بررسی تأثیر پیش تیمارها و سطوح مختلف جایگزینی آرد دانه عدس بر روی ویژگی‌های فیزیکوشیمیایی و حسی کیک بدون گلوتن بر پایه آرد برنج

نویسندگان
نازنین طریقت خواه
مهدی قره خانی
گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تیریز، ایران.
10.22034/FSCT.22.161.42
چکیده
این مطالعه با هدف ارزیابی اثرات پیش تیمارهای خیساندن- پوست‌گیری، پختن و برشته کردن دانه عدس بر روی ویژگی‌های عملکردی (قابلیت جذب آب و روغن و امولسیون کنندگی) آرد عدس و سپس انتخاب تیمار بهینه و جایگزینی آن با آرد برنج در فرمولاسیون کیک بدون گلوتن و بررسی تأثیر آن بر خواص فیزیکی، کیفی و حسی کیک بدون گلوتن انجام شد. جایگزینی آرد دانه عدس با آرد برنج در فرمولاسیون کیک بدون گلوتن، در سطوح (30، 50 و 80 درصد) انجام شد. بررسی تأثیر پیش‌تیمارهای مختلف نشان داد که آرد عدس پخته شده دارای بالاترین مقدار جذب آّب (00/2 درصد)، جذب روغن (38/1 درصد) و ظرفیت امولسیون کنندگی (60/44 درصد) بود. بر اساس نتایج به‌دست آمده آرد عدس پخته شده به‌عنوان تیمار بهینه انتخاب و در فرمولاسیون کیک بدون گلوتن مورد استفاده قرار گرفت. نتایج حاکی از آن بود که با افزایش مقدار جایگزینی آرد عدس دانسیته و قوام خمیر، میزان رطوبت، پروتئین و شاخص a* کیک‌های تولیدی افزایش ولی میزان سفتی و شاخص‌های L* و b* کاهش یافت. از نظر پذیرش کلی، بررسی نتایج ارزیابی حسی توسط ارزیاب‌ها نیز موید این امر بود که استفاده از آرد عدس پخته شده تا 50 درصد در فرمولاسیون کیک بدون گلوتن تغییر قابل ملاحظه‌ای از دید ارزیاب‌ها نداشت به‌همین دلیل و با توجه به نتایج این مطالعه می‌توان جایگزین نمودن 50 درصد آرد عدس پخته شده را در فرمولاسیون کیک بدون گلوتن بر پایه آرد برنج پیشنهاد داد.

 
کلیدواژه‌ها
آرد دانه عدس
کیک بدون گلوتن
خیساندن- پوست‌گیری
پختن
برشته کردن

موضوعات

عنوان مقاله English

Investigating the effect of pretreatments and different levels of lentil seed flour replacement on the physicochemical and sensory characteristics of gluten-free cake based on rice flour

نویسندگان English

Nazanin Tarighatkhah
Mehdi Gharekhani
Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
چکیده English

This study aims to evaluate the effects of pre-treatments such as soaking-peeling, cooking, and roasting lentil seeds on the functional characteristics (water and oil absorption, and emulsification) of lentil flour. The optimal treatment was then selected and replaced with rice flour in gluten-free cake formulation to investigate its effects on functional, physical, qualitative, and sensory properties of the cake. Lentil seed flour was replaced with rice flour at levels of 30%, 50%, and 80%. The examination of different pretreatments revealed that cooked lentil flour exhibited the highest water absorption (2.00%), oil absorption (1.38%), and emulsification capacity (44.60%). Cooked lentil flour was chosen as the optimal treatment and incorporated into the gluten-free cake formulation. Results showed that increasing the amount of lentil flour replacement led to higher density, consistency of the dough, moisture, protein, and a* index of the cakes, while hardness, L* and b* indices decreased. Sensory evaluation results indicated that up to 50% replacement with cooked lentil flour did not significantly alter general acceptance. Therefore, based on the study's findings, it is suggested to replace 50% of rice flour with cooked lentil flour in gluten-free cake formulation.

 

کلیدواژه‌ها English

lentil seed flour
Gluten-free cake
soaking-peeling
cooking
Roasting
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