اثر صمغ دانه بالنگو ) Lallemantia royleana ( بر بهبود خصوصیات فیزیکوشیمیایی، بافتی و حسی کیک اسفنجی غنی شده با پودر کدوحلوایی

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاداسلامی، آزادشهر، ایران

2 استادیار مرکز تحقیقات صنایع غذایی شرق گلستان، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

چکیده

مقدمه: پودر کدوحلوایی به دلیل ارزش تغذیهای بالا، عطر و طعم بسیار مطلوب، شیرینی و رنگ مناسب جهت بهبود کیفیت محصولات
نانوایی و انواع کیکها استفاده میشود. در این مطالعه از صمغ دانه گیاه بالنگو جهت بهبود خصوصیات کیک کدوحلوایی استفاده شد.
مواد و روشها: ابتدا خمیر کیک کدوحلوایی حاوی درصدهای مختلف صمغ دانه بالنگو )در چهار سطح 0 ، 5 / 0 ، 0 / 1 و 5 / 1 درصد( تهیه و
گرانروی آنها اندازهگیری شد. سپس کیکها پخته و خصوصیات فیزیکوشیمیایی آنها شامل وزن، خاکستر، رطوبت، حجم، دانسیته، رنگ
مغز، بافت و خصوصیات حسی اندازهگیری شد.
یافتهها: خمیر کیکهای کدوحلوایی جزء سیالهای غیر نیوتنی و از نوع وابسته به برش و وابسته به زمان بودند. با افزایش درصد صمغ دانه
بالنگو در فرمولاسیون کیک کدوحلوایی، گرانروی خمیر افزایش یافت ) 05 / 0 > p (. با افزایش درصد صمغ دانه بالنگو از 0 به 5 / 1 درصد،
گرانروی خمیر کیک کدوحلوایی در سرعت برشی برابر 1-s40 از 93 / 16 تا 21 / 32 پاسکال ثانیه افزایش یافت ) 05 / 0 > p ) . مقادیر رطوبت و
حجم کیکها با افزایش درصد صمغ افزایش یافت ) 05 / 0 > p (. با افزودن صمغ بالنگو روشنایی کیکها به دلیل افزایش حجم، افزایش یافت
و همچنین از زردی نمونهها کاسته شد ) 05 / 0 > p .)
نتیجهگیری: با افزایش درصد صمغ مقدار سفتی کیکها کاهش یافت اما مقادیر فنریت، انسجام و خاصیت ارتجاعی کیکها به طور
معنیداری افزایش یافت که به دلیل ایجاد بافت مناسب و نرم توسط صمغ در کیکها بود ) 05 / 0 > p(. شاخصهای L* ، a* و b* برای نمونه
حاوی 5 / 1 درصد صمغ به ترتیب برابر 25 / 85 ، 491 / 3 و 25 / 50 به دست آمد. کیک کدوحلوایی حاوی 5 / 1 درصد صمغ دانه بالنگو به طور
معنیداری مقبولیت حسی بالاتری نسبت به سایر نمونهها داشت ) 05 / 0 > p ) .

کلیدواژه‌ها


عنوان مقاله [English]

The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder

نویسندگان [English]

  • B. Ganji Vatan 1
  • S.H. Hosseini Ghaboos 2
1 M.Sc. Student of the Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
2 Assistant Professor, Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
چکیده [English]

Introduction: Pumpkin powder is used because of its high nutritional value, highly desirable
flavor, sweetness and appropriate color to improve the quality of bakery products and all
types of cakes. In this study, Balangu seed gum was used to improve the characteristics of
pumpkin cake.
Materials and Methods: Firstly, the pumpkin cake batter containing different percentages of
Balangu seed gum (at four levels 0, 0.5, 1, and 1.5%) was prepared and their viscosity was
measured. The cakes were then cooked and the physicochemical properties including weight,
ash, moisture, volume, density, crumb color, texture and sensory characteristics were
measured.
Results: Pumpkin cakes batter was a non-newtonian fluid and shear-dependent and timedependent
type. By increasing Balangu seed gum percentage in pumpkin cake formulation,
the viscosity of batter increased (p<0.05). By increasing the Balangu seed gum from 0 to 1.5
%, pumpkin cakes batters viscosity at shear rate of 40 s-1 ware increased from 16.93 to 32.21
Pa.s (p<0.05). The moisture content and volume of cakes were increased by increasing gum
percentage (p<0.05). The increases of Balangu gum increased the brightness of cakes due to
increasing volume, in addition yellow colour of the samples decreased (p<0.05).
Conclusion: The increase in gum content, the firmness of the cakes was reduced, but the
amount of springness, cohesiveness and resilience of the cakes increased significantly due to
the formation of prper and soft texture by gum in the cakes (p<0.05). The L*, a* and b*
indexes for sample containing 1.5 % gum were 85.25, 3.491 and 50.25, respectively. Pumpkin
cake containing 1.5% Balangu seed gum had significantly more acceptability than other
samples (p<0.05).

کلیدواژه‌ها [English]

  • Balangu Gum
  • Cake
  • image processing
  • Pumpkin
  • Texture
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