نوع مقاله : مقاله کامل علمی 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]
Background and objectives: The use of natural plant-based ingredients to improve the nutritional value and enhance the quality of bakery products is considered a modern approach in the food industry. Carrot powder, due to its richness in dietary fiber, minerals, antioxidants, and natural pigments such as β-carotene, can serve as a valuable partial substitute for wheat flour in cereal-based formulations. Given that pancakes are widely consumed bakery products, investigating the effects of carrot powder substitution on their physical, color, textural, and sensory attributes is of particular importance. Therefore, the aim of this study was to scientifically evaluate the impact of replacing wheat flour with carrot powder on pancake quality and determine the optimal substitution level.
Materials and methods: In this experimental study, the effects of substituting wheat flour with carrot powder at five levels (0, 10, 20, 30, and 40%) on the viscosity, physical, chemical, color, textural, and sensory properties of pancakes were investigated. The apparent viscosity of pancake batter was measured using a rotational viscometer. Color parameters including lightness, redness, and yellowness of the batter, crust, and crumb were determined through image processing. Texture hardness was measured using a puncture test. Other physicochemical properties, including weight, baking loss, volume, density, moisture, ash, pH, acidity, total phenolic content, and antioxidant capacity of the baked product were also evaluated. Sensory evaluation was conducted by 20 trained panelists. All measurements were performed in triplicate, and mean comparisons were conducted using Duncan’s test at a significance level of p<0.05.
Results: The results indicated that increasing the level of carrot powder led to higher batter viscosity and improved rheological stability, along with shear-thinning behavior as shear rate increased. In terms of color, batter and pancake lightness decreased, while redness and yellowness significantly increased (p<0.05), which was attributed to the presence of carotenoids in carrot powder. Pancake weight and volume increased, whereas baking loss and density decreased with higher levels of carrot powder, indicating better moisture retention and a more porous structure. Moisture, ash content, and acidity increased, while pH decreased. Additionally, total phenolic content and antioxidant capacity significantly increased (p<0.05). Crust hardness decreased. Sensory evaluation revealed that although appearance scores declined at higher substitution levels, flavor, aroma, texture, and overall acceptability improved. Overall, substitution with up to 40% carrot powder enhanced the nutritional value and improved the rheological, structural, and sensory qualities of pancakes, resulting in a more nutritious and consumer-acceptable product.
Conclusion: The findings of this study demonstrate that carrot powder can serve as a natural and effective partial substitute for wheat flour, providing enhanced color and improved nutritional properties while also improving sensory and textural characteristics of pancakes. Although product appearance becomes darker at higher substitution levels, the considerable improvement in aroma, flavor, texture, and overall acceptability indicates strong consumer acceptance at the 40% substitution level. Therefore, replacing wheat flour with carrot powder at levels up to 40% is recommended as a suitable and practical option for producing enriched pancakes.
کلیدواژهها [English]
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