تأثیر روغن سیاه‌دانه بر خواص فیزیکوشیمیایی، آنتی‌اکسیدانی و ماندگاری کیک مرزه

نوع مقاله : مقاله کامل پژوهشی

نویسندگان

گروه علوم غذایی و تغذیه، کالج مونت کارمل، مستقل، بنگالورو، کارناتاکا 560052، هند

چکیده

پژوهش حاضر به‌منظور ایجاد یک کیک جدید با فرمولاسیون جدید جایگزین روغن سیاه‌دانه پرس سرد و ارزیابی خواص تغذیه‌ای آن ازجمله کربوهیدرات، پروتئین، چربی، خاکستر، رطوبت، انرژی، خواص فیزیکوشیمیایی، فعالیت آنتی‌اکسیدانی و ماندگاری کیک مرزه انجام شد. کیک‌های مرزه به نسبت‌های مختلف، در محدودۀ 50/2 تا 10 درصد همراه با کره (SC1-2.50، SC2-5، SC3-7.50 و SC5-10 درصد) به بهترین شکل برای دستور پخت و بدون افزودن روغن سیاه‌دانه به‌عنوان نمونۀ شاهد (SC0-0 درصد) آماده گردید. نتایج این تحقیق نشان داد که خواص غذایی کربوهیدرات، پروتئین، چربی، خاکستر، رطوبت و انرژی غلظت‌های مختلف کیک مرزه در مقایسه با نمونۀ شاهد تفاوت معنی‌داری (001/0P<) دارد. سختی کیک‌های مرزه حتی با کاهش بافت با افزایش مداوم روغن سیاه‌دانه افزایش می‌یابد. پارامترهای رنگ، مقادیر *L و *a کیک مرزه با افزایش سطح روغن سیاه‌دانه کاهش یافت. میکروسکوپ الکترونیکی روبشی ساختار اسفنجی کیک مرزه را به‌صورت افزایش نسبت انبساط غالب گزارش کرد. افزایش مقدار روغن سیاه‌دانه در فرمولاسیون خمیر منجربه خواص آنتی‌اکسیدانی بالاتر در محصول نهایی و کاهش پراکسیداسیون لیپیدی شد. مقادیر حسی در مقایسه با شاهد به‌طور معنی‌داری در پذیرش آنها در بین کیک‌های مرزه افزایش یافت. مشاهده شد که نمونۀ SC3 برای پانل‌های حسی نسبت به کیک فرموله‌شده قابل‌قبول‌ترین است. براساس تحقیق حاضر، محصولات پخته‌شده بر پایۀ روغن سیاه‌دانه پتانسیل خوبی برای دریافت مصرف‌کنندگان و تنقلات ارتقادهندۀ سلامتی، به‌ویژه برای بیماران دیابتی دارند.

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دوره 11، شماره 4
بهمن 1401
صفحه 367-382
  • تاریخ دریافت: 26 اردیبهشت 1401
  • تاریخ بازنگری: 23 تیر 1401
  • تاریخ پذیرش: 30 تیر 1401