بررسی امکان جایگزینی ساکارز با آرد مالت آنزیمی سورگوم درکیک برنجی بدون گلوتن

نویسندگان
بهاره صحرائیان 1
سیدعلی مرتضوی 2
مهدی کریمی 3
فریده طباطبایی یزدی 2
محبت محبی 2
1 دانش آموخته دکتری علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، ایران.
2 استاد، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، 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.
10.22034/FSCT.19.131.247
چکیده
امروز در بازار مصرف مواد غذایی، شیرین‏کننده‏های مختلفی در حال رقابت با ساکارز هستند که ضمن ایجاد شیرینی قابل قبول، خواص تکنولوژیکی و حسی فراورده تولیدی را حفظ می‏کنند. بنابراین در این پژوهش از آرد مالت آنزیمی سورگوم به عنوان جایگزین ساکارز (شکر) در کیک برنجی بدون گلوتن استفاده شد. بدین منظور رطوبت، حجم مخصوص، تخلخل، مؤلفه‏های رنگی پوسته، سفتی بافت و ویژگی‏های حسی ارزیابی شدند. نتایج نشان داد که با افزایش جایگزینی ساکارز با آرد مالت آنزیمی سورگوم حفظ رطوبت نمونه‏های تولیدی و میزان مؤلفه رنگی *a آن‏ها افزایش یافت. همچنین نتایج نشان داد با سپری شدن زمان یک هفته پس از پخت کیک، افت رطوبت در نمونه‏های حاوی آرد مالت کمتر از نمونه شاهد بود. آرد مالت آنزیمی سورگوم نیز قابلیت افزایش نرمی بافت را داشت و جهت جلوگیری از سفت شدن بافت طی مدت زمان نگهداری موفق عمل نمود. علاوه بر این نتایج حاکی از آن بود که نمونه‏ای که در آن 40 درصد ساکارز با آرد مالت جایگزین شده بود دارای بیشترین میزان تخلخل، حجم مخصوص و مؤلفه رنگی *L بود. همچنین این نمونه به لحاظ شیرینی با نمونه شاهد برابری داشت و از نظر داوران چشایی در سایر ویژگی‏ها نیز نمونه برتر بود. از این رو با توجه به نتایج بدست آمده می‎توان گفت که آرد مالت آنزیمی سورگوم قابلیت استفاده به‏عنوان یک شیرین‏کننده طبیعی بخصوص در فراورده‏های نانوایی مورد نیاز بیماران سیلیاکی دارد.
کلیدواژه‌ها
شیرین‌کننده
آرد مالت
سیلیاک
کیک بدون گلوتن

موضوعات

عنوان مقاله English

Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake

نویسندگان English

bahareh sahraiyan 1
Seyed Ali Mortazavi 2
Mahdi Karimi 3
Farideh Tabatabaei yazdi 2
Mohebbat Mohebbi 2
1 Ph.D, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
2 Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
3 Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
چکیده English

Today various sweeteners are competing with sucrose in food market. They are creating acceptable sweetness and preserving technological and sensory properties of the product. In this study enzymatic sorghum malt use as sucrose replacer in gluten-free rice cake production. For this purpose, moisture, specific volume, porosity, crust color values, firmness and sensory properties were evaluated. The results showed that with increasing substitution of sucrose by enzymatic sorghum malt, moisture content and a* increased. However, falling the moisture content in sample containing malt flour were lower than control during the storage (1week) was with the lapse of time a week after bake a cake, malt flour contains less moisture loss in samples from the control samples. The results also showed enzymatic sorghum malt increased the softness of texture and able to prevent hardening of the texture during storage. In addition, the results indicated that the sample that 40% sucrose had been replaced with malt flour had the highest porosity, specific volume and L* value. Also this sample was equal in sweetness to control and the judges taste the sample was superior in other features. Thus, according to the results we can say that an enzymatic sorghum malt can be used as a natural sweetener, especially in celiac disease is needed products.

کلیدواژه‌ها English

Sweetener
Malt flour
Celiac
Gluten-free cake
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