بررسی اثر غنیسازی کیک روغنی با عصاره دارچین بر مواد مغذی و پروفایل بافت محصول نهایی
محورهای موضوعی : تغذیه -پروبیوتیک ها - غذاهای فراسودمند
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.
کلید واژه: اسپکتروفتومتر جذب اتمی, آنالیز پروفایل بافت, ریزمغذی¬ها, کیک روغنی, عصاره دارچین.,
چکیده مقاله :
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.
Considering the role of micronutrients in essential functions of the body and the adverse effects of their deficiency, enriching popular foods with essential micronutrients can be a suitable solution to prevent these deficiencies in communities. Therefore, in the present study, the nutrients of oil cake enriched with cinnamon extract at levels of 0.05, 0.1, 0.2 and 0.25% were investigated, and the elements of iron, zinc, calcium and magnesium and the texture profile analysis of each production sample was evaluated. The results showed that there was a direct relationship between the content of minerals under study in the samples and the concentration of the extract. With increasing the concentration of the extract, the amount of iron increased from 0.34 ppm in the control sample to 1.63 ppm in the 0.25% sample. The amount of zinc also increased from 0.18 ppm in the control sample to 0.71 ppm in the 0.25% sample. The calcium content in the oil cake increased significantly in all samples compared to the controlsample, but no significant difference was observed in the magnesium content of the samples (P<0.05). The evaluation of texture profile analysis also showed a decrease in hardness, cohesiveness, resilience and fracturability of the samples with increasing the level of cinnamon extract. It was also observed that increasing the level of extract had a direct relationship with increasing the springiness of the cake. According to the results, it seems that enriching oil cake with cinnamon extract can be a low-cost method for producing healthy oil cakes in the food industry.
Introduction
Micronutrients are involved in essential body functions and inadequate intake of these substances is recognized as a major factor in the increasing global burden of disease, mortality from infectious diseases and mental disabilities (7). Micronutrient deficiencies are prevalent in many populations and currently affect approximately 2 billion people worldwide (51). It is estimated that two billion people worldwide suffer from micronutrient malnutrition. Pregnant and lactating women and young children suffer the most from the harmful consequences of mineral deficiencies (8). Iron is an essential element for growth and metabolic activities and, according to the Global Burden of Disease (GBD) report in 2016, iron deficiency anemia is one of the five leading causes of disability in years of life (24, 9).The prevalence of iron deficiency anemia in children under five years of age, women of reproductive age, and pregnant women has been reported to be 41.7%, 32.8%, and 40.1%, respectively (10). Zinc is an essential micronutrient for protein, lipid, and nucleic acid metabolism and gene expression (29). Zinc deficiency is a major health problem worldwide, especially in developing countries, and it is estimated that up to 17% of the world's population is at risk of inadequate intake of this substance (47, 32). Calcium is an essential element for bone health, and its deficiency is associated with pregnancy complications, cancer, and cardiovascular diseases. It is estimated that approximately half of the world's population does not have adequate access to calcium in their diet (45). Magnesium deficiency and low intake are also associated with altered levels of other nutrients, including cardiovascular diseases, neuromuscular diseases, type 2 diabetes, depression, and increased inflammation (38, 34).Studies on various populations have shown that 15–42% of apparently healthy adults have abnormal serum magnesium levels (12). In recent years, food fortification with micronutrients has been considered as a suitable strategy to improve micronutrient status (20,13). It is recommended that large-scale fortification (LSFF) be carried out on staple foods consumed in communities, and therefore, great efforts are always made to innovate in the formulations of this type of food (17,50). According to the definition of FUFOSE, functional foods have at least one positive effect on the human body in addition to nutritional value and are generally expected to reduce the risk of disease (6).Bakery products, especially those made with wheat flour, are among the most widely consumed and cheapest foods in people’s diets, and their nutritional value depends on the type of formulation and processing (13, 4). Fortunately, due to the unique structure of wheat protein, this food can be enriched with a variety of minerals (11). On the other hand, studies on cinnamon have shown that it is rich in a variety of minerals, protein, fiber, phenolic content, and essential oils and can be used to enrich some foods (16). The approximate amounts of iron, zinc, calcium, and magnesium in cinnamon have been measured to be 6.33, 2.27, 78.31, and 83.87 mg/g, respectively. Also, its protein, fiber, and total phenolic content were found to be 22.3%, 57.31%, and 21.8 mg/100 g, respectively (41).In a study by Dhillon and Amarjit (2013), cinnamon powder was used in different percentages (0, 1, 2, 3 and 4%) instead of a portion of wheat flour to prepare bread. Their results showed that among the samples studied, bread with 2% cinnamon powder had better baking properties, texture and acceptability and its shelf life at room temperature was 6 days (15).
In another study, Boatenin et al. (2023) investigated the improvement of nutritional and functional properties of bread by incorporating cinnamon powder. Their results showed that the protein content for bread containing 1% cinnamon powder and bread containing 0.5% cinnamon was measured as 11.96% and 11.22%, respectively, compared to 10.76% for the control sample, and finally they reported that the results of this work showed the positive effect of adding cinnamon powder to wheat flour for bread with beneficial properties on minerals and consumer health (8).Therefore, the aim of the present study was to investigate the effect of enriching oil cake, as one of the most widely consumed snack bakery products, with cinnamon extract and its effect on chemical properties, macronutrients such as protein, carbohydrate and fat, and essential micronutrients such as iron, zinc, calcium and magnesium, and finally to investigate changes in the texture profile of the produced samples.
Materials and Methods
Materials
Cinnamon sticks (Golestan brand, Kian Badas Company, Tehran), special wheat flour for confectionery (Nol Four Zero Flour) first grade (Golha Food Industries, Tehran) with characteristics of 0.46% total ash, 11.5% moisture, 10% protein and 1.1% fat were purchased from food stores.Other raw materials required for the preparation of oil cake dough, including sunflower oil (Oyla Company, Alborz), baking powder (Sabzan Company, Tehran), powdered milk (Nan Kid, Nestle Iran Company), vanilla and sugar (Golha Food Industries, Tehran), whey powder (Pegah Milk Industries, Susa), and eggs were also purchased from grocery stores. HNO3 and H2O2 (SPS Science, Paris, France) and other chemicals used in this study were obtained from Merck, Germany.
Methods
Extraction from cinnamon
For the purpose of extraction, cinnamon stick samples were purchased and powdered under appropriate conditions and away from the sun with an electric grinder (Moulinex, France, model A320R1). The resulting powder was soaked in distilled water (300 ml of distilled water as solvent per 100 g of powder) for 48 hours to prepare an aqueous extract. Then, the soaked powder was transferred to a Buchner funnel and filtered using Whatman filter paper No. 42.The aqueous cinnamon suspension was centrifuged for 15 min at 5000 rpm (D-7200 Tuttlingen, Hettich ZENTRIFUGEN) to separate the solids from the aqueous cinnamon solution. Then, the resulting extract was concentrated to a Brix of 15 using a rotary evaporator (EV400, Labtech, Italy) at 200 rpm under vacuum (37). Brix was measured using a refractometer (HUIXIA SBR-0090, China). The resulting extract was used to prepare the desired concentrations (0.05, 0.10, 0.15, 0.20 and 0.25% w/v of aqueous cinnamon extract). It should be noted that this extract was stored in a dark, closed glass jar and stored at refrigerator temperature.
Preparation of oil cake formulation
Cake samples were prepared according to the method of Peygambardoost (2010), using the sugar-dough method (39). In this method, oil (57%) was mixed by weight with flour and sugar (72%) until a light color was produced in about 10 minutes (Alpha Tajhiz Steel Mixer, Tehran). Then, eggs (72%) were added in 4-5 steps.All powdered ingredients including flour (100%), baking powder (1.34%), powdered milk (2%), vanilla (0.5%), and whey powder (4%) were sieved and then added to the ingredients until the dough became semi-smooth. Finally, water (variable) was added until the desired dough was formed. The samples studied included the control sample (without extract) and cake samples in 5 different concentrations of cinnamon extract (0.05, 0.10, 0.15, 0.20, and 0.25%) which were added to it in the last stage of cake dough preparation. 300 grams of the prepared dough was poured into 7 cm diameter muffin molds. Then, they were baked in a home oven (911w, Iran/Tehran SATISUN,) at a temperature of 170 ± 10 °C for 25 minutes. Finally, the cakes were cooled at room temperature for 30 minutes, packaged in polyethylene bags, and stored at room temperature until the experiments. The drying process of the cake samples was carried out in an oven (Oven Behdad, model 70 LIT, Iran/Tehran) at a temperature of 45°C for 12 hours.Then the dried cakes were transferred to a desiccator and after reaching ambient temperature, they were powdered with an electric grinder (Moulinex, France, model A320R1). Then they were used for experiments.
Determination of nutrients
The nitrogen content was determined using the Kjeldahl method (Gerhardt, KJELDATHERM, Germany) and the Iranian National Standard Method No. 19052, and the amount of nitrogen obtained was converted to protein using a conversion factor of 7.5. Carbohydrates were measured by the Linn-Inon method (coperimetry) with the Fehling titration method of the Iranian National Standard Method No. 2553, and the fat content was obtained by gravimetric method using the Soxhlet extraction method (Behr Labor-Technik, Germany) and using n-hexane (Merck, Germany, code 100795) as the extraction solvent, based on the method described in the Iranian National Standard Method No. 11691 (3-1). The mineral elements iron and zinc were analyzed after digesting the minerals from the solution obtained with dry ash of the samples.A sample of dried cinnamon powder (about 0.5 g) was kept at room temperature with 5 ml of concentrated HNO3 and H2O2 (2:1) for 30 min. Then, it was placed on an electric hot plate at 80°C to obtain a clear color after digestion. The excess acid was evaporated to obtain a semi-dry mass, then cooled and diluted with 0.2 mol/L HNO3 to a volume of 10 ml. The sample was passed through Whatman filter paper No. 42. Finally, the mineral compounds were measured using an atomic absorption spectrophotometer (AAS, Shimadzu Instruments, Inc., SpectrAA-220, Kyoto, Japan) and reported as ppm. The calcium element was measured using a Flame Photometer (Model PFP7, JENWAY, UK) with the same solutions as the previously digested sample and finally reported as mEq l-1. Also, magnesium was measured as mEq l-1 using titration method with 0.02 N EDTA (18).
Texture Profile Analysis (TPA)
TPA of cake samples was performed by texturometer (Brookfield model-CT310K).To perform the TPA test, oil cake samples with dimensions (2×2×2 cm3) were compressed twice using a cylindrical probe with a diameter of 1.38 mm (TA4/1000) with the following conditions: test target 50%, 50% trigger load 7 g, return speed 2 mm/s, test speed 2.00 mm/s, pre-test speed 1 mm/s. Finally, texture profile analysis was determined using Texture Expert 1.05 software. Texture measurement parameters included
hardness, adhesion, cohesion, resilience, brittleness, springiness, gummy state, and chewability.
Statistical analysis
In the present study, a completely randomized design was performed in 5 different concentrations of cinnamon along with a control sample, with three replications for each sample. Statistical analysis of data was performed using SPSS version 21 software, one-way analysis of variance (ANOVA) and Fisher's LSD post hoc test.Quantitative data were reported as mean ± standard deviation, and differences were determined at a significance level of P<0.05
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https://doi.org/10.1007/BF03391600
