نوع مقاله : مقاله کامل پژوهشی

نویسندگان

گروه علوم و مهندسی صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران

چکیده

هدف از این پژوهش تولید مافین‌های کم‌چرب با استفاده از اولئوژل‌های بر پایۀ موم کارنوبا و روغن هستۀ انگور بود. روغن موجود در فرمولاسیون مافین با سطوح مختلف (0 تا 100 درصد) جایگزین شد. افزایش اولئوژل تا سطح 50 درصد در مقایسه با نمونۀ شاهد تأثیر معنی‌داری روی دانسیتۀ خمیر نداشت. فعالیت آبی نمونه‌های کیک مافین حاوی اولئوژل بیشتر از نمونۀ شاهد بود. با افزایش درصد به‌کارگیری اولئوژل تا سطح 50 درصد حجم مخصوص کیک‌ها افزایش یافت. استفاده از اولئوژل تا سطح 50 درصد تأثیر معنی‌داری (0/05>P) روی شاخص L* نداشت. با افزایش درصد به‌کارگیری اولئوژل تا سطح 50 درصد سفتی کیک‌ها کاهش یافت بااین‌وجود افزایش بیشتر اولئوژل از 50 تا 100 درصد به‌طور معنی‌داری (0/05>P) منجربه‌افزایش سفتی آنها شد. افزایش زمان نگهداری سفتی بافت را به‌طور معنی‌داری (0/05>P) افزایش داد. نمونه‌های حاوی اولئوژل از 10 تا 50 درصد از لحاظ خصوصیات حسی تفاوت معنی‌داری با نمونۀ شاهد نداشتند (0/05<P) ولی با افزایش درصد به‌کارگیری اولئوژل از 50 درصد به بالا منجربه‌کاهش معنی‌دار (0/05>P) تمامی خصوصیات حسی نمونه‌های مافین در مقایسه با نمونۀ شاهد شد. بنابراین به‌طورکلی می‌توان نمونه‌ای که حاوی 50 درصد اولئوژل بر پایۀ موم کارنوبا و روغن هستۀ انگور به‌جای روغن می‌باشد به‌عنوان نمونۀ برتر انتخاب نمود

کلیدواژه‌ها

موضوعات

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