بررسی تأثیر افزودن موسیلاژ ختمی بر ویژگی‌های کیفی، فیزیکی و حسی کیک فنجانی

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 3، دوره 16، شماره 3 - شماره پیاپی 63، مرداد و شهریور 1399، صفحه 25-35   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.v16i3.81666

نویسندگان

تکتم یاسمنی فریمانی¹؛ محمدعلی حصاری نژاد^{* 1}؛ مریم تات²

¹گروه علوم و صنایع غذایی، موسسه پژوهشی علوم و صنایع غذایی.

²گروه علوم و مهندسی صنایع غذایی، دانشگاه سمنان.

چکیده

در این پژوهش عملکرد موسیلاژ ختمی (Althaea officinalis mucilage) بر ویژگی‌های کیفی کیک فنجانی و پتانسیل استفاده از آن در کنترل بیاتی مورد بررسی قرار گرفته است. برای این منظور، اثر غلظت‌های مختلف موسیلاژ ختمی (صفر، 25/0، 5/0 و 1 درصد) بر ویژگی‌های فیزیکی، سختی، رنگ و ویژگی‌های حسی کیک فنجانی و خمیر آن تعیین شد. به‌طور کلی، ویژگی‌های کیک با افزودن موسیلاژ تحت تأثیر قرار گرفت. نتایج نشان داد که افزودن موسیلاژ به‌طور معنی‌داری (05/0>p) باعث بهبود خصوصیات فیزیکی کیک و خمیر شامل رطوبت، حجم مخصوص، دانسیته و ویسکوزیته در مقایسه با نمونه شاهد شد. با افزودن موسیلاژ به کیک، سختی بافت در طول ذخیره‌سازی به‌طور قابل توجهی کاهش یافته است. نتایج حاصل از مقایسه میانگین پارامترهای رنگی نشان داد که کمترین مقدار روشنایی پوسته کیک (*L) متعلق به نمونه شاهد و بیشترین مقدار آن مربوط به نمونه‌های حاوی 25/0 و 1 درصد موسیلاژ بودند. کیک‌های با 75/0 و 1 درصد موسیلاژ بالاترین امتیاز ارزیابی حسی را کسب کردند.

کلیدواژه‌ها

ویژگی‌های حسی؛ کیفیت؛ کیک فنجانی؛ موسیلاژ ختمی

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