جایگزینی شکر با شیره خرما در کیک فنجانی

نشریه پژوهشهای علوم و صنایع غذایی ایران

مقاله 38، دوره 13، شماره 5 - شماره پیاپی 47، آذر و دی 1396، صفحه 808-819  

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1395i0.55738

نویسندگان

اعظم ایوبی ¹؛ مهدا پورابوالقاسم²

¹گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه شهید باهنر کرمان، کرمان، ایران.

²گروه مکانیک بیوسیستم، دانشگاه شهید باهنر کرمان، کرمان، ایران.

چکیده

شیره خرما یک شیرین‌کننده طبیعی است که جایگزین مناسبی برای شکر در فرمولاسیون مواد غذایی به‌شمار می‌رود. در این تحقیق، اثرات شیره خرما به‌عنوان جایگزین شکر (در چهار سطح 25، 50، 75 و 100 درصد) بر ویژگی‌های فیزیکوشیمیایی (افت وزنی،pH، تخلخل، دانسیته، رطوبت، سفتی بافت، رنگ پوسته و رنگ بافت) و حسی (رنگ پوسته، بافت، طعم و پذیرش کلی) کیک فنجانی مورد بررسی قرار گرفت. نتایج آنالیز داده‌ها نشان داد که تاثیر شیره خرما بر خصوصیات فیزیکوشیمیایی و حسی کیک معنی‌دار بوده است. مشاهدات نشان داد که با افزایش درصد شیره خرما در فرمولاسیون کیک، افت وزنی، pH، تخلخل، روشنی، زردی و امتیازات حسی کاهش و دانسیته، رطوبت، سفتی بافت و قرمزی افزایش یافت. کمترین افت وزنی (2/19 درصد)، تخلخل (5/19 درصد) و بیشترین مقدار دانسیته (5/0 گرم بر سانتی‌متر مکعب)، تیرگی رنگ پوسته و بافت کیک (به‌ترتیب 47/32 و 64/35) مربوط به سطح جایگزینی 100 درصد بود.

کلیدواژه‌ها

تخلخل؛ رنگ؛ سفتی؛ شیره خرما؛ کیک فنجانی

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