بهینه‌سازی فرمولاسیون کیک اسفنجی جدید جهت بررسی اثر جایگزینی آرد بلوط و شیره بلوط با آرد گندم و شکر

نویسندگان
آمنه پارسه
محمود رضازادباری
فروغ محترمی
صابر امیری
گروه علوم و صنایع غذایی دانشگاه ارومیه
10.22034/FSCT.20.140.66
چکیده
هدف از مطالعه‌ی حاضر بررسی جایگزینی آرد بلوط با آرد گندم (آرد کیک) و شیره‌ی بلوط با شکر بر مبنای طرح ترکیبی بر ویژگی‌های کیک اسفنجی می‌باشد. با توجه به نتایج حاصله، جایگزینی آرد بلوط با آرد گندم باعث افزایش دانسیته‌ی خمیر و درصد اتلاف پخت و کاهش پیوستگی، شاخص روشنایی و قرمزی نمونه­ها گردید. رنگ پوسته‌ی کیک با افزودن شیره‌ی بلوط تیره شد. محتوای رطوبتی و حجم مخصوص تحت تاثیر جایگزینی آرد بلوط و شیره‌ی بلوط قرار نگرفت. با افزودن آرد بلوط و شیره‌ی بلوط فعالیت آبی، سفتی و قابلیت جویدن افزایش یافته در حالی که ارتجاعیت نمونه‌ها کاهش یافت. نتایج ارزیابی حسی نشان داد که با جایگزینی شیره‌ی بلوط از امتیاز پذیرش کلی نمونه‌ها کاسته شد در حالی که آرد بلوط اثر معناداری بر آن نداشت. با توجه به نتایج بهینه‌سازی، فرمولاسیون کیک اسفنجی با 11 درصد جایگزینی آرد بلوط همراه با 25 درصد و یا 45 درصد شیره‌ی بلوط به عنوان نمونه‌ی بهینه با ارزش تغذیه‌ای بالا و ویژگی‌های بافتی و حسی مطلوب پیشنهاد می‌گردد.
کلیدواژه‌ها
آرد بلوط
شیره بلوط
ارزیابی حسی
طرح مخلوط-مخلوط

موضوعات

عنوان مقاله English

Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar

نویسندگان English

Ameneh Parseh
Mahmoud Rezazadeh Bari
Forogh Mohtarami
Saber Amiri
food science and technology department, Urmia University
چکیده English

The present study aimed to investigate acorn flour (0-30%) and acorn syrup (0-100%) substitutions with wheat flour (cake flour) and sugar respectively on the properties of sponge cake based on combined design. The results showed that replacing acorn flour (AF) with wheat flour increased the dough density and baking loss% and decreased cohesiveness, lightness (L*), and redness (a*). Incorporating acorn syrup darkened the color of the crust. The Moisture content and specific volume were not affected by the replacement of flour and syrup of acorn. Addition of the acorn flour and acorn syrup enhanced water activity, firmness, chewiness, and diminished springiness. Sensory evaluation showed that with the replacement of acorn syrup, the overall acceptability of samples decreased, but acorn flour had no significant effect on it. According to the optimization results, it is suggested to substitute 11% acorn flour along with 25% or 45% acorn syrup to produce a high nutritional product with desirable textural and sensory characteristics.

کلیدواژه‌ها English

Acorn flour
Acornsyrup
Sensory evaluation
mixture-mixture design
1. Bennion EB, Bamford G (1997) The technology of cake making: Springer Sci Business Media.
2. Onoja U, Akubor P, Ivoke N, Atama C, Onyishi G, Ekeh F, Ejere V (2014)Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour. Sci Res Ess9:1119-1026.
3. Matsakidou A, Blekas G, Paraskevopoulou A (2010) Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Sci Technol43:949-957.
4. Singh JP, Kaur A, Shevkani K, Singh N (2015) Influence of jambolan (S yzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins. Int J Food Sci Technol50:1190-1197.
5. Mohtarami F (2018) Effect of Carrot Pomace Powder and Dushab (Traditional Grape JuiceConcentrate) on the Physical and Sensory Properties of Cakes: A CombinedMixtures Design Approach. Current Nutr Food Sci 15:572-582.
6. Tufail F, Pasha I, Butt M, Abbas N, Afzaal S (2002) Use of date syrup in the preparation of low-caloric cakes replacing sucrose. Pakistan J Agric Sci.
7. Strait M J (1997)The Effect of Liquid or Dry Honey as a Partial Replacement for Sugar on the Baking and Keeping Qualities of Fat Reduced Muffins.Virginia Tech.
8. Gao J, Brennan MA, Mason SL, Brennan CS (2016) Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins. IntJ Food Sci Technol51: 1979-1987.
9. Lamdande AG, Khabeer ST, Kulathooran R, Dasyruppa I (2018) Effect of replacement of sugar with jaggery on pasting properties of wheat flour, physico-sensory and storage characteristics of muffins. J Food Sci Technol55:3144-3153.
10. Zacharová M, Burešová I, Gál R, Walachová D (2018) Chicory syrup as a substitution of sugar in fine pastry. Potravinarstvo Slovak J Food Sci 12:487-490.
11. Manickvasagan A, Kumar CS, Al-Attabi ZH (2018) Effect of sugar replacement with date paste and date syrup on texture and sensory quality of kesari (traditional Indian dessert). J Agric Marine Sci 22:67-74.
12. Bainbridge DA (1989) Use of acorns for food in California: past, present, future. In Symposium, November.
13. Ozcan T, Bayçu G (2005) Some elemental concentrations in the acorns of Turkish Quercus L.(Fagaceae) taxa. Pakistan J Bot37:361-372.
14. Rakić S, Maletić RO, Perunović MN, Svrzić G (2004) Influence of thermal treatment on tannin content and antioxidation effect of acorn acorn Quercus cerris extract. J AgricSci49:97-107.
15. Rakić S, Povrenović D, Tešević V, Simić M, Maletić R (2006)Acorn acorn, polyphenols and antioxidant activity in functional food. J Food Eng74:416-423.
16. Parsaei M, Goli M, Abbasi H (2018) Acorn flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity. Food Sci Nutr6:253-258.
17. Lu TM, Lee CC, Mau JL, Lin SD (2010)Quality and antioxidant property of green tea sponge cake. Food Chem119:1090-1095.
18. Chan YT, Tan MC,Chin NL (2018) Effect of partial sugar replacement with ultrasonically treated citrus pectin on aeration and rheological properties of batter. J Food Process Pre42:13827.
19. Quiles A, Llorca E, Schmidt C, Reißner A M, Struck S, Rohm H, Hernando I (2018) Use of berry pomace to replace flour, fat or sugar in cakes. Int J Food Sci Technol53:1579-1587.
20. Sun D (2008) Computer vision technology for food quality evaluation. Academic Press, New York.
21. Karp S, Wyrwisz J, Kurek MA, Wierzbicka A (2017) Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production. Int J Food Sci Technol. 52:944-953.
22. Molavi H, Keramat J,Raisee B (2015)Evaluation of the cake quality made from acorn-wheat flour blends as a functional food. J Food Bio Technol5:53-60.
23. Demirkesen I, Sumnu G, Sahin S (2011) Utilization of chestnut flour in glutenfree cakes. Proceedings of the 6th CIGR.
24. Kim JH, Lee HJ, Lee HS, Lim EJ, Imm JY, Suh HJ (2012) Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa. LWT-Food Sci Technol47:478-484.
25. Salehi F, Ekhlas AS (2018) The effects of wild sage seed gum (Salvia macrosiphon) on the rheological properties of batter and quality of sponge cakes. J Food Bio8:41-48.
26. Ateş G, Elmacı Y (2019) Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution. JFood Mea Chara13: 755-763.
27. Goswami D, Gupta RK, Mridula D, Sharma M, Tyagi SK (2015) Barnyard millet based muffins: Physical, textural and sensory properties. LWT-Food Sci Technol64:374-380.
28. RaeiP, Peighambardoust SH,Azadmard-Damirchi S, Ghaffari AO (2016)Effect of replacement of sucrose with date syrup on the quality characteristics of sponge cake. Iranian J NutrSciFood Technol11(1):87-94
29. Kamel BS, Rasper VF (1988) Effects of Emulsiflers, Sorbitol, Polydextros,and Crystalline Cellulose on The Texture of Reduced‐Calorie Cakes. J TexStu19:307-320.
30. Turkut GM, Cakmak H, Kumcuoglu S, Tavman S (2016) Effect of quinoa flour on gluten-free bread batter rheology and bread quality. J Cereal Sci69:174-181.
31. Mau JL, Lee CC, Chen YP, Lin SD (2017) Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour. LWT-Food Sci Technol75:434-439.
32. Korus J, Witczak M, Ziobro R, Juszczak L (2015) The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread. Eur Food Res Technol240:1135-1143.