بررسی اثر مقادیر گوناگون پودر شیرۀ خرما بر مدت زمان نگهداری و ویژگی‏ های کمی و کیفی کیک اسفنجی

نوع مقاله : مقاله پژوهشی

نویسندگان

1 استاد، علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه تبریز

2 کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکدۀ کشاورزی، دانشگاه تبریز

چکیده

در این تحقیق تأثیر افزودن پودر شیرۀ خرما بر وزن مخصوص خمیر، حجم، دانسیتۀ ظاهری و جسمی، تخلخل، رطوبت، فعالیت آبی، رنگ، و سفتی بافت کیک مطالعه شد. بیشترین وزن مخصوص خمیر مربوط به نمونۀ کنترل بود. جایگزین‌کردن ساکارز با 100درصد پودر شیرۀ خرما حجم کیک، دانسیتۀ جسمی، و تخلخل را کاهش و دانسیتۀ ظاهری را افزایش داد. نمونه‌های حاوی 25درصد پودر شیرۀ خرما تقارن بیشتری در مقایسه با نمونۀ کنترل داشتند. با افزایش درصد پودر شیرۀ خرما رطوبت و فعالیت آبی افزایش یافت. نمونه‌های تهیه‌شده با درصدهای متفاوت پودر شیرۀ خرما، بافت مشابهی با نمونۀ کنترل نشان دادند. سفت‌ترین بافت در نمونۀ حاوی 100درصد جایگزینی پودر مشاهده شد. در روزهای 7، 14، و 21 تیمارهای 75 و 100درصد پودر بیشترین سفتی را نشان دادند. نمونۀ تهیه‌شده با 100درصد پودر رنگ پوستۀ تیره‌تری به نسبت نمونۀ کنترل نشان داد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of different amounts of date syrup powder on shelf life and quantitative and qualitative properties of sponge cake

نویسندگان [English]

  • Sodeif Azadmard-Damirchi 1
  • Parisa Raei 2
1 Prof, Department and Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
2 MSc, Department and Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
چکیده [English]

Effect of sucrose replacement with date syrup powder on physiochemical properties of sponge cake such as specific gravity, volume, apparent density, solid density, porosity, symmetry, moisture content, water activity, crust color and textural firmness was studied. Batter specific gravity of the control sample was higher than that of other samples. Sucrose replacement with 100% of date syrup powder gave lower cake volume, porosity and solid density and higher apparent density. Samples containing 25% date syrup powder were more symmetric than control. Increasing the amount of date syrup powder gave increased moisture content and water activity. Cakes containing different amounts of date syrup powder had similar firmness as control. The highest firmness was observed in sample with 100% of powder substitution. The samples of 75 and 100% powder showed the highest firmness after 7, 14 and 21 days of storage in room temperature. The samples containing 100% of date syrup powder had darker crust color than the control.

کلیدواژه‌ها [English]

  • Sponge cake
  • date syrup powder
  • Shelf life
  • quantitative and qualitative properties
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