ویژگی‌های رئولوژیکی خمیر و بافت کیک اسفنجی بدون گلوتن حاوی پودر کدوحلوایی

نویسندگان
محمد منصور سمیع 1
آریو امامی فر 2
فخرالدین صالحی 1
1 دانشگاه بوعلی سینا
2 عضو هیات علمی دانشگاه بوعلی سینا
10.22034/FSCT.20.142.68
چکیده
هدف از این مطالعه بررسی تأثیر سطوح مختلف جایگزینی (0، 10، 20 و 30 درصد وزنی- وزنی) آرد برنج با پودر کدوحلوایی بر ویژگی‌های رئولوژیکی خمیر و بافت کیک اسفنجی بدون گلوتن بر پایه آرد برنج بود. تجزیه‌وتحلیل 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 ویژگی‌های رئولوژیکی خمیر و بافتی نمونه­ها را به شکل معنی­داری بهبود بخشید (05/0p<). با افزایش نسبت جایگزینی آرد برنج با پودر کدوحلوایی تا 30 درصد، ویسکوزیته (از 66/682 تا 44/3518 سانتی پواز)، سفتی (از 11/21 تا 97/53 گرم)، انسجام (از 83/0 تا 94/0) و کشش‌پذیری (از 74/9 تا 49/13 میلی‌متر) خمیر به‌صورت معنی‌داری بهبود یافت؛ اما چسبندگی خمیر (15/3 میلی ژول) در مقایسه با نمونه شاهد (08/1 میلی ژول) افزایش یافت (05/0p<). همچنین افزودن پودر کدوحلوایی تا 30 درصد در فرمولاسیون نمونه‌ها، سبب افزایش سفتی (از 17/456 تا 11/800 گرم)، انسجام (از 56/0 تا 67/0)، کشش‌پذیری (از 68/8 تا 43/11 میلی‌متر) و قابلیت جویدن (از 2231 تا 6148 گرم) کیک‌های تولیدی شد (05/0p<). افزایش اختلاط پودر کدوحلوایی در فرمولاسیون کیک (تا 30 درصد)، افزایش معنی‌داری در تغییرات کلی رنگ (EΔ)، شاخص قهوه‌ای شدن و اشباعیت رنگ (کروما) کیک‌های تولیدی در مقایسه با نمونه‌های شاهد ایجاد کرد و همچنین سبب افزایش زاویه هیو به سمت 90 درجه گردید که نشان دهنده افزایش شدت رنگ زرد در نمونه‌های حاوی مقادیر بیشتر پودر کدوحلوایی بود (05/0p<).
کلیدواژه‌ها
خمیر کیک
کدوحلوایی
رئولوژی
بافت

موضوعات

عنوان مقاله English

Rheological batter and textural characteristics of gluten-free sponge cake containing pumpkin powder

نویسندگان English

Mohammad Mansour samie 1
aryou emamifar 2
fakhreddin Salehi 1
1 Bu-Ali Sina University
2 Bu-Ali Sina University
چکیده English

The objective of this study was to investigate the effect of replacing of rice flour with different ratios (0, 10, 20, and 20% w/w) of pumpkin powder on the rheology of batter and textural characteristics of gluten free rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The use of pumpkin powder in rice cake formulations significantly improved rheology of batter and textural characteristics of the samples (p< 0.05). By increasing the replacement level of rice flour with pumpkin powder to 30%, viscosity (from 682.66 to 3518.44 cp), hardness (from 21.11 to 53.97 g), cohesiveness (from 0.83 to 0.94), and springiness (from 9.74 to 13.49 mm) of batter cake improved significantly, but the adhesiveness (3.15 mJ) of batter increased compared to control (1.08 mJ) (p <0.05). However, the incorporation of pumpkin powder in the sample formulations up to 30%, increased the hardness (from 456.17 to 800.11 g), cohesiveness (from 0.56 to 0.67), springiness (from 8.68 to 11.43 mm), and chewiness (from 2231 to 6148 g) of the final cakes. Addition of pumpkin powder (up to 30%) in gluten free rice cake formulation caused the significant increasing of the total color differences (ΔE), browning index, and saturation index (chroma) in the cakes compared to control and moreover, increased the hue angle to 90owhich indicated an increase in the yellowness of the samples containing higher the replacement level of rice flour with pumpkin powder.

کلیدواژه‌ها English

Cake Batter
Pumpkin
Rheology
texture
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