بررسی اثر غنی سازی با بتاگلوکان یولاف بر خواص فیزیکی کیک اسفنجی

نوع مقاله : مقاله پژوهشی

نویسندگان

• اعظم حاج محمدی ¹
• جواد کرامت ²
• محمد حجت الاسلامی ¹
• هومان مولوی ¹

¹ دانشگاه آزاد اسلامی واحد شهرکرد

² دانشگاه صنعتی اصفهان

https://doi.org/10.22067/ifstrj.v9i3.29648

چکیده

افزایش تقاضا برای خرید و استفاده محصولات با کیفیت بالا همراه با خواص سلامتی بخش باعث شده که در جهت افزایش و حفظ کیفیت محصولات مختلف تلاش های زیادی صورت گیرد. کیک اسفنجی یکی از فرآورده های غلات بوده که بیاتی و فقدان فیبرهای رژیمی در آرد کیک از مشکلات عمده موجود در این محصول می باشد. در این مطالعه جهت بهبود خواص سلامتی، به بررسی امکان غنی سازی کیک با بتاگلوکان یولاف و میزان تاثیر آن بر خواص فیزیکی کیک اسفنجی پرداخته شد. نمونه های کیک حاوی غلظت های مختلف بتاگلوکان به همراه نمونه شاهد تولید شد و شاخص حجم نمونه ها، سختی و میزان تخلخل بافت، رنگ سطح کیک و خواص حسی مورد ارزیابی قرار گرفت. نتایج نشان داد که نمونه های حاوی بتاگلوکان، دارای حجم و تخلخل بیشتر، بافت نرمتر (تا 2درصد) در طول انبارداری و رنگ تیره تری نسبت به نمونه شاهد بودند و افزودن بتاگلوکان تا سطح 2 درصد تغییر نامطلوبی در خواص حسی نمونه های کیک ایجاد نکرد

کلیدواژه‌ها

• بتاگلوکان یولاف
• تخلخل
• حجم
• رنگ
• بیاتی
• خواص حسی کیک اسفنجی

عنوان مقاله [English]

The Effect of Adding oat β-D-glucan On physical Properties of Sponge cake

نویسندگان [English]

• Azam Hajmohammadi ¹
• Javad Keramat ²
• Mohammad Hojjatoleslami ¹
• Hooman Molavi ¹

¹ Islamic Azad University, Shahrekord Branch

² Isfahan University

چکیده [English]

The increasing tendency for health oriented products caused considerable research has studied on
increase and maintaining quality of different products. Sponge cake is one of the cereal products which
itsmain problems arereterogradation and lack of soluble dietary fibers which has many health benefits. In this
research, therefore, the effects of adding oat β-D-glucan on the physical properties of sponge cake were
investigated. Samples were produced by different concentrations of β-D-glucan (1, 2, 3 and 4%)with control
sample. Physical properties of samples including volume index, porosity, hardness, color and sensory properties
were examined. The results showed that the addition of β-D-glucan up to 2 (%) softened the cakes without
unpleasant changes in sensory properties, also increased volume index, porosity and color of the cakesamples

کلیدواژه‌ها [English]

• Oat β-glucan
• Volume index
• porosity
• Color
• Sensory properties of sponge cake

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