تأثیر موسیلاژ دانه ریحان بر ویژگی‌های فیزیکی، حسی و بیاتی کیک اسفنجی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استاد تکنولوژی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز

2 دانشیار گروه علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز

3 دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز

4 دانشیار مرکز تحقیقات پیشگیری از آسیب‌های ترافیکی جاده‌ای، دانشکده بهداشت، دانشگاه علوم پزشکی تبریز، تبریز

چکیده

به تأخیر انداختن بیاتی یکی از مسائل مهم صنایع پخت بوده و از جنبه تغذیه­ای و اقتصادی حائز اهمیت است. یکی از راه‌های به تعویق انداختن بیاتی، استفاده از هیدروکلوئیدها به­ویژه موسیلاژ گیاهان و دانه­های بومی است که از نظر داشتن خواص دارویی، تغذیه­ای و ارزان قیمت بودن حائز اهمیت هستند. از این­رو در این مطالعه به تأثیر درصدهای مختلف (0، 25/0، 5/0، 75/0 و 1 درصد) موسیلاژ دانه ریحان بر وزن مخصوص خمیر و نیز خواص فیزیکی (حجم، دانسیته ظاهری، تقارن، رطوبت)، سفتی بافت، ویژگی­های حسی و بیاتی نمونه­های کیک پرداخته شد. نتایج نشان داد که بالاترین وزن مخصوص مربوط به نمونه حاوی 1 درصد موسیلاژ بود. نمونه حاوی 25/0 و 5/0 درصد موسیلاژ با نمونه کنترل از نظر حجم، دانسیته ظاهری و تقارن اختلاف معنی­داری نداشتند. این در حالی بود که در روزهای 1، 7 و 14 بیشترین درصد رطوبت مربوط به نمونه­هایی با 25/0 و 5/0 درصد موسیلاژ و نرمترین بافت مربوط به محصول دارای 25/0 موسیلاژ بود. نمونه 5/0 درصد موسیلاژ به طور معنی­داری (05/0>p) مقبولیت حسی بالاتری نسبت به نمونه کنترل داشت. 

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of basil seed mucilage on physical, sensory and staling properties of sponge cake

نویسندگان [English]

  • Seyed Hadi Peighambardoust 1
  • Aziz Homayouni Rad 2
  • Samira Beikzadeh 3
  • Mohammad Asghari Jafar-abadi 4
1 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
2 Associate Prof., Department of Food Science, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
3 MSc student, Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences
4 Associate Prof., Road Traffic Injury Research Center, Faculty of Hygiene, Tabriz University of Medical Sciences, Tabriz, Iran
چکیده [English]

Retarding the staling rate of baked goods is one of the most important issues which is of nutritional and economical importance. Application of native plant and seed hydrocolloids and mucilages with medicinal and nutritional value is an economic solution to postpone the staling phenomenon. In this study the effect of different concentrations of basil seed mucilage (0, 0.25, 0.5, 0.75 and 1% w/w) on cake batter specific gravity and physical properties of cake (volume, apparent density, symmetry, and moisture), firmness, staling and sensory attributes were investigated. The highest specific gravity was observed in sample including 1% mucilage. The samples containing 0.25% and 0.5% basil seed mucilage had no significant (p>0.05) difference compared control sample for volume, apparent density and symmetry. However, the samples containing 0.25% and 0.5% basil seed mucilage had the highest moisture content during 1, 7 and 14 days after baking. The lowest firmness was observed in sample including 0.25% gum (1, 7 and 14 days after baking). Also the results showed that the addition of basil seed mucilage up to 0.5% significantly (p<0.05) increased overall acceptability of sponge cakes in comparison with control sample.

کلیدواژه‌ها [English]

  • Basil seed mucilage
  • Sponge cake
  • physical
  • Sensory properties
  • Staling
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