مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی اثر ژل امولسیفایر بر ویژگی‏های فیزیکوشیمیایی و حسی کیک فنجانی حاوی آرد کینوای فراوری شده (برشته شده)

نوع مقاله : مقاله پژوهشی

نویسندگان
1 دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، مؤسسه آموزش عالی جهاد دانشگاهی کاشمر، کاشمر، ایران.
2 استادیار گروه پژوهشى کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناورى مواد غذایى، جهاددانشگاهى خراسان رضوى، مشهد، ایران.
3 گروه پژوهشى کیفیت و ایمنی مواد غذایی، پژوهشکده علوم و فناورى مواد غذایى، جهاددانشگاهى خراسان رضوى، مشهد، ایران.
10.48311/fsct.2026.118158.82970
چکیده
کینوا یک شبه غله سرشار از اسیدهای آمینه ضروری و ویتامین‏های گروه ب وحاوی پروتئین و فیبر بالا است. از این رو به منظور غنی‏سازی کیک فنجانی، سطوح متفاوت آرد گندم (صفر، 10 و 20 درصد) با آرد کینوای برشته شده جایگزین شد و از ژل امولسیفایر (صفر، 5/0 و 1 درصد) برای بهبود کمیت و کیفیت این نوع کیک استفاده و ویژگی‏های بافتی و حسی نمونه‏های تولیدی ارزیابی گردید. نتایج نشان داد در بازه زمانی 2 ساعت و 1 و 2 هفته پس از پخت رطوبت شاهد (فاقد آرد کینوا و ژل امولسیفایر) به ترتیب 03/17، 17/13 و 30/11 درصد و رطوبت نمونه حاوی 20 درصد آرد کینوا و 1 درصد ژل امولسیفایر (بیشترین سطوح مصرف) 61/18، 65/17 و 04/17 درصد بود که نشان‏دهنده عملکرد مثبت آرد کینوا و ژل امولسیفایر در حفظ رطوبت در زمان ماندگاری بود. نمونه حاوی 10 درصد آرد کینوا و 5/0 درصد ژل امولسیفایر دارای بیشترین حجم مخصوص (74/3 میلی‏لیتر بر گرم) و تخلخل (11/25 درصد) و کمترین سختی بافت طی 2 هفته نگهداری (17/5 نیوتن) بود. براساس نتایج بدست آمده از ارزیابی رنگ نمونه‎های تولیدی مشخص شد حضور آرد کینوای برشته شده در فرمولاسیون کیک فنجانی سبب تیرگی (کاهش مولفه رنگی L* و b* و افزایش مولفه رنگی a*) و حضور ژل امولسیفایر در سبب روشن‏تر شدن رنگ شد. در نهایت براساس یافته‏های بدست آمده از پارامترهای حسی به ویژه پذیرش کلی، نمونه حاوی 10 درصد آرد کینوای برشته شده و 5/0 درصد ژل امولسیفایر به عنوان بهترین نمونه این پژوهش معرفی می‏گردد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Investigating the effect of emulsifier gel on the physicochemical and sensory properties of cupcake containing processed (roasted) quinoa flour

نویسندگان English

Maryam salehimahmoodabadi 1
Bahareh Sahraiyan 2
Masoomeh Mehraban sangatash 3
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.
3 Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Khorasan Razavi Branch, Mashhad, Iran.
چکیده English

Quinoa is a semi-grain rich in essential amino acids and B vitamins, and is high in protein and fiber. Therefore, in order to enrich cupcakes, different levels of wheat flour (0, 10, and 20%) were replaced with roasted quinoa flour, and emulsifier gel (0, 0.5, and 1%) were used to improve the quantity and quality of this type of cake, and the textural and sensory characteristics of the produced samples were evaluated. The results showed that in the time interval of 2 hours and 1 and 2 weeks after cooking, the moisture content of the control (without quinoa flour and emulsifier gel) was 17.03, 13.17 and 11.30%, respectively, and the moisture content of the sample containing 20% quinoa flour and 1% emulsifier gel was 18.61, 17.65 and 17.04%, indicating the positive performance of quinoa flour and emulsifier gel in maintaining moisture during shelf life. The sample containing 10% quinoa flour and 0.5% emulsifier gel had the highest specific volume (3.74 ml/g) and porosity (25.11%) and the lowest texture hardness during 2 weeks of storage (5.17 N). Based on the results obtained from the crust color evaluation of the produced samples, it was determined that the presence of roasted quinoa flour in the cupcake formulation caused darkening and the presence of emulsifier gel caused the color to become lighter. Finally, based on the findings obtained from the sensory parameters, especially overall acceptance, the sample containing 10% roasted quinoa and 0.5% emulsifier gel is introduced as the best sample in this study.

کلیدواژه‌ها English

Texture
Roasted
Emulsifier gel
Cupcake
Quinoa
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