بررسی تاثیر جایگزینی شکر با شیرین‌کننده‌ی اِستِویا بر خصوصیات نان قندی

نویسنده
مسعود یقبانی
استادیار بخش تحقیقات فنی و مهندسی مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی
10.22034/FSCT.19.131.31
چکیده
در این پژوهش تاثیر جایگزینی شکر با شیرین­ کننده استویا بر خصوصیات فیزیکوشیمایی نان قندی مورد بررسی قرار گرفت. بدین منظور در فرمولاسیون این فرآورده، استویا در سه سطح صفر درصد، 50 درصد و100 درصد با شکر جایگزین شد. پس از پخت، خصوصیات فیزیکوشیمیایی، ارزیابی حسی و خصوصیات رنگی توسط روش­های متداول مورد اندازه‏ گیری قرار گرفتند. نتایج آزمون شیمیایی نشان داد بین درصد چربی، پروتئین و خاکستر تفاوت معنی­ داری بین تیمارها وجود نداشت، اما درصد رطوبت رابطه مستقیم و میزان قندکل رابطه معکوسی با افزایش درصد استویا در فرمولاسیون داشت. نتایج آزمون‏های فیزیکی تفاوت معنی‏داری بین حجم مخصوص سه نمونه مختلف نان قندی نشان داد به‏ طوریکه نمونه نان قندی حاوی 50 درصد استویا بیشترین حجم مخصوص را داشت( 085/2 سانتی‏متر مکعب بر گرم). فعالیت آبی (aw) با افزایش درصد جایگزینی استویا، از 71/0 در نمونه شاهد به 81/0 در نمونه حاوی 100 درصد استویا افزایش پیدا کرد. نتایج خصوصیات بافتی نشان داد استویا موجب کاهش حدود 70 درصدی در سفتی بافت در روزهای اول و پنجم نگهداری نان ­قندی ­شد. در مورد پارامترهای رنگ­سنجی، افزودن استویا موجب افزایش شدت روشنایی و زردی (L* و b*) و کاهش شدت قرمزی (*a) شد. نتایج ارزیابی حسی حاکی از مقبولیت بیشتر فرمولاسیون حاوی 50 درصد استویا در بین داوران بود به‏طوریکه با کسب بیشترین میانگین امتیاز از نظر پذیرش کلی (5/4 امتیاز)، به ‏عنوان بهترین فرمولاسیون انتخاب گردید.
کلیدواژه‌ها
استویا
شیرین کننده
کیفیت
نان قندی

موضوعات

عنوان مقاله English

Study on the effect of sucrose replacement with stevia sweetener on sweet bread properties

نویسنده English

Masoud Yaghbani
Assistant Professor, Agricultural Engineering Research Department, Agricultural and Natural Resources Research and Education Center of Khorasan Razavi
چکیده English

In this research, the effect of sugar replacement by stevia sweetener on physico-chemical properties of sweet bread was studied. For this purpose in formulation of this product, stevia in three level of 0, 50 and 100% was replaced with sucrose. After baking, physico-chemical properties, sensory evaluation and color properties were measured by common methods. The chemical test results showed, there were no significant difference for fat, protein and ash between treatments but water content had straight relation and sugar content had reverse relation with increasing stevia percentage in formulation. The physical test results showed significant differences between specific volumes of three sample of sweet bread so that the sweet bread with 50% stevia had highest specific volume (2.085 cm3/g). Water activity (aw) meaningfully increased by increasing sugar replacement with stevia from 0.71 in control sample to 0.81 in sample including 100% stevia. Textural properties results showed that the stevia addition was caused about 70 % firmness reduction in day 1 and 5 after storage of sweet bread. About color parameters, lightness and yellowness (L* & b*) were increased but redness (a*) was reduced due to stevia addition. Sensory evaluation was indicated more acceptance the formulation contain of 50% stevia among panelists so that due to most score obtaining for total acceptance (score of 4.5), was selected as the best formulation.

کلیدواژه‌ها English

Stevia
Sweetener
Quality
sweet bread
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