1دانشجوی دکتری، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2دانشیار، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3استادیار، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
تاریخ دریافت: 21 اسفند 1393،
تاریخ بازنگری: 29 اسفند 1393،
تاریخ پذیرش: 24 اسفند 1394
چکیده
خشککردن سبزیها و میوهها با سامانه مادونقرمز – هوای داغ در مقایسه با روشهای متداول دارای مزایایی مانند کیفیت ظاهری و حسی بالای محصول، رنگ روشن، زمان کوتاه خشککردن و مصرف پایین انرژی میباشد. در این مطالعه ابتدا قارچ دکمهای (Agaricus bisporus) در شرایط بهینه توسط سامانه مادونقرمز هوای داغ (250 وات و 60 درجه سانتیگراد) خشک، آسیاب و غربال شد؛ و سپس جهت غنیسازی کیک اسفنجی مورداستفاده قرار گرفت. پودر قارچ دکمهای در چهار سطح 0، 5 ، 10 و 15 درصد بهعنوان جایگزین آرد گندم در فرمولاسیون کیک مورداستفاده قرار گرفت. ویسکوزیته و رئولوژی خمیر کیک توسط ویسکومتر چرخشی بروکفیلد اندازهگیری شد. خصوصیات کیکها مانند دانسیته و درصد ترکیبات به روش استاندارد، رنگ به روش پردازش تصویر، آزمون نفوذ توسط دستگاه بافت سنج، و ارزیابی حسی، مورد ارزیابی قرار گرفت. با افزایش درصد پودر قارچ در فرمولاسیون کیک، ویسکوزیته خمیر کاهش یافت. ویسکوزیته ظاهری خمیر کیک غنیشده در سرعت برشی برابر 60 بر ثانیه در محدوده 55/12 تا 20/18 پاسکال ثانیه به دست آمد. با افزایش پودر قارچ دکمهای اختلاف معنیداری بین کیکها ازنظر خصوصیات بافت سنجی مشاهده نشد و سفتی نمونهها در محدوده 070/2-812/1 نیوتن بود. بر اساس نتایج ارزیابی حسی، نمونه حاوی 10 درصد پودر قارچ بالاترین امتیاز را ازنظر پذیرش کلی داشت. شاخصهای l*، a* و b* برای نمونه برگزیده به ترتیب برابر 74/63، 55/0 و 34/28 به دست آمد.
Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System
نویسندگان [English]
Fakhreddin Salehi1؛ Mahdi Kashaninejad2؛ Alireza Sadeghi Mahonak2؛ Aman Mohammad Ziaeefar3
1PhD Student, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2Associate Professor, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3Asistant Professor, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]
Drying of vegetables and fruits with infrared-hot air system compared to conventional methods have advantages such as high appearance and sensory quality of the product, bright color, short time of drying and low power consumption. In this study, first button mushrooms (Agaricus bisporus) dried in optimal conditions by infrared - hot air system (250 W and 60 °C), milled and screened; and then was used for enrichment of sponge cake. Button mushrooms powder at four levels of 0, 5, 10 and 15 % as substitute of wheat flour was used in the cake formulation. Cake batter viscosity and rheology was measured by a brookfield rotational viscometer. Characteristics of the cakes such as density and composition by standard methods, color by image processing method, penetration testing by texture analyzer and sensory evaluation were evaluated. With increasing the button mushroom powder in the formulation, batter viscosity was increased. Apparent viscosity of enriched cake batter at shear rate of 60 s-1 was obtained in the range of 12.55 to 18.20 Pa.s. With increasing of button mushrooms powder no significant difference was observed between the textural properties of cakes and sample firmness was in the range of 1.812-2.070 N. According to the sensory evaluation results, samples containing 10% mushroom powder had the highest total acceptance score. The L*, a* and b* parameters for selected samples were 63.74, 0.55 and 27.34 respectively.
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