بررسی امکان تولید کیک مافین با پوشش شکلاتی پروبیوتیک بر پایه نشاسته گندم-نشاسته اصلاح شده سیب زمینی

نویسندگان
سیما اتشین بار 1
فرزانه عبدالملکی 2
بابک غیاثی طرزی 3
1 گروه علوم و صنایع غذایی ، دانشگاه آزاد اسلامی واحد علوم و تحقیقات، گروه زیست فناوری صنایع غذایی، تهران، ایران
2 استادیار، گروه علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین ، دانشگاه آزاد اسلامی، قزوین، ایران
3 استادیار گروه علوم و صنایع غذایی، دانشکده مهندسی صنایع و مکانیک، واحد قزوین ، دانشگاه آزاد اسلامی، قزوین، ایران
10.22034/FSCT.20.136.150
چکیده
تحقیق حاضر با هدف استفاده از نشاسته گندم و نشاسته اصلاح شده سیب زمینی به جای آرد کامل برای تهیه مافین با روکش شکلاتی انجام گرفت. به این منظور، نشاسته گندم و سیب زمینی به ترتیب در سطوح 100-0، 90-10، 80-20، 75-25 و 30-70 به جای آرد در تهیه مافین مورد استفاده قرار گرفت. بعد از تهیه نمونه ها بهترین نمونه که شباهت بالائی به کیک تهیه شده از آرد کامل داشت به عنوان نمونه مطلوب انتخاب و توسط لایه شکلاتی حاوی باکتری پروبیوتیک لاکتوباسیلوس کازئی روکش داده شد. نتایج حاکی از آن بود که با حذف آرد کامل خواص رئولوژیکی، فارینوگراف و اکستنسوگراف دچار تغییرات معنی داری (p<0.05) شدند. همچنین کاهش pH، رطوبت، پروتئین، میزان فنیل آلانین، خاکستر، تخلخل و حجم مخصوص مافین های تولید شده با جایگزین کردن آرد کامل توسط نشاسته گندم و نشاسته سیب زمینی مشاهده گردید در حالیکه چربی و سفتی افزایش نشان داد. برای مغز کیک ها با جایگزین کردن آرد کامل شاخص روشنائی، a*، b* و شاخص قهوه ائی شدن کاهش و تغییرات رنگ کلی دچار تغییر زیادی گردید. نتایج پذیرش کلی حاکی از آن بود که بین نمونه های شاهد و مافین های حاوی 20 و 25 درصد نشاسته سیب زمینی اختلاف معنی داری مشاهده نگردید. با در نظر گرفتن همه ویژگی ها، کیک مافین تهیه شده از نشاسته نمونه حاوی 25 درصد نشاسته سیب زمینی و 75 درصد نشاسته گندم به عنوان نمونه بهینه انتخاب گردید و شکلات پروبیوتیکی به عنوان روکش برای آن استفاده گردید و مشاهده شد که بعد از یک هفته شمارش پروبیوتیک ها افت معنی داری نشان نداد.
کلیدواژه‌ها
کیک مافین
فنیل کتونوری
نشاسته اصلاح شده سیب زمینی
پروبیوتیک

موضوعات

عنوان مقاله English

Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch

نویسندگان English

sima Atashinbar 1
farzaneh abdolmaleki 2
babak Ghiasi Tarzi 3
1 M.Sc. Student of Food Science and Technology, Islamic Azad University, Science and Research Branch.
2 Academic Member of the Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
3 Department of Food Science and Technology, Science and Research Branch, Islamic Azad University,Tehran, Iran
چکیده English

The aim of the present study is to use wheat starch and modified potato starch instead of whole-wheat flour to prepare chocolate-coated muffins. For this purpose, wheat and potato starch were used in muffin preparation at 0-100, 10-10, 80-20, 25-75, and 30-70 levels, respectively. After preparing the samples, the best sample, which was very similar to the cake made of whole-wheat flour, was selected as the desired sample and covered with a chocolate layer containing the probiotic bacterium Lactobacillus casei. The results showed that with the removal of whole-wheat flour, the rheological, farinograph and extensograph were significantly (p<0.05) affected. The results showed by replacing whole-wheat flour with wheat starch and potato starch pH, moisture, protein, phenylalanine, ash, porosity, and specific volume of muffins were decreased, while fat and firmness were increased. For the cake crumb by replacing the whole-wheat flour, the L*, a*, b*, and browning index decreased while the total color changes significantly changed. The results of overall acceptability showed that there was no significant difference between control samples and muffins containing 20 and 25% of potato starch. Considering all the features, the muffin cake prepared from the 25% of modified potato starch and 75% of wheat starch was selected as the optimal sample and probiotic chocolate was used as a coating for one week. The probiotic count did not show a significant decrease.

کلیدواژه‌ها English

Muffin cake
Phenylketonuria
Modified potato starch
Probiotic
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