نوع مقاله : مقاله پژوهشی
1 دانشجوی دکتری، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشیار، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 استادیار، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
عنوان مقاله [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.