جایگزینی شکر با شیره خرما در کیک فنجانی

نوع مقاله : مقاله پژوهشی

نویسندگان

• اعظم ایوبی ¹
• مهدا پورابوالقاسم ²

¹ گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران.

² گروه مکانیک بیوسیستم، دانشگاه شهید باهنر کرمان، کرمان، ایران.

https://doi.org/10.22067/ifstrj.v1395i0.55738

چکیده

شیره خرما یک شیرین‌کننده طبیعی است که جایگزین مناسبی برای شکر در فرمولاسیون مواد غذایی به‌شمار می‌رود. در این تحقیق، اثرات شیره خرما به‌عنوان جایگزین شکر (در چهار سطح 25، 50، 75 و 100 درصد) بر ویژگی‌های فیزیکوشیمیایی (افت وزنی،pH، تخلخل، دانسیته، رطوبت، سفتی بافت، رنگ پوسته و رنگ بافت) و حسی (رنگ پوسته، بافت، طعم و پذیرش کلی) کیک فنجانی مورد بررسی قرار گرفت. نتایج آنالیز داده‌ها نشان داد که تاثیر شیره خرما بر خصوصیات فیزیکوشیمیایی و حسی کیک معنی‌دار بوده است. مشاهدات نشان داد که با افزایش درصد شیره خرما در فرمولاسیون کیک، افت وزنی، pH، تخلخل، روشنی، زردی و امتیازات حسی کاهش و دانسیته، رطوبت، سفتی بافت و قرمزی افزایش یافت. کمترین افت وزنی (2/19 درصد)، تخلخل (5/19 درصد) و بیشترین مقدار دانسیته (5/0 گرم بر سانتی‌متر مکعب)، تیرگی رنگ پوسته و بافت کیک (به‌ترتیب 47/32 و 64/35) مربوط به سطح جایگزینی 100 درصد بود.

کلیدواژه‌ها

• تخلخل
• رنگ
• سفتی
• شیره خرما
• کیک فنجانی

عنوان مقاله [English]

Substituting sugar with date syrup in cupcake

نویسندگان [English]

• Azam Ayoubi ¹
• Mahda Porabolghasem ²

¹ Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.

² Department of Mechanical Engineering of Biosystem, Shahid Bahonar University of Kerman,Kerman, Iran.

چکیده [English]

Introduction: Increased intake of calorie and decreasing physical activity might increase the risks for cancer, obesity, cardiovascular diseases, diabetes mellitus and hypertension. Using natural sweeteners instead of sugar in food formulations can be a good method to reduce the calorie intake. World Health Organization recommends limiting added sugar intake to <10% of total energy. Many sugar substitutes were used in food products such as glucose syrup, molasses, fructose syrup, invert syrup and malt extract. Utilization of fruits in food preparation while requiring sweet taste is a wise strategy to reduce the added sugar intake. Dates are ideal fruits to substitute added sugar in foods, and they play an important role in daily nutrition of many people in the arid regions. Date fruits are rich in dietary fiber, phenolic compounds, minerals, vitamins, antioxidant and antimutagenic compounds. Date syrup that produces from date is one of the suitable replacements that can be used for substituting sugar. Date syrup is a high energy food rich in carbohydrate, a good source of minerals; but it is also contains a very complex mixture amino and organic acids, polyphenols and carotenoids. Date syrup contains fructose, glucose and small amount of sucrose. Low quality date cultivation occupies about 60% of the total plantation. These dates are poor in size and taste, unsuitable for consumption. The presence of high sugar content in these low quality varieties makes them suitable for producing date syrup. The purpose of this research was study the effects of substituting sugar with date syrup on physicochemical and sensory properties of cupcake.
 
Materials and methods: Date syrup purchase from Dambaz Company and wheat flour purchase from Tavakkol factory of Kerman.  Other materials purchased from local market of Kerman. In this research four different level of date syrup (25, 50, 75 and 100%) were used in cake formulations as a sugar substitution and the effects of dates syrup on the physicochemical (including weight loss, pH, porosity, density, moisture, hardness of texture and color of crust and crump) and sensory (texture, crust color, taste and total acceptance) properties of cupcake were studied. The weight loss calculated by measuring difference of weight before and after baking. pH was measured by a digital pH meter. cake moisture content was determined by drying samples at 130±2°C in a hot air oven. The volumes of the cake samples were measured by the seed displacement method and then density was calculated by dividing the volume by the weight. For evaluation of porosity used Image j method. Hardness of the cake samples were measured with Instron testing machine. Color measurements were done using a Hunterlab Colorimeter. Analysis of variance (ANOVA) was conducted for data using MSTAT-C software. Differences among the mean values were also determined using Duncan’s Multiple Range test. A significant level was defined as a probability of 0.05.
 
Results & Discussion: Data analysis showed that the date syrup, significantly affected the physiochemical and sensory properties of the cake. It was discovered that by increasing the percentage of date syrup in cake formulation, weight loss decreased and moisture increased. Sugars make hydrogen bonds with water molecules due to their hydroxyl groups, because of the molecular structure of the sugars like sucrose, fructose and glucose, it seems that increasing functional groups in date syrup sugars compared with sucrose, resulted in the formation of more hydrogen bonds, which caused the reduction in the mobility of free water and therefore make an increase in moisture of cake. According to the results, pH and porosity of the cake decreased as the date syrup level increased. The results showed that increasing date syrup level caused an increase in density. By decreasing the volume of cake density increased. The volume probability decreased because of affecting reduced sugars and changing viscosity and density of the cake batter. Based on the results, hardness increased significantly with increasing replacement of sugar with date syrup. The possible reason for this result was due to decreasing volume and porosity of cake with increasing date syrup content. The color of the cake is due to the Maillard and caramelization reactions during baking. A key element in Maillard reaction is reducing sugar which is abundant in date syrup and able to enhance the brown color. The results showed that the crust and crump lightness (L) decreased significantly with increasing the levels of date syrup. The crust and crump yellowness (b) were significantly less than control. With reducing sucrose level, the redness of the crust and crump increased significantly. According to sensory evaluation results, scores of crust color, texture and total acceptance of the cake remained unchanged when up To 50% date syrup was used. However, further addition of date syrup significantly reduced these scores. The results showed that the cake formulation with 100% date syrup date obtained the lowest score by panelists in terms of taste. Least value of weight loss (19/2%), porosity (19/5%) and most value of density (0/5 g/cm³), darkness of crust (32/47) and crump of cake (35/64) were related to substitution level of 100%. Present study demonstrated that the date syrup could replace up to 50% of the sugar without affecting the quality of cupcakes.

کلیدواژه‌ها [English]

• Color
• Cupcake
• Date syrup
• Hardness
• porosity

مراجع

Aghamohammadi, B., Ghiassi Tarzi, B., Honarvar, M. & Delkhosh, B., 2013. The effects of using molasses as a replacement for sugar on physicochemical and sensory properties of shortened cake. Journal of Food Science and Technology , 2, 37-45.

Ahmadi Ghavlighy, H., Azizi, M. H., Jahanian, L. & Amirkaveei, S., 2011. Evaluation of replacement of date liquid sugar as a replacement for invert syrup in a layer cake. Journal of Food Science and Technology, 8(1), 57-64.

Al-Farsi, M. A., 2003. Clarification of date juice. International Journal of Food Science and Technology, 38(3), 241-245.

Almana, H. A. & Mahmoud, R. M., 1991. Effect of date syrup on starch gelatinization and quality of layer cakes. Journal of Cereal Chemistry, 36, 1010-1012.

Alsenaien, .W. A.. Alamer, R., Zhen-Xing Tang, A., Albahrani, S.A., Al-Ghannam, M. A. & Aleid. S. M., 2015. Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making. Advance Journal of Food Science and Technology, 8(1), 8-13.

Asghar, A., Anjum, F. M., Butt, M. S. & Hussain, S. 2006. Functionality of different surfactants and ingredients in frozen dough. Turkish Journal of Biology, 30, 243- 250.

Ayoubi, A., Sedaghat, N., Kashaninejad, M., Mohebbi, M. & Nassiri Mahalati5, M., 2015. Effect of lipid based edible coatings on physicochemical and microbial properties of raisin. Iranian Food Science and Technology Research Journal, 11(5), 496-507.

Bakr, A. A., 1997. Production of iron-fortified bread employing some selected natural iron sources. Nahrung, 41, 293-298.

Celik, I., Yýlmaz, Y., Isýk, F. & Ustun, O., 2006. Effect of soapwort extract on physical and sensoryproperties of sponge cakes and rheologicalproperties of sponge cake batters. Food Chemistry.

Chase, H. P., 1979. Diabetes and diet. Food Technology, 33, 60-64.

Frye, A. M. & Setser, C. S., 1992. Optimizing texture of reduced-calorie yellow layer cakes. Cereal Chemistry, 69, 338-343.

Gohari Ardebily, A., Habibi Najafi, M. B. & Haddad Khodaparast, M. H., 2005. Study effect of sugar substitution with date syrup on physical and sensorial properties of soft ice cream. Iranian Food Science and Technology Research Journal, 1(2), 23-32.

Institute of Standard and Industrial Research of Iran., 2007. Cake – Specification and test methods. ISIRI Number 2553.

Jain, S. M., 2012. Date palm biotechnology: Current status and prospective – an overview. Emirates Journal of Food and Agriculture, 24, 386-399.

Johnson, J. M. & Harris, C. H., 1989. Effect of acidulants in controlling browning in cakes prepared with 100% high-fructose corn syrup or sucrose. Cereal Chemistry, 66 (3), 158 -161.

Johnson. J. M., Harris. C. H. & Bardeau. W. E., 1989. Effect of high fructose corn syrup replacement for sucrose on browning, starch gelatinization and sensory characteristics of cakes. Cereal Chemistry, 66, 155-157.

Johnson, R. K. & Yon, B. A., 2010. Weighing in on added sugars and health. Journal of the American Dietetic Association, 110,1296-1299.

Khaled, H. & Abu, E., 2000. Effect of date extract on adhesion of candida species to human buccal epithelial cell in vitro. Journalof Oral Pathology and Medicine, 29, 200- 205.

Kocer, D., Hicsasmaz, Z., Bayindirli, A. & Katnas, S. A., 2006. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78, 953-964.

Lin, S. D., Hwang, C. F. & Yeh, C. H., 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science, 68, 2107-10.

Manickavasagan, A., Mathew, T. A., Al-Attabi, Z. H. & Al-Zakwani, I. M., 2013. Dates as a substitute for added sugar in traditional foods – A case study with idli. Food Agriculture, 25 (11), 899-906.

Manisha, G., Soumya, C. & Indrani, D., 2012. Studies on interaction between stevioside, liquid sorbitol, hydrocolloid and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29, 363-373.

Nasehi, B., Azizi, M. H. & Hadian, Z., 2009. Different approaches for determination of bread staling. Journal of Food Science and Technology, 6(1), 53-63.

Nobors, L., 2002. Sweet choices: sugar replacements for foods and beverages. Food Technology, 56, 28-35.

Obiegbuna, J. E., Akubor, P .I., Ishiwu, C. N. & Ndife, J., 2013. Effect of substituting sugar with date palm pulp meal on the physicochemical, organoleptic and storage properties of bread . African Journal of Food Science, 7 (6), 113-119.

Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., & Delcour, J. A., 2009. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering, 90: 400-408.

Pedreschi, F., Leo´n, J., Mery, D. & Moyano, P., 2006. Development of a computer vision system to measure the color of potato chips. Food Research International, 39, 1092- 1098.

Rosental, A. J., 1995, Application of aged egg in enabling increased substitution of sucrose by Littese (polydextrose) on high ratio cakes. Journal of the Science of Food and Agriculture, 68, 127-31.

Sahin, S. & Sumnu, S. G., 2006. Physical Properties of Foods. Springer Science Business Media LLC, New York, 19–21.

Shafiee, S., Hojjatoleslami, M., Shokrani, R., Sharifan, A. & Loghmani Khoozani, V., 2013. Study effect of date syrup purification different methods on the candy physical and chemical particularity. Iranian Journal of Nutrition Sciences & Food Technology, 8(1), 63-70.

Sheikhzadeh, V., Haddad Khodaparast, M. H. & Ataye Salehi, A., 2013. Effect of sugar substitution with date palm puree on crumb color and porosity of fried doughnuts by image processing. 21st National Congress on Food Science and Technology. Shiraz, Iran.

Sidhu, J. S., Al-saqer, J. M., Al-hooti, S. & Alothman, A., 2003, Quality of pan bread made by replacing sucrose with datesyrup produced by using pectinase/cellulase enzymes. Plant Foods for Human Nutrition, 58, 1–8.

Simurina, O. & Filipčev, B., 2006, Sugar beet molasses as an ingredient in tea-cookie formulations, PTEP (Serbia and Montenegro), 10, 16-21.

Turabi, E., Sumnu, G. & Sahin, S., 2010. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums bake in different ovens. Food Hydrocolloids, 24, 755-762.

Vatankhah, M., Elhami Rad, A. H., Yaghbani, M., Nadian, N. & Akbarian Meymand, M. J., 2014. Study of possibility low calorie biscuit production by using stevioside Sweetener. Journal of Research and Innovation in Food Science and Technology, 3(2), 157-170.

Zoulias, E. L., Piknis, S. & Oreopoulou, V., 2000. Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. Journal of the Science of Food and Agriculture, 80, 2049-2056