تحقیقات مهندسی صنایع غذایی

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بررسی ویژگی‌های فیزیکی و حسی کیک فنجانی تولید شده با شیرین‌کننده گز علفی (گزو)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 کارشناس R&D گروه صنعتی نظری

2 رئیس دانشگاه آزاداسلامی واحد آیت ا... آملی

3 استاد گروه صنایع غذایی دانشگاه فردوسی مشهد

4 گروه 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.

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موضوعات

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
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تحقیقات مهندسی صنایع غذایی
دوره 20، شماره 2 - شماره پیاپی 71
پاییز و زمستان
اسفند 1400
صفحه 63-80
فایل ها
هم رسانی
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