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تولید کیک بدون گلوتن با استفاده از پودر بذر چای ترش | ||
پژوهش های صنایع غذایی | ||
دوره 35، شماره 1، خرداد 1404، صفحه 1-17 اصل مقاله (804.57 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22034/fr.2025.57668.1890 | ||
نویسندگان | ||
فرانک کرمی1؛ سهیلا زرین قلمی* 2؛ ماندانا بی مکر3 | ||
1دانشگاه زنجان، دانشکده کشاورزی، گروه علوم ومهندسی صنایع غذایی | ||
2علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران | ||
3گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان | ||
چکیده | ||
در تحقیق حاضر امکان جایگزینی کامل آرد گندم با پودر بذر چای ترش در تولید کیک بدون گلوتن با حفظ یا بهبود ویژگیهای کیفی محصول مورد بررسی قرار گرفت. نتایج نشان داد که جایگزینی آرد گندم با پودر بذر چای ترش، تأثیر معنیداری بر مقادیر وزن، حجم، حجم مخصوص و دانسیته کیکهای تولیدی ندارد (05/0<p). در حالیکه با این جایگزینی، میزان pH، اُفت پخت و سفتی بافت نمونههای کیک به طور معنیداری کاهش و میزان رطوبت افزایش پیدا کرد (05/0>p). رنگ کیک بدون گلوتن تیرهتر از شاهد بود و شدت قرمزی، زردی و اندیس قهوهای شدن بیشتری داشت. در اثر جایگزینی آرد گندم با پودر بذر چای ترش، میزان فنول کل و فعالیت ضداکسایشی نمونهها به طور معنیداری بهبود یافت (05/0>p). نتایج ارزیابی حسی نشان داد که کیک شاهد و بدون گلوتن در روز اول آزمون حسی، امتیاز بالایی را کسب کردند؛ اما طی دوره نگهداری به مدت 14 روز در دمای محیط، به تدریج امتیازهای حسی کاهش یافت؛ این در حالی است که کیک بدون گلوتن تا روز آخر نگهداری از پذیرش حسی بالاتری برخوردار بود. به طور کلی، نتایج این تحقیق نشان داد که با استفاده از جایگزینی کامل آرد گندم با پودر بذر چای ترش در فرمولاسیون کیک میتوان کیک بدون گلوتن با ویژگیهای کیفی مطلوب تولید نمود. بهعلاوه از آنجا که نمونههای کیک تولیدی حاوی فنول کل و فعالیت ضداکسایشی مناسبی هستند، میتوان کیک بدون گلوتن تولید شده را بعد از آزمونهای تکمیلی تغذیهای، به عنوان یک محصول فراسودمند معرفی و به بازار عرضه نمود. | ||
کلیدواژهها | ||
بذر چای ترش؛ کیک بدون گلوتن؛ فراسودمند؛ ویژگیهای فیزیکی و شیمیایی؛ ویژگی های حسی | ||
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