تأثیر افزودن آرد کینوا و آرد گندم جوانه‌زده بر ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی کیک اسفنجی

نویسندگان
نگین جواهری پور 1
لیدا شاهسونی 2
شادی مهدیخانی 3
یاسر اینانلو 4
1 دانشجوی کارشناسی ارشد واحد شهر قدس
2 استادیاز واحد شهر قدس
3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد شهر قدس، تهران، ایران
4 استادیار گروه علوم و صنایع غذایی، دانشگاه غلات قائم، دانشگاه جامع علمی کاربردی، تهران، ایران
10.52547/fsct.18.119.375
چکیده
در تحقیق حاضر تأثیر افزودن آرد کینوا و آرد گندم جوانه‌زده بر ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی کیک اسفنجی مورد بررسی قرار گرفت. نتایج نشان داد که با افزایش مقدار آرد کینوا و آرد گندم جوانه زده، میزان خاکستر، میزان پروتئین، چربی نمونه های کیک اسفنجی تولیدی به طور معنی داری افزایش یافت (05/0p≤). پائین ترین میزان تخلخل در نمونه T6 (کیک اسفنجی محتوی 15% آرد کینوا + 15% آرد گندم جوانه زده) مشاهده شد (05/0p≤). درتمامی روزهای مورد بررسی، بالاترین میزان رطوبت در نمونه T8 (کیک اسفنجی محتوی 15% آرد کینوا + 0% آرد گندم جوانه زده) مشاهده شد (05/0p≤). نتایج آنالیز پروفیل بافت نشان داد که با افزایش مقدار آرد کینوا و آرد گندم جوانه زده، میزان سختی بافت نمونه‌های کیک اسفنجی تولیدی به طور معنی­داری افزایش یافت (05/0p≤). ارزیابی نتایج آزمون­های حسی نشان داد که بالاترین امتیاز رنگ متعلق به نمونه­های T7 (کیک اسفنجی محتوی 0 % آرد کینوا + 15% آرد گندم جوانه زده) و T8 (کیک اسفنجی محتوی 15% آرد کینوا + 0% آرد گندم جوانه زده) بود. پائین­ترین امتیاز بو در نمونه شاهد و بالاترین میزان آن در نمونه T8 (کیک اسفنجی محتوی 15% آرد کینوا + 0% آرد گندم جوانه زده) مشاهده شد (05/0p≤). بالاترین امتیاز حسی متعلق به نمونه T8 (کیک اسفنجی محتوی 15% آرد کینوا + 0% آرد گندم جوانه زده) بود و تیمار T8 (کیک اسفنجی محتوی 15% آرد کینوا + 0% آرد گندم جوانه زده) به عنوان تیمار برتر انتخاب شد.
کلیدواژه‌ها
کیک اسفنجی
کینوا
آرد گندم
جوانه زنی

موضوعات

عنوان مقاله English

The effect of adding quinoa flour and germinated wheat flour on the physicochemical، microbial and sensory properties of sponge cake

نویسندگان English

negin javaheripour 1
Lida Lida Shahsevani Mojarad 2
SHADI MAHDIKHANI 3
Yaser Inanloo 4
1 MSC student of SHAHRE Qods Branch
2 Assistant Prof, Dept. of Food Science & Technology, Faculty of Agricultural, Islamic Azad University Shahr-e-Qods Branch, Tehran, Iran
3 Assistant Prof, Dept. of Food Science & Technology, Faculty of Agricultural, Islamic Azad University Shahr-e-Qods Branch, Tehran, Iran
4 Assistant Prof, Dept. of Food Science & Technology, Faculty of Agricultural, University of Applied Science and Technology, Tehran, Iran
چکیده English

Abstract

In the present study, the effect of adding quinoa flour and germinated wheat flour on the physicochemical, microbial and sensory properties of sponge cake was investigated.The results showed that as the amount of quinoa flour and germinated wheat flour increased, ash, protein, and fat content of sponge cake samples significantly increased (p<0.05). The lowest porosity was observed in sample T6 (sponge cake containing 15% quinoa flour + 15% wheat flour) (p≤0.05). The highest moisture content was observed in sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) on all days (p≤0.05). Texture profile analysis results showed that texture of sponge cake samples significantly increased with increasing amount of quinoa flour and germinated wheat flour (P≤0.05). Evaluation of sensory test results showed that the highest color score belonged to sample T7 (sponge cake containing 0% quinoa flour + 15% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour). Was. The lowest odor score was observed in the control sample and the highest in the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) (p≤0.05). The highest sensory score belonged to the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) was selected as the highest treatment.

کلیدواژه‌ها English

Sponge cake
Quinoa
Wheat flour
Germination
1. Payan, r. 2001. An Introduction to the Technology of Cereal Products. 320 pages
2. Fatemi, h. (1387). Food Chemistry. Publication Joint Stock Company. P. 440.
3. FAO. (2013). Nutritional value- International Year of Quinoa 2013. http://www.fao.org/quinoa-2013/what-isquinoa/nutritional-value/en.
4. VegaGálvez, A., Miranda, M., Vergara, J., Uribe, E., Puente, L., & Martínez, E. A. (2010). Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review. J. the Science of Food and Agriculture, 90(15), 2541-2547.
5. Nowak, V., Du, J., & Charrondière, U. R. (2016). Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd). J. Food chemistry, 193, 47-54.
6. Caperuto, L. C., Amaya‐Farfan, J., & Camargo, C. R. O. (2001). Performance of quinoa (Chenopodium quinoa Willd) flour in the manufacture of gluten‐free spaghetti. J. the Science of Food and Agriculture, 81(1), 95-101.
7. Jacobsen, S. E. (2003). The worldwide potential for quinoa (Chenopodium quinoa Willd). J. Food reviews international, 19(1-2), 167-177.
8. Iglesias-Puig, E., Monedero, V., & Haros, M. (2015). Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability. J. LWT-Food Science and Technology, 60(1), 71-77.
9. James, L. E. A. (2009). Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. J. Advances in food and nutrition research, 58, 1-31.
10. Afify, A. E. M., Abbas, M. S., Abd El-Lattefi, B. M., & Ali, A. M. (2016). Chemical, rheological and physical properties of germinated wheat and naked barley. J. International Journal of ChemTech Research, 9(9), 521-31.
11. Kihara, M., Okada, Y., Iimure, T., & Ito, K. (2007). Accumulation and degradation of two functional constituents, GABA and β-glucan, and their varietal differences in germinated barley grains. J..Breeding Science, 57(2), 85-89.
12. Sharma, P., & Gujral, H. S. (2010). Antioxidant and polyphenol oxidase activity of germinated barley and its milling fractions. J. Food Chemistry, 120(3), 673-678.
13. De Bolle, M. F., Osborn, R. W., Goderis, I. J., Noe, L., Acland, D., Hart, C. A., ... & Broekaert, W. F. (1996). Antimicrobial peptides fromMirabilis jalapa andAmaranthus caudatus: Expression, processing, localization and biological activity in transgenic tobacco. . J. Plant molecular biology, 31(5), 993-1008.
14. Anonmyous (2001). Cereals and its products - Germinated wheat flour (aged flour) Characteristics and test methods (6874).
15. Zeng, W., Yang,J., Pu, X., DuJ. (2013). Strategies of Functional Food for Cancer Prevention in Human Beings Asian Pac J Cancer Prev. 2013;14(3):1585-92.
16. Jan, K. N., Panesar, P. S., Rana, J. C., & Singh, S. (2017). Structural, thermal and 376 rheological properties of starches isolated from Indian quinoa varieties. 377 International Journal of Biological Macromolecules, 102, 315-322.
17. Gawlik-Dziki, U., Dziki, D., Świeca, M., Sęczyk, Ł., Różyło, R., & Szymanowska, U. (2015). Bread enriched with Chenopodium quinoa leaves powder–The procedures for assessing the fortification efficiency. J. LWT-Food Science and Technology, 62(2), 1226-1234.
18. Asgari, An Investigation of the Physicochemical Properties of Wheat and Lentil Auxiliary Foods Journal of Tarbiat Modares Food Science and Technology 1, 1 ,2,12-21
19. Anonmyous (2006).. Iranian Institute of Standards and Industrial Research Publications. Cake - Properties and Methods of National Standard Test No. 2553. Third Review.
20. Anonymous, 1995, Iranian Institute of Standards and Industrial Research Publications. Cereals and its products - Method for measuring humidity - Properties and methods of national standard test number 2705. Third revision.
21. Anonmyous (2013). Iranian Institute of Standards and Industrial Research Publications. Flour - Properties and Methods of National Standard Test No. 103 Third Revision.
22. Anonmyous (2003). AACC Approved methods of the American Association of CerealChemists (9th ed). St. Paul, MN: American Association of CerealChemists
23. Anonmyous (1999).National Iranian Standard. No. 37. Biscuits - Test Properties and Methods, First Edition.
24. Fatma, L., Ahmed, A., Rezq, M., and Rhman, M., 2010., Additional effect of defatted wheat germ protein isolate on nutritional value and functional properties of yogurts and biscuits. Australian Journal of Basic and Applied Sciences, 4(8), 3139-3147.
25. Petrović, J., Fišteš, A., Rakić, D., Pajin, B., Lončarević, I., & Šubarić, D. (2015). Effect of defatted wheat germ content and its particle size on the rheological and textural properties of the cookie dough. Journal of texture studies, 46(5), 374-384.
26. Jedani, Sh. Inconsistent, b. Barzegar, H. Sepahvand, n. (1396). The effect of adding quinoa whole flour and xanthan gum on the chemical and sensory properties of barberry bread. Iranian Journal of Nutrition Sciences and Food Technology. Twelfth year. No. 70. Volume 14. 89-79.
27. Haghayagh, Gh., Atta Salehi, A. Enrichment of gluten free pie with quinoa cereal flour, amaranth and buckwheat. Journal of Food Science and Technology, Volume 14, Issue 69. 283-294Milovanović, M. and Vucelić-Radović, B. 2008. Sources, nutritional and health values of ω-3 and ω-6 fatty acids. Journal of Agricultural Sciences. 53,3, 203-213
28. Stikic, R., Glamoclija, D., Demin, M., Vucelic-Radovic, B., Jovanovic, Z., Milojkovic-Opsenica, D., & Milovanovic, M. (2012). Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations. J. Cereal Science, 55(2), 132-138.
29. Sidhu, J.S., Al-Hoot, S.N., and Al-Saqer, J.M., 1999. Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread.Food Chemistry, 67, 365-371.
30. Shaker, and. Ghaithi Tarzi, b. 1391. Effects of Wheat Germ Addition on Chemical, Sensory, Baking and Microbial Properties of Pasta. Iranian Journal of Nutrition Sciences and Food Technology. Seventh Year, No. 3, 89- 100
31. Gray, J. A., & BeMiller, J. N. (2003). Bread staling: Molecular basis and control. Comprehensive Reviews in Food Science and Food Safety, 2,
32. Ogungbenle HN1. 2003. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. Int J Food Sci Nutr. Mar; 54, 2,153-8.
33. Qavi del, R. Ghiafe davoodi, M. Karimi, M. The priestly peasant, m. (1393). The Effect of Addition of Processed Wheat Germ on the Quantitative and Qualitative Characteristics of Oily Cake. Journal of Innovation in Food Science and Technology. Sixth year. Number three. 65-59.
34. Zarejad, F., Prophet, SA. Free Man, p. Damirchi, A. The Effect of Adding Raw and Stabilized Wheat Germs on the Qualitative Properties of Molded Cake Iranian Food Science and Technology Research, Vol. 10, No. 3.
35. Nagipour F, Mazaheri Tehrani M., Sahrani B, Sheikholeslami Z., Soleimani, M. 2013. The possibility of replacing eggs with soy flour and mixing wheat flour with wheat germ stabilized in the production of oil cake. Iranian Journal of Nutrition Sciences and Food Technology, Volume 8, Number 2, 220- 211.Shahidi, F. 2005. Quality Assurance of Fats and Oils, Baileys industrial oil and fat products. F. Shahidi. New Jersey, A. John Wiley & Sons, Inc., 1, 565-575.
36. Purlis, E and Salvadori, V. 2009.Modelling the browning of bread during baking.Food Research International, 42: 865-870.
37. Majzoobi, M., Keshni, R., Ferhatiya, 1392. Determination of some characteristics of paste enriched dough and biscuit. Journal of Food Industry Research, Volume 23, Number 2, pp. 28-2
38. Ghanbarzadeh B., 2009. Rheology of Food Biomaterials and Materials, University of Tehran Press, 37-80.
39. Manohar R, Rao H. (2002). Interrelation ship between rheological characteristics of dough and quality of biscuits. Food Res Int; 35(2), 807-13.
40. Świeca, M., Sęczyk, Ł., Gawlik-Dziki, U., & Dziki, D. (2014). Bread enriched with quinoa leaves–The influence of protein–phenolics interactions on the nutritional and antioxidant quality. J. Food chemistry, 162, 54-62.
41. Majzoobi,M., Beparva, p., Farahnaky,A., Badii, f. 2014. Physicochemical Properties of Cross-linked Wheat Starch Affected by L-Ascorbic Acid Journal of Agricultural Science and Technology, 10, 16 . 355-364
42. Gelroth J, Ranhotra GR, M. L. Dreher, editors. 2001. Handbook of dietary fiber, newyork: marcel Dekker Inc.
43. Elgeti D, Nordlohne SD, Föste M, Besl M, Linden MH, Heinz V, Jekle M, Becker T. Volume and texture improvement of gluten-free bread using quinoa white flour. J Cereal Sci. 2014 Jan 31; 59(1):41-7.