نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد ورامین پیشوا.

2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز.

چکیده

شیره انگور منبع شیرین‌کننده طبیعی است که از تغلیظ آبمیوه به حدود غلظت 70درصد مواد جامد محلول بدست می‌آید. در این مطالعه چهار سطح متفاوت شیره انگور (0، 20، 40، 60٪جایگزینی شکر با شیره انگور) در فرمولاسیون کیک به‌عنوان جایگزین طبیعی شکر مورد استفاده قرار گرفت وخصوصیات قوام و وزن مخصوص خمیر و رطوبت، حجم، بافت، رنگ و ویژگی‌های حسی کیک‌ها بررسی شدند. قوام خمیر و وزن مخصوص خمیر با افزایش سطح شیره انگور، افزایش یافت. میزان رطوبت کیک‌ها با افزودن شیره انگور بیشتر شد. جایگزینی شکر با شیره انگور در فرمولاسیون کیک‌ها موجب افت حجم کیک‌ها گردید. نتایج آنالیز بافت نشان داد کیک‌های حاوی شیره انگور در مقایسه با نمونه شاهد نرم‌تر شدند. با افزودن شیره انگور ارزش L در نمونه‌های کیک کاهش یافت و ارزش a بیشتر شد (کیک‌ها تیره‌تر شدند). نمونه کیک با 40٪ شیره انگور جایگزین شده با شکر، بالاترین امتیاز را توسط پانلیست‌ها در فاکتورهای احساس دهانی، مرطوب بودن و پذیرش کلی کسب نمود.

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