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تأثیر موسیلاژ دانه ریحان بر ویژگیهای فیزیکی، حسی و بیاتی کیک اسفنجی | ||
مهندسی بیوسیستم ایران | ||
مقاله 1، دوره 47، شماره 1، اردیبهشت 1395، صفحه 1-9 اصل مقاله (906.06 K) | ||
نوع مقاله: مقاله پژوهشی | ||
شناسه دیجیتال (DOI): 10.22059/ijbse.2016.58472 | ||
نویسندگان | ||
سیدهادی پیغمبردوست1؛ عزیز همایونی راد2؛ سمیرا بیک زاده* 3؛ محمد اصغری جعفرآبادی4؛ مهدی بیک زاده3 | ||
1استاد تکنولوژی مواد غذایی، گروه مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه تبریز، تبریز | ||
2دانشیار گروه علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز، تبریز | ||
3دانشجوی کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده تغذیه، دانشگاه علوم پزشکی تبریز | ||
4دانشیار مرکز تحقیقات پیشگیری از آسیبهای ترافیکی جادهای، دانشکده بهداشت، دانشگاه علوم پزشکی تبریز، تبریز | ||
چکیده | ||
به تأخیر انداختن بیاتی یکی از مسائل مهم صنایع پخت بوده و از جنبه تغذیهای و اقتصادی حائز اهمیت است. یکی از راههای به تعویق انداختن بیاتی، استفاده از هیدروکلوئیدها بهویژه موسیلاژ گیاهان و دانههای بومی است که از نظر داشتن خواص دارویی، تغذیهای و ارزان قیمت بودن حائز اهمیت هستند. از اینرو در این مطالعه به تأثیر درصدهای مختلف (0، 25/0، 5/0، 75/0 و 1 درصد) موسیلاژ دانه ریحان بر وزن مخصوص خمیر و نیز خواص فیزیکی (حجم، دانسیته ظاهری، تقارن، رطوبت)، سفتی بافت، ویژگیهای حسی و بیاتی نمونههای کیک پرداخته شد. نتایج نشان داد که بالاترین وزن مخصوص مربوط به نمونه حاوی 1 درصد موسیلاژ بود. نمونه حاوی 25/0 و 5/0 درصد موسیلاژ با نمونه کنترل از نظر حجم، دانسیته ظاهری و تقارن اختلاف معنیداری نداشتند. این در حالی بود که در روزهای 1، 7 و 14 بیشترین درصد رطوبت مربوط به نمونههایی با 25/0 و 5/0 درصد موسیلاژ و نرمترین بافت مربوط به محصول دارای 25/0 موسیلاژ بود. نمونه 5/0 درصد موسیلاژ به طور معنیداری (05/0>p) مقبولیت حسی بالاتری نسبت به نمونه کنترل داشت. | ||
کلیدواژهها | ||
موسیلاژ دانه ریحان؛ کیک اسفنجی؛ خواص فیزیکی؛ حسی؛ بیاتی | ||
مراجع | ||
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