نوع مقاله : مقاله پژوهشی
نویسندگان
1 دانشیار، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران.
2 دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه بوعلی سینا، همدان، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Recent studies have highlighted the potential of hydrocolloids to enhance the appearance, texture, and sensory attributes of gluten-free products. Accordingly, the present study aimed to investigate the effect of basil seed gum addition on the quality characteristics of quinoa pancakes. The incorporation of basil seed gum (BSG) at concentrations ranging from 0 to 0.75% significantly influenced the physical, rheological, and sensory properties of quinoa pancakes. Batter viscosity increased with gum addition, rising from 5.0 Pa•s in the control to 19.1 Pa•s at 0.75% BSG (10 RPM), while maintaining shear-thinning behavior. Batter lightness decreased from 73.57 to 69.45, redness shifted towards zero (–3.95 to –1.44), and yellowness increased from 30.71 to 36.28. In baked pancakes, internal lightness increased to 63.11 at 0.75% BSG, while internal yellowness decreased from 39.04 to 34.11. Product moisture content and weight increased significantly, rising from 32.1% to 39.0% and from 11.3% to 13.41%, respectively, while baking loss decreased significantly from 24.5% to 10.6% with increasing levels of gum (p<0.05). Pancake volume ranged from 11.8 to 17.1 cm³, while density declined from 962.3 to 783.7 kg/m³ with rising gum concentrations. Crust hardness increased from 0.20 N in the control to 0.31 N at 0.75% BSG. Sensory evaluation revealed that appearance (8.85), aroma (7.25), flavor (7.65), and overall acceptance (8.20) peaked at 0.25% BSG, whereas texture acceptance reached its highest value (8.90) at 0.75%. Overall, moderate BSG addition (0.25%) increases the sensory acceptance of the product by the consumer and improving product quality.
کلیدواژه‌ها [English]
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