تأثیر کنسانتره پروتئین آب‌پنیر و ایزوله پروتئین سویا به‌همراه صمغ زانتان بر برخی از خصوصیات فیزیکی و رئولوژیکی خمیر و کیک بدون گلوتن
پرستو قائمی
1
(
دانش آموخته دکتری علوم و صنایع غذایی، دانشگاه آزاد اسلامی، آزادشهر،ایران
)
سعیده عربشاهی دلویی
2
(
استادیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، آزادشهر، ایران
)
مهران اعلمی
3
(
استاد گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران
)
سید حسین حسینی قابوس
4
(
استادیار گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، آزادشهر، ایران
)
کلید واژه: کیک بدون گلوتن, ویژگی‌های فیزیکی و رئولوژی, ترکیبات پروتئینی, هیدروکلوئیدها,
چکیده مقاله :
فرآورده‌های نانوایی بدون گلوتن دارای پوسته و ویژگی‌های حسی نامناسب می‌باشند و از آنجایی که این فرآورده‌ها عمدتاً حاوی نشاسته و فاقد مواد مغذی دیگر هستند به سرعت بیات می‌شوند. از این‌رو این مطالعه با هدف بهبود خصوصیات فیزیکی و رئولوژیکی خمیر و کیک بدون گلوتن بر پایه آرد برنج صورت گرفت. در این مطالعه بررسی تاثیر درصدهای مختلف کنسانتره پروتئین آب پنیر و ایزوله پروتئین سویا در 3 سطح (0، 5 و 10 درصد) و سطوح مختلف صمغ زانتان (0، 15/0 و 3/0 درصد) بر وزن مخصوص، سفتی، قوام، چسبندگی، رفتار جریان، رویش کرنش و روبش فرکانس (ویسکوزیته کمپلکس) نمونه‌ها صورت گرفت. نتایج این مطالعه نشان داد که با افزایش صمغ زانتان، کنسانتره پروتئین آب پنیر و ایزوله پروتئین سویا میزان وزن مخصوص، شاخص قوام، سفتی و چسبندگی خمیرها افزایش یافت به‌گونه‌ای که نمونه دارای 10 درصد ایزوله پروتئین سویا و 3/0 درصد صمغ زانتان دارای بالاترین میزان قوام (85/30 نیوتن ثانیه)، سفتی خمیر (08/1 نیوتن) و میزان چسبندگی (74/2- نیوتن) بود و نمونه‌هاي خمیر تهیه شده دارای رفتار رقیق شونده با برش (سودپلاستیک) بودند. یافته‌های آزمون حسی نمونه‌ها نیز نشان داد که کیک تهیه شده حاوی 5 و 10 درصد کنسانتره پروتئین آب پنیر و ایزوله پروتئین سویا به‌ترتیب با 3/0 و 15/0 درصد صمغ زانتان، بالاترین میزان پذیرش کلی را از نظر ارزیاب‌ها کسب نمودند. در پایان با توجه به نتایج این مطالعه می‌توان اذعان داشت که نمونه حاوی 10 درصد ایزوله پروتئین سویا با 3/0 درصد صمغ زانتان به‌عنوان بهترین نمونه کیک بدون گلوتن بر پایه آرد برنج پیشنهاد می‌گردد.
چکیده انگلیسی :
Gluten-free bakery products often have unsatisfactory crust and sensory characteristics. Due to their high starch content and lack of other nutrients, they tend to become stale quickly. This study was conducted to improve the physical and rheological properties of gluten-free dough and cake made from rice flour. The study examined the impact of varying levels of whey protein concentrate and soy protein isolate (0%, 5%, and 10%) as well as different levels of xanthan gum (0%, 0.15%, and 0.3%) on specific gravity, hardness, consistency, adhesion, flow behavior, strain growth, and frequency scanning (complex viscosity) of the samples. The results indicated that increasing xanthan gum, whey protein concentrate, and soy protein isolate led to higher specific gravity, consistency index, firmness, and stickiness in the dough. The sample with 10% soy protein isolate and 0.3% xanthan gum exhibited the highest consistency (30.85 N), hardness (1.08 N), adhesion (2.74 N), and shear-thinning behavior. Sensory tests revealed that cakes containing 5% and 10% whey protein concentrate and soy protein isolate with 0.3% and 0.15% xanthan gum, respectively, received the highest overall acceptance ratings from evaluators. Based on these findings, the sample containing 10% soy protein isolate and 0.3% xanthan gum was identified as the best gluten-free cake made from rice flour
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