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.

تاریخ دریافت : 1402/11/04 تاریخ پذیرش : 1403/01/27 تاریخ انتشار : 1404/07/02

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.

چکیده انگلیسی:

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.

 

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