نوع مقاله : مقاله پژوهشی فارسی
نویسنده
مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.
چکیده
دونات به‌واسطه ویژگی‌های ارگانولپتیک مناسب از پر‌مصرف‌ترین محصولات غذایی در سراسر جهان محسوب می‌شود. امروزه با گسترش دیابت و تغییر سبک زندگی، مصرف‌کنندگان توجه زیادی به استفاده از مواد غذایی فاقد شکر و محصولات رژیمی نشان می‌دهند. بنابراین، در این پژوهش امکان‌سنجی تولید دونات فاقد شکر به‌عنوان یک محصول رژیمی با استفاده از جایگزین‌کننده‌های استویا، اریتریتول و مالتودکسترین مطالعه شد. برای این منظور، ابتدا مخلوط شیرین‌کننده فاقد کالری (استویا، اریتریتول و مالتودکسترین) طراحی شد. این مخلوط به جای شکر با نسبت صفر (شاهد)، 50 (کم شکر) و 100 درصد (فاقد شکر) در فرمولاسیون دونات و آیسینگ افزوده شد. بررسی خصوصیات کیفی شامل محتوی رطوبت، جذب روغن، دانسیته، رنگ و نسبت تخلخل و ارزیابی حسی برای دونات‌ها انجام گرفت. همچنین، خصوصیات کیفی ماندگاری دونات شامل ارزیابی نرمی بافت، عدم جذب آیسینگ و عدم رشد کپک طی 14 روز بررسی گردید. تجزیه و تحلیل‌های آماری در قالب طرح کاملاً تصادفی انجام شد (05/0>p). نتایج نشان داد که جایگزینی 100 درصد شکر در دونات از نظر حفظ خصوصیات کیفی موفقیت‌آمیز بود. خواص کیفی دونات با 50 درصد جایگزینی (محصول کم شکر) مطلوب نبود. دونات فاقد شکر خواص کیفی (دانسیته، تخلخل، رنگ و ماندگاری) مناسبی در مقایسه با شاهد داشت. جذب روغن دونات فاقد شکر با نمونه شاهد اختلاف معنی‌دار نداشت و ارزیابی حسی آن نیز بسیار مطلوب بود. بنابراین از مخلوط شیرین‌کننده‌های فاقد کالری و کم کالری در این پژوهش می‌توان در تهیه دونات فاقد شکر بهره گرفت.
کلیدواژه‌ها
موضوعات
Akdeniz, N., Sahin, S., and Sumnu, G. (2005). Effects of different batter formulations on the quality of deep-fat-fried carrot slices. European Food Research and Technology, 221(1-2), 99-105.
Akesowan, A. (2009). Quality of reduced-fat chiffon cakes prepared with erythritol-sucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
Anonymous (2006). Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Official Journal of the European Union, L 404/9 from 30.12.2006.
AOAC. (1995). Official methods of analysis. 16th ed. Association of Official Analytical Chemists. Washington, DC, Unites States.
Bajaj, S., Urooj, A., and Prabhasankar, P. (2006). Effect of incorporation of mint on texture, colour and sensory parameters of biscuits. International Journal of Food Properties, 9(4), 691-700.
Chatchavanthatri, N., Junyusen, T., Arjharn, W., Moolkaew, P., Sornsomboonsuk, S. (2019). Effects of replacement of sucrose by maltitol on the physicochemical and sensorial properties of rose apple jam. International Journal of Food Engineering, 5(2), 136-140.
Chronakis, I. S. (1998). On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: a review. Critical Reviews in Food Science and Nutrition, 38(7), 599-637.
Correa, D. A., Castillo, P. M., and Martelo, R. J. (2018). Immersion frying characterization of colombian donut. Contemporary Engineering Sciences, 11(45), 2237 – 2247.
Dadali, G., Kılıç Apar, D., and Özbek, B. (2007). Color change kinetics of okra undergoing microwave drying. Drying Technology, 25(5), 925-936.
Dana, D., and Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in colloid and interface science, 128, 267-272.
Daniels, C. (2017). How to replace stevia for sugar in baking cakes. Healthy Eating | SF Gate, http://healthyeating.sfgate.com/replace-stevia-sugar-baking-cakes-3385.html. 20 July.
Dueik, V., Sobukola, O., and Bouchon, P. (2014). Development of low-fat gluten and starch fried matrices with high fiber content. LWT-Food Science and Technology, 59(1), 6-11.
Gasmalla, M. A. A., Yang, R., and Hua, X. (2014). Stevia rebaudiana Bertoni: an alternative sugar replacer and its application in food industry. Food Engineering Reviews, 6(4), 150-162.
Ghosh, S., and Sudha, M. L. (2012). A review on polyols: new frontiers for health-based bakery products. International Journal of Food Sciences and Nutrition, 63(3), 372-379.
Gomez, M. (2008). Low-sugar and low-fat sweet goods. In: Food Engineering Aspects of Baking Sweet Goods (edited by S.G. Sumnu and S. Sahin) Pp. 245–273. Boca Raton: CRC Press.
Grenby, T. H. (1991). Intense sweeteners for the food industry: an overview. Trends in Food Science and Technology, 2, 2-6.
Kaur, S. (2018). Development of gluten free low calories Pancake (Doctoral dissertation, Lovely Professional University).
Kennedy, J. F., Knill, C. J., and Taylor, D. W. (1995). Maltodextrins. In Handbook of starch hydrolysis products and their derivatives (pp. 65-82). Springer, Boston, MA.
Kulthe, A. A., Pawar, V. D., Kotecha, P. M., Chavan, U. D., and Bansode, V. V. (2014). Development of high protein and low calorie cookies. Journal of Food Science and Technology, 51(1), 153-157.
Laroque, D., Inisan, C., Berger, C., Vouland, É., Dufossé, L., and Guérard, F. (2008). Kinetic study on the Maillard reaction. consideration of sugar reactivity. Food Chemistry, 111(4), 1032-1042.
Lim, S. M., Kim, J., Shim, J. Y., Imm, B. Y., Sung, M. H., and Imm, J. Y. (2012). Effect of poly-γ-glutamic acids (PGA) on oil uptake and sensory quality in doughnuts. Food Science and Biotechnology, 21(1), 247-252.
Lin, S. D., Lee, C. C., Mau, J. L., Lin, L. Y., & Chiou, S. Y. (2010). Effect of erythritol on quality characteristics of reduced-calorie danish cookies. Journal of Food Quality, 33, 14-26.
Manisha, G., Soumya, C., and Indrani, D. (2012). Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29(2), 363-373.
Mariotti, M., and Alamprese, C. (2012). About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs. LWT-Food Science and Technology, 48(1), 9-15.
Maskan, M. (2001). Kinetics of colour change of kiwifruits during hot air and microwave drying. Journal of Food Engineering, 48(2), 169-175.
Melito, H., and Farkas, B. E. (2013). Physical properties of gluten‐free donuts. Journal of Food Quality, 36(1), 32-40.
Mielea, N. A., Di Monaco, R., Masia, P., and Cavellaa, S. (2015). Reduced-calorie filling cream: Formula optimization and mechanical characterization. Chemical Engineering, 43.
Nabors, L.O. (2012). Alternative sweeteners: an overview. In: Alternative Sweeteners (edited by L.O. Nabors) pp. 1–10. Boca Raton: CRC Press.
Nsabimana, P., Powers, J. R., Chew, B., Mattinson, S., and Baik, B. K. (2018). Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts. International Journal of Food Science and Technology, 53(3), 665-675.
Nelson AL. (2000). Sweeteners: alternative. St. Paul: Egan Press.
Nip, W. K. (2006). Sweeteners. In: Bakery Products: Science and Technology (edited by Y.H. Hui) Pp. 137–159. Ames: Blackwell.
Parsons, M., Khan, M., Parsons, M., & Khan, M. (2013). Stop squeezing the jelly out of my donuts-krispy kreme case study. Journal of Hospitality & Tourism Cases, 2(2), 22-27.
Rodríguez-García, J., Salvador, A., and Hernando, I. (2014). Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food and Bioprocess Technology, 7(4), 964-974.
Romani, S., Rocculi, P., Mendoza, F., and Dalla Rosa, M. (2009). Image characterization of potato chip appearance during frying. Journal of Food Engineering, 93(4), 487-494.
Ronda, F., Gómez, M., Blanco, C. A., and Caballero, P. A. (2005). Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes. Food Chemistry, 90(4), 549-555.
Sabbaghi, H., Ziaiifar, A. M., and Kashaninejad, M. (2018). Fractional conversion modeling of color changes in apple during simultaneous dry-blanching and dehydration process using intermittent infrared irradiation. Iranian Journal Food Science and Technology Research, 14(2), 383-397.
Sajilata, M. G., and Singhal, R. S. (2005). Specialty starches for snack foods. Carbohydrate Polymers, 59(2), 131-151.
Sarraf, M., Sani, A. M., and Atash, M. M. S. (2017). Physicochemical, organoleptic characteristics and image analysis of the doughnut enriched with oleaster flour. Journal of Food Processing and Preservation, 41(4), e13021.
Savita, S. M., Sheela, K., Sunanda, S., Shankar, A. G., and Ramakrishna, P. (2004). Stevia rebaudiana–A functional component for food industry. Journal of Human Ecology, 15(4), 261-264.
Savitha, Y. S., Indrani, D., and Prakash, J. (2008). Effect of replacement of sugar with sucralose and maltodextrin on rheological characteristics of wheat flour dough and quality of soft dough biscuits. Journal of Texture studies, 39(6), 605-616.
Shahidi Noghabi. M., Niazmand, R. and Ghaeeni. Z. (2016). Effect of dry milk and Stevia sweetener amounts on the amount of acryl amide and chemical properties of donuts products. Journal of Food Processing and Preservation, 8(1), 41-65. doi: 10.22069/ejfpp.2016.3135.
Shih, F. F., Daigle, K. W., and Clawson, E. L. (2001). Development of low oil‐uptake donuts. Journal of Food Science, 66(1), 141-144.
Storey, D., Lee, A., Bornet, F., and Brouns, F. J. P. H. (2007). Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid. European Journal of Clinical Nutrition, 61(3), 349.
Struck, S., Jaros, D., Brennan, C. S., and Rohm, H. (2014). Sugar replacement in sweetened bakery goods. International Journal of Food Science and Technology, 49(9), 1963-1976.
Vélez‐Ruiz, J. F., and Sosa‐Morales, M. E. (2003). Evaluation of physical properties of dough of donuts during deep‐fat frying at different temperatures. International Journal of Food Properties, 6(2), 341-353.
Wojdyło, A., Figiel, A., and Oszmiański, J. (2009). Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits. Journal of agricultural and food chemistry, 57(4), 1337-1343.
Zahn, S., Forker, A., Krügel, L., and Rohm, H. (2013). Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT-Food Science and Technology, 50(2), 695-701.
Zhou, P., Guo, M., Liu, D., Liu, X., and Labuza, T. P. (2013). Maillard reaction induced modification and aggregation of proteins and hardening of texture in protein bar model systems. Journal of Food Science, 78(3), C437-C444.
Ziaiifar, A. M. and Sabbaghi, H. (2018). Frying process engineering, chapter 7: oil uptake reduction in frying process. Gorgan University of Agricultural Sciences and Natural Resources Press.
Zoulias, E. I., Oreopoulou, V., and Kounalaki, E. (2002). Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture, 82(14), 1637-1644.
Zoulias, E. I., Piknis, S., and 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(14), 2049-2056
)
ارسال نظر در مورد این مقاله