اثر افزودن گرده گل بر خواص فیزیکی‌شیمیایی خمیر و کیفیت کیک بدون گلوتن فراسودمند

نویسندگان
فاطمه جلیلی 1
سیدهادی پیغمبردوست 1
صمد بدبدک 2
عارف اولاد غفاری 3
1 ﮔﺮوه ﻋﻠﻮم و مهندسی ﺻﻨﺎیﻊ ﻏﺬایﯽ، داﻧﺸﮑﺪه ﮐﺸﺎورزی، داﻧﺸﮕﺎه ﺗﺒﺮیﺰ، تبریز.
2 ﮔﺮوه ﻋﻠﻮم و مهندسی ﺻﻨﺎیﻊ ﻏﺬایﯽ، داﻧﺸﮑﺪه ﮐﺸﺎورزی و ﻣﻨﺎﺑﻊ ﻃﺒﯿﻌﯽ اﻫﺮ، داﻧﺸﮕﺎه ﺗﺒﺮیﺰ، تبریز.
3 ﭘﮋوﻫﺸﮑﺪه ﻏﺬایﯽ و ﮐﺸﺎورزی، ﭘﮋوﻫﺸﮕﺎه اﺳﺘﺎﻧﺪارد، تبریز، تبریز.
10.22034/FSCT.19.128.315
چکیده
در این پژوهش گرده گل جمع آوری شده توسط ­زنبور عسل (گرده زنبور عسل) در سطوح مختلف (3، 6، 9، 12و 15 درصد) به کیک بدون گلوتن بر­ پایه نشاسته ذرت افزوده شد و اثر آن بر ویژگی های فیزیکی شیمیایی خمیر و خصوصیات تکنولوژیکی کیک بررسی شد. افزودن گرده­ زنبورعسل اثر معنی­داری بر قوام خمیر نداشت (0.05<p) اما موجب کاهش pH و افزایش دانسیته و وزن مخصوص خمیر شد. با افزودن گرده زنبورعسل حجم کیک از 104/7 سانتی­متر مکعب در نمونه کنترل (صفر درصد گرده) به 3/112 سانتی­متر مکعب در کیک حاوی 6 درصد گرده افزایش یافت و پس از آن مجددا به طور معنی‌داری (0.05>p) کاهش یافت. روند مشابهی در مورد ویژگی حجم ­ویژه کیک نیز مشاهده شد. ارتفاع قرص کیک از5/26سانتی­متر در نمونه کنترل به 4/7 سانتی­متر در کیک حاوی 15 درصد گرده کاهش یافت. افزودن گرده باعث کاهش میزان افت پخت کیک گردید طوری که نمونه حاوی 15 درصد گرده کمترین افت پخت را نشان داد. به‌علاوه، افزودن گرده به فرمول کیک بدون گلوتن با افزایش مقدار رطوبت، خاکستر و شاخص قهوه‌ای شدن پوسته و کاهش فعالیت آبی آن همراه بود. آنالیز تخلخل و ریز ساختار مغز کیک نشان داد که افزودن گرده­ درصد تخلخل (از 3/20 به 8/30 درصد) و میانگین مساحت سلول­ها نمونه­ ها را (از 5/1به 14/7 در هر سانتی­متر مربع) نسبت به نمونه کنترل افزایش داد. ارزیابی حسی نمونه ها مشخص کرد که کیک­های حاوی 6 و 9 درصد گرده زنبورعسل بالاترین امتیازهای پذیرش کلی را نسبت به سایر نمونه‌ها بدست آوردند. بنابراین، می‌توان از سطوح متوسط گرده زنبور عسل برای تولید کیک‌های بدون گلوتن فراسودمند با ویژگی­های حسی و تکنولوژیکی مطلوب استفاده کرد.
کلیدواژه‌ها
کیک بدون گلوتن
گرده ‌زنبور عسل
فراسودمند
ویژگی‌های فیزیکی شیمیایی

موضوعات

عنوان مقاله English

Effect of incorporating bee pollen on batter physicochemical properties and quality of functional gluten-free cake

نویسندگان English

Fatemeh Jalili 1
Seyed Hadi Peighambardoust 1
Samad Bodbodak 2
Aref Olad Ghaffari 3
1 Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran.
2 University of TabrizAhar Faculty of Agriculture
3 Food and Agriculture Research InstituteStandard Research Institute
چکیده English

In this study, bee pollen at different levels (3, 6, 9, 12 and 15%) was added to the gluten-free cake containing corn starch and the samples were evaluated in terms of physiochemical and technological properties. The results showed that the addition of bee pollen had no significant effect on the consistency of the batter (p < 0.05). However, it reduced the pH and increased the density and specific gravity of the batter. Cake volume was increased from 104.7 mL in the control to 112.3 mL in 6% pollen sample and then decreased significantly (p < 0.05). A similar trend was observed for specific volume. The height of cake loaf was 5.3 cm in control that was decreased to 4.7 cm in 15% pollen cake. Incorporating bee pollen reduced baking loss, so the sample with 15% pollen had the lowest baking loss. Moreover, adding pollen to the gluten-free cake was associated with an increase in moisture, ash and browning index values and a decrease in its water activity. The porosity and microstructure analysis showed that addition of bee pollen increased cake porosity (from 20.3 to 30.8%) and the average cell area of the samples (from 5.1 to 14.7 per cm2) in comparison with control sample. In addition, sensory analysis showed that cakes containing 6 and 9% pollen had the highest overall acceptance compared to other samples. Therefore, medium levels of bee pollen can be used to produce functional gluten-free cakes with desirable sensory and technological characteristics.

کلیدواژه‌ها English

Gluten-free cake
Bee pollen
Functional
physiochemical properties
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