مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

امکان سنجی تولید کیک روغنی فرآسودمند با استفاده از پودر قارچ شیتاکه و گانودرما و بررسی خصوصیات کیفی آنها

نوع مقاله : مقاله پژوهشی

نویسندگان
دانشگاه آزاد علوم و تحقیقات
چکیده
کیک به سبب طعم مطلوب، ارزش غذایی بالا و سهولت مصرف از کاربرد بالایی برخوردار بوده لذا تغییرات بسیاری در فرمولاسیون آن جهت افزایش ارزش تغذیه ای، بهبود کیفیت و زمان ماندگاری محصول انجام شده است. در این تحقیق غنی سازی کیک روغنی با پودر قارچ شیتاکه و گانودرما انجام شده است. ابتدا درصد چربی، پروتئین، رطوبت، فیبر و خاکستر آرد گندم و پودر قارچ ها و فعالیت آنتی اکسیدانی قارچ ها بررسی شد. سپس پودر قارچ های شیتاکه و گانودرما در سطوح 5، 10 و 15 درصد به عنوان جایگزین آرد در فرمولاسیون کیک روغنی مورد استفاده قرار گرفت. خصوصیات کیک های تولیدی شامل درصد ترکیبات، حجم، اندیس پراکسید، رنگ ، میزان سفتی توسط دستگاه بافت سنج و ارزیابی حسی در مقایسه با شاهد مورد بررسی قرار گرفت. مقدار پروتئین، چربی و خاکستر پودر قارچ شیتاکه بیشتر از پودر قارچ گانودرما وآرد گندم ارزیابی شد. میزان فیبر و فعالیت آنتی اکسیدانی پودر قارچ گانودرما بیشتر از پودر قارچ شیتاکه و آرد گندم بود. حجم کیک با افزایش جایگزینی پودر قارچ کاهش، درحالیکه میزان پروتئین، فیبر و سفتی نمونه ها افزایش یافت. میزان چربی در نمونه های حاوی قارچ شیتاکه نسبت به نمونه شاهد افزایش یافت. با افزایش درصد پودر قارچ های اضافه شده مؤلفه های L (روشنایی) وb (زردی) در مقایسه با نمونه شاهد کاهش و مؤلفه a (قرمزی) افزایش پیدا کرد. میزان فعالیت آبی در نمونه های 2 ساعت بعد از پخت تفاوت معنی داری نداشتند اما پس از گذشت چند هفته در نمونه های غنی شده در مقایسه با نمونه شاهد کاهش بیشتری یافت. افزایش درصد پودر هر دو قارچ باعث کاهش عدد پراکسید شد. از لحاظ حسی نمونه های حاوی 5 درصد پودر قارچ شیتاکه بیشترین امتیاز را در میان همه نمونه ها و در مقایسه با شاهد، بین مصرف کنندگان داشته است.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Feasibility study of producing functional oil cake using Shiitake and Ganoderma mushroom powders and investigating their quality characteristics

نویسندگان English

Yasamin Bakhtiari
Maryam Gharachorloo
Masoud Honarvar
ISLAMIC AZAD UNIVERSITY SCIENCE AND RESEARCH BRACH
چکیده English

Cake is one of the products that is widely used due to its good taste, high nutritional value, and ease of use. . Many modifications and changes have been made on cake ingredients in order to improve its quality and increase its nutritional value and shelf life..In this research, we enriched oil cakes with shiitake mushroom powder and Ganoderma Lucidum mushroom powder. Shiitake and Ganoderma mushroom powder was used at levels of 5, 10, 15% as a substitute for wheat flour in the oil cake formulation. The characteristics of the cake, including percentage of compounds, volume, peroxide index (by standard method), color (by image processing method), degree of hardness (by Texture profile analysis) and sensory characteristics were evaluated. By increasing the percentage of Shiitake mushroom and Ganoderma powder in the cake formulation (10 and 15%), the viscosity of the dough increased in such a way that the characteristics of the dough were more similar to solid materials than viscoelastic materials, The volume decreased by increasing the substitution of mushroom powder with wheat flour, but the amount of protein, fiber and hardness of the samples increased The amount of fat increased in the samples containing Shiitake The color indices mushroom but decreased in the samples containing Ganoderma mushroom compared to the control samples increased with the increase in the percentage of added mushroom powder Components L* (lightness) and b* (yellowness) decreased and component a* (redness) increased in comparison to the control samples.The amount of aw in the samples after 2 hours of cooking did not differ significantly, but after weeks, the amount of aw of the enriched samples decreased in comparison to the control sample. Increasing the percentage of both shiitake mushrooms and Ganoderma powders in the oil cake formulation decreased the peroxide index.




کلیدواژه‌ها English

oil cake
enrichment
shiitake mushroom powder
ganoderma mushroom powder
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