ارزیابی ویژگی‌های فیزیکوشیمیایی کیک فنجانی بدون گلوتن حاوی اینولین

نویسندگان
پریا کلانی 1
سارا جعفریان 2
محمد حسین عزیزی 3
غلامحسن اسدی 4
لیلا روزبه نصیرایی 5
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران.
2 استادیار، گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران
3 استاد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تربیت مدرس، تهران، ایران.
4 استادیار، گروه صنایع غذایی، دانشکده علوم کشاورزی و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
5 استادیار، گروه علوم و صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، مازندران، ایران.
10.22034/FSCT.19.130.111
چکیده
آگاهی عموم مردم نسبت به مسائل سلامت و بهداشت سبب شده است تا تقاضا برای تولید محصولات کم کالری و با کیفیت که میزان چربی و شکر در آن‌ها کاهش یافته است، افزایش پیدا کند. هدف از این تحقیق، ارزیابی ویژگی‌های فیزیکوشیمیایی کیک فنجانی بدون گلوتن حاوی اینولین می‌باشد. در این پژوهش از آردهای برنج، لوبیا سفید و چیا به عنوان جایگزین آرد گندم، به ترتیب در سطوح 50، 40 و 10 گرم، اینولین به عنوان تقلیدکننده چربی در سطوح 0 و 30 گرم و سوکرالوز به عنوان جایگزین بخشی از شکر موجود در کیک در سطوح 0 و 05/0 گرم استفاده شده است. بر اساس نتایجی که در این پژوهش حاصل گردید، جایگزینی شکر با سوکرالوز و جایگزینی چربی با اینولین در کیک پری‌بیوتیک بدون گلوتن باعث کاهش محتوای رطوبت، پوسته و مغز روشن‌تر و زردتر، کاهش pH، افزایش سفتی و کاهش فنریت و پیوستگی بافت گردید.
کلیدواژه‌ها
کیک
تقلیدکننده چربی
اینولین
جایگزین شکر
سوکرالوز

موضوعات

عنوان مقاله English

Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin

نویسندگان English

Parya Kalani 1
Sara Jafarian 2
Mohammad Hossein Azizi 3
Gholam Hassan Asadi 4
Leila Roozbeh Nasiraie 5
1 Ph.D. Student, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran.
2 Assistant Professor, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran.
3 Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University ,Tehran, Iran.
4 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture Sciences and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5 Assistant Professor, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran.
چکیده English

The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten-free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimics at the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten-free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness.

کلیدواژه‌ها English

Cake
fat mimic
Inulin
Sugar substitute
Sucralose
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