties of sponge cake. Iranian Food Science and Technology. 253-259.
[2] Kocer, D., Hicsasmaz, Z., Bayindirli, A. and Katnas, S. 2007. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering.78: 953–964.
[3] Freeland-Graves, JH. and Peckham, GC. 1996. Foundations of Food Preparation.6th ed. New Jersey: Prentice-Hall. Inc.
[4] Payan, R. 2009. Introduction to technology of cereal products. 3rd edition. 3rd reprint.
[5] Kiosseoglou, V. 2003. Egg yolk protein gels and emulsions. Current Opinion in Colloid & Interface Science. 8(4): 365-370.
[6] Wilderjans, E., Luyts, A., Brijs, J. and Delcour, J.A. 2013. Ingredient functionality in batter type cake making. Trends in food science and technology. 1: 6-15.
[7] Paraskevopoulou, A., Kiosseoglou, V., Alevisopoulos, S. and Kasapis, S. 1999. Influence of reduced-cholesterol yolk on the viscoelastic behavior of concentrated O/W emulsions. Journal of Colloids and Surfaces B: Biointerfaces. 12:107-111.
[8] Dhanapala, P., Silva, C.De., Doran, T. and Suphioglu, C. 2015. Cracking the egg: An insight into egg hypersensitivity. Molecular Immunology. 66(2):375–383.
[9] Perkin, J. E. 1990. Food allergies and adverse reactions. 1 nd ed. An Aspen Publication. Inc, Gaithersburg. Mryland.
[10] Arozarena, I., Bertholo, H., Empis, J., Bunger, A. and de Sousa, I. 2001. Study of the total replacement of egg by white lupine protein, emulsifiers and Xanthan gum in yellow cakes. European Food Research and Technology. 213(4–5):312–316.
[11] Aslan, M. and Ertas, N. 2020. Possibility of using 'chickpea aquafaba' as egg replacer in traditional cake formulation. Harran Tarım ve Gıda Bilimleri Derg. 24(1):1-8.
[12] Lin, M., Hong Tay, S., Yang, H., Yang, B. and Li. H. 2017. Development of eggless cakes suitable for lacto-vegetarians using isolated pea proteins. Food Hydrocolloids. 69:440-449.
[13] Jarpa Parra, M., Wong, L., Wismer, W., Temelli, F., Han, J., Huang, W. and Chen, L. 2017. Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer. International Journal of Food Science & Technology. 52(7):1604-1613.
[14] Herald, T.J., Abugoush, M. and Aramoun, F. 2009. Physical and sensory properties of egg
yolk and egg yolk substitutes in a model mayonnaise system. Journal of Texture Studies. 40:692–709.
[15] Lin, M., Tay, S.H., Yang, H., Yang, B. and Li, H. 2017. Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians. Food Chemistry. 229:663-673.
[16] Rahmati, N.F. and Tehrani, M.M. 2014. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology. 51(9):1697-1710.
[17] Shao, Y.Y., Lin, K.H. and Chen, Y.H. 2015. Batter and product quality of eggless cakes made of different types of flours and gums. Journal of Food Processing and Preservation. 39(6): 2959-2968.
[18] Benetrix, F., Sarrafi, A. and Autran, JC. 1994. Effect of genotype and nitrogen nutrition on protein aggregates in barley. Cereal Chemistry.71:75–82.
[19] Ge, Y., Sun, A., Ni, Y. and Tongyi, C. 2000. Some nutritional and functional properties of defatterd wheat germ protein. Journal of Agriculture Food Chemistry. 48:6215–6218.
[20] Hassan, H.M.M., Afify, A.S., Basyiony, A.E., Ahmed, A.E. and Ghada, T. 2010. Nutritional and functional properties of defatted wheat protein isolates. Australian Journal of Basic andApplied Sciences. 4(2):348–358.
[21] Madhujith, T., Izydorczyk, M. and Shahidi, F. 2006. Antioxidant activity of pearled barley fractions. Journal of Agricultural and Food Chemistry. 54:3283-3289.
[22] Sharma, P. and Gujral, H.S. 2010. Antioxidant and polyphenols oxidase activity of germinated barley and its milling fractions. Food Chemistry. 120:673-678.
[23] Kirkman, M.A., Shewry. P.R. and Miflin, B.J. 1982. The effect of nitrogen nutrition on the lysine content and protein composition of barley seeds. Journal of Science and Food Agriculture. 33:115-127.
[24] Movahed, S., Ranjbar, S. and AhmadiChenarbon, H. 2013. Evaluate the chemicalcharacteristics of staling and sensoryglutenfree cakes containing xanthan andcarboxymethyl cellulose. BiosystemsEngineering Iran.44(2):178-173.
[25] Benion, E.B. and Baemford, G.S.T. 2008. The Technology of Cake making. 2 rd.Press.
[26] Lee, C.C., Wang, H.F. and Lin, S.D. 2008 . Effect of isomaltooligosaccharide Syrup on quality characteristics of sponge cake. Cereal Chemistry. 85(4):515-521.
[27] Lin, S.D., Hwang, C.F. and Yeh, C.H. 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science. 68:2107-2110.
[28] Khouryeh, H.A., Aramouni, F.M. and Herald, T.J. 2005. Phsical, Chemical and Sensory Properties of Sugar-Free Jelly. Journal of Food Quality. 28(2): 179-190.
[29] Rodríguez-García, J., Salvador, A. and Hernando, I. 2014. Replacing Fat and Sugar with Inulin in Cakes: Bubble Size Distribution, Physical and Sensory Properties. Food Bioprocess Technol. 7:964-974.
[30] Unknown, Cereals and pulses – Determination of the nitrogen content and calculation of the crude protein content – kjeldahl method. 2015. INSO 19052 . 1st. Edition
[31] Frye, A. and Setser, S. 1991. Optimizing Texture of Reduced-Calorie Yellow Layer Cakes. Cereal Chemistry. 69(3):338-343.
[32] Hager, AS., Ryan, L., Schwab, C. and Ganzle, MG. 2011 . Influence of the soluble fibres Inulin and oat β-glucan on quality of dough and bread. European Food Research and Technology. 32: 405-413.
[33] Hager, AS., Ryan, L., Schwab, C. and Ganzle, MG. 2011 . Influence of the soluble fibres Inulin and oat β-glucan on quality of dough and bread. European Food Research and Technology. 32: 405-413.
[34] Ashwini, A., Jyotsna, R. and Indrani, D. 2009. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids. 23:700–707.
[35] Shim, Y.Y., Mustafa, R., Shen, J., Ratanapariyanuch, K. and Reaney, M.J.T. 2018. Composition and properties of aquafaba: water recovered from commercially canned chickpeas. Journal of Visualized Experiments. 132:1–14.
[36] Stantiall, S.E., Dale, K.J., Calizo, F.S. and Serventi, L. 2018. Applicationof pulses cooking water as functional ingredients: the foamingand gelling abilities. European Food Research and Technology. 244:97–104.
[37] Alsalman, F.B. and Ramaswamy, H.S. 2020. Changes in carbohydrate quality of high-pressure treated aqueous aquafaba. Food hydrocolloids. 1-17.
[38] celik, I., Yilmaz, Y., Isik, F. and Ustun, O. 2007. Effect of soapwort extract on physical and sensory properties of sponge cake and rheological properties of sponge cake batters. Food chemistry. 101:907-911.
[39] Karazhiyan, H. and Keyhani, V. 2015. The effect of chubak extract on sponge cake as an egg white substitute. Iranian food science and technology. 11(1):63-67.
[40] Lee, S., Inglett, G.E. and Carriere, C.J. 2004. Effect of nutrim oat bran and flaxseed on rheological properties of cakes. Cereal Chemistry. 81:637–642.
[41] Gomez, M., Ronda, F., Caballero, P.A., Blanco, C.A. and Rosell, C.M. 2007. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloid. 21:167–173.
[42] Mustafa, R., He, Y., Young Shim, Y. and Reaney, M.J.T. 2018. Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake. International Journal of Food Science and Technology. 1-9.
[43] Mousavi Kalajahi, S.E. and Babaie Sadr, A. 2019. Optimization of the Effect of Different Concentrations of Xanthan, Guar and Carboxymethylmellulose Gum on Physicochemical, Rheological and Organoleptic Properties of Gluten-Free Biscuit Based on Rice Flour.Journal of Food Science and Technology. 39-50.
[44] Saberi, M., Nateghi, L. and eshaghi, M.R.2017. Production of Gluten-free Sponge cake
by using mixture of chickpea flour, rice flour,guar gum and xanthan gum. Journal of Food
Science and Technology. 71:95-109.
[45] Borneo, R., Aguirre, A. and León, A. E. 2010. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations. Journal of the American Dietetic Association. 110(6):946–949.
[46] Rahmati, N.F. and Mazaheri Tehrani, M. 2014. Replacement of egg in cake: effect of soy milk on quality and sensory characteristics. Journal of food processing and preservation.1-9.
[47] Mousavi Kalajahi, S.E. and Babaie Sadr, A. 2021. Investigation of physicochemical, rheological and sensory properties of functional oily cake containing lemon pomace powder and date liquid sugar.Journal of Food Science and Technology. 13-23.
[48] Kaur, M., Sandhu, KS., AmitPal, A. andSharma, A. 2015. Gluten free biscuits
prepared from buckwheat flour byincorporation of various gums:Physicochemical and sensory properties.LWT–Food Science and Technology. 62:628–632.
[49] Shao, Y.Y., Lin, K.H. and Chen, Y.H. 2015. Batter and product quality of eggless cakes made of different types of flours and gums. Journal of Food Processing and Preservation. 2959-2968.