تأثیر پودر کدوحلوایی بر ویژگی‌های فیزیکوشیمیایی و حسی کیک اسفنجی بدون گلوتن بر پایه آرد برنج

نویسندگان
محمد منصور سمیع 1
آریو امامی فر 2
فخرالدین صالحی 1
1 دانشگاه بوعلی سینا
2 گروه علوم و صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
10.22034/FSCT.20.137.129
چکیده
هدف از این مطالعه بررسی تأثیر سطوح مختلف جایگزینی (0، 10، 20 و 30 درصد وزنی- وزنی) آرد برنج با پودر­کدوحلوایی بر ویژگی­های فیزیکوشیمیایی و حسی کیک بدون گلوتن بر پایه آرد برنج بود. کیک­های اسفنجی بر پایه آرد گندم مشابه با سطوح جایگزینی آرد برنج با پودر کدوحلوایی مشابه فرمولاسیون کیک برنجی به‌عنوان نمونه­های شاهد تولید شدند. تجزیه و تحلیل داده‌ها بر اساس آزمایش فاکتوریل در قالب طرح آماری کاملاً تصادفی و در سه تکرار انجام شد. استفاده از پودر کدوحلوایی در فرمولاسیون کیک­های بدون گلوتن بر پایه آرد برنج و کیک‌های گندمی ویژگی­های فناورانه و حسی نمونه­ها را به شکل معنی­داری بهبود بخشید (05/0p<). با افزایش نسبت جایگزینی آرد برنج و آرد گندم با پودر کدوحلوایی، به ترتیب ویسکوزیته خمیر کیک برنجی از 66/682 (نمونه شاهد) تا 44/3518 سانتی پواز (30 درصد پودر کدوحلوایی) و ویسکوزیته خمیر کیک گندمی از 50/699 (نمونه شاهد) تا 92/4036 سانتی پواز (30 درصد پودر کدوحلوایی) افزایش معنی‌داری یافت (05/0p<). با افزایش نسبت جایگزینی آرد برنج و آرد گندم با پودر کدوحلوایی، مقدار حجم، تخلخل و روشنایی نمونه‌ها کاهش و مقدار سفتی، فیبر و خاکستر آن‌ها افزایش یافت (05/0p<). کیک‌های حاصل از جایگزینی آرد برنج و آرد گندم با پودر کدوحلوایی تا سطح 20 درصد، بیش‌ترین امتیازهای حسی (رنگ، طعم، بو، بافت و پذیرش کلی) را در مقایسه با کیک‌های شاهد دریافت کردند (05/0p<). افزودن پودر کدوحلوایی در فرمولاسیون کیک­های بدون گلوتن بر پایه آرد برنج در مقایسه با آرد گندم، روشنایی بیشتر و قرمزی و زردی کمتری را در محصول نهایی ایجاد کرد که برای مصرف کننده مطبوع‌تر بود. این نتایج راه را برای استفاده از فناوری‌های ترکیبی شامل ترکیب پودر کدوحلوایی و آرد برنج برای بهبود ویژگی‌های فیزیکوشیمیایی و حسی کیک­های بدون گلوتن هموار خواهد ساخت.
کلیدواژه‌ها
بیماری سلیاک
سفتی
کدوحلوایی
ویسکوزیته خمیر

موضوعات

عنوان مقاله English

Effect of pumpkin powder on physicochemical and sensory properties of sponge gluten-free rice cake

نویسندگان English

Mohammad Mansour Samie 1
aryou emamifar 2
Fakhreddin Salehi 1
1 Bu-Ali Sina University, Hamedan
2 Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
چکیده English

The aim of this study was to investigate the effect of replacing rice flour with pumpkin powder at different levels (0, 10, 20, and 30% w/w) on the physicochemical and sensory properties of gluten-free rice cake. Wheat cake was prepared by the same method as rice flour with different proportions (0, 10, 20 and 30% w/w) of pumpkin powder as control samples. A factorial experiment with a completely randomized design with three replicates was used for data analysis. The use of pumpkin powder in rice and wheat cake recipes significantly improved the technological properties and sensory attributes of the samples (p < 0.05). With increasing replacement of rice and wheat flour with pumpkin powder (p < 0.05), the viscosity of the rice cake and wheat cake batter increased from 682.66 cp (control sample) to 3518.44 cp (30% pumpkin powder) and from 699.50 cp (control sample) to 4036.92 cp (30% pumpkin powder), respectively (p < 0.05). As the replacement level of rice and wheat flour with pumpkin powder increased, the volume, porosity and lightness of the samples were decreased and the hardness, fiber, and ash were increased (p<0.05). The rice and wheat cakes containing the 20% of pumpkin powder received the highest sensory scores (color, taste, odor, texture, and overall), as compared to control (p<0.05). Addition of pumpkin powder in gluten free rice cake formulation compared with wheat cake formulation improved the lightness and decreased the redness and yellowness of the samples that was acceptable to customers. These achievements will pave the way for using the combination technologies involving the mixing the pumpkin powder and rice flour for improving physicochemical and sensory characteristics of gluten free cakes.

کلیدواژه‌ها English

Celiac diseases
Hardness
Pumpkin
Batter viscosity
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