تولید مافین کم ساکارز فراسودمند حاوی مالتودکسترین و قاووت سنتی

نویسندگان
نفیسه ذوالفقاری 1
اسماعیل عطای صالحی 2
زهرا شیخ الاسلامی 3
1 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
2 دانشیار گروه علوم و صنایع غذایی، واحد قوجان، دانشگاه آزاد اسلامی، قوچان، ایران
3 دانشیار بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
10.52547/fsct.18.121.22
چکیده
در این تحقیق از سه سطح مالتودکسترین (صفر، 25 و 50 درصد) و چهار سطح قاووت (صفر، 3، 6 و 10 درصد) در فرمولاسیون مافین استفاده شد. فاکتورهای قوام و دانسیته خمیر کیک و رطوبت، حجم مخصوص، تخلخل، رنگ پوسته، سفتی و پذیرش کلی مافین ارزیابی شد. نتایج نشان داد جایگزینی 50 درصد از شکر با مالتودکسترین منجر به افزایش دانسیته خمیر شد. قوام خمیر در هر دو سطح مالتودکسترین و سطح 10 درصد قاووت افزایش یافت. رطوبت نمونه‏ها با افزایش جایگزینی شکر با مالتودکسترین در بازه زمانی دو ساعت پس از پخت افزایش یافت. این در حالی بود که رطوبت مافین در بازه زمانی یک هفته پس از پخت تحت تأثیر هر دو ترکیب (مالتودکسترین و قاووت) و افزایش سطح مصرف آن‏ها بود. نمونه حاوی 25 درصد مالتودکسترین و 3 درصد قاووت از بیشترین حجم مخصوص ( 57/4 سانتی‏متر مکعب بر گرم) و تخلخل ( 17/24 درصد) در کنار نمونه شاهد (86/4 سانتی‏متر مکعب بر گرم و 26/25 درصد) برخوردار بود. براساس نتایج سفتی بافت مشخص شد جایگزینی 25 درصد شکر با مالتودکسترین عاملی بر کاهش روند بیاتی نمونه‏ها طی یک هفته نگهداری بود. نتایج ارزیابی رنگ پوسته مافین نیز نشان داد تمام مافین‏های تولید شده از مؤلفه رنگی L* و b* بیشتر و a* کمتری در مقایسه با نمونه شاهد برخوردار بودند، بدین معنی که نمونه شاهد رنگ تیره‏تری داشت. در نهایت براساس امتیاز پذیرش کلی نمونه‏های حاوی 25 درصد مالتودکسترین و 3 و 6 درصد قاووت به عنوان بهترین نمونه مافین‏های تولیدی در این تحقیق معرفی می‏شوند.
کلیدواژه‌ها
مافین
فراسودمند
کم ساکارز
مالتودکسترین
قاووت

موضوعات

عنوان مقاله English

Production of functional low-sugar muffin containing maltodextrin and ghavoot

نویسندگان English

Nafiseh Zolfaghari 1
Esmaeil Ataye salehi 2
Zahra Sheikholeslami 3
1 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran.
2 Department of Food Science and Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
3 - Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
چکیده English

In this study, maltodextrin (0, 25 and 50%) and traditional Ghavoot (0, 3, 6 and 10%) were used in muffin formulation. The aim of this research was production of low sucrose and functional product and evaluated specific gravity and consistency and moisture, specific volume, porosity, firmness and overall aceptability. The results showed that replacing 50% of sucrose by maltodextrin increased specific gravity. Maltodextrin at both levels (25 and 50%) increased the viscosity. Consistency was increased in the presence of maltodextrin and 10% of Ghavoot. The moisture content of the samples was affected by maltodextrin 2 hours after baking. However, the moisture content of the muffin was affected by both compounds (maltodextrin and qavut) within one week after baking. The sample containing 50% maltodextrin and 10% Ghavoot had the highest moisture content during the shelf life. The sample containing 25% maltodextrin and 3% Ghavoot had the highest specific volume (4.57 mg/cm3) and porosity (24.17%) and similar to the control sample (4.86 mg/cm3). The findings showed Ghavoot and increasing levels of this component didn’t have significant effect on firmness. The replacement of sugar by 25% maltodextrin decreased firmness one week after baking. Crust color of control was darker than the other sample. Control had the lowest L* and b* value and the highest a* value. Finally, the sample containing 25% maltodextrin and 3% Ghavoot, a sample containing 25% maltodextrin and 6% Ghavoot the control sample introduced in sensory evaluation.

کلیدواژه‌ها English

Muffin
Functional
Low-sugar
Maltodextrin
Ghavoot
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