بررسی ویژگی های فیزیکوشیمیایی و حسی کیک اسفنجی غنی شده با فیبرسیب زمینی

نوع مقاله: مقاله علمی - پژوهشی

نویسندگان

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

چکیده

مقدمه: افزایش محتوای فیبر )با وجود اثرات درمانی و فرآسودمندی( مواد غذایی می تواند کمبود فیبر در رژیم غذایی را جبران کند. اما
مصرف بیش از حد آن می تواند اثرات سوء بر مقبولیت محصول داشته باشد.
21 و 31 %( به جای آرد گندم و کیک شاهد بر ، مواد و روش ها: تأثیر سطوح مختلف جایگزینی فیبر سیبزمینی در 3 سطح ) 01
ویژگی های )شیمیایی، فیزیکی و حسی( در روز اول تولید بررسی شد. پس از انجام آزمایشات حسی از هر یک از فرمول ها بهترین
فرمولاسیون انتخاب شد و به همراه نمونه ی شاهد به مدت 01 روز در دمای اتاق نگهداری شد و در طی نگهداری آزمایشات درصد رطوبت،
خواص فیزیکی و حسی در فواصل هر 01 روز انجام گرفت. نتایج و تجزیه و تحلیل آماری ارزیابی کیک ها به کمک نرم افزار SPSS ، آنالیز
گردید و میانگین ها با آزمون Duncan در سطح احتمال 15 % مقایسه گردید .
یافته ها: افزایش میزان فیبر منجربه افزایش معنیدار خاکستر، فیبر خام، فیبر مغذی، تراکم حفرات، میزان رطوبت و تیرگی پوسته و مغز
>1/ کیک شد. سختی بافت کیک به طور معنیدار افزایش یافت درحالیکه پیوستگی به طور معنیدار کاهش یافت ) 15 P (. هم چنین
<1/ کیک های حاوی فیبر تا سطح 01 % خواص حسی قابل قبولی داشتند و تفاوت معنیداری با نمونهی شاهد نداشتند ) 15 P .)
نتیجه گیری: نمونه حاوی 01 % فیبر سیب زمینی، بیش ترین مقبولیت حسی را در بین داوران چشایی داشت. با توجه به نتایج حاصل از
1/ سایر آزمون ها افزودن فیبر تا سطح 01 % قابل قبول بود و تفاوت معنی داری با نمونه شاهد ایجاد نکرد ) 15 > P ) .

کلیدواژه‌ها


عنوان مقاله [English]

The Survey of Physico-Chemical and Sensory Properties of Sponge Cake Fortified with Potato Fiber

نویسندگان [English]

  • P. Moradi 1
  • M. Goli 2
1 M. Sc. Graduated of the Department of Food Science & Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2 Associate Professor of the Department of Food Science & Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
چکیده [English]

Introduction: Increasing the fiber content (despite the therapeutic effects and functional
properties) in food can compensate for fiber deficiency in the diet. However excessive
consumption can have adverse effects on the product's acceptability.
Materials and Methods: The effect of potato fiber to replace with bread flour at three
different concentrations (10, 20 and 30%) were investigated in preparing the sponge cake and
compared to the control sample. The chemical, physical and sensory characteristics of the
samples 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 and
statistical analysis of the cake were evaluated using SPSS software and mean values were
compared with the Duncan test at 95% probability level.
Results: The resultes indicated that an increase in fiber resulted in significant increases in
ash, crude fiber, dietary fiber, cavity density, moisture content and darkness of the crust and
crumb in the cake. The hardness of the cake increased significantly while the cohesiveness
significantly decreased (P <0.05). The cakes containing up to 10% added fiber had acceptable
sensory 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 the
panelist. According to the results of other tests, the addition of fiber up to 10% was acceptable
and did not show significant differences with the control sample (P >0.05).

کلیدواژه‌ها [English]

  • Dietary Fiber
  • Functional Properties
  • potato
  • Sponge cake
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