بررسی خصوصیات فیزیکی، شیمیایی، رئولوژیکی و حسی کیک روغنی فراسودمند حاوی اینولین و شیره انگور

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.18.116.15
چکیده
کیک از فراورده ­های پر مصرف 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 اینولین (0، 2.5، 5 و 7.5 درصد مقدار آرد گندم) و شیره انگور (0، 20، 40 و 60 درصد مقدار ساکارز) و اثر متغیرهای مورد بررسی بر ویسکوزیته خمیر کیک و خصوصیات فیزیکی، شیمیایی (محتوای رطوبت، افت وزنی، pH، قندهای احیاکننده، ساکارز، خاکستر کل، رنگ و فیبرخام)، رئولوژیکی و حسی کیک روغنی فراسودمند بود. مطابق نتایج به دست آمده افزایش کاربرد اینولین و شیره انگور به ترتیب منجر به افزایش و کاهش ویسکوزیته خمیر کیک گردید؛ همچنین با افزایش میزان جایگزینی آرد با اینولین و ساکارز با شیره انگور، محتوای رطوبت، قندهای احیاکننده، خاکستر کل 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. از طرفی نتایج بدست آمده نشان داد که با افزایش غلظت اینولین تا 5 درصد، پارامتر L* نمونه­ ها افزایش و در غلظت­ های بالاتر از 5 درصد و با افزایش غلظت شیره انگور پارامتر L* روند کاهشی نشان داد؛ همچنین افزایش غلظت اینولین و شیره انگور باعث افزایش پارامتر *a و کاهش پارامتر *b نمونه ­ها گردید و در بررسی ویژگی­های حسی، تفاوت معنی داری از لحاظ پذیرش کلی در بین نمونه ­ی شاهد و نمونه ­های حاوی 5 درصد اینولین و 40 درصد شیره انگور وجود نداشت.
کلیدواژه‌ها
اینولین
شیره انگور
فراسودمند
کیک

موضوعات

عنوان مقاله English

Investigation of physical, chemical, rheological and sensory properties of functional oily cake containing the inulin and grape molasses

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 reducing sucrose and increasing dietary fiber contents of cakes while retaining its favorable sensory properties is one of the major challenges for the food industry. The purpose of this study was to evaluate the feasibility of the production of functional oily cakes containing inulin (0, 2.5, 5 and 7.5% of wheat flour) and grape molasses (0, 20, 40 and 60% sucrose), and to review the effects of the variables on the cake-batter viscosity, physical and chemical (moisture content, weight loss, pH, reducing sugars, sucrose, total ash, color and fiber content), rheological and sensory properties of oily cakes. According to the results, increasing the use of inulin and the grape molasses in cakes would result in increasing and decreasing the viscosity of the cakes respectively. Also, by increasing the amount of substitution of flour with inulin, as well as the substitution of sucrose with grape molasses, the levels of moisture content, reducing sugars, total ash, and dietary fiber in cake-samples were increased and the levels of weight loss after baking, pH, sucrose content and firmness of cake-samples were decreased. The results showed that by increasing the concentration of inulin up to 5%, the L* parameter of the samples were increased and in concentrations above 5% and by increasing the concentration of grape molasses, the L* parameter showed a decreasing trend; Also increasing the concentration of inulin and grape molasses increased the parameter a* and decreased the parameter b* of the samples., so that there was no significant difference in overall acceptability between the control sample and those containing 5% inulin and 40% grape molasses.

کلیدواژه‌ها English

Cake
Functional
Grape molasses
Inulin
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