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 انگلیسی

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

مراجع

Akesowan, A. (2007) ‘Effect of a konjac flour/soy protein isolate mixture on reduced-fat, added water chiffon cakes’, Assumption Univ. J. Technol, 11(1), pp. 23–27.

Albert, S. and Mittal, G. S. (2002) ‘Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product’, Food Research International. Elsevier, 35(5), pp. 445–458.

Allais, I. et al. (2006) ‘Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter’, Journal of Food Engineering. Elsevier, 74(2), pp. 198–210.

Allais, I., Edoura-Gaena, R.-B. and Dufour, É. (2006) ‘Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture’, Journal of food engineering. Elsevier, 77(4), pp. 896–909.

Anderson, D. M. W. and Andon, S. A. (1988) ‘Water-soluble food gums and their role in product development’, Cereal foods world (USA).

Apling, E. C., Khan, P. and Ellis, P. R. (1978) ‘Guar/wheat bread for therapeutic use’, Cereal Foods World (USA).

Armero, E. and Collar, C. (1996) ‘Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs’, Journal of food science. Wiley Online Library, 61(2), pp. 299–303.

Ayoubi, A., HABIBI, N. M. B. and KARIMI, M. (2009) ‘Effect of whey protein concentrate, guar and xanthan gums on the quality and physicochemical properties of muffin cake’. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL.

Beikzadeh, S. et al. (2018) ‘Effect of psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake’, Food Science and Technology. Food Science and Technology, 15(76), pp. 141–152.

Beikzadeh, S. et al. (2018) ‘Effects of Psyllium and Marve Seed Mucilages on Physical, Sensory and Staling Properties of Sponge Cake’. JKUAT.

Bench, A. (2007) ‘Water Binders for Better Body: Improving Texture and Stability with Natural Hydrocolloids’, Food and Beverage Asia, pp. 32–33.

Biliaderis, C. G. et al. (1997) ‘Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels’, Starch‐Stärke. Wiley Online Library, 49(7‐8), pp. 278–283.

Chaplin, M. F. (2003) ‘Fibre and water binding’, Proceedings of the Nutrition Society. Cambridge University Press, 62(1), pp. 223–227.

Collar, C., Martinez, J. C. and Rosell, C. M. (2001) ‘Lipid binding of fresh and stored formulated wheat breads. Relationships with dough and bread technological performance’, Food Science and Technology International. Sage Publications Sage CA: Thousand Oaks, CA, 7(6), pp. 501–510.

Dadkhah, A., Hashemiravan, M. and Seyedain-Ardebili, M. (2012) ‘Effect of shortening replacement with nutrim oat bran on chemical and physical properties of shortened cakes’, Annals of Biological Research, 3(6), pp. 2682–2687.

Davidou, S. et al. (1996) ‘A contribution to the study of staling of white bread: effect of water and hydrocolloid’, Food hydrocolloids. Elsevier, 10(4), pp. 375–383.

Deters, A. et al. (2010) ‘Aqueous extracts and polysaccharides from Marshmallow roots (Althea officinalis L.): Cellular internalisation and stimulation of cell physiology of human epithelial cells in vitro’, Journal of ethnopharmacology. Elsevier, 127(1), pp. 62–69.

Dikeman, C. L. and Fahey Jr, G. C. (2006) ‘Viscosity as related to dietary fiber: a review’, Critical reviews in food science and nutrition. Taylor & Francis, 46(8), pp. 649–663.

Fernandez, L., Castillero, C. and Aguilera, J. M. (2005) ‘An application of image analysis to dehydration of apple discs’, Journal of Food Engineering. Elsevier, 67(1–2), pp. 185–193.

Friend, C. P., Waniska, R. D. and Rooney, L. W. (1993) ‘Effects of hydrocolloids on processing and qualities of wheat tortillas’, Cereal Chemistry. American Association of Cereal Chemists, 70, p. 252.

Gelinas, P., Roy, G. and Guillet, M. (1999) ‘Relative effects of ingredients on cake staling based on an accelerated shelf‐life test’, Journal of Food Science. Wiley Online Library, 64(5), pp. 937–940.

Ghaboos, H. S. H., Ardabili, S. S. M. and Kashaninejad, M. (2018) ‘Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour’, International Food Research Journal. Universiti Putra Malaysia, Faculty of Food Science & Technology, 25(2), pp. 854–860.

Gomez, M. et al. (2007) ‘Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes’, Food hydrocolloids. Elsevier, 21(2), pp. 167–173.

Gomez, M. et al. (2008) ‘Studies on cake quality made of wheat–chickpea flour blends’, LWT-Food Science and Technology. Elsevier, 41(9), pp. 1701–1709.

Gomez, M. et al. (2010) ‘Effect of fibre size on the quality of fibre-enriched layer cakes’, LWT-Food Science and Technology. Elsevier, 43(1), pp. 33–38.

Hage-Sleiman, R., Mroueh, M. and Daher, C. F. (2011) ‘Pharmacological evaluation of aqueous extract of Althaea officinalis flower grown in Lebanon’, Pharmaceutical biology. Taylor & Francis, 49(3), pp. 327–333.

Hajmohammadi, A. et al. (2014) ‘Evaluation effect of tragacanth gum on quality properties of sponge cake’, Iranian Journal of Food Science Technology, 42(11), pp. 1–8.

HESARINEJAD, M. A. et al. (2017) ‘THE EFFECT OF INCORPORATION OF CHLORELLA VULGARIS INTO CAKE AS AN EGG WHITE SUBSTITUTE ON PHYSICAL AND SENSORY PROPERTIES’. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.

Hesarinejad, M. A., Siyar, Z. and Rezaiyan Attar, F. (2019) ‘Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake’, Food Science and Technology. Food Science and Technology, 16(86), pp. 213–222.

Hug‐Iten, S., Escher, F. and Conde‐Petit, B. (2003) ‘Staling of bread: Role of amylose and amylopectin and influence of starch‐degrading enzymes’, Cereal Chemistry. Wiley Online Library, 80(6), pp. 654–661.

Kalinga, D. and Mishra, V. K. (2009) ‘Rheological and physical properties of low fat cakes produced by addition of cereal β‐glucan concentrates’, Journal of Food Processing and Preservation. Wiley Online Library, 33(3), pp. 384–400.

Kim, J. C. and De Ruiter, D. (1968) ‘Bread from non-wheat flours’, Food Technol, 22(7), pp. 867–878.

KOOCHAKI, A. and HESARINEZHAD, M. A. (2017) ‘EFFECT OF FREEZING, PASTEURIZATION AND STERILIZATION ON PHYSICAL PROPERTIES OF OIL-IN-WATER STABILIZED WITH LEPIDIUM PERFOLIATUM SEED GUM AND WHEY PROTEIN CONCENTRATE’. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.

Koocheki, A. and Hesarinejad, M. A. (2019) ‘Qodume Shahri (Lepidium perfoliatum) Seed Gum’, in Razavi, S. M. A. (ed.) Emerging Natural Hydrocolloids: Rheology and Functions. 1st edn. Wiley Online Library, p. 800. Available at: https://www.wiley.com/en-us/Emerging+Natural+Hydrocolloids%3A+Rheology+and+Functions-p-9781119418665.

Koocheki, A. and Hesarinejad, M. A. (2019) ‘Qodume Shirazi (Alyssum homolocarpum) Seed Gum’, Emerging Natural Hydrocolloids: Rheology and Functions. John Wiley & Sons, Ltd Chichester, UK, pp. 205–223.

Lazaridou, A. et al. (2007) ‘Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations’, Journal of food engineering. Elsevier, 79(3), pp. 1033–1047.

Lebesi, D. M. and Tzia, C. (2011) ‘Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes’, Food and bioprocess technology. Springer, 4(5), pp. 710–722.

McCarthy, D. F. et al. (2005) ‘Application of response surface methodology in the development of gluten‐free bread’, Cereal chemistry. Wiley Online Library, 82(5), pp. 609–615.

Miller, R. A. and Hoseney, R. C. (1993) ‘The role of xanthan gum in white layer cakes’, Cereal chemistry (USA).

Mousavi, S. F., Razavi, S. M. A. and Koocheki, A. (2019) ‘Marshmallow (Althaea officinalis) Flower Gum’, Emerging Natural Hydrocolloids: Rheology and Functions. John Wiley & Sons, Ltd Chichester, UK, pp. 397–423.

Naqvi, S. A. et al. (2011) ‘Biochemical profiling of mucilage extracted from seeds of different citrus rootstocks’, Carbohydrate polymers. Elsevier, 83(2), pp. 623–628.

Oakenfull, D. et al. (1999) ‘Rheological and thermal properties of milk gels formed with κ-carrageenan. I. Sodium caseinate’, Food Hydrocolloids. Elsevier, 13(6), pp. 525–533.

Pedreschi, F. et al. (2007) ‘Color development and acrylamide content of pre-dried potato chips’, Journal of food Engineering. Elsevier, 79(3), pp. 786–793.

PEIGHAMBARDOUST, S. H. et al. (2016) ‘Effect of basil seed mucilage on physical, sensory and staling properties of sponge cake’. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL ….

Pierce, M. M. and Walker, C. E. (1987) ‘Addition of sucrose fatty acid ester emulsifiers to sponge cakes’, Cereal Chem, 64(4), pp. 222–225.

Rosell, C. M., Rojas, J. A. and De Barber, C. B. (2001) ‘Influence of hydrocolloids on dough rheology and bread quality’, Food hydrocolloids. Elsevier, 15(1), pp. 75–81.

Sadeghnia, N., Azizi, M. H. and Seyedin, M. (2011) ‘Formulation and production gluten free flat bread by xanthan and CMC’, Master’s thesis, Islamic Azad University [in Persian].

Sahraiyan, B. et al. (2014) ‘The effect of Balangu Shirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread’, Iranian J. Food Sci. Technol, 42(11), pp. 129–139.

Schiraldi, A. et al. (1996) ‘Structure and properties of bread dough and crumb’, Journal of thermal analysis. Springer, 47(5), pp. 1339–1360.

SHAKOUIE, B. E. et al. (2013) ‘Effects of different levels of xylitol on physical and sensory characteristics of sugar-free cake’. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ).

Shalini, K. G. and Laxmi, A. (2007) ‘Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—hydrocolloids’, Food hydrocolloids. Elsevier, 21(1), pp. 110–117.

Sheikholeslami, Z. et al. (2017) ‘Evaluation of qualitative, visual and sensory properties of cake containing native gum and natural emulsifier’. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.

Shokri Busjin, Z. (2004) ‘Evaluation of relationship between structure, operational and rheological properties of tragacanth gum and comparison with Arabic gum and it’s utilization in a cake’. MSc Thesis. Isfahan: University of Technology,[in Persian].

Sidhu, J. P. S. and Bawa, A. S. (2002) ‘Dough characteristics and baking studies of wheat flour fortified with xanthan gum’, International Journal of Food Properties. Taylor & Francis, 5(1), pp. 1–11.

Song, K. Y. et al. (2017) ‘Effects of Basil (Ocimum basilicum L.) Seed mucilage substituted for fat source in sponge cake: physicochemical, structural, and retrogradation properties’, Italian Journal of Food Science, 29(4).

Sowmya, M. et al. (2009) ‘Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes’, Food Hydrocolloids. Elsevier, 23(7), pp. 1827–1836.

Swami, S. B., Das, S. K. and Maiti, B. (2004) ‘Effect of water and air content on the rheological properties of black gram batter’, Journal of food engineering. Elsevier, 65(2), pp. 189–196.

Tavakolipour, H. and KALBASI‐ASHTARI, A. (2007) ‘Influence of gums on dough properties and flat bread quality of two persian wheat varieties’, Journal of food process engineering. Wiley Online Library, 30(1), pp. 74–87.

Toufeili, I. et al. (1994) ‘Formulation of gluten-free pocket-type flat breads: Optimization of methylcellulose, gum arabic, and egg albumen levels by response surface methodology’, Cereal Chemistry. [St. Paul, Minn., etc.] American Association of Cereal Chemists., 71(6), pp. 594–600.

Young, W. E. and Bayfield, E. G. (1963) ‘Hydrophilic colloids as additives in white layer cakes’, Cereal Chemistry, 40, pp. 195–207.