استفاده از کنسانتره پروتئین سویا و کربوکسی متیل سلولز به عنوان جایگزین چربی در تولید کیک بژی برساق

نویسندگان
1 دانشجوی کارشناسی‌ارشد فناوری مواد غذایی، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.
2 استاد و هیئت علمی دانشکده صنایع غذایی دانشگاه کشاورزی و منابع طبیعی گرگان
3 دانشیار و هیئت علمی دانشکده صنایع غذایی- دانشگاه علوم کشاورزی و منابع طبیعی گرگان
4 دانشجوی دکتری صنایع غذایی- دانشگاه کشاورزی و منابع طبیعی گرگان
چکیده
کیک بژی­برساق، نوعی کیک سنتی در شهرهای ایلام، کرمانشاه، کردستان و لرستان است که از آرد گندم، روغن مایع، شکر، تخممرغ، شیر نیم­چرب، گلاب و افزودنی­های پودری (زیره، رازیانه، بیکینگ پودر، زردچوبه) تشکیل شده است. هدف از انجام پژوهش حاضر تولید کیک کم­چرب بژی­برساق از طریق جایگزینی جزء چربی فرمولاسیون با کنسانتره پروتئینی سویا[1] در مقدار بهینه (3 درصد) و کربوکسی متیل سلولز[2] در محدوده­ (3/0، 7/0، 1 درصد) می­باشد. اثرات جایگزینی چربی با آزمون­های فیزیکوشیمیایی خمیر و کیک و هم­چنین ارزیابی حسی نمونه­های کیک مورد بررسی قرار گرفت. نتایج بررسی رئولوژیکی خمیر کیک، نشان­دهنده افزایش معنی­دار میزان ویسکوزیته و قوام خمیر با افزایش سطح جایگزین­های چربی در فرمولاسیون آن است. با افزایش درصد کربوکسی متیل سلولز در سطح ثابت کنسانتره پروتئینی، محتوای رطوبت، حجم مخصوص، تخلخل و هم­چنین شاخص روشنایی (*L) نمونه­های کیک افزایش ولی میزان چربی به‌طور معنی­داری کاهش یافت. افزایش مقدار کربوکسی ­متیل سلولز در سطح ثابت کنسانتره پروتئین سویا (3 درصد) به‌عنوان جایگزین چربی سبب افزایش مقدار سفتی، انسجام و فنریت نمونه­های مورد بررسی شد؛ درحالی­که افزایش فنریت بین نمونه­های کم­چرب معنی­دار نبود. نتایج آنالیز حسی نمونه­های کیک نشان داد که نمونه حاوی 3% SPC و 7/0% CMC در سطح جایگزینی 50% از نظر پذیرش کلی به عنوان بهترین نمونه­ از نظر ارزیاب­های حسی بود.


[1] Soy protein concentrate (SPC)

[2] Carboxymethyl cellulose (CMC)
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake

نویسندگان English

zahra rostami 1
yahya maghsoudlou 2
Mehran Ahami 3
mohammad ghorbani 3
sedighe tavasoli talarposhti 4
1 Gorgan University food industry student
2 Professor and Faculty of Food Industry, Gorgan University of Agriculture and Natural Resources
3 Associate Professor and Faculty of Food Industry - Gorgan University of Agricultural Sciences and Natural Resources
4 PhD student in Food Industry - Gorgan University of Agriculture and Natural Resources
چکیده English

Beji Barsaq is a traditional cake in Ilam, Kermanshah, Kurdistan, and Lorestan cities, made of wheat flour, oil, sugar, eggs, low-fat milk, rose water, baking powder, and various spices (cumin, fennel, and turmeric). The present study aimed to produce a low-fat Beji Barsaq cake with soy protein concentrate (SPC) at the optimal level (3%) and carboxymethyl cellulose (CMC) at the level of 0.3, 0.7, and 1%. The rheological analysis results of dough samples showed a significant increase in their viscosity and consistency with increasing fat substitutes. At the constant level of SPI, the amounts of moisture content, specific volume, porosity, and brightness were significantly increased with increasing CMC levels. In contrast, the fat content was significantly decreased. Moreover, stiffness, cohesiveness, and springiness of the cake samples enhanced with increasing CMC levels at constant SPC level. However, this increase in springiness was not significant. After seven days of storage at room temperature, the stiffness of cake samples increased, and their cohesiveness and springiness decreased significantly, which was attributed to the products’ staleness. Sensory analysis results of cake samples showed that T4 sample (%50% fat replaced with 3% SPC+0.7% CMC ) had the best overall acceptability according to opinion of panelists.

کلیدواژه‌ها English

Beji Barsaq cake
Fat replacer
Soy protein concentrate
Carboxymethylcellulose
Sensory analysis
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