تأثیر پودر شیر ارزن بر ویژگی‌های فیزیکوشیمیایی کیک بدون گلوتن بر پایه آرد برنج

نویسندگان
سمانه اکبری
مهران اعلمی
یحیی مقصودلو
علیرضا صادقی ماهونک
دانشگاه علوم کشاورزی و منابع طبیعی گرگان
10.22034/FSCT.20.138.82
چکیده
امروزه تهیه محصولات بدون گلوتن با کیفیت مطلوب یکی از اولویت‌های بخش صنعت غذا جهت تغذیه بیماران سلیاکی می‌باشد. لذا هدف از این پژوهش در ابتدا تهیه پودر شیر ارزن (MMP) از دانه ارزن معمولی رقم پیشاهنگ و بررسی ویژگی‌های فیزیکی و عملکردی آن و سپس تهیه کیک بدون گلوتن بر پایه آرد برنج با سه سطح صمغ زانتان (صفر، 15/0، 3/0 درصد) و چهار سطح پودر شیر ارزن (صفر، 5، 10، 15 درصد) و بررسی ویژگی‌های فیزیکوشیمیایی خمیرابه و کیک بدون گلوتن می‌باشد. نتایج خواص فیزیکی و عملکردی پودر شیر ارزن شامل دانسیته توده‌ای، جذب آب و جذب روغن به ترتیب 09/0±652/0، 1/0±615/0، 05/696±0/0 بدست آمد. افزایش پودر شیر ارزن و اثر متقابل آن با صمغ زانتان باعث افزایش ویسکوزیته خمیرابه شد. بیشترین ویسکوزیته (20 پاسکال بر ثانیه) در نمونه با 3/0 درصد صمغ و 15 درصد پودر شیر ارزن دیده شد. بدلیل افزایش ویسکوزیته حجم و تخلخل نمونه‌ها کاهش یافت. ارزیابی شاخص رنگ نیز نشان دهنده‌ی اثر معنادار پودر شیر ارزن بر پارامترهای L*،a* و b* بود. بطورکلی با افزایش پودر شیر ارزن، L* و b* کاهش وa* افزایش یافت. نتایج آنالیز حسی برای نمونه‌های کیک نشان داد که با افزایش پودر شیر ارزن و صمغ زانتان بدلیل افزایش ویسکوزیته و کاهش حجم امتیاز بافت نمونه‌ها کاهش یافت و بیشترین امتیاز مربوط به نمونه با 15/0 درصد صمغ بود. در نهایت کیک تهیه شده با 10 درصد پودر شیر ارزن به همراه 15/0 درصد صمغ زانتان بهترین تیمار از لحاظ ویژگی‌های حسی و کیفی بود.
کلیدواژه‌ها
آرد برنج
پودر شیر ارزن
کیک بدون گلوتن
ویژگی‌های عملکردی

موضوعات

عنوان مقاله English

Effect of millet milk powdre on the physico-chemical properties of gluten-free cake based on rice flour

نویسندگان English

Samaneh Akbari
Mehran Alami
Yahya Maghsoudlou
Alireza Sadeghi Mahoonak
Gorgan University of Agricultural Sciences and Natural Resources
چکیده English

In recent years, the production of gluten-free products with good quality is one of the priorities of the food industry to meet the needs of celiac patients. The aim of this research work was to study the effects of MMP on some physico-chemical properties of rice flour-based gluten free batter and cake. MMP was prepared from common millet grain (Pishahang variety) and its physical and functional characteristics were evaluated. Gluten-free batters and low-ratio cakes based on rice flour with three levels of xanthan gum (0, 0.15, 0.3%) and four levels of MMP (0, 5, 10, 15 %) were produced then evaluated for their physico-chemical and sensory characteristics. The results of physical and functional properties of millet milk powder including bulk density, water absorption and oil absorption respectively 0.652±0.09, 0.615±0.1, and 0.696±0.05 was obtained. Increasing levels of MMP along with xanthan gum increased the viscosity of the batter. The highest viscosity (20 pa.s) was observed in the sample with 0.3% xanthan gum and 15% MMP, which led to a decrease in the volume and porosity of the resulting cakes. Evaluation of the color indices showed the significant effect of MMP on L*, a* and b*. In general, with the increase of MMP, L* and b* decreased and a* increased. The results of sensory analysis for the cake samples showed that with the increase of MMP and xanthan gum, due to the increase in viscosity and decrease in volume, the texture score of the samples decreased, and the highest score was related to the sample with 0.15% gum. It was concluded that the cake sample prepared with 10% MMP with 0.15% xanthan gum was the best treatment in terms of sensory and quality characteristics.

کلیدواژه‌ها English

Rice flour
millet milk powder
Gluten-free cake
Functional properties
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