اثر صمغ بادام بر خواص بافتی، شیمیایی و حسی کیک روغنی کم کالری
محورهای موضوعی : میکروبیولوژی مواد غذایی
آیدا درخشان
1
(دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران)
مهرناز اسماعیل پور
2
(استادیار گروه علوم و صنایع غذایی، واحد فسا، دانشگاه آزاد اسلامی، فسا، ایران)
کلید واژه: بافت, صمغ بادام, کیک روغنی,
چکیده مقاله :
مقدمه: کیک نوعی شیرینی با بافت نرم و مخصوص است که مواد اصلی آن آرد، روغن، شکر و تخم مرغ است و به دلیل انرژی و کالری بالا و وجود مقدار زیاد شکر در فرمول آن، مصرف مداوم و طولانی مدت این ماده غذایی چاقی و به دنبال آن مشکلات سلامتی ایجاد می‌کند. این مطالعه به منظور بررسی تاثیر صمغ بادام (Amygdalus scoparia spach) بعنوان جایگزین چربیبر خواص بافتی، شیمیایی و حسی کیک روغنی انجام گرفت. مواد و روش ها: صمغ بادام در سه نسبت (1، 2 و4 درصد) به فرمولاسیون کیک افزوده شد. یک نمونه کیک حاوی 2 درصد صمغ بادام بدون کاهش روغن و یک نمونه کیک بدون صمغ بادام نیز به عنوان شاهد در نظر گرفته شد. در این بررسی اندازه گیری رطوبت، حجم مخصوص، بافت سنجی، ارزیابی رنگ و ارزیابی حسی نمونه های کیک انجام شد. یافته ها: نتایج به دست آمده از آنالیز داده ها نشان داد که افزودن صمغ بادام در نمونه های کیک، باعث افزایش معنی دار رطوبت، حجم مخصوص، سفتی و قابلیت جویدن بافت نمونه های کیک و کاهش معنی دار فاکتور انسجام و قابلیت ارتجاع بافت گردید. در آزمون رنگ سنجی نمونه های کیک، شاخص روشنایی کاهش معنی دار و تمایل به قرمزی و تمایل به زردی در نمونه ها به طور معنی دار افزایش پیدا کرد. نتیجه گیری: نتایج ارزیابی حسی نشان داد که جایگزینی صمغ بادام باعث افزایش امتیازات کسب شده در فاکتورهای ارزیابی حسی در نمونه ها شد و در مجموع بیشترین امتیاز آزمون ها را نمونه حاوی 4 درصد صمغ کسب کرد.
Introduction: Cake is a special soft tissue pastry with the main ingredients of flour, oil, sugarand eggs. Due to its high energy and high calories value, and high amount of sugar in itsformula, the continuous and prolonged consumption of this food causes obesity and,consequently, health problems. This study was conducted to investigate the effect of almondgum (Amygdalus scoparia spach) on the texture, chemical and sensory properties of cake.Materials and Methods: In order to carry out this research work almond gum was added tothe samples at different concentrations (1, 2 and 4%) and a sample containinggum without oil reduction was produced. A sample without added almond gum was preparedas control. In this study, moisture content, volume, texture, color and sensory evaluation ofcake samples were performed.Results: The results of analysis showed that the addition of almond gum in cake samplesincreased the moisture content, specific volume, firmness and chewiness ability of cakesamples. On the other hand, decreased the cohesiveness and springiness. In colorimetric tests,cake samples, dimming brightness index, and a tendency to redness and tendency to jaundicein samples were increased.Conclusion: Sensory evaluation results showed that almond gum substitution increased thequality scores of the produced cakes.
Afshari Jouybari, H. & Farahnaki, A. (2009). Evaluation of Photoshop software potential for food colorimetry: color changes of Mazafati dates during accelerated ripening. Iranian Journal of Food Technology Research, 5, (1) 37-46. [In Persian].
Amirabadi, S., Koocheki, A. & Mohebbi, M. (2015). Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake. Iranian Journal of Food Science and Technology Research, 10, 375-386. [In Persian].Ayoubi, A., Habibi Najafi, M. & Karimi, M. (2009). Effect of whey protein concentrate, guar and xanthan gums on the quality and physicochemical properties of muffin cake. Iranian Journal of Food Science and Technology Research, 4, 33-46. [In Persian].
Cauvain, S. P., Scanlon, M. & Sapirstein, H. (2003). Dough retarding and freezing. In S. P. Cauvain and L. S. Young (Eds.), Technology of bread making, pp 175-205 (2th ed.). New York: Springer.
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, 167-371.
Gularte, M. A., 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.
Guy, R. C. E. (1983). Factors affecting the staling of Maderia slab cake. Science of Food and Agriculture, 34, 477-491.
Hussein, E. A., El-Beltagy, A. E. & Gaafor, A. M. (2011). Production and Quality Evaluation of Low Calorie cake. American Journal of Food Technology, 6(9), 827−834.
Iranian Institute of Standards and Industrial Research. (2013). Cake – Specification and test methods. ISIRI No. 2553. [In Persian].
Iranian Institute of Standards and Industrial Research. (1989). Method for measuring cereal fat and its products. ISIRI No. 2862. [In Persian].
Kayhani, V., Mortazavi, A., Karimi, M., Karagian, H. & Sheikholeslami, Z. (2012). The effect of Chubak extract and Mono and Diglyceride emulsifier on the qualitative
characteristics of oil cake paste. 20th Congress of Food Science and Technology, Sharif University of Technology. [In Persian].
Lin, P., Demirkesen, I., Mert, B., Sumnu, G. & Sahin, S. (2003). Rheological properties of glutenfree bread formulation. Journal of Food Engineering, 96, 295-303.
Mohammadi, S., Abbasi, S. & Hamidi, Z. (2011). Effects of hydrocolloids on physical stability, rheological and sensory properties of milk–orange juice mixture. Iranian Journal of Nutrition Sciences and Food Technology, 5 (4), 1-12. [In Persian].
Naghipour, F., Habibi Najafi, M. B., Haddad Khospersat, M. H., Sheikholeslami, Z., Ghiafeh Davoodi, M. & Sahraiyan, B. (2013). Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums. Iranian Food Science and Technology- Iranian Association of Food Science and Technology, 41, 127-139. [In Persian].
Rahimi, S. & Abbasi, S. (2014). Characterization of some physicochemical and gelling properties of Persian gum. Journal of Modern Nutrition Science and technologies, 4: 13-27. [In Persian].
Sahrahian, B., Habibi Najafi, B., Karimi, M., Haddad Khodaparst, M. H., Ghiyafe davoodi, M. & Naghipour, F. (2012). Formulation of gluten-free sorghum bread using carboxymethylcellulose (CMC) gum and Shirazi balangoo. National Conference on Food Industries, Islamic Azad University, Quchan Branch. [In Persian].
Salehi Far, M., Shahbazi Zadeh, S., Khosravi Darani, K. & Behmadi. (2013). Evaluation valuating the feasibility of industrial cookies fortification using Spirulina platensis microlage. Journal of Innovation in Food Science and Technology, 3, 39-46. [In Persian].
Shokri, R., Pourfarzad, A., Khodaparast, M. H., Karimi, M., Mortazavi, S. A., Ghiafeh Davoodi, M. & Hematian Sourki, A. (2009). Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34, 1435-1445.
Werbekn, A.P., Autio, K., & Sinda, E. (2010). Frozen doughs: Rheological changes and yeast viability. Cereal Chemistry, 69, 409-413.
Zoo, A. & Howi, L. T. (2014). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21 (2), 167-173.
Afshari Jouybari, H. & Farahnaki, A. (2009). Evaluation of Photoshop software potential for food colorimetry: color changes of Mazafati dates during accelerated ripening. Iranian Journal of Food Technology Research, 5, (1) 37-46. [In Persian].
Amirabadi, S., Koocheki, A. & Mohebbi, M. (2015). Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake. Iranian Journal of Food Science and Technology Research, 10, 375-386. [In Persian].Ayoubi, A., Habibi Najafi, M. & Karimi, M. (2009). Effect of whey protein concentrate, guar and xanthan gums on the quality and physicochemical properties of muffin cake. Iranian Journal of Food Science and Technology Research, 4, 33-46. [In Persian].
Cauvain, S. P., Scanlon, M. & Sapirstein, H. (2003). Dough retarding and freezing. In S. P. Cauvain and L. S. Young (Eds.), Technology of bread making, pp 175-205 (2th ed.). New York: Springer.
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, 167-371.
Gularte, M. A., 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.
Guy, R. C. E. (1983). Factors affecting the staling of Maderia slab cake. Science of Food and Agriculture, 34, 477-491.
Hussein, E. A., El-Beltagy, A. E. & Gaafor, A. M. (2011). Production and Quality Evaluation of Low Calorie cake. American Journal of Food Technology, 6(9), 827−834.
Iranian Institute of Standards and Industrial Research. (2013). Cake – Specification and test methods. ISIRI No. 2553. [In Persian].
Iranian Institute of Standards and Industrial Research. (1989). Method for measuring cereal fat and its products. ISIRI No. 2862. [In Persian].
Kayhani, V., Mortazavi, A., Karimi, M., Karagian, H. & Sheikholeslami, Z. (2012). The effect of Chubak extract and Mono and Diglyceride emulsifier on the qualitative
characteristics of oil cake paste. 20th Congress of Food Science and Technology, Sharif University of Technology. [In Persian].
Lin, P., Demirkesen, I., Mert, B., Sumnu, G. & Sahin, S. (2003). Rheological properties of glutenfree bread formulation. Journal of Food Engineering, 96, 295-303.
Mohammadi, S., Abbasi, S. & Hamidi, Z. (2011). Effects of hydrocolloids on physical stability, rheological and sensory properties of milk–orange juice mixture. Iranian Journal of Nutrition Sciences and Food Technology, 5 (4), 1-12. [In Persian].
Naghipour, F., Habibi Najafi, M. B., Haddad Khospersat, M. H., Sheikholeslami, Z., Ghiafeh Davoodi, M. & Sahraiyan, B. (2013). Investigation on production of gluten free cake utilizing sorghum flour, guar and xanthan gums. Iranian Food Science and Technology- Iranian Association of Food Science and Technology, 41, 127-139. [In Persian].
Rahimi, S. & Abbasi, S. (2014). Characterization of some physicochemical and gelling properties of Persian gum. Journal of Modern Nutrition Science and technologies, 4: 13-27. [In Persian].
Sahrahian, B., Habibi Najafi, B., Karimi, M., Haddad Khodaparst, M. H., Ghiyafe davoodi, M. & Naghipour, F. (2012). Formulation of gluten-free sorghum bread using carboxymethylcellulose (CMC) gum and Shirazi balangoo. National Conference on Food Industries, Islamic Azad University, Quchan Branch. [In Persian].
Salehi Far, M., Shahbazi Zadeh, S., Khosravi Darani, K. & Behmadi. (2013). Evaluation valuating the feasibility of industrial cookies fortification using Spirulina platensis microlage. Journal of Innovation in Food Science and Technology, 3, 39-46. [In Persian].
Shokri, R., Pourfarzad, A., Khodaparast, M. H., Karimi, M., Mortazavi, S. A., Ghiafeh Davoodi, M. & Hematian Sourki, A. (2009). Effect of polyols on shelf-life and quality of flat bread fortified with soy flour. Journal of Food Process Engineering, 34, 1435-1445.
Werbekn, A.P., Autio, K., & Sinda, E. (2010). Frozen doughs: Rheological changes and yeast viability. Cereal Chemistry, 69, 409-413.
Zoo, A. & Howi, L. T. (2014). Functionality of different hydrocolloids on the
quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21 (2), 167-173.