| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,846 |
| تعداد مقالات | 32,300 |
| تعداد مشاهده مقاله | 41,387,077 |
| تعداد دریافت فایل اصل مقاله | 18,562,164 |
بررسی تأثیر افزودن پروتئین ایزولۀ سویا و کنسانترۀ پروتئین آب پنیر بر خصوصیات کمی و کیفی کیک کم چرب و کم کلسترول ترکیبی (گندم – نخودفرنگی) | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 19، شماره 1 - شماره پیاپی 68، شهریور 1399، صفحه 119-136 اصل مقاله (727.95 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2019.126544.1228 | ||
| نویسندگان | ||
| سمانه میرزاآقابیگ1؛ علیرضا فرجی* 2؛ فریبا نقی پور3 | ||
| 1دانشگاه آزاد اسلامی، واحد علوم دارویی | ||
| 2عضو هیات علمی دانشگاه آزاد اسلامی، واحد علوم دارویی | ||
| 3عضو هیات علمی مؤسسه تحقیقات اصلاح و تهیه نهال و بذر | ||
| چکیده | ||
| روغن و تخم‌مرغ از اجزای ضروری در فرمولاسیون کیک روغنی هستند و حذف کامل این ترکیبات به‌دلیل ویژگی‌های عملکردی آنها امکان‌پذیر نیست. هدف از این تحقیق، بررسی امکان تولید کیک روغنی با حذف نیمی از روغن و تخم‌مرغ موجود در فرمولاسیون با استفاده از جایگزینی آرد گندم با آرد نخود فرنگی (در سه سطح صفر، 5 و 30 درصد) و افزودن کنسانتره پروتئین آب پنیر (WPC) و پروتئین ایزوله سویا (SPI)، هریک به میزان 10 درصد وزن آرد است (p <0.05). براساس نتایج به‌دست آمده مشخص گردید که با افزایش میزان آرد نخود فرنگی تا سطح 30 درصد به جای آرد گندم و افزودن WPC و SPI، رطوبت محصول نهایی افزایش می‌یابد. از طرفی، افزودن آرد نخود فرنگی تا سطح 15 درصد تأثیر معنی‌داری بر میزان حجم مخصوص و تخلخل محصول ندارد. در حالی که افزودن منابع پروتئینی سبب بهبود این ویژگی‌ها می‌شود. کیک روغنی با افزودن 15 درصد آرد نخود فرنگی و افزودن WPC کمترین میزان سفتی بافت را به دست آورد. از سوی دیگر، نتایج بررسی‌ها گویای آن است که با افزودن آرد نخود فرنگی و منابع پروتئینی، میزان دو مؤلفه L* و a* پوسته محصول به‌ترتیب کاهش و افزیش می‌یابد. در بخش ارزیابی حسی، داوران چشایی با ارزیابی ویژگی‌های حسی نمونه‌ای را بهترین نمونه معرفی کردند که 15 درصد آرد نخود فرنگی داشت و WPC به آن افزوده شده بود. با مقایسه این نمونه با شاهد مشخص گردید که کیک رژیمی تولیدی سفتی بافت و چربی کمتر (45 درصد کمتر) و پروتئین بالاتر (تا 18 درصد) دارد و پذیرش حسی آن نیز نسبت به نمونه شاهد بیشتر است. | ||
| کلیدواژه‌ها | ||
| آرد نخود فرنگی؛ پروتئین بالا؛ کیک رژیمی؛ کیک روغنی؛ کنسانتره پروتئین | ||
| عنوان مقاله [English] | ||
| Effect of Soy Protein Isolate and Whey Protein Addition on Quantitative and Qualitative Properties of Composite Low Fat and Low Cholesterol Cake (Wheat-Pea) | ||
| چکیده [English] | ||
| Oil and eggs are essential ingredients in the cupcake formulation. But complete removal of oil and eggs is not possible due to their numerous functional properties. The aim of this study was to investigate the possibility of producing cupcake by removing half of the oil and half of the eggs in formulation and replacing wheat flour with pea flour (at 0, 15 and 30%) and addition of whey protein concentrate (WPC) and soy protein isolate (SPI) in amount of 10%. Based on the results, it was found that by increasing the amount of pea flour replacement and adding WPC and SPI in cake formulation, the moisture content of the final product was increased. The findings of this study showed that replacing the amount of pea flour to 15% had no significant effects on specific volume and porosity, while replacing up to 30% reduced the amount of these parameters. Also the results showed that the specific volume and porosity were increased by addition the protein sources to cake formulations. Also the samples containing 15% pea flour and WPC had the lowest firmness. On the other hand, the results indicated that by addition of pea flour and protein sources, L* and a* values of crust color decreased and increased respectively. Finally, the panelists introduced the sample containing 15% of pea flour and 10% WPC as the best sample in the sensory evaluation. Also, by comparing the best sample with the control, it was found that the best sample had the less firmness and oil (45% decreased), and higher protein content (18% increased) and overall acceptance than the control sample. | ||
| کلیدواژه‌ها [English] | ||
| Pea flour, Low-fat and low cholesterol cake, Whey protein concentrate, Soy protein isolate | ||
| مراجع | ||
|
AACC. Approved Methods of the American Association of Cereal Chemists. 2000. 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN. Ahlborn, G.J., Pike, O.A., Hendrix, S.B., Hess, W.M. and Huber, C.S. 2005. Sensory, mechanical and microscopic evaluation of staling in low protein and gluten free bread. Cereal Chemistry. 82(3): 328-335. Alting, A.C., Hamer, R.J., De Kruif, C.G., and Visschers, R.W. 2003. Cold-set globular protein gels: interactions, structure and rheology as a function of protein concentration. Journal of Agricultural and Food Chemistry. 51(10): 3150–3156. Arrese, E.L., Sorgentini, D.A., Wagner, J.R. and Anon, M.C. 1991. Electrophoretic, solubility and functional properties of commercial soy protein isolates. Journal of Agricultural and Food Chemistry. 39 (6): 1029–1032. Bazrafshan, M., Shafafizenoozian, M. and Moghimi, M. 2015. Effect of Soy protein isolate, guar gum and Ocimum basilicum seed powder as replacers of fat on porosity, color and texture of muffin cake. Bulletin of Environment, Pharmacology and Life Sciences. 4(4): 23-29. Behmanesh, B. 2018. Investigation on Gluten Free Cup Cake Production by Amaranth (Amaranthus spp.) and Mandab Native Gum (Eruca sativa). M. Sc. Thesis. Azad University, Sabzevar branch, Sabzevar, Iran. (in Persian) Boland, B., Buhr, K., Giannouli, P. and Van Ruth, S.M. 2004. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavor compounds from model gel systems. Food Chemistry, 86(3): 401–411. Crockett, R., Ie, P. and Vodovotz, Y. 2011. Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chemistry. 129(1): 84-91. Gallager, E., Obrien, C.M., Sacnnell, A.G.M., and Arent, E.K. 2003. Use of respond soya methodology to reduce functional short dough biscuits. Journal of Food Engineering. 56: 269-271. Gómez, M., Doyagüe, M.J. and DelaHera, E. 2012. Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes. LWT - Food Science and Technology. 46(1): 142-147. Haralick, R.M., Shanmugam, K. and Dinstein, I. 1973. Textural features for image classification. IEEE Transactions of ASAE. 45(6):1995-2005. Lieke, E., Riemsdijk, V., Atze, J., Goot, V., Rob, J. and Remko, M. 2011. Preparation of gluten-free bread using a meso-structured whey protein particle system. Journal of Cereal Science. 53(3): 355-361. McCarthy, D.F., Gallagher, E., Gormley, T.R., Schober, T.J. and Arendt, E.K. 2005. Application of response surface methodology in the development of gluten free bread. Cereal Chemistry. 82(5): 609-615. Mine, Y. and Zhang, Y. 2013. Egg components in food systems. Biochemistry of Foods. 3: 215-241. Moor, M.M., Schober, T.J., Dockery, P. and Arendt, E.K. 2004. Textural comparisons of gluten free and wheat based doughs, batters and bread. Cereal Chemistry. 81(5): 567-575. Power, L., Williams, C., Fermont, J., Gupta, N., Samuel, L. and Navader, K.P. 2007. Effect of Tofu as a fat Replacer on Texture of Shortened Cake. Journal of the American Dietetic Association. 107(8): 74-92. Purlis, E. and Salvadori, V. 2009. Modelling the browning of bread during baking. Food Research International. 42(7): 865-870. Ranganayaki, S., Vidhya, R. and Jaganmohan, R. 2012. Isolation and proximate determination of protein using defatted sesame seed oil cake. International Journal of Nutrition and Metabolism. 4(10): 141-145. Ribotta, P.D., Ausar, S.F., Morcillo, M.H., Perez, G.T., Beltramo, D.M. and Leon, A.E. 2004. Production of gluten free bread using soybean flour. Journal of Science Food Agriculture. 84(14): 1969-1974. Rogers, D.E., Zeleznak, K.J., Lai, C.S. and Hoseney, R.C. 1988. Effect of native lipids, shortening, and bread moisture on bread firming. Cereal Chemistry. 65(5): 398-401. Roller, S. and Jones, S.A. 1996. Handbook of fat replacers. CRC. Ch.10. Ronda, F., Gomes, M., Blanco, C.A. and Caballero, P.A. 2005. Effects of polyols and no digestible oligosaccharides on the quality of sugar free sponge cakes. Journal of Food Chemistry. 90(4): 549-55. Ronda, F., Oliete, B., Gomez, M,. Caballero, P. and Pando, V. 2011. Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering. 102(3): 272-277. Sahraiyan, B., Naghipour, F., Karimi, F. and Ghiafeh Davoodi, M. 2013. Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice-wheat bread. Food Hydrocolloids. 30(2): 698-703. Sudha, M.L., Srivastava, A.K., Vetrimani, R. and Leelavathi, K. 2007. Fat replacement in soft dough biscuits: It's implications on dough rheology and biscuit quality. Journal of Food Engineering. 80(3): 922-930. Sun, D. 2008. Computer vision technology for food quality evaluation. Academic Press, New York. Turabi, E., Sumnu, G. and Sahin, S. 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids. 22(2): 305-312. Turabi, E., Sumnu, G. and Sahin, S. 2012. Quantitative analysis of macro and micro structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food hydrocolloids. 24(8): 755-764. Ziobro, R., Korus, J., Witczak, M. and Juszczak, L. 2012. Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread. Food Hydrocolloids. 29(1): 68-74. | ||
|
آمار تعداد مشاهده مقاله: 427 تعداد دریافت فایل اصل مقاله: 280 |
||