نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

2 پیام نور

چکیده

در این پژوهش، تأثیر افزودن پودر پسماند به ( 15-صفر درصد) و مقدار آب ( 25 -35 درصد) بر خصوصیات فیزیکوشیمیایی و حسی کیک اسفنجی مورد مطالعه قرار گرفت. نتایج نشان داد که افزایش مقدار پسماند به باعث افزایش فیبر رژیمی، سفتی و پذیرش کلی کیک و کاهش مقدار رطوبت و دانسیته نمونه‌ها شد. همچنین افزایش پودر پسماند میوه به سبب افزایش ویسکوزیته و قوام خمیر شد. براساس روش تابع مطلوبیت، کیک تولید شده حاوی 56/12 درصد پودر پسماند میوه به و 62/29 درصد آب دارای بهترین و بیشترین کیفیت فیزیکوشیمیایی بود. کیک تولید شده با فرمول بهینه دارای (mg/g 32/8) ترکیبات فنلی، ( mg/Kg dry weight 361/0) آهن و ( mg/kg dry weight 1160) کلسیم بود. نتایجSEM  نشان داد که افزودن پودر پسماند میوه به باعث افزایش تعداد حفرات و یکنواختی حفرات در ساختمان کیک شده است.

کلیدواژه‌ها

Alesiani, D., Canini, A., D’Abrosca, B., DellaGreca, M., Fiorentino, A., Mastellone, C., Monaco, P., Pacifico, S. 2010. Antioxidant and antiproliferative activities of phytochemicals from Quince (Cydonia vulgaris) peels. Food Chemistry. 118, 199-207.
Alharbi, S., Garcia, A., Morrison, D., Hanske, L., Edwards, C. 2015. Developing the concept of dietary estimation of fermentable carbohydrate (FC). The Proceedings of the Nutrition Society. 74.
Anvar, A., Nasehi, B., Noshad, M., Barzegar, H. 2017. Drying kinetics and optimization of microwave-assisted drying of quince pomace. Iranian Food Science and Technology Research Journal. 12, 750-757.
Ayadi, M., Abdelmaksoud, W., Ennouri, M., Attia, H. 2009. Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect on dough characteristics and cake making. Industrial Crops and Products. 30, 40-47.
Bhat, M.A., Anju, B. 2013. Study on physico-chemical characteristics of pumpkin blended cake. Journal of Food Processing and Technology. 4.
Brand-Williams, W., Cuvelier, M.-E., Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology. 28, 25-30.
Carbonell-Barrachina, Á.A., Szychowski, P.J., Vasquez, M.V., Hernandez, F., Wojdyło, A. 2015. Technological aspects as the main impact on quality of quince liquors. Food chemistry. 167, 387-395.
Carvalho, M.r., Silva, B.M., Silva, R., Valentão, P.c., Andrade, P.B., Bastos, M.L. 2010. First report on Cydonia oblonga Miller anticancer potential: differential antiproliferative effect against human kidney and colon cancer cells. Journal of Agricultural and food Chemistry. 58, 3366-3370.
Costa, R.M., Magalhães, A.S., Pereira, J.A., Andrade, P.B., Valentão, P., Carvalho, M., Silva, B.M. 2009. Evaluation of free radical-scavenging and antihemolytic activities of quince (Cydonia oblonga) leaf: a comparative study with green tea (Camellia sinensis). Food and Chemical toxicology. 47, 860-865.
Eriksson, E., Koch, K., Tortoe, C., Akonor, P., Oduro-Yeboah, C. 2014. Evaluation of the physical and sensory characteristics of bread produced from three varieties of cassava and wheat composite flours. Food and Public Health. 4, 214-222.
Fattouch, S., Caboni, P., Coroneo, V., Tuberoso, C.I., Angioni, A., Dessi, S., Marzouki, N., Cabras, P. 2007. Antimicrobial activity of Tunisian quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts. Journal of Agricultural and Food Chemistry. 55, 963-969.
Fissore, E., Ponce, N., Stortz, C., Rojas, A., Gerschenson, L. 2007. Characterisation of fiber obtained from pumpkin (Cucumis moschata Duch.) mesocarp through enzymatic treatment. Revista de Agaroquimica y Tecnologia de Alimentos. 13, 141-151.
Hafez, A. 2012. Physico-chemical and sensory properties of cakes supplemented with different concentration of marjoram. Australian Journal of Basic and Applied Sciences. 6, 463-470.
Hernandez-Ortega, M., Kissangou, G., Necoechea-Mondragon, H., Sanchez-Pardo, M.E., Ortiz-Moreno, A. 2013. Microwave dried carrot pomace as a source of fiber and carotenoids. Food and Nutrition Sciences. 4, 1037.
Khoubnasabjafari, M., Jouyban, A. 2011. A review of phytochemistry and bioactivity of quince (Cydonia oblonga Mill.). Journal of Medicinal Plants Research. 5, 3577-3594.
Kim, J.H., Lee, H.J., Lee, H.-S., Lim, E.-J., Imm, J.-Y., Suh, H.J. 2012. Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa. LWT-Food Science and Technology. 47, 478-484.
Majzoobi, M., Habibi, M., Hedayati, S., Ghiasi, F., Farahnaky, A. 2015. Effects of commercial oat fiber on characteristics of batter and sponge cake. Journal of Agricultural Science and Technology. 17, 99-107.
Matsakidou, A., Blekas, G., Paraskevopoulou, A. 2010. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology. 43, 949-957.
Mellen, P.B., Walsh, T.F., Herrington, D.M. 2008. Whole grain intake and cardiovascular disease: a meta-analysis. Nutrition, Metabolism and Cardiovascular Diseases. 18, 283-290.
Movahed, S., Rooshenas, G., Ahmadichenarbon, H. 2011. Evaluation of the effect of liquid sourdough method on dough yield, bread yield and organoleptic properties Iranian Lavash bread. World Applied Sciences Journal. 15, 1054-1058.
Noshad, M., Mohebbi, M., Shahidi, F., Mortazavi, S.A. 2011. Multi-objective optimization of osmotic-ultrasonic pretreatments and hot-air drying of quince using response surface methodology. Food and Bioprocess Technology. 5, 2098-2110.
Nouri, M., Nasehi, B., Samavati, V., Mehdizadeh, S.A. 2017. Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content. Bioactive Carbohydrates and Dietary Fibre. 9, 39-45.
Ooi, D.-J., Iqbal, S., Ismail, M. 2012. Proximate composition, nutritional attributes and mineral composition of Peperomia pellucida L.(Ketumpangan Air) grown in Malaysia. Molecules. 17, 11139-11145.
Ren, C., Shin, M. 2013. Effects of cross-linked resistant rice starch on the quality of Korean traditional rice cake. Food Science and Biotechnology. 22, 697-704.
Salehi, F., Kashaninejad, M., Akbari, E., Sobhani, S.M., Asadi, F. 2016. Potential of sponge cake making using infrared–hot air dried carrot. Journal of texture studies. 47, 34-39.
Shinomiya, F., Hamauzu, Y., Kawahara, T. 2009. Anti-allergic effect of a hot-water extract of quince (Cydonia oblonga). Bioscience, biotechnology, and biochemistry. 73, 1773-1778.
Shyu, Y.-S., Sung, W.-C. 2010. Improving the emulsion stability of sponge cake by the addition of γ-polyglutamic acid. Journal of Marine Science and Technology. 18, 895-900.
Silva, F., Oliveira, G. 2013. Popular knowledge and antimicrobial activity of Cydonia oblonga Mill.(Rosaceae). Revista Brasileira de Plantas Medicinais. 15, 98-103.
Stone, H., Bleibaum, R., Thomas, H.A. 2012. Sensory evaluation practices. Academic press.
Sudha, M., Baskaran, V., Leelavathi, K. 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food chemistry. 104, 686-692.
Torbica, A., Hadnađev, M., Dapčević, T. 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food hydrocolloids. 24, 626-632.
Turabi, E., Sumnu, G., Sahin, S. 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids. 22, 305-312.
Wojdyło, A., Teleszko, M., Oszmiański, J. 2014. Antioxidant property and storage stability of quince juice phenolic compounds. Food chemistry. 152, 261-270.