بررسی ویژگی های فیزیکوشیمیایی و حسی کیک اسفنجی غنی شده با فیبرسیب زمینی
محورهای موضوعی : میکروبیولوژی مواد غذایی
1 - کارشناس ارشد گروه علوم و صنایع غذایی، واحد اصفهان )خوراسگان(، دانشگاه آزاد اسلامی، اصفهان، ایران
2 - دانشیار گروه علوم و صنایع غذایی، واحد اصفهان )خوراسگان(، دانشگاه آزاد اسلامی، اصفهان، ایران
کلید واژه: خواص فراسودمندی, سیب زمینی, فیبر رژیمی, کیک اسفنجی,
چکیده مقاله :
مقدمه: افزایش محتوای فیبر (با وجود اثرات درمانی و فرآسودمندی) مواد غذایی می تواند کمبود فیبر در رژیم غذایی را جبران کند. امامصرف بیش از حد آن می تواند اثرات سوء بر مقبولیت محصول داشته باشد.مواد و روش ها: تأثیر سطوح مختلف جایگزینی فیبر سیب زمینی در 3 سطح (10 ، 20 و 30 %) به جای آرد گندم و کیک شاهد بر ویژگی های (شیمیایی، فیزیکی و حسی) در روز اول تولید بررسی شد. پس از انجام آزمایشات حسی از هر یک از فرمول ها بهترینفرمولاسیون انتخاب شد و به همراه نمونه ی شاهد به مدت 40 روز در دمای اتاق نگهداری شد و در طی نگهداری آزمایشات درصد رطوبت،خواص فیزیکی و حسی در فواصل هر 10 روز انجام گرفت. نتایج و تجزیه و تحلیل آماری ارزیابی کیک ها به کمک نرم افزار SPSS ، آنالیزگردید و میانگین ها با آزمون Duncan در سطح احتمال 95 % مقایسه گردید .یافته ها: افزایش میزان فیبر منجربه افزایش معنیدار خاکستر، فیبر خام، فیبر مغذی، تراکم حفرات، میزان رطوبت و تیرگی پوسته و مغزکیک شد. سختی بافت کیک به طور معنی دار افزایش یافت درحالیکه پیوستگی به طور معنی دار کاهش یافت. هم چنینکیک های حاوی فیبر تا سطح 10 % خواص حسی قابل قبولی داشتند و تفاوت معنی داری با نمونه ی شاهد نداشتند.نتیجه گیری: نمونه حاوی 10 % فیبر سیب زمینی، بیش ترین مقبولیت حسی را در بین داوران چشایی داشت. با توجه به نتایج حاصل ازسایر آزمون ها افزودن فیبر تا سطح 10 % قابل قبول بود و تفاوت معنی داری با نمونه شاهد ایجاد نکرد.
Introduction: Increasing the fiber content (despite the therapeutic effects and functionalproperties) in food can compensate for fiber deficiency in the diet. However excessiveconsumption can have adverse effects on the product's acceptability.Materials and Methods: The effect of potato fiber to replace with bread flour at threedifferent concentrations (10, 20 and 30%) were investigated in preparing the sponge cake andcompared to the control sample. The chemical, physical and sensory characteristics of thesamples were enaluatrd on the first day of the preparation and the best formula was selected.The prepared samples were kept in the storage at room tempreture and moisture content,physical and sensory properties were mesured every ten days interval. The results andstatistical analysis of the cake were evaluated using SPSS software and mean values werecompared with the Duncan test at 95% probability level.Results: The resultes indicated that an increase in fiber resulted in significant increases inash, crude fiber, dietary fiber, cavity density, moisture content and darkness of the crust andcrumb in the cake. The hardness of the cake increased significantly while the cohesivenesssignificantly decreased (P <0.05). The cakes containing up to 10% added fiber had acceptablesensory properties and did not have significant differences with the control sample (P >0.05).Conclusions: The sample containing 10% potato fiber was the most accepted among thepanelist. According to the results of other tests, the addition of fiber up to 10% was acceptableand did not show significant differences with the control sample (P >0.05).
AACC. (1999). Approved methods of analysis, 11th ed., American Association of Cereal Chemists, St. Paul, MN, International Approved Methods: Moisture - Air-Oven. AACCI Method 44-15.02. The methods are applicable to flour, semolina, bread, all kinds of grains and cereal products.
AACC. (2000). Approved methods of analysis, 11th ed., American Association of Cereal Chemistry, International Approved Methods:Crude Fat. AACCI Method 30-25.01. Crude Fat in Wheat, Corn, and Soy Flour, Feeds, and Mixed Feeds.
Almeida, E. L., Chang, Y. K. & Steel, C. J. (2013). Dietary fibre sources in bread: Influence on technological quality. LWT-Food Science and Technology, 50 (2), 545-553.
Amiri, M. (2008). Study the wheat bran processing methods (hydrothermal) to reduce phytic acid and use that in hot dog sausages due to the stability organoleptic and textural properties of the product. M.Sc. dissertation, Islamic Azad University of Shahrekord [ In Persian].
Anjum, F. M., Pasha, I., Ahmad, S., Khan, M. I. & Iqbal, Z. (2008). Effect of emulsifiers on wheat-potato composite flour for the production of leavened flat bread (naan).Nutrition & Food Science, 38 (5), 482 – 491.
Anon. (2000). Cake – specification and test methods. Institute of standards and industrial research of iran. No 2553 [ In Persian].
Anon. (2015). Cereals and pulses determination of the nitrogen content and calculation of the crude protein content kjeldahl method. Institute of standards and industrial research of iran. No 19052 [ In Persian].
Anon. (2016). Cereal and cereal products unfinished cake powder -specifications and test methods. Institute of standards and industrial research of iran. No 6949 [ In Persian].
Ataei, F. (2013). Functional properties of sponge cake producted by blood pressure control. M.Sc. dissertation, Islamic Azad University of Khorasgan [ In Persian].
Azimi. Mahale, A., Zomorodi, S., Mohammadi Sani, A. & Ahmadzade Ghoydal, R. (2013). The effect of orange fiber on physicochemical rheological and sensory strawberry yogurt response surface methodology. Journal of Food Science and Technology Innovation. 5: 23-34 [ In Persian].
Dhingra, D., Michael, M., Rojput, H. & Patil, R. (2012). Dietary fibre in foods. A review, Journal of Food Science and Technology, 49 (3), 255-266.
El-Sharnouby, G. A., Aleid, S. M. & Al Otaibi, M. M. (2012).Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (phoenix dactylifera L). Food and Nutrition Sciences, 3 (3), 322-328.
Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A. & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21 (2), 167–173.
Gomez, M., Ruiz, E. & Oliet, B. (2011). Effect of batter freezing conditions and resting time on cake quality. LWT-Food Science and Technology, 44 (4), 911-916.
Gomez, M., Ronda, F., Blanco, C. A., Caballero, P. A. & Apesteguía, A. (2003). Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology, 216 (1), 51-56.
Gularte, M. A., De la Hera, E., Gomez, M. & Rosell, C. M. (2012). Effect of different fibers on batter and gluten free layer cake properties. LWT-Food Science and Technology, 48 (2), 209-214.
Heenana, S. P., Dufour, J. P, Hamida, N., Harveyc, W. & Delahunty, C. O. M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT - Food Science and Technology, 43 (7), 1032–1041.
Kendall, C. W., Esfahani, A. & Jenkins, D. J. (2010). The link between dietary fibre and human health. Food Hydrocolloid, 24 (1), 42-48.
Khalil, A. H. (1998). The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of low fat cake. Plant Food Human Nutrition, 52 (4), 299-313.
Kim, J. H., Lee, H. J., Lee, H. S., Lim, E. J., Imm, J. Y. & Suh, H. J. (2012). Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa, LWT-Food Science and Technology, 47 (2), 478-484.
Kohajdova, Z., Karovicova, J., Jurasova, M. & Kukurova, K. (2011). Effect of the addition of commercial apple fibre powder on the baking and sensory properties of cookies. Acta Chimica Slovaca, 4 (2), 88-97.
Kweon, B., Jeon, S. & Kim, D. (2003). Quality characteristics of sponge cake with addition of laver powder, Journal of the Korean Society of Food Science and Nutrition, 32, 1278-1284.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. & Biliaderis, C. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten free formulations. Journal of Food Engineering, 79 (3), 1033-1047.
Lee, S., Kim, S. & Inglett, G. E. (2005). Effect of shortening replacement with oatrim on the physical and rheological properties of cakes. Cereal Chemistry, 82 (2), 120-124.
Majzoobi, M., Habibi, M., Hedayati, S., Ghiasi, F. & Farahnaky, A. (2015). Effects of commercial oat fiber on characteristics of batter and sponge cake. Journal of Agricultural Science and Technology, 17 (1), 99-107.
Maria-Isabel, A. & Olga, M. (1999). Characterization of low fat high dietary fiber frankfurters, Meat Science, 52 (3), 256-257.
Martinez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L. & Fiszman, S. M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT-Food Science and Technology, 44 (3), 729-736.
Mortazavi Nezhad, S. (2015). Optimization formulation sponge cake made with acara wheat flour and kiwi(enzyme improvers). M.Sc. dissertation, Islamic Azad University of Khorasgan [ In Persian].
Nikoozade, H., Taslimi, A. & Azizi, M. H. (2011). Effects of the addition of oat bran on the rheological characteristics of dough and quality of Sangak bread. Journal of Food Science and Technology. 8(1): 1-10 [ In Persian].
Ngo, W. H., & Taranto, M. V. (1986). Effect of sucrose level on the rheological properties of cake batters.Cereal Foods World, 31, 317-322.
Pomeranz, Y., Shogren, M., Finney, K., & Bechtel, D. (1977). Fiber in breadmaking-effects on functional properties, Cereal Chemistry, 54 (1), 25- 41.
Ronda, F., Oliete, B., Gomez, M., Caballero, P., Pando, V. (2011). Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering, 112, 272-277.
Rosell, C., Rojas, D. & De Barber, C. B. (2001). Influence of hydrocolloids on dough rheology and bread quality, Food Hydrocolloids, 15 (1), 75-81.
Saricoban, C. & Yilmaz, M. T. (2010). Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Applied Science Journal, 9 (1), 14-22.
Shokrollahi, F., Taghizadeh, M., Koocheki, A. & Hadad Khodaparast, M. H. (2015). Investigation of physicochemical properties of crust and core dietary fiber from date seed. Journal of Food Science and Technology. 48(12): 153-161 [ In Persian].
Siro, I., Kapolna, E., Kapolna, B. & Lugasia, A. (2008). Functional food product development marketing and consumer acceptance. A review, Appetite, 51 (3), 456-467.
Sudha, M., Vetrimani, R. & Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100 (4), 1365-1370.
Warner, K. & Inglett, G. E. (1997). Flavor and texture characteristics of food containing Z-trim corn and oat fibres as fat and flour replacers. Cereal Food world, 42 (10), 821-825.
AACC. (1999). Approved methods of analysis, 11th ed., American Association of Cereal Chemists, St. Paul, MN, International Approved Methods: Moisture - Air-Oven. AACCI Method 44-15.02. The methods are applicable to flour, semolina, bread, all kinds of grains and cereal products.
AACC. (2000). Approved methods of analysis, 11th ed., American Association of Cereal Chemistry, International Approved Methods:Crude Fat. AACCI Method 30-25.01. Crude Fat in Wheat, Corn, and Soy Flour, Feeds, and Mixed Feeds.
Almeida, E. L., Chang, Y. K. & Steel, C. J. (2013). Dietary fibre sources in bread: Influence on technological quality. LWT-Food Science and Technology, 50 (2), 545-553.
Amiri, M. (2008). Study the wheat bran processing methods (hydrothermal) to reduce phytic acid and use that in hot dog sausages due to the stability organoleptic and textural properties of the product. M.Sc. dissertation, Islamic Azad University of Shahrekord [ In Persian].
Anjum, F. M., Pasha, I., Ahmad, S., Khan, M. I. & Iqbal, Z. (2008). Effect of emulsifiers on wheat-potato composite flour for the production of leavened flat bread (naan).Nutrition & Food Science, 38 (5), 482 – 491.
Anon. (2000). Cake – specification and test methods. Institute of standards and industrial research of iran. No 2553 [ In Persian].
Anon. (2015). Cereals and pulses determination of the nitrogen content and calculation of the crude protein content kjeldahl method. Institute of standards and industrial research of iran. No 19052 [ In Persian].
Anon. (2016). Cereal and cereal products unfinished cake powder -specifications and test methods. Institute of standards and industrial research of iran. No 6949 [ In Persian].
Ataei, F. (2013). Functional properties of sponge cake producted by blood pressure control. M.Sc. dissertation, Islamic Azad University of Khorasgan [ In Persian].
Azimi. Mahale, A., Zomorodi, S., Mohammadi Sani, A. & Ahmadzade Ghoydal, R. (2013). The effect of orange fiber on physicochemical rheological and sensory strawberry yogurt response surface methodology. Journal of Food Science and Technology Innovation. 5: 23-34 [ In Persian].
Dhingra, D., Michael, M., Rojput, H. & Patil, R. (2012). Dietary fibre in foods. A review, Journal of Food Science and Technology, 49 (3), 255-266.
El-Sharnouby, G. A., Aleid, S. M. & Al Otaibi, M. M. (2012).Nutritional quality of biscuit supplemented with wheat bran and date palm fruits (phoenix dactylifera L). Food and Nutrition Sciences, 3 (3), 322-328.
Gomez, M., Ronda, F., Caballero, P. A., Blanco, C. A. & Rosell, C. M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21 (2), 167–173.
Gomez, M., Ruiz, E. & Oliet, B. (2011). Effect of batter freezing conditions and resting time on cake quality. LWT-Food Science and Technology, 44 (4), 911-916.
Gomez, M., Ronda, F., Blanco, C. A., Caballero, P. A. & Apesteguía, A. (2003). Effect of dietary fibre on dough rheology and bread quality. European Food Research and Technology, 216 (1), 51-56.
Gularte, M. A., De la Hera, E., Gomez, M. & Rosell, C. M. (2012). Effect of different fibers on batter and gluten free layer cake properties. LWT-Food Science and Technology, 48 (2), 209-214.
Heenana, S. P., Dufour, J. P, Hamida, N., Harveyc, W. & Delahunty, C. O. M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT - Food Science and Technology, 43 (7), 1032–1041.
Kendall, C. W., Esfahani, A. & Jenkins, D. J. (2010). The link between dietary fibre and human health. Food Hydrocolloid, 24 (1), 42-48.
Khalil, A. H. (1998). The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of low fat cake. Plant Food Human Nutrition, 52 (4), 299-313.
Kim, J. H., Lee, H. J., Lee, H. S., Lim, E. J., Imm, J. Y. & Suh, H. J. (2012). Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa, LWT-Food Science and Technology, 47 (2), 478-484.
Kohajdova, Z., Karovicova, J., Jurasova, M. & Kukurova, K. (2011). Effect of the addition of commercial apple fibre powder on the baking and sensory properties of cookies. Acta Chimica Slovaca, 4 (2), 88-97.
Kweon, B., Jeon, S. & Kim, D. (2003). Quality characteristics of sponge cake with addition of laver powder, Journal of the Korean Society of Food Science and Nutrition, 32, 1278-1284.
Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. & Biliaderis, C. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten free formulations. Journal of Food Engineering, 79 (3), 1033-1047.
Lee, S., Kim, S. & Inglett, G. E. (2005). Effect of shortening replacement with oatrim on the physical and rheological properties of cakes. Cereal Chemistry, 82 (2), 120-124.
Majzoobi, M., Habibi, M., Hedayati, S., Ghiasi, F. & Farahnaky, A. (2015). Effects of commercial oat fiber on characteristics of batter and sponge cake. Journal of Agricultural Science and Technology, 17 (1), 99-107.
Maria-Isabel, A. & Olga, M. (1999). Characterization of low fat high dietary fiber frankfurters, Meat Science, 52 (3), 256-257.
Martinez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L. & Fiszman, S. M. (2011). Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT-Food Science and Technology, 44 (3), 729-736.
Mortazavi Nezhad, S. (2015). Optimization formulation sponge cake made with acara wheat flour and kiwi(enzyme improvers). M.Sc. dissertation, Islamic Azad University of Khorasgan [ In Persian].
Nikoozade, H., Taslimi, A. & Azizi, M. H. (2011). Effects of the addition of oat bran on the rheological characteristics of dough and quality of Sangak bread. Journal of Food Science and Technology. 8(1): 1-10 [ In Persian].
Ngo, W. H., & Taranto, M. V. (1986). Effect of sucrose level on the rheological properties of cake batters.Cereal Foods World, 31, 317-322.
Pomeranz, Y., Shogren, M., Finney, K., & Bechtel, D. (1977). Fiber in breadmaking-effects on functional properties, Cereal Chemistry, 54 (1), 25- 41.
Ronda, F., Oliete, B., Gomez, M., Caballero, P., Pando, V. (2011). Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering, 112, 272-277.
Rosell, C., Rojas, D. & De Barber, C. B. (2001). Influence of hydrocolloids on dough rheology and bread quality, Food Hydrocolloids, 15 (1), 75-81.
Saricoban, C. & Yilmaz, M. T. (2010). Modelling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Applied Science Journal, 9 (1), 14-22.
Shokrollahi, F., Taghizadeh, M., Koocheki, A. & Hadad Khodaparast, M. H. (2015). Investigation of physicochemical properties of crust and core dietary fiber from date seed. Journal of Food Science and Technology. 48(12): 153-161 [ In Persian].
Siro, I., Kapolna, E., Kapolna, B. & Lugasia, A. (2008). Functional food product development marketing and consumer acceptance. A review, Appetite, 51 (3), 456-467.
Sudha, M., Vetrimani, R. & Leelavathi, K. (2007). Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100 (4), 1365-1370.
Warner, K. & Inglett, G. E. (1997). Flavor and texture characteristics of food containing Z-trim corn and oat fibres as fat and flour replacers. Cereal Food world, 42 (10), 821-825.