مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی کاربرد سبوس گندم اکسترود شده و صمغ زانتان بر ویژگی‏های کمی و کیفی کیک اسفنجی شکلاتی

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، مؤسسه آموزش عالی جهاد دانشگاهی کاشمر، کاشمر، ایران.
2 گروه پژوهشى کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناورى مواد غذایى، جهاددانشگاهى خراسان رضوى، مشهد، ایران.
چکیده
ویژگی‏های سبوس گندم بر عملکرد آن در فرمولاسیون مواد غذایی مؤثر است. با استفاده از فرایند پخت اکستروژن می‏توان ویژگی‏های تکنولوژیکی و تغذیه‏ای سبوس‏ را بهبود بخشید. در این پژوهش از سبوس گندم اکسترود شده در سطوح صفر، 1، 2 و 3 درصد و صمغ زانتان در سطوح صفر، 05/0 و 1/0 درصد در فرمولاسیون کیک اسفنجی شکلاتی استفاده شد و رطوبت، حجم مخصوص، تخلخل، سختی بافت، رنگ پوسته و ویژگی‏های حسی کیک ارزیابی گردید. نتایج نشان داد نمونه حاوی 3 درصد سبوس و 1/0 درصد صمغ زانتان از بیشترین رطوبت برخوردار بود. نتایج ارزیابی رنگ پوسته حاکی از آن بود که هر سه مولفه رنگی پوسته (L*a*b*) در تمام نمونه‏های تولیدی مشابه بود. نمونه حاوی 2 درصد سبوس و 05/0 درصد صمغ زانتان و نمونه حاوی 3 درصد سبوس و 1/0 درصد صمغ زانتان دارای بیشترین حجم مخصوص و تخلخل و کمترین سختی بافت بودند. ارزیابی حسی نیز نشان داد که با افزایش مصرف سبوس در فرمولاسیون، میزان صمغ زانتان افزایش یافت. به طوری که در نمونه‏های حاوی 2 و 3 درصد سبوس برای دستیابی به بهترین ویژگی‏های حسی به ترتیب به حضور 05/0 و 1/0 درصد صمغ زانتان در فرمولاسیون کیک اسفنجی نیاز بود. بنابراین با توجه به تمام یافته‏های حاصل از ارزیابی فیزیکی، شیمیایی، بافتی و حسی نمونه‏های تولیدی، نمونه حاوی 2 درصد سبوس گندم اکسترود شده و 05/0 درصد صمغ زانتان و نمونه حاوی 3 درصد سبوس گندم اکسترود شده و 1/0 درصد صمغ زانتان به عنوان نمونه‏های برتر این پژوهش معرفی می‏گردند.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Study on the use of extruded wheat bran and xanthan gum on quantity and quality of chocolate sponge cake

نویسندگان English

Saeed Motabegh 1
Bahareh Sahraiyan 2
Masoomeh Mehraban sangatash 2
1 Department of Food Science and Technology, ACECR Kashmar Higher Education Institute, Kashmar, Iran.
2 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran.
چکیده English

he properties of wheat bran affect its performance in food formulations. The technological and nutritional properties of bran can be improved by using the extrusion cooking process. In this study, extruded bran at levels of 0, 1, 2, and 3 % and xanthan gum at levels of 0, 0.05, and 0.1 % were used in the formulation of chocolate sponge cake, and the moisture, specific volume, porosity, hardness, crust color, and sensory properties of the cake were evaluated. The results showed that the sample containing 3 % bran and 0.1 % xanthan had the highest moisture. The results of the crust color evaluation indicated that all three crust color (L*a*b*) were similar in all produced samples. The sample containing 2 % bran and 0.05 % xanthan gum and the sample containing 3 % bran and 0.1 % xanthan had the highest specific volume and porosity, and the lowest hardness. Sensory evaluation also showed that with increasing bran consumption in the formulation, the amount of xanthan gum increased. So that in samples containing 2 and 3 % bran, the presence of 0.05 and 0.1 % xanthan gum in the sponge cake formulation was required to achieve the best sensory properties, respectively. Therefore, considering all the findings from the physical, chemical, textural and sensory evaluation of the produced samples, the sample containing 2 % extruded wheat bran and 0.05 % xanthan and the sample containing 3 % extruded bran and 0.1 % xanthan are introduced as the superior samples of this study.

کلیدواژه‌ها English

Extrusion
Texture
Wheat bran
Xanthan gum
Sponge cake
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