نوع مقاله : مقاله پژوهشی

نویسندگان

1 دکتری علوم و صنایع غذایی، دانشگاه فردوسی مشهد، ایران.

2 مرکز تحقیقات و آموزش کشاورزی و منابع طبیعی خراسان رضوی

3 مرکز تحقیقات کشاورزی و منابع طبیعی خراسان رضوی

چکیده

در این مطالعه، تأثیر غلظت‏های مختلف (صفر، 0.3، 0.6 و 1 درصد) صمغ گزانتان و دانه شاهی بر رطوبت، حجم مخصوص، تخلخل، رنگ پوسته و سفتی بافت کیک بدون گلوتن (برنج-ذرت) بررسی و خصوصیات بافتی و تکنولوژیکی نمونه‏های تولیدی با نمونه حاوی آرد گندم مقایسه شده است. نتایج به دست آمده به وضوح نشان می­دهد افزودن صمغ‏ گزانتان و دانه شاهی باعث افزایش رطوبت و مؤلفه‏های رنگی L* و b*پوسته کیک می­شود. ضمن اینکه بالاترین میزان تخلخل و کمترین میزان سفتی بافت نمونه‏های تولیدی نیز در نمونه حاوی 1 درصد صمغ دانه شاهی مشاهده شده است. نتایج همچنین نشان می­دهد که نمونه حاوی 0.6 و 1 درصد صمغ دانه شاهی و 0.6 درصد صمغ گزانتان دارای بالاترین میزان حجم مخصوص هستند. براساس نتایج به دست آمده مشخص شده است عملکرد مثبت صمغ دانه شاهی (به خصوص در سطح 1 درصد) بر خصوصیات تکنولوژیکی کیک بدون گلوتن بیش از عملکرد صمغ گزانتان است.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation and Comparison of Effect of Lepidium SativumSeed Gum and Xanthan on Texture and Functional Propertiesof Gluten Free Cake (Rice-Corn

 
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