تأثیر پودر جودوسر جوانه‌زده به‌عنوان جایگزین آرد برنج بر ویژگی‌های فیزیکوشیمیایی، بافتی و حسی کیک اسفنجی بدون گلوتن

مقالات آماده انتشار

نوع مقاله : مقاله پژوهشی انگلیسی

نویسندگان

علاء حسین علاوى علاوى ¹

فخرالدین صالحی ¹

امیر دارایی گرمه‌خانی ²

¹ گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران

² گروه مهندسی علوم و صنایع غذایی، دانشکده فنی و منابع طبیعی تویسرکان، دانشگاه بوعلی سینا، همدان، ایران

https://doi.org/10.22067/ifstrj.2026.98858.1582

چکیده

این مطالعه تأثیر جایگزینی آرد برنج با پودر جودوسر جوانه‌زده را در سطوح مختلف (۰ تا ۱۰۰ درصد) بر ویژگی‌های فیزیکوشیمیایی، بافتی و حسی کیک برنجی بدون گلوتن ارزیابی کرد. آنالیز رئولوژیکی، رفتار سودوپلاستیک را نشان داد؛ به‌طوری‌که با افزایش سرعت برشی، ویسکوزیته ظاهری کاهش یافت، در حالی‌که مقادیر بالاتر پودر جودوسر جوانه‌زده منجر به افزایش ویسکوزیته خمیر شد. افزودن پودر جودوسر جوانه‌زده منجر به کاهش شاخص روشنایی در خمیر و کیک شد که کمترین میزان روشنایی در نمونه ۱۰۰ درصد جودوسر ثبت گردید. شاخص زردی خمیر با افزایش جایگزینی به‌طور معنی‌داری افزایش یافت، در حالی‌که شاخص قرمزی روند ثابتی نشان نداد. جایگزینی با جودوسر به‌طور معنی‌داری وزن کیک را افزایش و افت پخت را کاهش داد. با این حال، تأثیر آماری معنی‌داری بر حجم یا دانسیته کیک نداشت. کیک‌های تهیه‌شده با سطوح بالاتر پودر جودوسر جوانه‌زده، مقدار رطوبت (از ۱۷/۹۳ به ۲۱/۷۶ درصد) و خاکستر (از ۱/۰۸ به ۲/۰۸ درصد) بیشتری نشان دادند که بازتاب‌دهنده غنای تغذیه‌ای آرد جوانه‌زده است. بیشترین اسیدیته (0.83 درصد) و کمترین pH (6.73) در نمونه تهیه‌شده با ۱۰۰ درصد پودر جودوسر جوانه‌زده ثبت شد. با افزایش سطح جایگزینی پودر جودوسر جوانه‌زده، محتوای فنل کل و ظرفیت آنتی‌اکسیدانی کیک‌ها نیز به تناسب افزایش یافت. محتوای پروتئین کیک‌های نهایی نیز به‌طور متناسب افزایش یافت (تا ۴/۴۹ درصد در نمونه ۱۰۰ درصد جودوسر)، در حالی‌که محتوای چربی در تمامی فرمولاسیون‌ها نسبتاً ثابت باقی ماند. افزایش سطوح جایگزینی باعث افزایش سختی پوسته کیک شد (از ۰/۰۴ نیوتن به ۰/۵۵ نیوتن)، در حالی‌که نتایج تحلیل پروفیل بافت (TPA) تغییر معنی‌داری را در سفتی یا انسجام مغز کیک نشان نداد. ارزیابی حسی نشان داد که جایگزینی تا ۷۵ درصد بدون تأثیر منفی بر عطر، طعم، بافت یا پذیرش کلی قابل‌قبول است، اگرچه سطوح بالاتر جایگزینی، تأثیر منفی بر رنگ پوسته و مغز کیک داشت.

کلیدواژه‌ها

پروتئین

چربی

خمیر

محتوای فنلی کل

ویسکوزیته

موضوعات

• فناوری مواد غذایی

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عنوان مقاله English

Impact of Sprouted Oat Powder as a Rice Flour Substitute on Physicochemical, Textural, and Sensory Characteristics of Gluten-free Sponge Cake

نویسندگان English

Alaa Hussein Allawi Allawi ¹

Fakhreddin Salehi ¹

Amir Daraei Garmakhany ²

¹ Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran

² Department of Food Science and Technology, Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamedan, Iran

چکیده English

The present study examined the impact of replacing rice flour with sprouted oat powder (SOP) at various levels (0–100%) on the physicochemical, textural, and sensory attributes of gluten-free rice cake. Rheological analysis revealed pseudoplastic behavior, with apparent viscosity (AV) decreasing as shear rate increased, while higher levels of SOP resulted in increased batter viscosity. The inclusion of SOP led to reduced lightness index (L*) in both batter and cake, with the lowest lightness recorded in the 100% sprouted oat sample. Batter yellowness index (b*) increased significantly with substitution, while redness index (a*) showed no consistent trend. Sprouted oat substitution significantly increased cake weight and reduced baking loss. However, it had no statistically significant effect on cake volume or density. Cakes formulated with higher levels of SOP exhibited increased moisture (from 17.93% to 21.76%) and ash content (from 1.08% to 2.08%), reflecting the nutritional richness of the sprouted flour. The maximum acidity (0.83%) and minimum pH (6.73) were recorded in the sample prepared with 100% SOP. Increasing the concentration of SOP led to a systematic elevation in both the antioxidant potential and the total phenolic levels within the gluten-free cakes. The protein content of the final cakes also increased proportionally (up to 4.49% in the 100% oat sample), while the fat content remained relatively stable across formulations. Increased replacement ratios elevated cake crust hardness (from 0.04 N to 0.55 N), while texture profile analysis (TPA) results indicated no significant changes in crumb firmness or cohesiveness. Sensory evaluation revealed that up to 75% substitution was acceptable without negative impacts on aroma, flavor, texture, or overall acceptance, whereas higher replacement ratios negatively affected crust and crumb color.

کلیدواژه‌ها English

Batter

Fat

Protein

Total phenolic content

Viscosity

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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