بررسی ویژگی‌های فیزیکوشیمیایی و حسی کیک روغنی فراسودمند غنی شده با ترکیب آردهای دانه چیا و پوسته اسفرزه

نویسندگان
عطیه طباطباییان 1
علی نجفی 2
لیلا نوری 1
1 گروه علوم و مهندسی صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
2 گروه مهندسی علوم و صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
10.22034/FSCT.19.131.261
چکیده
امروزه غنی‌سازی محصولات صنایع پخت توجه بسیاری از تولیدکنندگان را به سمت خود معطوف کرده است. دانه‌های چیا و پوسته اسفرزه به عنوان منابع غنی ترکیبات فعال مختلف، به ویژه هیدروکلوئیدها و فیبرهای رژیمی مورد توجه هستند. از این رو، این تحقیق به هدف بررسی تأثیر جایگزینی بخشی از آرد گندم در فرمولاسیون کیک روغنی با ترکیب آردهای دانه چیا و پوسته اسفرزه بر ترکیب شیمیایی و خصوصیات کیفی کیک جهت تولید یک محصول فراسودمند انجام گرفت. سطوح مختلف ترکیب آردهای دانه چیا و پوسته اسفرزه شامل 0، 5، 10، 15 و 20 درصد در فرمولاسیون کیک به کار رفتند و ویسکوزیته و دانسیته خمیر کیک و همچنین ویژگی‌های فیزیکوشیمیایی و حسی کیک‌ها مورد آزمون قرار گرفتند. نتایج نشان داد افزایش سطح جایگزینی آردها منجر به افزایش معنی‌دار ویسکوزیته (15%) و کاهش دانسیته خمیر کیک گردید (p<0.05). افزایش سطوح آردهای چیا و پوسته اسفرزه همچنین محتوای پروتئین، چربی، خاکستر، رطوبت و فیبر نمونه‌ها را به طور معنی‌داری افزایش و میزان سفتی بافت را کاهش داد (p<0.05). کیک‌های حاوی 5 و 10 درصد جایگزینی حجم مخصوص بالاتری نسبت به شاهد داشتند و حجم مخصوص کیک حاوی 15 درصد جایگزینی مشابه با شاهد بود. افزودن آردهای دانه چیا و پوسته اسفرزه از طریق حفظ رطوبت و کاهش سرعت سفت شدن بافت نمونه‌ها طی دوره نگهداری، موجب کاهش سرعت بیات شدن نمونه‌های غنی شده در مقایسه با شاهد گردید. بر اساس نتایج ارزیابی حسی، کیک‌های حاوی 0، 5، 10 و 15 درصد جایگزینی آرد از پذیرش بالایی برخوردار بودند. در کل بر طبق این نتایج می‌توان نتیجه گرفت که 15 درصد از آرد گندم در فرمولاسیون کیک یزدی را می‌توان با ترکیب آردهای دانه چیا و پوسته اسفرزه جهت تولید یک محصول فراسودمند غنی از فیبر جایگزین نمود.
کلیدواژه‌ها
بیاتی
پوسته اسفرزه
جایگزینی آرد
خصوصیات کیفی
دانه چیا
کیک

موضوعات

عنوان مقاله English

Investigating the physicochemical and sensory properties of functional cupcake enriched with the combination of chia seed (Saliva hispanica L.) and psyllium husk (Plantago ovate L.) flour

نویسندگان English

Ateye Tababaian 1
Ali Najafi 2
Leila Nouri 1
1 Department of food science and technology, Damghan branch, Islamic Azad University, Damghan, Iran
2 Department of Food Science and Technology, Damghan Branchف Islamic Azad University, Damghan, Iran
چکیده English

Today, the enrichment of baking products has drawn the attention of many manufacturers. Chia seed and psyllium husk are considered rich sources of various active compounds, especially hydrocolloids and dietary fiber. Therefore, this research aimed to investigate the effect of replacing a part of wheat flour in cupcake formulation with the combination of chia seed (CSF) and psyllium husk flour (PHF) on the chemical composition and quality characteristics of the cake to produce a functional product. Different levels of CSF and PHF combinations including 0, 5, 10, 15, and 20% were used in the cake formulation, and the viscosity and density of the cake batter, as well as the physicochemical and sensory properties of the cake samples, were tested. The results showed that increasing the level of substitution of flour led to a significant increase in viscosity (15%) and a decrease in the density of cake batter (p<0.05). Increasing the levels of CSF and PHF also significantly increased the protein, fat, ash, moisture, and fiber of samples and decreased the hardness of texture (p<0.05). Cakes containing 5 and 10% replacement had a higher specific volume than the control, and the specific volume of the cake containing 15% replacement was similar to the control. The addition of CSF and PHF by maintaining moisture and reducing the rate of hardening of the samples during the storage period reduced the rate of staling of the enriched samples compared to the control. Based on the sensory evaluation results, the cakes containing 0, 5, 10, and 15% flour replacement had high acceptance. In general, according to these results, it can be concluded that 15% of wheat flour in the cupcake formulation can be replaced with a combination of CSF and PHF to produce a functional product rich in fiber

کلیدواژه‌ها English

Cake
Flour replacement
Chia seed
psyllium husk
Quality characteristics
Staling
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