تأثیر جایگزینی ساکارز با سوربیتول و مالتیتول بر ویژگی‌های فیزیکوشیمیایی، میکروبی و حسی کیک کم‌کالری
محورهای موضوعی : تکنولوژی غلاتآذین نصرالله زاده 1 , عباس نجار تمیزکار 2 , ماندانا طایفه 3
1 - استادیار گروه علوم و مهندسی صنایع غذایی ، واحد لاهیجان ، دانشگاه آزاد اسلامی، لاهیجان ، ایران
2 - bدانش آموخته کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی ، واحد لاهیجان ، دانشگاه آزاد اسلامی، لاهیجان ، ایران
3 - استادیار گروه علوم و مهندسی صنایع غذایی ، واحد لاهیجان ، دانشگاه آزاد اسلامی، لاهیجان ، ایران
کلید واژه: : پایداری اکسیداتیو, سوربیتول, کیک کم‌کالری, مالتیتول, ویژگی‌های بافتی.,
چکیده مقاله :
مقدمه: تقاضا برای محصولات کم‌کالری و رژیمی روز به روز رو به افزایش است . از آنجاییکه انتخاب شیرین‌کننده‌ها نقش تاثیر گذاری بر ایجاد ساختار، طعم و پایداری محصول نهایی دارند، بنابراین انتخاب شیرین کننده مناسب می‌تواند کیفیت نهایی کیک را تحت تأثیر قرار دهد. این پژوهش با هدف بررسی تأثیر جایگزینی ساکارز با قندهای الکلی سوربیتول و مالتیتول بر ویژگی‌های فیزیکوشیمیایی، بافتی، میکروبی و حسی کیک کم کالری انجام شد.
مواد و روش‌ها: در این پژوهش، ده تیمار شامل ترکیبات متنوعی از ساکارز، سوربیتول و مالتیتول طراحی شد. نسبت ساکارز در تیمارها از ۲۵ تا ۱۰۰ درصد متغیر بود، در حالی که سهم قندهای الکلی (سوربیتول و مالتیتول) با توجه به نوع تیمار بین 5/12 تا ۷۵ درصد تنظیم گردید. تیمار شاهد تنها حاوی ساکارز بود و سایر تیمارها شامل ترکیب‌های دو یا سه‌گانه از این قندها بودند. نمونه ها از نظر میزان رطوبت، شاخص پراکسید، pH، اسیدیته، ویژگی‌های بافتی، رنگ، رشد کپک و مخمر و خصوصیات حسی مورد ارزیابی قرار گرفتند.
یافته ها : بررسی نتایج نشان داد علیرغم اینکه نمونه ترکیبی ساکارز (25%) و سوربیتول(75%) بیشترین رطوبت، روشنایی و پایداری اکسیداتیو را داشت اما این تیمار از نظر بافت، ارتجاع‌پذیری پایین، سختی بالا و پذیرش حسی ضعیف‌تری از خود نشان داد. در حالیکه نمونه ترکیبی ساکارز (75%) ومالتیتول (25%) با ایجاد بافت اسفنجی، رنگ طلایی مناسب ، طعم مطلوب و پذیرش کلی بالا (میانگین 3/4 از ۵) بیشترین شباهت را به نمونه سنتی داشت. تیمارهای دارای سوربیتول رشد میکروبی را تا پایان دوره ی نگهداری مهار کردند، البته تیمارهای حاوی مالتیتول نیز تا روز چهاردهم نگهدارندگی خوبی از خود نشان داد اما نمونه شاهد از روز هفتم رشد میکروبی قابل‌توجهی داشت.
نتیجه گیری : در مجموع تیمار ترکیبی از ساکارز (75%) ومالتیتول (25%) به‌عنوان گزینه‌ای متعادل برای تولید کیک رژیمی با کیفیت مطلوب پیشنهاد می‌شود.
Introduction: Due to the growing demand for low-calorie and diet products, this study aimed to investigate the effect of replacing sucrose with the sugar alcohols sorbitol and maltitol on the physicochemical, textural, microbial, and sensory properties of sponge cake. Given the role of sweeteners in structure, flavor, and product stability, selecting an appropriate combination can significantly influence the final quality of the cake.
Materials and Methods: In this study, ten treatments containing various combinations of sucrose, sorbitol, and maltitol were formulated. The proportion of sucrose ranged from 25% to 100%, while the share of sugar alcohols (sorbitol and maltitol) varied between 12.5% and 75%, depending on the treatment. The control treatment contained only sucrose, and the remaining treatments included binary or ternary mixtures of the mentioned sweeteners. Samples were evaluated for moisture content, peroxide value, pH, acidity, textural properties, color, mold and yeast growth, and sensory characteristics.
Results and Conclusion: Although sample S8 showed the highest moisture content, brightness, and oxidative stability, it exhibited a firmer texture, lower elasticity, and weaker sensory acceptance. Sample S1, containing a combination of sucrose and maltitol, demonstrated a spongy texture, golden color, desirable flavor, and high overall acceptance (average score of 4.3 out of 5), closely resembling the traditional control sample. Sorbitol-containing formulations effectively inhibited microbial growth throughout storage, while maltitol-containing samples maintained acceptable shelf life up to day 14. In contrast, the control sample showed significant microbial growth from day 7. Overall, formulation S1 (75% sucrose, 25% maltitol) is recommended as a balanced option for producing low-calorie sponge cake with desirable quality.
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