بهبود ویژگی‌های فیزیکوشیمیایی و ارزش تغذیه‌ای کیک اسفنجی با استفاده از پسماند میوه به

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• آدینه انور ¹
• بهزاد ناصحی ²
• محمد نوشاد ³
• حسن برزگر ¹

¹ گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان.

² گروه مهندسی و فناوری کشاورزی، دانشگاه پیام نور، ایران.

³ گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران

https://doi.org/10.22067/ifstrj.v15i3.72894

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

• کیک اسفنجی
• پسماند میوه به
• ویژگی های فیزیکوشیمیایی
• RSM

عنوان مقاله [English]

Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave- air dried quince pomace

نویسندگان [English]

• Adieh Anvar ¹
• Behzad Nasehi ²
• Mohammad Noshad ³
• Hassan Barzegar ¹

¹ Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Iran.

² Department of Food Science & Technology, Payame Noor University (PNU), Iran.

³ Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.

چکیده [English]

In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased the viscosity and consistency batter and the dietary fiber, firmness, overall acceptability of cake and reduced the moisture content, and density of cake. Results of RSM based desirability function showed cakes formulated with 12.56% of quince pomace powder and 29.62% of water content had the most and desired physicochemical quality. Total phenol content (7.71 mg/g), iron (0.263 mg/Kg dry weight) and calcium (340 mg/Kg dry weight) of the control sponge cake was improved to 8.32 (mg/g), 0.361 (mg/Kg dry weight) and 1160 (mg/Kg dry weight) in the optimal sponge cake, respectively. SEM results showed the quince powder increased in the number of cavities in the cake's structure and the uniformity of these cavities.

کلیدواژه‌ها [English]

• Quince pomace
• sponge cake
• Physicochemical properties
• RSM

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