| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,051 |
| تعداد مقالات | 34,085 |
| تعداد مشاهده مقاله | 46,564,287 |
| تعداد دریافت فایل اصل مقاله | 77,613,665 |
بررسی ویژگی‌های فیزیکی و حسی کیک فنجانی تولید شده با شیرین‌کننده گز علفی (گزو) | ||
| تحقیقات مهندسی صنایع غذایی | ||
| دوره 20، شماره 2 - شماره پیاپی 71، اسفند 1400، صفحه 63-80 اصل مقاله (1.55 M) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2020.128391.1250 | ||
| نویسندگان | ||
| ارمغان سالم* 1؛ سیداحمد شهیدی2؛ محبت محبی3؛ الهام آل حسینی4 | ||
| 1کارشناس R&D گروه صنعتی نظری | ||
| 2رئیس دانشگاه آزاداسلامی واحد آیت ا... آملی | ||
| 3استاد گروه صنایع غذایی دانشگاه فردوسی مشهد | ||
| 4گروه علوم و صنایع غذایی، دانشکده کشاورزی، گرگان | ||
| چکیده | ||
| کیک یکی از محصولات نانوایی پر مصرف و حاوی میزان زیادی شکر است. در سال‌های اخیر به علت توجه و علاقه مصرف‌کنندگان به مصرف غذاهای سلامت‌بخش و توجه به کاهش کالری در رژیم غذایی، غذاهای کم کالری با جایگزینی شکر جایگاه ویژه‌ای پیدا کرده است. در این تحقیق، امکان تولید کیک فنجانی با استفاده از شیرین‌کننده گز علفی به‌جای ساکارز بررسی شد. ویژگی‌هایی مانند وزن مخصوص خمیر کیک، حجم، دانسیته ظاهری، دانسیته جسمی، تخلخل، افت وزنی، رنگ پوسته و مغز، سفتی بافت کیک و ارزیابی حسی کیک بررسی شدند. نتایج مطالعات نشان می‌دهد این جایگزینی (مصرف شیرین‌کننده گز علفی به جای ساکارز)، تفاوت معنی‌داری را در ویژگی‌هایی مانند وزن مخصوص، حجم، دانسیته ظاهری، تخلخل و سفتی کیک با نمونه کنترل ایجاد می‌کند. با افزایش درصد شیرین‌کننده گز علفی، رنگ مغز و پوستهٔ کیک تیره‌تر می‌شود. بالاترین امتیاز ارزیابی حسی مربوط به نمونه‌ای است که در آن 25 درصد شکر حذف و به جای آن شیرین‌کننده گز علفی مصرف شده است. نتایج بررسی‌ها همچنین نشان می‌دهد کاربرد 25، 50 و 75 درصد شیرین‌کننده گز علفی به جای ساکارز موجب بهبود کیفیت کیک فنجانی نسبت به نمونه شاهد می‌شود و نمونه کیک دارای 25 درصد شیرین‌کننده گز علفی با توجه به بالاترین میزان حجم 68 سانتی‌متر مکعب و وزن مخصوص 1.13، بالاترین کیفیت را به دست آورده است. با افزایش میزان شیرین‌کننده گز علفی برخی از ویژگی‌های کیفیتی کاهش پیدا می‌کند؛ ولی به دلیل کسب نمره بالا در آزمون حسی و اثرهای سلامت‌بخش شیرین‌کننده گز علفی به نظر می‌رسد می‌توان از آن به‌جای شکر در کیک استفاده کرد. | ||
| کلیدواژه‌ها | ||
| شیرین‌کننده گز علفی؛ کیک فنجانی؛ آنالیز بافت | ||
| عنوان مقاله [English] | ||
| Evaluation of Physical and Sensory Characteristics of Cupcake with Quercus Sweetener (Gazo) | ||
| چکیده [English] | ||
| Cake is one of the most popular bakery products and contains a lot of sugar. In recent years, low-calorie foods with a sugar substitute have had a special place due to consumers' interest in eating healthier foods and a reduced calorie intake. In this study, the feasibility of producing cupcakes with the replacement of sucrose with Quercus was investigated. At the same time, characteristics such as specific gravity, volume, bulk density, physical density, porosity, weight loss, crust and crumb color of cake, hardness, and cake sensory evaluation were studied. Results showed that there was a significant difference in the characteristics of specific gravity dough, volume, bulk density, porosity, and firmness of the cakes compared to the control. As the percentage of Quercus replacement increased, the color of the crust and crumbs of the cake became darker. The highest sensory evaluation score belongs to the 25% Quercus sweetener. The results showed that using 25%, 50%, and 75% substitution of Quercus instead of sucrose improved the quality of the cupcake compared to the control, and the cake sample with 25% Quercus with a maximum volume of 68 cm3 and a specific gravity of 1.13 had the highest quality. With the increase in the amounts of Quercus, some of the quality characteristics decreased, but due to the high score in the sensory test and the beneficial effects of Quercus sweetener, it seems that the Quercus sweetener can be used as a substitute for sugar in the cake. | ||
| کلیدواژه‌ها [English] | ||
| Quercus sweetener, Sugar, Cupcake, Texture analysis | ||
| مراجع | ||
|
Aghamohammadi, B., Ghiassi, T. B., Honarvar, M. and Delkhosh, B. 2012. The effects of using molasses as a sugar substitute on physicochemical and sensory properties of shortened cake. Innovation in Food Science and Technology (Journal of Food Science and Technology). 4(2): 34-45. (In Persian) Ahmadi, H., Azizi, M. H., Jahanian, L. and Amirkaveei, S. 2011. Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake. Journal of Food Science and Technology. 8(28): 57-64. Ahmadi, H., Azizi, M. H., Jahanian, L. and Amirkaveei, S. H. 2010. Evaluation of replacement of date liquid suger as replacement for invert Syrup in a layer cake. Iranian Journal of Food Science and Technology. 8(1): 57-64. Akesowan, A. 2009. Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pakistan journal of nutrition. 8(9): 1383-1386. Baeva, M., Panchev, I. and Terzieva, V. 2000. Comparative study of texture of normal and energy reduced sponge cakes. Food/Nahrung. 44(4): 242-246. Chaumchaitrakun, P., Chompreeda, P. and Haruthaithanasan, V. 2007. Effects of polyol and intense sweeteners on quality of butter cake from Jasmine brown rice flour. Paper presented at the Proceeding of the 9th Agro-Industrial Conference Food Innovation Asia. Chung, Y., Kwak, Y., Lee, M. and Kim, D. 2009. Quality Characteristics of Sponge Cake with Erythritol. Journal of the Korean Society of Food Science and Nutrition. 38(11): 1606-1611. Devereux, H., Jones, G., McCormack, L. and Hunter, W. 2003. Consumer acceptability of low fat foods containing inulin and oligofructose. Journal of Food Science. 68(5): 1850-1854. Frye, A. M. and Setser, C. S. 1992. Optimizing texture of reduced-calorie yellow layer cakes. Cereal Chemistry. 69(3): 338-343. Gómez, M., Moraleja, A., Oliete, B., Ruiz, E. and Caballero, P. A. 2010. Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Science Technology. 43(1): 33-38. Kim, J. H., Lee, H. J., Lee, H.-S., Lim, E.-J., Imm, J.-Y. and Suh, H. J. 2012. Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa. LWT-Food Science and Technology. 47(2): 478-484. Kocer, D., Hicsasmaz, Z., Bayindirli, A. and Katnas, S. 2007. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar-and fat-replacer. Journal of food engineering. 78(3): 953-964. Kulp, K., Lorenz, K. and Stone, M. 1991. Functionality of carbohydrate ingredients in bakery products. Food Technology. 45(3): 136-142. Lee, C. C., Wang, H. F. and Lin, S. D. 2008. Effect of isomaltooligosaccharide syrup on quality characteristics of sponge cake. Cereal Chemistry. 85(4): 515-521. Lin, S. and Lin, S. 2001. Studies on the application of isomaltooligosaccharide syrup/sucrose in chiffon cake. Taiwanese Journal of Agricultural Chemistry Food Science. 39(1): 76-86. Lin, S. D., Hwang, C. F. and Yeh, C. H. 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science. 68(6): 2107-2110. Lu, T. M., Lee, C. C., Mau, J. L. and Lin, S. D. 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry. 119(3): 1090-1095. Mabody, N. 2000. Determination of sugar compounds in Oak Manna and Astragal Manna. PhD thesis., Tehran University of Medical Sciences and Health Services. (In Persian) Manisha, G., Soumya, C. and Indrani, D. 2012. Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids. 29(2): 363-373. McCullough, M., Johnson, J. and Phillips, J. 1986. High fructose corn syrup replacement for sucrose in shortened cakes. Journal of Food Science. 51(2): 536-537. Milner, L., Kerry, J. P., O'Sullivan, M. G. and Gallagher, E. 2019. Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients. Innovative Food Science Emerging Technologies. 59, 102235. Mohammadi, M., Dini, M. and Tavakoli, M. 2003. Evaluation the productive factors, production and utilization of Oak Manna Quercus infectoria. Iranian Journal of Medicinal and Aromatic Plants Research of Iran. 19(4): 367-387. (In Persian) Nourmohammadi, E., Peighambardoust, H. and Olad Ghaffari, A. 2012. Feasibility study of low-calorie cake preparation with erythritol and oligo-fructose. Iranian Journal of Nutrition Sciences & Food Technology. 7(1): 85-92. (In Persian) Nourmohammadi, E. and Peighambardoust, S. H. 2016. New concept in reduced‐Calorie sponge cake production by xylitol and oligofructose. Journal of Food Quality. 39(6): 627-633. O’Sullivan, M. 2017. Sensory Properties of Bakery and Confectionary Products. A Handbook for Sensory Consumer Driven New Product Development: Innovative Technologies for the Food Beverage Industry, Woodhead Publishing Ltd., UK, 305-324. Park, J.-E., Jeong, H.-D. and Jang, M.-S. 2009. Optimization of ingredient mixing ratio for preparation of sponge cake with bamboo (Pseudosasa japonica Makino) leaves powder. Korean Journal of Food Cookery Science. 25(3): 317-329. Perego, P., Sordi, A., Guastalli, R. and Converti, A. 2007. Effects of changes in ingredient composition on the rheological properties of a biscuit industry dough. International Journal of Food Science and Technology. 42(6): 649-657. Pomeranz, Y., Shogren, M., Finney, K. and Bechtel, D. 1977. Fiber in breadmaking-effects on functional properties. Cereal Chemistry, 54. Pong, L. 1990. Evaluation of alternative fat and sweetener systems in cupcakes. (Doctoral dissertation, Virginia Tech). Pong, L., Johnson, J. M., Barbeau, W. E. and Stewart, D. L. 1991. Evaluation of alternative fat and sweetener systems in cupcakes. Cereal Chemistry. 68(5): 552-555. Psimouli, V. and Oreopoulou, V. 2012. The effect of alternative sweeteners on batter rheology and cake properties. Journal of the Science of Food Agriculture. 92(1): 99-105. Purlis, E. 2010. Browning development in bakery products–A review. Journal of Food Engineering. 99(3): 239-249. Revels, S., Kumar, S. A. and Ben-Assuli, O. 2017. Predicting obesity rate and obesity-related health care costs using data analytics. Health Policy Technology. 6(2): 198-207. Richardson, A. M., Tyuftin, A. A., Kilcawley, K. N., Gallagher, E., O’Sullivan, M. G. and Kerry, J. P. (2018). The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. LWT-Food Science and Technology. 95, 51-57. Richardson, G., Langton, M., Bark, A. and Hermansson, A. M. 2003. Wheat starch gelatinization—the effects of sucrose, emulsifier and the physical state of the emulsifier. Starch‐Stärke. 55(3‐4): 150-161. Ronda, F., Gómez, M., Blanco, C. A. and Caballero, P. A. 2005. Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry. 90(4): 549-555. Rose, D. J., Inglett, G. E. and Liu, S. X. 2010. Utilisation of corn (Zea mays) bran and corn fiber in the production of food components. Journal of the Science of Food Agriculture. 90(6): 915-924. Sahi, S. S. and Alava, J. M. 2003. Functionality of emulsifiers in sponge cake production. Journal of the Science of Food Agriculture. 83(14): 1419-1429. Stavale, M. D. O., Assunção Botelho, R. B. and Zandonadi, R. P. 2019. Apple as sugar substitute in cake. Journal of Culinary Science Technology. 17(3): 224-231. Takavar, S. and Mohammadi, M. 2008. Candied leachate (Mann) generation mechanisms in Iran. Journal of Medicinal Plants, 28-37. (In Persian) Zoulias, E. I., Piknis, S. and Oreopoulou, V. 2000. Effect of sugar replacement by polyols and acesulfame‐K on properties of low‐fat cookies. Journal of the Science of Food and Agriculture. 80(14): 2049-2056. | ||
|
آمار تعداد مشاهده مقاله: 637 تعداد دریافت فایل اصل مقاله: 435 |
||