بررسی اثر غنی‌سازی کیک روغنی با عصاره دارچین بر مواد مغذی و پروفایل بافت محصول نهایی

الموضوعات :

بنفشه بردبار لمر ¹ , فاطمه قنادی اصل ²

1 - دانشجوی دکتری، گروه علوم و مهندسی صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران
2 - دانشیار، گروه علوم و مهندسی صنایع غذایی، دانشگاه محقق اردبیلی، اردبیل، ایران.

تاريخ الإرسال : 12 الأربعاء , رجب, 1445 تاريخ التأكيد : 06 الإثنين , شوال, 1445 تاريخ الإصدار : 02 الأربعاء , ربيع الثاني, 1447

الکلمات المفتاحية: اسپکتروفتومتر جذب اتمی, آنالیز پروفایل بافت, ریزمغذی¬ها, کیک روغنی, عصاره دارچین.,

ملخص المقالة :

با توجه به نقش ریزمغذی­ها در عملکردهای ضروری بدن و اثرات نامطلوب ناشی از کمبود آن ها، غنی­سازی مواد غذایی پرطرفدار با ریزمغذی­های ضروری می­تواند راهکار مناسبی جهت جلوگیری از ایجاد این کمبودها در جوامع باشد. از اینرو، در مطالعه حاضر به بررسی مواد مغذی کیک روغنی غنی­سازی شده با عصاره دارچین در سطوح 05/0، 10/0، 20/0 و 25/0‌ درصد پرداخته شد و عناصر آهن، روی،کلسیم و منیزیم و پروفایل بافت هریک از نمونه‏های تولیدی مورد ارزیابی قرار گرفت. نتایج نشان داد که بین محتوای مواد معدنی مورد بررسی در نمونه­ها با غلظت عصاره رابطه مستقیم وجود داشت. با افزایش غلظت عصاره مقدار آهن از ppm 34/0 در نمونه کنترل، به ppm 63/1 در نمونه 25/0 درصد رسید. مقدار روی نیز ازppm  18/0 در نمونه کنترل، به                ppm 71/0 در نمونه 25/0‌ درصد رسید. محتوای کلسیم موجود در کیک روغنی در همه نمونه­ها نسبت به نمونه کنترل افزایش قابل توجهی داشت، ولی اختلاف معنی­داری در محتوای منیزیم نمونه­ها مشاهده نگردید (P<0.05). ارزیابی خصوصیات بافتی نیز کاهش سختی، پیوستگی، تاب‌آوری و شکنندگی نمونه‌ها را با افزایش سطح عصاره دارچین نشان داد. همچین، مشاهده گردید که افزایش سطح عصاره ارتباط مستقیمی با افزایش فنریت کیک داشت. با توجه به نتایج، به نظر می‌رسد که غنی­سازی کیک روغنی با استفاده از عصاره دارچین بتواند به عنوان یک روش کم هزینه جهت تولید کیک­های روغنی سالم در صنایع غذایی مورد توجه قرار گیرد.

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