اثر تیمار حرارتی-رطوبتی آرد برنج قهوه ای و افزودنی های طبیعی بر ویژگی‌های خمیر کیک منجمد بدون گلوتن

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.

2 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

سابقه و هدف: امروزه کاربرد خمیرهای منجمد هم برای تولیدکنندگان و هم مصرف‌کنندگان موردتوجه قرارگرفته است. تکنولوژی خمیرهای منجمد به‌تمامی فرآورده‌های پخت ازجمله کیک‌ها راه‌یافته است. بااین‌وجود، فرآیند انجماد به علت ایجاد کریستال‌های یخ می‌تواند آثار تخریبی بر ساختار خمیر و ماده غذایی داشته باشد. علاوه بر این، در تولید فرآورده‌های پخت به‌صورت منجمد نیاز به حفظ کیفیت و ارتقاء ماندگاری و کیفیت محصول نهایی از طریق افزودنی‌های متعددی می‌باشد. لذا هدف از این پژوهش استفاده از افزودنی‌هایی شامل زایلیتول (5 و 10 درصد) و زانتان (5/0 و 1 درصد) به همراه اعمال تیمار حرارتی-رطوبتی (HMT) در تهیه فرمولاسیون خمیر منجمد کیک لایه‌ای بود.
مواد و روش‌ها: در این کیک از آرد برنج قهوه‌ای جهت تولید کیک عاری از گلوتن استفاده شد. آردهای در معرض تیمار حرارتی رطوبتی مختلف قرار گرفتند. خمیر تولیدشده سپس در معرض انجماد و رفع انجماد قرار گرفت و درنهایت ویژگی‌های فیزیکوشیمیایی خمیر بررسی شد.
یافته‌ها: بیشترین وزن مخصوص خمیر کیک متعلق به نمونه‌های تهیه‌شده بدون اعمال HMT و کمترین آن مربوط به نمونه بدون افزودنی و با اعمال تیمار HMT بود. مقدار پیک منحنی توزیع نشاسته شاهد بالاتر از نشاسته تیمار شده بود و توزیع اندازه ذرات نشاسته شاهد نسبتاً متمرکز بود. D50 از گرانول‌های نشاسته‌ای درمورد نمونه شاهد 889/23 میکرومتر و نمونه تیمارشده 344/21 میکرومتر محاسبه شد. بنابراین ، انجماد و تیمار حرارتی-رطوبتی منجر به کاهش در اندازه ذرات متوسط دانه‌های نشاسته در خمیر شد. کاهش معنی‌داری در ویسکوزیته افت و ویسکوزیته برگشت نمونه‌ها به‌وسیله HMT وجود داشت. نتایج نشان می‌دهد که ویسکوزیته بیشینه، نگهداری و نهایی نمونه‌های حاوی زانتان به‌طور معنی‌داری بیشتر بود (05/0.P). ویسکوزیته نگهداری و بیشینه با افزودن زایلیتول افزایش یافت درحالی‌که ویسکوزیته افت به‌طور معنی‌داری کاهش یافت. تیمارهای حاوی زانتان به‌طور معنی‌داری ویسکوزیته بالاتری داشتند. همچنین با افزایش غلظت زانتان، ویسکوزیته به‌طور معنی‌داری افزایش یافت. پس از انجماد و نگهداری به مدت یک هفته ، تعداد حباب‌ها و یکنواختی حباب کاهش در حالی اندازه حباب‌ها نسبت به خمیر تازه شاهد افزایش یافت.فرآیند حرارتی-رطوبتی موجب افزایش دمای شروع (To)، اوج (Tp) و نهایی (Tc) ژلاتینه شدن نمونه تیمار شده نسبت به نمونه تیمار نشده گردید. افزودن صمغ زانتان منجر به افزایش ویسکوزیته خمیر شد بنابراین، دمای شروع ژلاتیناسیون افزایش می‌یابد. H نمونه‌های حاوی زانتان به‌طور معنی‌داری (P<0.05) کمتر از سایر نمونه‌ها می‌باشد.
نتیجه‌گیری: در این تحقیق برای اولین بار در ایران خمیر کیک منجمد تولید و ویژگی‌های آن با افزودن زانتان و زایلیتول و اعمال تیمار حرارتی-رطوبتی بهبود یافت. به‌طورکلی نتایج نشان داد که با اعمال تیمار حرارتی-رطوبتی و افزودن زایلیتول و زانتان می‌توان نواقص مربوط به کاهش کیفیت خمیر منجمد کیک را کاهش داد که می‌تواند منجر به کاربرد بیشتر آن شود.

کلیدواژه‌ها

عنوان مقاله [English]

Effect of heat-moisture treatment of brown rice flour and natural additives on the properties of gluten-free frozen cake batter

نویسندگان [English]

  • Sahar Akhavan Mahdavi 1
  • Mehran Aalami 2
  • Aman Mohammad Ziaiifar 2
  • Yahya Maghsoudlou 2
1 Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Golestan, Iran,
چکیده [English]

Background and objectives: Nowadays, the use of frozen dough and batter has been considered by both producers and consumers. Frozen dough technology has permeated all baking products, including cakes. However, the freezing process due to the formation of ice crystals can have destructive effects on the structure of the dough and the food. In addition, in the production of frozen bakery products, it is necessary to maintain the quality and improve the shelf life and quality of the final product through various additives. Therefore, in this study, we try to use additives including xylitol (5 and 10%) and xanthan (0.5 and 1%) along with heat-moisture treatment (HMT) in the preparation of frozen cake batter layer formulation.
Materials and Methods: In this cake, brown rice flour was used to produce a gluten-free cake. Flours were subjected to different heat and moisture treatments. The produced batter is then subjected to freezing and thawing, and finally the physicochemical properties of the batter were investigated.
Results: The highest specific gravity of cake batter belonged to the samples prepared without HMT and the lowest weight belonged to the sample without additives and with HMT treatment. The peak value of the control starch distribution curve was higher than the treated starch and the particle size distribution of the control starch was relatively concentrated. D50 was calculated from starch granules for the control sample of 23.889 μm and the treated sample for 21.344 μm. Therefore, freezing and heat-humidity treatment led to a reduction in the average particle size of starch grains in the batter. The results show that the peak, trough and final viscosity of the samples containing xanthan were significantly higher (P0.05). Trough and peak viscosity increased with the addition of xylitol while decreasing viscosity decreased significantly. Xanthan-containing treatments had significantly higher viscosity. Also, with increasing xanthan concentration, viscosity increased significantly. After freezing and storage for one week, the number of bubbles and bubble uniformity decreased while the bubble size increased compared to freshly controlled batter. HMT process increased the initial (To), peak (Tp) and final (Tc) gelatinization temperature of the treated sample compared to the untreated sample. Addition of xanthan gum increased the viscosity of the batter, therefore, the onset temperature of gelatinization.
Conclusion: In this study, for the first time in Iran, frozen cake batter was produced and its properties were improved by adding xanthan and xylitol and applying heat-moisture treatment. In general, the results showed that by applying heat-moisture treatment and adding xylitol and xanthan, it is possible to reduce the defects related to reducing the quality of frozen cake dough, which can lead to its further use.

کلیدواژه‌ها [English]

  • Keywords: Frozen batter؛ gluten free؛ heat-moisture treatment؛ xanthan
  • xylitol

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نشریه فرآوری و نگهداری مواد غذایی
دوره 13، شماره 3
مهر 1400
صفحه 115-131

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