اثر صمغ بادام بر خواص بافتی، شیمیایی و حسی کیک روغنی کم کالری
الموضوعات :
آیدا درخشان
1
(دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران)
مهرناز اسماعیل پور
2
(استادیار گروه علوم و صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران)
الکلمات المفتاحية: بافت, صمغ بادام, کیک روغنی,
ملخص المقالة :
مقدمه: کیک نوعی شیرینی با بافت نرم و مخصوص است که مواد اصلی آن آرد، روغن، شکر و تخم مرغ است و به دلیل انرژی و کالری بالا و وجود مقدار زیاد شکر در فرمول آن، مصرف مداوم و طولانی مدت این ماده غذایی چاقی و به دنبال آن مشکلات سلامتی ایجاد می‌کند. این مطالعه به منظور بررسی تاثیر صمغ بادام (Amygdalus scoparia spach) بعنوان جایگزین چربیبر خواص بافتی، شیمیایی و حسی کیک روغنی انجام گرفت. مواد و روش ها: صمغ بادام در سه نسبت (1، 2 و4 درصد) به فرمولاسیون کیک افزوده شد. یک نمونه کیک حاوی 2 درصد صمغ بادام بدون کاهش روغن و یک نمونه کیک بدون صمغ بادام نیز به عنوان شاهد در نظر گرفته شد. در این بررسی اندازه گیری رطوبت، حجم مخصوص، بافت سنجی، ارزیابی رنگ و ارزیابی حسی نمونه های کیک انجام شد. یافته ها: نتایج به دست آمده از آنالیز داده ها نشان داد که افزودن صمغ بادام در نمونه های کیک، باعث افزایش معنی دار رطوبت، حجم مخصوص، سفتی و قابلیت جویدن بافت نمونه های کیک و کاهش معنی دار فاکتور انسجام و قابلیت ارتجاع بافت گردید. در آزمون رنگ سنجی نمونه های کیک، شاخص روشنایی کاهش معنی دار و تمایل به قرمزی و تمایل به زردی در نمونه ها به طور معنی دار افزایش پیدا کرد. نتیجه گیری: نتایج ارزیابی حسی نشان داد که جایگزینی صمغ بادام باعث افزایش امتیازات کسب شده در فاکتورهای ارزیابی حسی در نمونه ها شد و در مجموع بیشترین امتیاز آزمون ها را نمونه حاوی 4 درصد صمغ کسب کرد.
Afshari Jouybari, H. & Farahnaki, A. (2009). Evaluation of Photoshop software potential for food colorimetry: color changes of Mazafati dates during accelerated ripening. Iranian Journal of Food Technology Research, 5, (1) 37-46. [In Persian].
Amirabadi, S., Koocheki, A. & Mohebbi, M. (2015). Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake. Iranian Journal of Food Science and Technology Research, 10, 375-386. [In Persian].Ayoubi, A., Habibi Najafi, M. & Karimi, M. (2009). Effect of whey protein concentrate, guar and xanthan gums on the quality and physicochemical properties of muffin cake. Iranian Journal of Food Science and Technology Research, 4, 33-46. [In Persian].
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Gularte, M. A., Hera, E., Gomez, M. & Rosell, C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Science and Technology, 48 (2), 209-214.
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Iranian Institute of Standards and Industrial Research. (1989). Method for measuring cereal fat and its products. ISIRI No. 2862. [In Persian].
Kayhani, V., Mortazavi, A., Karimi, M., Karagian, H. & Sheikholeslami, Z. (2012). The effect of Chubak extract and Mono and Diglyceride emulsifier on the qualitative
characteristics of oil cake paste. 20th Congress of Food Science and Technology, Sharif University of Technology. [In Persian].
Lin, P., Demirkesen, I., Mert, B., Sumnu, G. & Sahin, S. (2003). Rheological properties of glutenfree bread formulation. Journal of Food Engineering, 96, 295-303.
Mohammadi, S., Abbasi, S. & Hamidi, Z. (2011). Effects of hydrocolloids on physical stability, rheological and sensory properties of milk–orange juice mixture. Iranian Journal of Nutrition Sciences and Food Technology, 5 (4), 1-12. [In Persian].
Naghipour, F., Habibi Najafi, M. B., Haddad Khospersat, M. H., Sheikholeslami, Z., Ghiafeh Davoodi, M. & Sahraiyan, B. (2013). Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums. Iranian Food Science and Technology- Iranian Association of Food Science and Technology, 41, 127-139. [In Persian].
Rahimi, S. & Abbasi, S. (2014). Characterization of some physicochemical and gelling properties of Persian gum. Journal of Modern Nutrition Science and technologies, 4: 13-27. [In Persian].
Sahrahian, B., Habibi Najafi, B., Karimi, M., Haddad Khodaparst, M. H., Ghiyafe davoodi, M. & Naghipour, F. (2012). Formulation of gluten-free sorghum bread using carboxymethylcellulose (CMC) gum and Shirazi balangoo. National Conference on Food Industries, Islamic Azad University, Quchan Branch. [In Persian].
Salehi Far, M., Shahbazi Zadeh, S., Khosravi Darani, K. & Behmadi. (2013). Evaluation valuating the feasibility of industrial cookies fortification using Spirulina platensis microlage. Journal of Innovation in Food Science and Technology, 3, 39-46. [In Persian].
Shokri, R., Pourfarzad, A., Khodaparast, M. H., Karimi, M., Mortazavi, S. A., Ghiafeh Davoodi, M. & Hematian Sourki, A. (2009). Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34, 1435-1445.
Werbekn, A.P., Autio, K., & Sinda, E. (2010). Frozen doughs: Rheological changes and yeast viability. Cereal Chemistry, 69, 409-413.
Zoo, A. & Howi, L. T. (2014). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21 (2), 167-173.
Afshari Jouybari, H. & Farahnaki, A. (2009). Evaluation of Photoshop software potential for food colorimetry: color changes of Mazafati dates during accelerated ripening. Iranian Journal of Food Technology Research, 5, (1) 37-46. [In Persian].
Amirabadi, S., Koocheki, A. & Mohebbi, M. (2015). Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake. Iranian Journal of Food Science and Technology Research, 10, 375-386. [In Persian].Ayoubi, A., Habibi Najafi, M. & Karimi, M. (2009). Effect of whey protein concentrate, guar and xanthan gums on the quality and physicochemical properties of muffin cake. Iranian Journal of Food Science and Technology Research, 4, 33-46. [In Persian].
Cauvain, S. P., Scanlon, M. & Sapirstein, H. (2003). Dough retarding and freezing. In S. P. Cauvain and L. S. Young (Eds.), Technology of bread making, pp 175-205 (2th ed.). New York: Springer.
Gomez, M., Ronda, F., Caballero, P.A., Blanco, C. A. & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21, 167-371.
Gularte, M. A., Hera, E., Gomez, M. & Rosell, C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT-Food Science and Technology, 48 (2), 209-214.
Guy, R. C. E. (1983). Factors affecting the staling of Maderia slab cake. Science of Food and Agriculture, 34, 477-491.
Hussein, E. A., El-Beltagy, A. E. & Gaafor, A. M. (2011). Production and Quality Evaluation of Low Calorie cake. American Journal of Food Technology, 6(9), 827−834.
Iranian Institute of Standards and Industrial Research. (2013). Cake – Specification and test methods. ISIRI No. 2553. [In Persian].
Iranian Institute of Standards and Industrial Research. (1989). Method for measuring cereal fat and its products. ISIRI No. 2862. [In Persian].
Kayhani, V., Mortazavi, A., Karimi, M., Karagian, H. & Sheikholeslami, Z. (2012). The effect of Chubak extract and Mono and Diglyceride emulsifier on the qualitative
characteristics of oil cake paste. 20th Congress of Food Science and Technology, Sharif University of Technology. [In Persian].
Lin, P., Demirkesen, I., Mert, B., Sumnu, G. & Sahin, S. (2003). Rheological properties of glutenfree bread formulation. Journal of Food Engineering, 96, 295-303.
Mohammadi, S., Abbasi, S. & Hamidi, Z. (2011). Effects of hydrocolloids on physical stability, rheological and sensory properties of milk–orange juice mixture. Iranian Journal of Nutrition Sciences and Food Technology, 5 (4), 1-12. [In Persian].
Naghipour, F., Habibi Najafi, M. B., Haddad Khospersat, M. H., Sheikholeslami, Z., Ghiafeh Davoodi, M. & Sahraiyan, B. (2013). Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums. Iranian Food Science and Technology- Iranian Association of Food Science and Technology, 41, 127-139. [In Persian].
Rahimi, S. & Abbasi, S. (2014). Characterization of some physicochemical and gelling properties of Persian gum. Journal of Modern Nutrition Science and technologies, 4: 13-27. [In Persian].
Sahrahian, B., Habibi Najafi, B., Karimi, M., Haddad Khodaparst, M. H., Ghiyafe davoodi, M. & Naghipour, F. (2012). Formulation of gluten-free sorghum bread using carboxymethylcellulose (CMC) gum and Shirazi balangoo. National Conference on Food Industries, Islamic Azad University, Quchan Branch. [In Persian].
Salehi Far, M., Shahbazi Zadeh, S., Khosravi Darani, K. & Behmadi. (2013). Evaluation valuating the feasibility of industrial cookies fortification using Spirulina platensis microlage. Journal of Innovation in Food Science and Technology, 3, 39-46. [In Persian].
Shokri, R., Pourfarzad, A., Khodaparast, M. H., Karimi, M., Mortazavi, S. A., Ghiafeh Davoodi, M. & Hematian Sourki, A. (2009). Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34, 1435-1445.
Werbekn, A.P., Autio, K., & Sinda, E. (2010). Frozen doughs: Rheological changes and yeast viability. Cereal Chemistry, 69, 409-413.
Zoo, A. & Howi, L. T. (2014). Functionality of different hydrocolloids on the
quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21 (2), 167-173.
