بررسی جایگزینی تخم‌مرغ با آرد سویا و صمغ دانه اسفرزه در کیک برنجی بدون گلوتن

نویسندگان
پانیذ یگانه
آریو امامی فر
مصطفی کرمی
فخرالدین صالحی
دانشگاه بوعلی سینا
10.22034/FSCT.20.143.62
چکیده
هدف این مطالعه بررسی تأثیر سطوح مختلف (صفر، 25، 50، 75 و 100 درصد وزنی-وزنی) تخم‌مرغ در جایگزینی با آرد سویا و افزودن صمغ دانه اسفرزه (صفر، 5/0 و 1 درصد وزن آرد برنج) بر ویژگی­های فیزیکوشیمیایی و حسی کیک برنجی بود. تجزیه و تحلیل داده‌ها بر اساس آزمایش فاکتوریل در قالب طرح آماری کاملاً تصادفی و در سه تکرار انجام شد. جایگزینی تا 50 درصد تخم‌مرغ با آرد سویا در فرمولاسیون خمیر، ویژگی­های فناورانه (رنگ، بافت و تخلخل) و حسی کیک­های تولیدی را به شکل معنی‌داری بهبود بخشید (05/0p<). با افزایش درصد جایگزینی به بیش از 50 درصد کاهش معنی‌داری در ویژگی­های مذکور کیک­ها مشاهده شد (05/0p<). روند افزایشی تا 1 درصد صمغ دانه اسفرزه در فرمولاسیون علاوه بر افزایش ویسکوزیته خمیر، سبب افزایش رطوبت، حجم، تخلخل و نرمی کیک‌های تولیدی شد (05/0p<). در مقایسه با نمونه­های حاوی تخم‌مرغ کامل و بدون صمغ اسفرزه، به ترتیب بیشترین مقدار رطوبت، تخلخل، حجم و نرمی و امتیاز حسی، در نمونه‌هایی که 50 درصد تخم‌مرغ آن‌ها با آرد سویا جایگزین شده بود و حاوی 1 درصد صمغ اسفرزه بودند و کمترین آن‌ها در نمونه­ حاوی 100 درصد آرد سویا و بدون صمغ اسفرزه مشاهده گردید. کاهش کیفیت رنگ (کاهش مؤلفه L و افزایش مؤلفه a) و همچنین افت ویژگی­های حسی طعم و رنگ این نمونه­ها، کاهش معنی‌داری در مقایسه با نمونه شاهد (حاوی 100 درصد تخم‌مرغ) نشان داد (05/0p<). بنابراین می‌توان نتیجه گرفت که آرد سویا قابلیت جایگزینی با تخم‌مرغ در کیک‌های بدون گلوتن را دارد و افزودن صمغ دانه اسفرزه به فرمولاسیون خمیر کیک‌های بدون گلوتن با میزان تخم‌مرغ کاهش یافته در بهبود ویژگی‌های فیزیکوشیمیایی و حسی آن‌ها تأثیرگذار است.
کلیدواژه‌ها
جایگزین تخم‌مرغ
کیک بدون گلوتن
اسفرزه
آرد برنج
آرد سویا

موضوعات

عنوان مقاله English

Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake

نویسندگان English

paniz yeganeh
aryou emamifar
Mostafa Karami
Fakhreddin Salehi
Bu-Ali Sina University
چکیده English

The aim of this study was to investigate the effect of egg replacing with soy flour in different proportions (0, 25, 50, 75 and 100% w/w based on the weight of egg) and incorporation psyllium gum in different proportions (0, 0.5, and 1% w/w based on the weight of rice flour) on the physicochemical and sensory properties of rice cake. A factorial experiment with a completely randomized design with three replications was used for data analysis. The substitution of egg by soy flours up to 50% significantly improved the technological characteristics (color, texture and porosity) and sensory attributes of the samples (p<0.05). Increasing of the proportion of egg by soy flour by more than 50% significantly decreased these properties. The addition of up to 1% psyllium gum to the batter not only increased the batter viscosity, but also improved moisture, volume, porosity and softness of the cake samples. Compared with the sample containing the whole egg and without psyllium gum, the highest and the lowest contents of moisture, volume, porosity, softness, and sensory properties were determined in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum and the samples containing full soy flour and without psyllium gum, respectively. A higher darkness (L value) and redness (a value) and low sensory scores of tastes and color of compared to the control, were observed in the samples containing up to 50% soy flour as an egg substitute and incorporated with 1% psyllium gum. Therefore, it was found that the egg could be substituted by the soy flour in gluten free cakes and incorporation of psyllium gum to the cake batter formulation with reduced egg can be effective for improving their physicochemical and sensory characteristics.


کلیدواژه‌ها English

Egg substitute
Gluten-free cake
Psyllium
Rice flour
Soy flour
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