بررسی تاثیر آرد پوست موز، صمغ دانه ریحان و قدومه شیرازی بر کیک حاوی شیره انجیر و خرما

نویسندگان
زهرا جواهری 1
سارا انصاری 1
محمدتقی گلمکانی 2
1 گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
2 دانشیار بخش علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ایران.
10.52547/fsct.18.118.157
چکیده
در این پژوهش به بررسی تاثیر صمغ دانه ریحان و قدومه شیرازی و سطوح مختلف آرد پوست موز (0، 20 و 40%)، بر ویژگی­های فیزیکوشیمیایی کیک­­ های حاوی شیره خرما و انجیر پرداخته شد. برای این منظور پارامترهایی از جمله pH خمیر و کیک، دانسیته خمیر و کیک، عدد بوستویک، رنگ پوسته و مغز کیک، بافت کیک و ویژگی­های حسی مورد بررسی قرار گرفت. نتایج نشان داد که افزایش میزان آرد پوست موز باعث کاهش pH خمیر و کیک، افزایش دانسیته خمیر و کیک، افزایش قوام خمیر، کاهش افت پخت، افزایش رطوبت، تیره شدن رنگ پوسته و مغز، سفتی بافت و کاهش ویژگی­های حسی گردید. صمغ دانه ریحان نیز در مقایسه با صمغ دانه قدومه شیرازی، تاثیر بیشتری در حفظ رطوبت و افزایش قوام داشت اما رنگ کیک­های حاوی صمغ قدومه روشن­تر بود و بافت نرم­تری داشت. کیک­های تولید شده با شیره انجیر به دلیل رنگ روشن­تر و بافت نرم­تر و طعم بهتر ویژگی­های حسی مطلوب­تری داشت و شیره انجیر جایگزین مناسب­تری برای ساکارز در فرمولاسیون کیک می­باشد.
کلیدواژه‌ها
کیک
آرد پوست موز
شیره خرما
شیره انجیر
صمغ دانه ریحان
صمغ دانه قدومه شیرازی

موضوعات

عنوان مقاله English

nfluence of banana peel flour, basil and Alyssum homolocarpum seed gums on cakes containing fig and date syrup

نویسندگان English

Zahra Javaheri 1
Sara Ansari 1
M. T. Golmakani 2
1 Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
2 shiraz university
چکیده English

In this study the influence of Alyssum homolocarpum seed gum (AHSG), basil seed gum (BSG) and different levels of banana peel flour (BPF) (0, 20 and 40%) on physicochemical properties of cakes containing date syrup (DS) or fig syrup (FS) was investigated. Parameters such as batter and cake pH, density, bostwick number, cake crumb and crust color, texture and sensory attributes were determined. The results revealed that increasing the banana peel flour decreased batter and cake pH, baking loss and sensory scores while increased batter and cake density, batter consistency, cake moisture, darkness and hardness. The influence of basil seed gum on moisture retention and consistency improvement was more significant than Alyssum homolocarpum seed gum. However, the cakes incorporated with Alyssum homolocarpum seed gum had lighter color and softer texture. Cakes manufactured by fig syrup had lighter color, softer texture and better organoleptic properties and fig syrup was a better replacer for sucrose in cake formulation.

کلیدواژه‌ها English

Cake
banana peel flour
fig syrup
Date syrup
Basil seed gum
Alyssum homolocarpum seed gum
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