بررسی ویژگی های فیزیکوشیمیایی و حسی کیک فراسودمند غنی شده با آرد جو جوانه‌زده و پودر تفاله انگور قرمز

نوع مقاله : پژوهشی اصیل

نویسندگان
رقیه کاظمی کلاکی 1
لیلا نجفیان 1
رضا دین پناه 2
1 دانشکده علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
2 گروه ترویج و آموزش کشاورزی، دانشکده کشاورزی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
10.48311/fsct.2025.83984.0
چکیده
در این تحقیق ویژگی‌های فیزیکوشیمیایی، حسی و میکروبی کیک‌های غنی‌شده با آرد جو جوانه‌زده(5/0 و 1 درصد)و پودر تفاله انگور(3 و 6 درصد)و ترکیب 1% آرد جو جوانه زده و 6 % پودر تفاله انگور مورد بررسی قرار گرفت. نتایج نشان داد که افزودن این ترکیبات سبب افزایش رطوبت، خاکستر و فیبر کیک ها می شود درحالی که تاثیر معنی داری بر میزان چربی و pH نداشت. با افزودن هر دو ترکیب به کیک، میزان ترکیبات فنلی کل و ظرفیت آنتی اکسیدانی آنها به صورت معنی داری افزایش یافت و این افزایش در نمونه های حاوی تفاله انگور بالاتر بود (05/0 P <). ترکیب 1% آرد جو جوانه‌زده با 3% پودر تفاله انگور ، سفتی بالاتری داشته وافزودن پودر تفاله انگور به نمونه ها سبب تیره تر شدن کیک ها شد. کمترین میزان تخلخل در کیک‌های تهیه شده با پودر تفاله انگور مشاهده شد و بالاترین حجم کیک‌ نیز در تیمار ترکیبی مشاهده شد. تعداد کل میکروارگانیسم‌ها در روز اول نگهداری و کپک‌ و مخمر تا روز 7 نگهداری صفر بود با این حال با افزایش زمان نگهداری، رشد باکتری و کپک و مخمر در تمامی نمونه ها مشاهده شد که بالاترین مقدار آن در تیمار 3% پودر تفاله انگور با 50/2 log CFU/g  وکمترین مقدار آن در تیمار 1% آرد جو جوانه‌زده با 75/1 log CFU/g بود (05/0 P <). آنالیز حسی نیز نشان داد که تیمار 1% آرد جو جوانه‌زده + 3% پودر تفاله انگور از نظر ارزیابان بهترین تیمار بوده و بالاترین امتیاز را دریافت کرد.نتایج این مطالعه تأیید کرد که آرد جو جوانه‌زده و پودر تفاله انگور ترکیباتی مناسب برای غنی‌سازی کیک‌ها از نظر ترکیبات زیست‌فعال هستند. با توجه به تأثیر مثبت این ترکیبات بر ویژگی‌های بافتی، حسی، کیفیت میکروبی و آنتی‌اکسیدانی کیک‌ها، می‌توان از آن‌ها برای غنی‌سازی محصولات نانوایی در صنعت بهره‌برداری کرد.
کلیدواژه‌ها
آرد جو جوانه‌زده
پودر تفاله انگور
ویژگی‌های فیزیکوشیمیایی
کیک فراسودمند

موضوعات

عنوان مقاله English

Investigation of the physicochemical and sensory properties of functional cake enriched with malted barley flour and red grape pomace powder

نویسندگان English

Roghayeh Kazemi Kalaki 1
لیلا Najafian 1
Reza Dinpanah 2
1 Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
2 Department of Agricultural Education and Promotion, Sari Branch, Islamic Azad University, Sari, Iran
چکیده English

In this study the physicochemical, sensory and microbial properties of cakes enriched with malted barley flour (0.5 and 1%) and grape pomace powder (3 and 6%) and 1% malted barley flour and 6% grape pomace powder was investigated. Results showed that incorporating these compounds increased the moisture, ash, and fiber content of the cakes with no significant effect on fat content and pH. The addition of both compounds significantly increased the total phenolic content and antioxidant capacity, with the highest activity observed in samples containing GP (P < 0.05). Compared to the control, cakes with 6% GP had less firmness, and the combination of 1% MB and 3% GP had higher firmness. Adding GP also resulted in a darker color in cakes. The lowest porosity was observed in cakes enriched with GP, while MB improved porosity. Additionally, the highest cake volume was observed in the treatment containing 1% MB and 3% GP, while higher levels of GP led to a decrease in volume. No bacterial and mold and yeast growth were observed on the production day and the seventh day of storage, respectively. The highest and lowest total counts were observed in treatments enriched with 3% GP (2.50 log CFU/g) and 1% MB (1.75 log CFU/g), respectively (P < 0.05). Sensory analysis also showed that the cake containing 1% MB and 3% GP was the best according to the panelists and received the highest score. The findings of this study confirmed that malted barley flour and red grape pomace powder are suitable components for enriching cakes in terms of bioactive compounds. Given the positive effects of these ingredients on textural, sensory, microbial quality, and antioxidant properties of cakes, they can be effectively utilized to fortify bakery products in the industry.

کلیدواژه‌ها English

Malted barley flour
Grape pomace powder
Physicochemical properties
Functional cake
 
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