تاثیر جایگزینی ساکارز و آرد گندم با ایزومالت و آرد دانه کینوآ بر خصوصیات فیزیکوشیمیایی، میکروبی و رئولوژیکی پودر کیک کم کالری

نویسندگان
آیدا اباذری 1
مانیا صالحی فر 2
1 کارشناسی ارشد،گروه علوم و صنایع غذایی،واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
2 دانشیار،گروه علوم و صنایع غذایی،واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران
10.22034/FSCT.19.135.181
چکیده
یکی از زمینه‌های تحقیقاتی بسیار مهم در تولید محصولات نانوایی شیرین استفاده از شیرین کننده‌های جایگزین شکر و بکارگیری آرد سایر منابع گیاهی به عنوان جایگزینی آرد گندم در تولید این محصولات می‌باشد. در این تحقیق ایزومالت و آرد کینوآ در چهار سطح (25، 50، 75 و 100 درصد) جایگزین شکر و آرد گندم در فرمولاسیون پودر کیک شدند. براساس نتایج آماری جایگزینی آرد گندم با آرد کینوآ و جایگزینی شکر با ایزومالت تاثیر معنی‌داری بر میزان رطوبت نمونه‌های پودر کیک و همچنین ویسکوزیته و دانسیته خمیر داشت(05/0>P). در حالی که جایگزینی شکر با ایزومالت تاثیر معنی‌داری بر درصد خاکستر نامحلول، pH و شمار کلی میکروارگانیسم‌های نمونه‌های پودر کیک نشان نداد (05/0<P). نتایج نشان داد جایگزینی آرد گندم با آرد کینوآ سبب کاهش درصد رطوبت و افزایش درصد خاکستر، pH و شمار کل میکروارگانیسم‌های نمونه‌های پودر کیک و افزایش ویسکوزیته و دانسیته خمیر شد. همچنین جایگزینی شکر با ایزومالت سبب افزایش درصد رطوبت و کاهش درصد خاکستر نمونه پودر کیک، ویسکوزیته خمیر حاصل از نمونه‌های پودر کیک و افزایش دانسیته خمیر کیک شد. با توجه به خصوصیات مورد بررسی در این تحقیق تیمار حاوی 25 درصد جایگزینی آرد گندم با آرد کینوآ و 25 درصد جایگزینی شکر با ایزومالت (تیمار T1) به عنوان تیمار بهینه تعیین گردید.
کلیدواژه‌ها
پودر کیک کم کالری
آرد دانه کینوا
ایزومالت
رئولوژی
خواص فیزیکوشیمیایی

موضوعات

عنوان مقاله English

Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder

نویسندگان English

Aida Abazari 1
Mania Salehifar 2
1 Master of Science Student, Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2 Associate Prof،Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
چکیده English

One of the most important research areas in the production of sweet bakery products is the use of sugar substitute sweeteners and the use of other plant sources flour as a substitute for wheat flour in the production of these products. In this study, sugar and wheat flour were substituted with isomalt and quinoa seed flour in cake powder formulation at four levels (25, 50, 75 and 100%). Based on the statistical results, replacing wheat flour with quinoa flour and replacing sugar with isomalt had a significant effect on the moisture content of cake powder samples as well as viscosity and density of dough (P <0.05). While sugar substitution with isomalt had no significant effect on insoluble ash content, pH and the total count of microorganisms in cake powder samples (P> 0.05).The results showed that replacement of wheat flour with quinoa flour reduced the moisture percent and increased ash content, pH and the total count of microorganisms of cake powder samples. Also, it increased viscosity and density of dough. The replacement of sugar with isomalt increased the moisture content and reduced the ash percentage of the cake powder sample. While the viscosity and density of the cake dough obtained from the cake powder increased. According to the considered characteristics of cake powder in this study, 25% replacement of wheat flour with quinoa flour and 25% replacement of sugar with isomalt (T1 treatment) were determined as the optimal treatment.

کلیدواژه‌ها English

: Low-calorie cake powder
Quinoa seed flour
Isomalt
Rheology
Physicochemical properties
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مجله علوم و صنایع غذایی ایران
دوره 20، شماره 135 - شماره پیاپی 135
اردیبهشت 1402
صفحه 181-194