اثر افزودن بتاگلوکان و آرد تریتیکاله بر ویژگی‌های کیفی کیک اسفنجی

نویسندگان
سارا قادری 1
محسن اسمعیلی 2
فروغ محترمی 2
مهسا نورالدینی 3
1 فارغ التحصیل دانشگاه ارومیه
2 هیات علمی دانشگاه ارومیه
3 دانشجوی دکتری صنایع غذایی دانشگاه ارومیه
10.22034/FSCT.20.140.125
چکیده
در این مقاله، امکان تولید کیک اسفنجی با جایگزینی آرد تریتیکاله () (TF٪ ۳۰-۰) و فیبر بتا گلوکان() (BG٪ ۱۰-۰) با استفاده از طرح فاکتوریل دو سطحی حاوی نقاط مرکزی بررسی شد. بر اساس نتایج، با افزایش نسبت جایگزینی TF و BG در فرمولاسیون کیک، میزان رطوبت، فعالیت آب، خاکستر، فیبر و ظرفیت آنتی اکسیدانی افزایش و کربوهیدرات، کالری و روشنی کیک کاهش یافت. علاوه بر این، حجم ویژه کیک ها در نمونه های حاوی TF کاهش یافت، در حالی که افزودن فیبر BG منجر به بهبود آن گردید. در همین حال، با افزایش سطوح BG و TF، سختی نمونه ها افزایش و چسبندگی و ارتجاعیت کاهش یافت. از سوی دیگر، جایگزینی BG تاثیر قابل توجهی بر قابلیت جویدن و صمغیت نداشت، در حالی که TF ممکن است منجر به افزایش آنها شود. پذیرش کلی نمونه ها با جایگزینی همزمان TF و BG افزایش یافت. علاوه بر این، بهینه‌سازی عددی تأیید کرد که می‌توان کیک‌های غنی‌شده و مطلوب را از طریق ترکیبی از 30% TF و ۳/۸% BG تولید کرد.
کلیدواژه‌ها
ظرفیت آنتی اکسیدانی
کالری
کیک اسفنجی
آنالیز بافت
فیبر

موضوعات

عنوان مقاله English

Effect of incorporation of beta-glucan and triticale flour on the quality characteristics of sponge cake

نویسندگان English

Sara Ghaderi 1
Mohsen Esmaiili 2
Forogh Mohtarami 2
Mahsa Nouraddini 3
1 graduated student of urmia university
2 Faulty member of urmia university
3 Ph.D. student of food science
چکیده English

In this paper, the possibility of producing sponge cake by replacing triticale flour (TF) (0-30%) and beta-glucan fiber (BG) (0-10%) was investigated by utilizing a two-level factorial design containing central points. According to the results, by increasing TF and BG replacement ratio in the cake formulation, moisture content, water activity, ash, fiber, and antioxidant capacity increased, whereas carbohydrates, calories, and lightness of cases decreased. Moreover, the specific volume of cakes in those samples containing TF decreased, while adding the BG fiber can lead to improving it. Meanwhile, as BG and TF levels increased, the hardness of the samples increased while their cohesiveness and springiness decreased. On the other hand, BG replacement did not have a significant effect on the chewiness and gumminess, whereas TF may lead to increasing them. The overall acceptance of the samples increased with the simultaneous replacement of TF and BG. Furthermore, the numerical optimization confirmed that it is possible to produce enriched and desirable cakes via high utility through a combination of 30% TF and 8.3% BG.

کلیدواژه‌ها English

Antioxidant capacity
Spong Cake
Texture analysis
Fiber
Calories
[1] Ateş, G., & Elmacı, Y. ″Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution”. Journal of Food Measurement and Characterization, 13(1), 755-763. 2019.
[2] Hager, A.-S., Ryan, L. A., Schwab, C., Gänzle, M. G., O’Doherty, J. V., & Arendt, E. K. ″Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread”. European Food Research and Technology, 232(3), 405-413. 2011.
[3] Majzoobi, M., Poor, Z. V., Jamalian, J., & Farahnaky, A. ″Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes ofcarrot pomace powder”. International Journal of Food Science & Technology, 51(6), 1369-1377. 2016.
[4] Mohtarami, F. ″Effect of Carrot Pomace Powder and Dushab (Traditional Grape JuiceConcentrate) on the Physical and Sensory Properties of Cakes: A CombinedMixtures Design Approach”. Current Nutrition & Food Science, 14, 1-11. 2018.
[5] Ozturk, S., Ozboy-Ozbas, O., Javidipour, I., & Koksel, H. ″Utilization of sugarbeet fiber and zero-trans interesterified and non-interesterified shortenings in cookie production”. Zuckerindustrie, 133(11), 704. 2008.
[6] Kırbaş, Z., Kumcuoglu, S., & Tavman, S. ″Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties”. Journal of food science and technology, 56(2), 914-926. 2019.
[7] Karp, S., Wyrwisz, J., Kurek, M. A., & Wierzbicka, A. ″Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production”. International Journal of Food Science & Technology, 52(4), 944-953. 2017.
[8] Saeidi, Z., Nasehi, B., & Jooyandeh, H. ″Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme”. Journal of food science and technology, 55(8), 3110-3118. 2018.
[9] Sharoba, A., Farrag, M., & Abd El-Salam, A. ″Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes”. Journal of Agroalimentary Processes and Technologies, 19(4), 429-444. 2013.
[10] Hernández-Ortega, M., Kissangou, G., Necoechea-Mondragón, H., Sánchez-Pardo, M. E., & Ortiz-Moreno, A. ″Microwave dried carrot pomace as a source of fiber and carotenoids”. Food and Nutrition Sciences, 4(10), 1037. 2013.
[11] Nascimento, W. M. ″Muskmelon seed germination and seedling development in response to seed priming”. Scientia Agricola, 60(1), 71-75. 2003.
[12] Serna‐Saldivar, S. O., Guajardo‐Flores, S., & Viesca‐Rios, R. ″Potential of triticale as a substitute for wheat in flour tortilla production”. Cereal chemistry, 81(2), 220-225. 2004.
[13] Pycia, K., Jaworska, G., Telega, J., Sudoł, I., & Kuźniar, P., ″Effect of adding potato maltodextrins on baking properties of triticale flour and quality of bread”. LWT, 96, 199-204. 2018.
[14] AACC, American Association of Cereal Chemists. Approved Methods of the AACC , 10th edn. Methods 54.21, 54-10, 32.10,10.05, 44.40. 2000.
[15] Alozie, Y. E., & Chinma, C. E. ″Proximate composition, physical and sensory properties of cake prepared from wheat and cocoyam flour blends”. Journal of Food Research, 4(5), 181. 2015.
[16] Segundo, C., Román, L., Lobo, M., Martinez, M. M., & Gómez, M. ″Ripe banana flour as a source of antioxidants in layerand sponge cakes”. Plant foods for human nutrition, 72(4), 365-371. 2017.
[17] Lin, S. D., Hwang, C. F., & Yeh, C. H. ″Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose”. Journal of Food Science, 68(6), 2107-2110. 2003.
[18] Skendi, A., Biliaderis, C., Papageorgiou, M., & Izydorczyk, M. ″Effects of two barley β-glucan isolates on wheat flour dough and bread properties”. Food chemistry, 119(3), 1159-1167. 2010.
[19] Yadav, R. B., Yadav, B. S., & Dhull, N. ″Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits”. Journal of food science and technology, 49(2), 207-213. 2012.
[20] Galla, N. R., Pamidighantam, P. R., Karakala, B., Gurusiddaiah, M. R., & Akula, S. ″Nutritional, textural and sensory quality of biscuits supplemented with spinach (Spinacia oleracea L.)”. International Journal of Gastronomy and Food Science, 7, 20-26. 2017.
[21] León, A. E., Pérez, G. T., & Ribotta, P. D. ″Triticale flours: composition, properties and utilization”. Food (ISSN 1749-7140), 2(1), 17-24. 2008.
[22] Noor Aziah, A., Lee Min, W., & Bhat, R. ″Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours”. International journal of food sciences and nutrition, 62(6), 559-567. 2011.
[23] Ávila, B. P., Braganca, G. C. M., Rockenbach, R., Alves, G. D., Monks, J., Gularte, M. A., & Elias, M. C. ″Physical and sensory characteristics of cake prepared with six whole-grain flours”. Journal of Food Measurement and Characterization, 11(3), 1486-1492. 2017.
[24] Brindzová, L., Takácsová, M., Mikušová, L., & Zalibera, M. ″Antioxidant Capacity and Sensory Evaluation of Wheat Bakery Products Supplemented with Buckwheat and Oat Flour and Barley-D-Glucan”. 2009.
[25] Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A., & Rosell, C. M. ″Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes”. Food Hydrocolloids, 21(2), 167-173. 2007.
[26] Lee, K. Y., Park, S. Y., & Lee, H. G. ″Effect of oat β‐glucan and its oxidised derivative on the quality characteristics of sponge cake”. International journal of food science & technology, 46(12), 2663-2668. 2011.
[27] Sanchez-Pardo, M. E., Jiménez-García, E., & González-García, I. ″Study about the addition of chemically modified starches (cross-linked cornstarches), dextrins, and oats fiber in baked pound cake”. Journal of Biotechnology, (150), 316. 2010.
[28] Oliete, B., Pérez, G. T., Gómez, M., Ribotta, P. D., Moiraghi, M., & León, A. E. ″Use of wheat, triticale and rye flours in layer cake production”. International Journal of Food Science & Technology, 45(4), 697-706. 2010.
[29] Kim, J. H., Lee, H. J., Lee, H. S., Lim, E. J., Imm, J. Y., & Suh, H. J. ″Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa”. LWT-Food Science and Technology, 47(2), 478-484. 2012.
[30] Lu, T.-M., Lee, C.-C., Mau, J.-L., & Lin, S.-D. ″Quality and antioxidant property of green tea sponge cake”. Food chemistry, 119(3), 1090-1095. 2010.
[31] Shevkani, K., & Singh, N. ″Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch‐based gluten‐free muffins”. International journal of food science & technology, 49(10), 2237-2244. 2014.
[32] Fendri, L. B., Chaari, F., Maaloul, M., Kallel, F., Abdelkafi, L., Chaabouni, S. E., & Ghribi-Aydi, D. ″Wheat bread enrichment by pea and broad bean pods fibers: effect on dough rheology and bread quality”. LWT-Food Science and Technology, 73, 584-591. 2016.
[33] García-Segovia, P., Moreno, A., Benítez, L. d. R., Logroño, M. A., Fonseca, J. G., & Martínez-Monzó, J. ″Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes”. Journal of culinary science & technology, 15(2), 89-100. 2017.
[34] Molavi, H., Keramat, J., & Raisee, B. ″Evaluation of the cake quality made from acorn-wheat flour blends as a functional food”. Journal of Food Biosciences and Technology, 5(2), 53-60. 2015.
[35] Gularte, M. A., Gómez, M., & Rosell, C. M. ″Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes”. Food and Bioprocess Technology, 5(8), 3142-3150. 2012.
[36] Turkut, M., Cakmak, H., Kumcuoglu, S., Tavman S., ″Effect of quinoa flour on gluten-free bread batter rheology and bread quality”. Journal of Cereal Science, 69: 174-181. 2016.