بهینه‌یابی فرمولاسیون کیک اسفنجی فاقد گلوتن بر پایه آرد برنج حاوی صمغ کتیرا و پودر تفاله خرما با استفاده از طرح آماری مخلوط

نویسندگان
فرزانه محمدزاده 1
مهدی قره خانی 1
احمد قره خانی 2
حمید بخش آبادی 3
1 گروه علوم و صنایع غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تیریز، ایران.
2 گروه دامپزشکی، واحد ماکو، دانشگاه آزاد اسلامی، ماکو، ایران
3 گروه کشاورزی، مرکز آموزش عالی میناب، دانشگاه هرمزگان، بندرعباس، ایران.
10.22034/FSCT.22.161.229
چکیده
سلیاک یک بیماری ایجاد شده توسط مصرف گلوتن در افراد مستعد از لحاظ ژنتیکی می‌باشد که تنها درمان موثر برای این بیماری پایبندی به یک رژیم غذایی فاقد گلوتن در سراسر طول عمر بیمار می­باشد. بنابراین هدف از این مطالعه بهینه‌یابی فرمولاسیون کیک اسفنجی بر پایه آرد برنج با افزودن صمغ کتیرا و تفاله خرما بود. اثرات دو غلظت صمغ کتیرا (0 تا 5/1 درصد)  و پودر تفاله خرما در محدوده‌ی 0 تا 9 درصد با کمک طرح آماری مخلوط بر پارامترهای رطوبت، حجم مخصوص، تخلخل، سختی، شاخص‌های رنگی و خصوصیات حسی کیک برنجی بررسی گردید. بر اساس نتایج این پژوهش کلیه ویژگی‌های مورد آزمایش کیک تهیه شده تحت تأثیر اجزای مخلوط بود (05/0>P). افزایش میزان صمغ کتیرا در فرمولاسیون منجر به افزایش مقدار رطوبت، تخلخل، شاخص L* و b* شد. به‌گونه‌ای که بیشینه میزان رطوبت متعلق به نمونه حاوی 5/1 درصد صمغ کتیرا و فاقد پودر تفاله خرما بود که این نمونه دارای 93/49 درصد رطوبت بیشتری از نمونه‌ی حاوی 9 درصد پودر تفاله خرما داشت. در حالی‌که میزان سختی، شاخص a* و پذیرش کلی کاهش یافت. با افزایش پودر تفاله خرما در فرمولاسیون میزان رطوبت، حجم مخصوص، شاخص L* و b* و پذیرش کلی کاهش ولی میزان سختی، تخلخل و شاخص a* افزایش یافت. میزان صمغ کتیرا، پودر تفاله خرما و سایر مواد در فرمولاسیون بهینه به ترتیب برابر 9/0، 25/0 و 85/98 درصد بود که در این نقطه مطلوبیت 854/0 حاصل گردید.

 
کلیدواژه‌ها
کیک اسفنجی
برنج
بهینه‌یابی
صمغ کتیرا
پودر تفاله خرما

موضوعات

عنوان مقاله English

Optimizing the formulation of gluten-free sponge cake based on rice flour containing tragacanth gum and date pomace powder using mixed statistical design

نویسندگان English

Farzaneh Mohammadzadeh 1
Mehdi Gharekhani 1
Ahmad Gharekhani 2
Hamid Bakhshabadi 3
1 Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
2 Department of Veterinary Medicine, Maku Branch, Islamic Azad University, Maku, Iran
3 Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran
چکیده English

Celiac disease is caused by the consumption of gluten in genetically predisposed individuals, and the only effective treatment is adherence to a lifelong gluten-free diet. This study aimed to optimize the formulation of a sponge cake based on rice flour with the addition of tragacanth gum and date pomace. The effects of two concentrations of tragacanth gum (0 to 1.5 percent) and date pomace powder in the range of 0 to 9 percent were investigated using a mixed statistical design on parameters such as moisture, specific volume, porosity, hardness, color indicators, and sensory characteristics of the rice cake. Results showed that all tested characteristics of the cake were influenced by the mixture components (P<0.05). Increasing tragacanth gum led to higher moisture content, porosity, L* and b* index, while hardness, a* index, and overall acceptance decreased. In a manner that maximizes moisture content, the sample containing 1.5% of tragacanth gum and no date pomace powder retains the highest amount of moisture. This sample has 49.93% more moisture than the sample containing 9% date pomace powder. Increasing date pomace powder decreased moisture, specific volume, L* and b* index, and overall acceptance, but increased hardness, porosity, and a* index. The optimal formulation included 0.9% tragacanth gum, 0.25% date pomace powder, and 98.85% other ingredients, achieving a desirability of 0.854.

 

کلیدواژه‌ها English

Sponge cake
Rice
Optimization
Tragacanth gum
Date pomace powder
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