تحقیقات مهندسی صنایع غذایی

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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)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه آزاد اسلامی، واحد علوم دارویی

2 عضو هیات علمی دانشگاه آزاد اسلامی، واحد علوم دارویی

3 عضو 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

موضوعات

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
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تحقیقات مهندسی صنایع غذایی
دوره 19، شماره 1 - شماره پیاپی 68
شهریور 1399
صفحه 119-136
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هم رسانی
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