بهبود کیفیت کیک بدون گلوتن با استفاده از آرد برنج قهوه ‌ای و سفید و صمغ‌ های اسفرزه، فارسی و قدومه شیرازی

نویسندگان
نغمه علائی بخش 1
علیرضا فرجی 2
فریبا نقی پور 3
1 دانشجوی کارشناسی ارشد علوم و صنایع غذایی گرایش زیست فناوری مواد غذایی، دانشکده علوم و فن‌آوری‌های نوین، واحد علوم پزشکی، دانشگاه آزاد اسلامی
2 استادیار گروه شیمی آلی، دانشکده شیمی دارویی، واحد علوم پزشکی، دانشگاه آزاد اسلامی
3 مؤسسه تحقیقات اصلاح و تهیه نهال و بذر، سازمان تحقیقات، آموزش و ترویج کشاورزی
10.22034/FSCT.19.128.69
چکیده
امروزه افزایش کیفیت و ارزش تغذیه­ای مواد غذایی مورد مصرف بیماران مبتلا به سلیاک توجه بسیاری از محققین را به خود جلب نموده است. از این‏رو هدف از انجام این پژوهش بررسی امکان بهبود خصوصیات کمی و کیفی خمیر و کیک بدون گلوتن توسط جایگزینی آرد برنج قهوه‏ای با آرد برنج سفید در سه سطح صفر، 50 و 100 درصد در حضور صمغ‏های بومی ایران (اسفرزه، فارسی و قدومه شیرازی هر کدام به صورت مجزا و به میزان 1 درصد) بود. نتایج نشان داد که با افزایش میزان جایگزینی آرد برنج قهوه‏ای و افزودن صمغ­ها، میزان ویسکوزیته خمیر افزایش یافت در حالیکه میزان وزن مخصوص خمیر با افزایش میزان آرد برنج قهوه‏ای و افزودن صمغ­ها به ترتیب افزایش و کاهش پیدا کرد. همچنین میزان پروتئین، چربی، رطوبت، سفتی بافت محصول با میزان جایگزینی آرد برنج قهوه‏ای افزایش یافت در حالی که افزودن صمغ­ها تنها بر روی رطوبت و سفتی بافت تأثیرگذار بود، به گونه­ای که با افزودن صمغ­ها میزان سفتی بافت کاهش و میزان رطوبت محصول افزایش نشان داد. در خصوص میزان حجم مخصوص و تخلخل کیک بدون گلوتن نیز نتایج گویای آن بود که با افزایش میزان جایگزینی آرد برنج قهوه‏ای و استفاده از صمغ­ها میزان این دو پارامتر به ترتیب کاهش و افزایش یافت. از سوی دیگر نتایج نشان داد با افزایش میزان جایگزینی آرد برنج قهوه‏ای میزان مؤلفه‏های L* و a* پوسته نمونه‏ها به ترتیب دارای روند نزولی و صعودی بود در حالیکه افزودن صمغ­ها تنها باعث افزایش میزان مؤلفه L* شد. در نهایت داوران چشایی با ارزیابی خصوصیات حسی، دو نمونه حاوی صفر درصد آرد برنج قهوه­ای به همراه صمغ اسفرزه و نمونه حاوی 50 درصد آرد برنج قهوه ‏­ای و صمغ اسفرزه را به‏عنوان بهترین نمونه معرفی نمودند.
کلیدواژه‌ها
بیماری سلیاک
بدون گلوتن
برنج قهوه‌ای
صمغ‌های بومی ایرانی
کیک روغنی

موضوعات

عنوان مقاله English

Improve the quality of gluten-free cakes using brown and white rice flour and Isfarzeh, Qodoume Shirazi and Farsi gums

نویسندگان English

Naghmeh Alaeii bakhsh 1
Alireza Faraji 2
Fariba Naghipour 3
1 M.Sc Student of Food Sciences, Faculty of Advanced Sciences & Technology, Medical Sciences Branch, Islamic Azad University, Tehran, Iran
2 Department of Organic Chemistry, Faculty of Medicinal Chemistry, Medical Sciences Branch, Islamic Azad University
3 Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO)
چکیده English

Today, increasing the quality and nutritional value of food consumed by patients with celiac disease has attracted the attention of many researchers. Therefore, the aim of this study was to investigate the possibility of improving the quantitative and qualitative characteristics of gluten-free cake by replacing brown rice flour at three levels of 0, 50 and 100% with white rice flour in the presence of native Iranian gums (Isfarzeh, Qodoume Shirazi and Farsi separately at level of 1%). Results showed by increasing the amount of replacement of brown rice flour and adding gums, the viscosity of the dough increased, while with increasing the amount of these compounds, the specific gravity of the dough increased and decreased, respectively. The results showed the amount of protein, fat, moisture, firmness of the texture (during both periods) increased with the replacement of brown rice flour, while the addition of gums only affected the moisture and firmness of the texture in such a way that with the addition of gums, the amount of texture firmness decreased and the amount of moisture in the product increased. Regarding the specific volume and porosity of gluten-free cake, the results showed that with increasing the replacement of brown rice flour and the use of gums, the amount of these parameters decreased and increased, respectively. According to the results, with increasing the amount of replacement of brown rice flour, the amount of L* and a* components of the samples had a downward and upward trend, respectively, while the addition of gums only increased the amount of L* component. Finally, the panelists evaluated the sensory properties and introduced two samples containing 0% brown rice flour with Isfarzeh gum and sample containing 50% brown rice flour and Isfarzeh gum as the best samples.

کلیدواژه‌ها English

Celiac disease
Gluten free
Brown rice
Iranian Native Gums
Cake
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