نوع مقاله : مقاله پژوهشی فارسی
نویسندگان
1 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان.
2 گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، ایران.
3 گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
چکیده
امروزه تمایل مصرف‌کننده به محصولات سلامتی‌بخش افزایش یافته است. از آنجایی که کیک‌های رایج با کمبود ترکیبات ارزشمندی مانند فیبر و آنتی‌اکسیدان همراه هستند، پژوهشگران به‌دنبال غنی‌سازی آن‌ها با مواد مختلف دورریز می‌باشند. در این پژوهش اثر جایگزینی آرد گندم با پودر هسته انار (صفر تا 50 درصد) و صمغ زانتان (صفر تا 3/0 درصد) بر خصوصیات فیزیکوشیمایی (تخلخل، شاخص حجم، فیبر، پروتئین)، کیفی (دانسیته، سفتی، افت وزنی، تقارن، حجم، رنگ) و حسی (بافت، سفتی، عطروطعم، قابلیت جویدن، پذیرش کلی) کیک با استفاده از روش سطح پاسخ موردارزیابی قرار گرفت. یافته‌ها نشان داد که افزایش جایگزینی پودر هسته انار تأثیر مثبت و معنی‌داری بر محتوای فیبر، پروتئین و افت وزنی و تأثیر منفی بر روی ویژگی‌های دانسیته، سفتی بافت، تقارن، شاخص حجم، شاخص‌های رنگی، پذیرش کلی و عطر و طعم نمونه‌ها داشت. همچنین افزایش درصد صمغ زانتان تأثیر مثبت و معنی‌داری بر روی ویژگی‌های دانسیته، سفتی بافت، حجم، تخلخل، شاخص حجم و افت وزنی نمونه‌ها داشت. به‌طورکلی ارزیابی تمام ویژگی‌ها نشان داد که نمونه کیک حاوی 1/0 درصد صمغ و 22/22 درصد پودر هسته انار دارای بهترین کیفیت است. از سوی دیگر مقایسه نمونه بهینه و شاهد حاکی از آن است که جایگزینی پودر هسته انار سبب افزایش ترکیبات فنولی و کاهش عدد پراکسید شده است.
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