تولید کیک روغنی حاوی آرد گندم کامل با استفاده از اصلاح شیمیایی و آنزیمی فرمولاسیون

نویسندگان
زهرا شیخ الاسلامی 1
مهدی کریمی 1
بهاره صحرائیان 2
مجتبی هادیان 3
1 دانشیار بخش تحقیقات فنی و مهندسی کشاورزی، مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات، آموزش و ترویج کشاورزی، مشهد، ایران
2 استادیار گروه پژوهشی کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناوری مواد غذایی جهاددانشگاهی خراسان رضوی، مشهد، ایران
3 مدیرعامل و عضو هیات مدیره شرکت صنایع غذایی رضوی
10.22034/FSCT.22.162.171
چکیده
مسأله جداسازی سبوس از گندم به عنوان چالش اصلی برنامه تولید و مصرف گندم در کشور خودنمایی می‏کند. بجز معضلات اقتصادی ناشی از حذف سبوس به دلیل بافت سلولزی و اندازه ذرات درشت آن که از عوامل کاهش کیفیت فراورده‏های آردی سبوس‏دار است، کاهش ارزش تغذیه‏ای آرد سبوس‏گیری شده در مقایسه با آرد کامل نیز مطرح است. جهت بهبود کیفیت فراورده‏های پخت سبوس‏دار از افزودنی‏های مختلفی استفاده می‏شود. بنابراین هدف از انجام این پژوهش تولید کیک روغنی از آرد با درجه استخراج 78، 88 و 96 درصد و استفاده از آنزیم زایلاناز (04/0 درصد)، امولسیفایرهای سدیم استئاروئیل 2-لاکتیلات (SSL) و استرهای مونو و دی گلیسرید تارتاریک اسید (داتم) (5/0 درصد) و قندالکلی سوربیتول (3 درصد) و ارزیابی کمیت و کیفیت فراورده نهایی بود. نتایج نشان داد با افزایش درجه استخراج آرد و حضور افزودنی‏ها در فرمولاسیون بر رطوبت نمونه‏ها افزوده شد. با افزایش درصد سبوس (افزایش درجه استخراج) حجم مخصوص و تخلخل کیک کاهش یافت. حضور بهبوددهنده (مخلوط آنزیم، امولسیفایرها و قند الکلی) باعث افزایش این دو پارامتر شد. نمونه کیک حاوی آرد با درجه استخراج 88 درصد، آنزیم، امولسیفایرها و قند الکلی دارای کمترین سفتی بافت طی یک ماه نگهداری بود. با افزایش درجه استخراج آرد و حضور بهبوددهنده در کیک به ترتیب سطح پوسته تیره‏تر و روشن‏تر شد. در نهایت نمونه حاوی آرد با درجه استخراج 88 درصد، 04/0 درصد آنزیم زایلاناز، 5/0 درصد امولسیفایرهای داتم و SSL و 3 درصد قند الکلی سوربیتول بیشترین امتیاز پذیرش کلی را کسب نمودند و به عنوان بهترین نمونه‏ معرفی می‏شوند.
کلیدواژه‌ها
کیک فراسودمند
آرد کامل
امولسیفایر داتم
آنزیم زایلاناز. سوربیتول

موضوعات

عنوان مقاله English

Production of cup cake containing whole wheat flour using chemical and enzymatic modification of the formulation

نویسندگان English

zahra sheikholeslami 1
Mahdi Karimi 1
bahareh sahraiyan 2
Mojtaba Hadiyan 3
1 Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran
2 Assistant Professor Food Quality and Safety Research Department, ACECR, Khorasan Razavi Branch, Mashhad, Iran
3 CEO and member of the board of directors of Razavi Food Industry Company
چکیده English

The problem of separating bran from wheat stands out as the main challenge of the country's wheat production and consumption program. Apart from the economic problems caused by the removal of bran due to its cellulose texture and coarse particle size, which is one of the factors that reduce the quality of bran flour products, the reduction of the nutritional value of bran flour compared to whole flour is also considered. Different additives are used to improve the quality of wholemeal products. Therefore, the purpose of this research is to produce an oil cake from flour with an extraction degree of 78, 88 and 96% and using xylanase enzyme (0.04%), sodium stearoyl 2-lactylate emulsifiers (SSL) and mono and diglyceride esters of tartaric acid (Datem) (0.5%) and sugar alcohol sorbitol (3%) and evaluating the quantity and quality of the final product. The results showed that with the increase in the degree of flour extraction and the presence of additives in the formulation, the moisture content of the samples increased. By increasing the percentage of bran (increasing the degree of extraction), the specific volume and porosity of the cake decreased. The presence of improver (enzyme mixture, emulsifiers, and sugar alcohol) increased these two parameters. The cake sample containing flour with an extraction degree of 88%, enzymes, emulsifiers, and sugar alcohol had the lowest texture stiffness during one month of storage. By increasing the degree of flour extraction and the presence of improver in the cake, the crust's surface became darker and lighter. Finally, the sample containing flour with an extraction degree of 88%, 0.04% xylanase enzyme, 0.5% Datum, and SSL emulsifiers, and 3% sugar alcohol sorbitol obtained the highest overall acceptance score and is introduced as the best sample.

کلیدواژه‌ها English

Functional cake
Whole meal flour
Datem Emulsifier
Xylanase enzyme
Sorbitol
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