تاثیر آرد لوبیای سویای جوانه زده و امواج فراصوت بر ویژگیهای فیزیکوشیمیایی و حسی کیک برنجی بدون گلوتن

نویسندگان
زهرا زنگنه 1
آریو امامی فر 2
مصطفی کرمی 1
1 دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان
2 گروه صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان
10.22034/FSCT.19.133.211
چکیده
هدف از این مطالعه بررسی تأثیر جایگزینی نسبت های متفاوت (0، 10 و 20 درصد وزنی- وزنی) آرد برنج با آرد سویای جوانه‌زده و جوانه‌­نزده و پیش تیمار فراصوت خمیر (0، 4 و 6 دقیقه) بر ویژگی­های فیزیکوشیمیایی و حسی کیک برنجی بود. تجزیه و تحلیل داده ها بر اساس آزمایش فاکتوریل در قالب طرح آماری کاملاً تصادفی و در سه تکرار انجام شد. استفاده از آرد سویای جوانه زده در فرمولاسیون کیک­ها و اعمال پیش تیمار فراصوت بر خمیر آن­ها، ویژگی­های فناورانه و حسی کیک­های تولیدی را به شکل معنی داری بهبود بخشید(05/0p<). نمونه­های حاوی آرد سویای جوانه زده در مقایسه با آرد سویای جوانه نزده، محتوی رطوبت، پروتئین و فیبر بالاتر و همچنین حجم، تخلخل و نرمی بیشتری داشتند. بیشترین میزان حجم و تخلخل، کمترین میزان سفتی و بیشترین امتیاز حسی بافت و پذیرش­کلی در نمونه­های حاوی 20 درصد آرد سویا جوانه­زده با 6 دقیقه پیش تیمار فراصوت، مشاهده گردید. متأسفانه کیفیت رنگ (کاهش مولفه L و افزایش مولفه a) و ویژگی­های حسی طعم و رنگ این نمونه­ها، کاهش معنی داری در مقایسه با سایر نمونه­ها و نمونه شاهد نشان داد (05/0p<). کیک­های حاوی 10 درصد آرد سویا جوانه زده با 6 دقیقه پیش تیمار فراصوت به دلیل افزایش معنی دار حجم، تخلخل و کاهش سفتی و افزایش امتیاز شاخص­های حسی در مقایسه با سایر نمونه­ ها به عنوان بهترین نمونه انتخاب شدند(05/0p<). این نتایج راه را برای استفاده از فناوری‌های ترکیبی شامل تیمار جوانه‌زنی و پیش تیمار فراصوت برای بهبود ویژگی‌های فیزیکوشیمیایی و حسی کیک­های تولید شده با مخلوط آرد­های بدون گلوتن هموار خواهد ساخت.
کلیدواژه‌ها
کیک بدون گلوتن
سلیاک
فراصوت
آرد لوبیای سویای جوانه زده
آرد برنج

موضوعات

عنوان مقاله English

Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake

نویسندگان English

Zahra Zanganeh 1
aryou emamifar 2
Mostafa Karami 1
1 Department of Food Science and Technology, Bu-Ali Sina University, Hamedan,
2 Department of Food Science and Technology, Bu-Ali Sina University, Hamedan,
چکیده English

The objective of this study was to investigate the effect of replacing of rice flour with different ratio (0, 10 and 20 % w/w based on rice flour) germinated and non-germinated soy flour with ultrasonic pretreatment (0, 4, and 6 min) on the cake batter on the physicochemical and sensory characteristics of rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The use of germination soy flour in rice cake formulations and ultrasonic pretreatment on batter cake, significantly improved the technological characteristics and sensory attributes of the samples (p< 0.05). Compared with the non-germination soy flour, the germinated groups had higher contents of moisture, protein, fiber, and also improved volume, porosity and softness, significantly (p< 0.05). The sample formulations containing of 20 % w/w germinated soy flour with ultrasonic pretreatment for 6 min indicated the highest ranked of the technological characteristics (volume, porosity, and firmness) and sensory attributes (texture and overall) and unfortunately showed a higher darkness (L value) and redness (a value) and received low sensory scores of tastes and color compared to the other sample and control. The optimized formulation for the technological characteristics (volume, porosity, and firmness) and all sensory attributes preference had a germinated soy flour content of 10% with ultrasonic pretreatment for 6 min (p< 0.05). These achievements will pave the way for using the combination technologies involving the germination treatment with sonication pretreatment for improving physicochemical and sensory characteristics of cake produced by gluten-free flour blend.

کلیدواژه‌ها English

Gluten-free cake
Celiac
Ultrasound
Germinated soybean flour
Rice flour
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