بررسی تاثیر مکمل فیبری بافت داده شده ( تفاله سیب - سبوس جو دوسر ) بر ویژگی های فیزیکوشیمیایی وکیفی کیک مافین

نویسندگان
Elnaz Mialni 1
مرتضی میرزایی 2
1 جهاددانشگاهی
2 جهاددانشگاهی کاشمر
10.22034/FSCT.22.163.78
چکیده
افزایش تقاضای مصرف محصولات غذایی با کیفیت و ارزش تغذیه ای بالا، کاربرد فیبرهای رژیمی را به نوعی چالش میان پژوهشگران تبدیل کرده است. در این پژوهش اثر افزودن مکمل فیبری بافت داده شده (اکسترودشده) حاصل از تفاله سیب- سبوس جو دوسر در سطوح 0، 5، 10 و 15 درصد، برویژگی های فیزیکوشیمیایی و کیفی کیک مانند رطوبت، قوام، تخلخل، مولفه های رنگ مغز، بیاتی و پذیرش کلی مورد ارزیابی قرارگرفت. نتایج نشان داد که افزودن مکمل بافت داده شده به نمونه‌های کیک تاثیر معنی داری روی پروتئین و چربی آن‌ها نداشته است، اما سبب افزایش درصد رطوبت، فیبر وخاکستر در نمونه‌های کیک گردید. افزودن مکمل فیبری بافت داده شده سبب کاهش میزان سفتی بافت کیک در طول دوره ماندگاری شد؛ به طوری که کمترین میزان سفتی بافت مربوط به نمونه‌های حاوی 10 درصد بود. با بررسی فاکتورهای مربوط به رنگ نمونه‌های کیک مشخص گردید که افزودن مکمل فیبری به نمونه‌های کیک موجب کاهش سفیدی، کاهش فاکتور b* و افزایش فاکتور a* گردید. نتایج ارزیابی حسی نمونه‌ها نشان داد که افزودن مکمل فیبری بافت داده شده تا سطح 10 درصد، سبب افزایش معنی دار امتیاز عطر و طعم، پذیرش کلی گردیدp≤0.05. در حالی که قوام و تخلخل خمیر افزایش یافت. نتایج حاصل از این پژوهش نشان داد که مکمل فیبری بافت داده شده، به عنوان فراورده جنبی خط تولید و منبع ارزان و غنی از ترکیبات سلامتی زا می تواند بطور موفقیت آمیزی جایگزین قسمتی از آرد مصرفی برای تولید فراورده های پخت مورد استفاده قرار گیرد. بالاترین مقبولیت شامل کیک غنی شده با 10 % پودر مکمل فیبری بافت داده شده بود.
کلیدواژه‌ها
اکستروژن
فیبر
تفاله سیب وسبوس جو دوسر

موضوعات

عنوان مقاله English

Investigating the effect of textured fiber supplement (apple pomace-oat bran) on the quality characteristics of muffin cake

نویسندگان English

Elnaz Mialni 1
morteza mirzaee 2
1 ACECR
2 ACECR
چکیده English

The increasing demand for food products with high quality and nutritional value has turned the use of dietary fibers into a challenge among researchers. In this project, the effect of textured (extruded) fiber supplement obtained from apple pomace-oat bran at levels of 0, 5, 10 and 15%, on the physicochemical and quality characteristics of the muffin cake containing moisture, consistency, porosity, crumb color, Hardness and overall acceptability were evaluated. The results showed that adding the texture supplement to the cake samples did not have a significant effect on their protein and fat, but it caused an increase in the percentage of moisture, fiber and ash in the cake samples. The addition of the fiber supplement caused a reduction of hardness in the samples during the storage period; So that the lowest amount of hardness was related to the muffin cake containing 10%. Examining the factors related to the color of the cake samples showed that the addition of fiber supplement to the cake samples decreased the whiteness, decreased the b* factor and increased a* factor. The results of the sensory evaluation of the samples showed that the addition of fiber supplement to the level of 10% caused an increase in aroma and taste, porosity and an increase in the overall acceptance score. While the consistency and porosity of the dough increased. The results of this research showed that the fiber supplement, as a food by-product, which is low price with a valuable source of nutritional compounds, can be successfully used to replace part of the flour applied for the production of baking products. The highest acceptability included the cake enriched with 10% textured fiber supplement powder.

کلیدواژه‌ها English

Extrusion
Oat bran
apple pomace
Cake
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