جایگزینی شکر با شیره خرما در کیک فنجانی

مجله 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

مراجع

Aghamohammadi, B., Ghiassi Tarzi, B., Honarvar, M. & Delkhosh, B., 2013. The effects of using molasses as a replacement for sugar on physicochemical and sensory properties of shortened cake. Journal of Food Science and Technology , 2, 37-45.

Ahmadi Ghavlighy, H., Azizi, M. H., Jahanian, L. & Amirkaveei, S., 2011. Evaluation of replacement of date liquid sugar as a replacement for invert syrup in a layer cake. Journal of Food Science and Technology, 8(1), 57-64.

Al-Farsi, M. A., 2003. Clarification of date juice. International Journal of Food Science and Technology, 38(3), 241-245.

Almana, H. A. & Mahmoud, R. M., 1991. Effect of date syrup on starch gelatinization and quality of layer cakes. Journal of Cereal Chemistry, 36, 1010-1012.

Alsenaien, .W. A.. Alamer, R., Zhen-Xing Tang, A., Albahrani, S.A., Al-Ghannam, M. A. & Aleid. S. M., 2015. Substitution of Sugar with Dates Powder and Dates Syrup in Cookies Making. Advance Journal of Food Science and Technology, 8(1), 8-13.

Asghar, A., Anjum, F. M., Butt, M. S. & Hussain, S. 2006. Functionality of different surfactants and ingredients in frozen dough. Turkish Journal of Biology, 30, 243- 250.

Ayoubi, A., Sedaghat, N., Kashaninejad, M., Mohebbi, M. & Nassiri Mahalati5, M., 2015. Effect of lipid based edible coatings on physicochemical and microbial properties of raisin. Iranian Food Science and Technology Research Journal, 11(5), 496-507.

Bakr, A. A., 1997. Production of iron-fortified bread employing some selected natural iron sources. Nahrung, 41, 293-298.

Celik, I., Yýlmaz, Y., Isýk, F. & Ustun, O., 2006. Effect of soapwort extract on physical and sensoryproperties of sponge cakes and rheologicalproperties of sponge cake batters. Food Chemistry.

Chase, H. P., 1979. Diabetes and diet. Food Technology, 33, 60-64.

Frye, A. M. & Setser, C. S., 1992. Optimizing texture of reduced-calorie yellow layer cakes. Cereal Chemistry, 69, 338-343.

Gohari Ardebily, A., Habibi Najafi, M. B. & Haddad Khodaparast, M. H., 2005. Study effect of sugar substitution with date syrup on physical and sensorial properties of soft ice cream. Iranian Food Science and Technology Research Journal, 1(2), 23-32.

Institute of Standard and Industrial Research of Iran., 2007. Cake – Specification and test methods. ISIRI Number 2553.

Jain, S. M., 2012. Date palm biotechnology: Current status and prospective – an overview. Emirates Journal of Food and Agriculture, 24, 386-399.

Johnson, J. M. & Harris, C. H., 1989. Effect of acidulants in controlling browning in cakes prepared with 100% high-fructose corn syrup or sucrose. Cereal Chemistry, 66 (3), 158 -161.

Johnson. J. M., Harris. C. H. & Bardeau. W. E., 1989. Effect of high fructose corn syrup replacement for sucrose on browning, starch gelatinization and sensory characteristics of cakes. Cereal Chemistry, 66, 155-157.

Johnson, R. K. & Yon, B. A., 2010. Weighing in on added sugars and health. Journal of the American Dietetic Association, 110,1296-1299.

Khaled, H. & Abu, E., 2000. Effect of date extract on adhesion of candida species to human buccal epithelial cell in vitro. Journalof Oral Pathology and Medicine, 29, 200- 205.

Kocer, D., Hicsasmaz, Z., Bayindirli, A. & Katnas, S. A., 2006. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78, 953-964.

Lin, S. D., Hwang, C. F. & Yeh, C. H., 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science, 68, 2107-10.

Manickavasagan, A., Mathew, T. A., Al-Attabi, Z. H. & Al-Zakwani, I. M., 2013. Dates as a substitute for added sugar in traditional foods – A case study with idli. Food Agriculture, 25 (11), 899-906.

Manisha, G., Soumya, C. & Indrani, D., 2012. Studies on interaction between stevioside, liquid sorbitol, hydrocolloid and emulsifiers for replacement of sugar in cakes. Food Hydrocolloids, 29, 363-373.

Nasehi, B., Azizi, M. H. & Hadian, Z., 2009. Different approaches for determination of bread staling. Journal of Food Science and Technology, 6(1), 53-63.

Nobors, L., 2002. Sweet choices: sugar replacements for foods and beverages. Food Technology, 56, 28-35.

Obiegbuna, J. E., Akubor, P .I., Ishiwu, C. N. & Ndife, J., 2013. Effect of substituting sugar with date palm pulp meal on the physicochemical, organoleptic and storage properties of bread . African Journal of Food Science, 7 (6), 113-119.

Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., & Delcour, J. A., 2009. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. Journal of Food Engineering, 90: 400-408.

Pedreschi, F., Leo´n, J., Mery, D. & Moyano, P., 2006. Development of a computer vision system to measure the color of potato chips. Food Research International, 39, 1092- 1098.

Rosental, A. J., 1995, Application of aged egg in enabling increased substitution of sucrose by Littese (polydextrose) on high ratio cakes. Journal of the Science of Food and Agriculture, 68, 127-31.

Sahin, S. & Sumnu, S. G., 2006. Physical Properties of Foods. Springer Science Business Media LLC, New York, 19–21.

Shafiee, S., Hojjatoleslami, M., Shokrani, R., Sharifan, A. & Loghmani Khoozani, V., 2013. Study effect of date syrup purification different methods on the candy physical and chemical particularity. Iranian Journal of Nutrition Sciences & Food Technology, 8(1), 63-70.

Sheikhzadeh, V., Haddad Khodaparast, M. H. & Ataye Salehi, A., 2013. Effect of sugar substitution with date palm puree on crumb color and porosity of fried doughnuts by image processing. 21st National Congress on Food Science and Technology. Shiraz, Iran.

Sidhu, J. S., Al-saqer, J. M., Al-hooti, S. & Alothman, A., 2003, Quality of pan bread made by replacing sucrose with datesyrup produced by using pectinase/cellulase enzymes. Plant Foods for Human Nutrition, 58, 1–8.

Simurina, O. & Filipčev, B., 2006, Sugar beet molasses as an ingredient in tea-cookie formulations, PTEP (Serbia and Montenegro), 10, 16-21.

Turabi, E., Sumnu, G. & Sahin, S., 2010. Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums bake in different ovens. Food Hydrocolloids, 24, 755-762.

Vatankhah, M., Elhami Rad, A. H., Yaghbani, M., Nadian, N. & Akbarian Meymand, M. J., 2014. Study of possibility low calorie biscuit production by using stevioside Sweetener. Journal of Research and Innovation in Food Science and Technology, 3(2), 157-170.

Zoulias, E. L., Piknis, S. & 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, 2049-2056