بررسي تأثير سلولاز و هميسلولاز و امولسيفاير لسيتين بر ويژگيهاي كيفي كيك اسفنجي فاقد گلوتن بر پايه آرد برنج و كنجاله كتان

Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten- Free Sponge Cakes Based on Flaxseed Meal and Rice Flour

ﺳﺎﺑﻘﻪ و ﻫﺪف: ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ اﻫﻤﯿﺖ ﮔﻠﻮﺗﻦ در ﮐﯿﻔﯿﺖ ﻣﺤﺼﻮﻻت ﺑﺮ ﭘﺎﯾﻪ ﻏﻼت و ﻣﺤﺪودﯾﺖ ﻣﺼﺮف اﯾﻦ ﻓﺮآورده ﻫﺎ ﺗﻮﺳﻂ ﻣﺒﺘﻼﯾﺎن ﺑﻪ ﺳﻠﯿﺎك، ﻓﺮﻣﻮﻟﻪ ﮐﺮدن ﻣﺤﺼﻮﻻت ﺑﺪون ﮔﻠﻮﺗﻦ ﺑﺎ ﮐﯿﻔﯿﺖ ﻣﻨﺎﺳﺐ و ﺑﺮرﺳﯽ ﺗﺄﺛﯿﺮ اﻓﺰودﻧﯽﻫﺎي ﻣﺨﺘﻠﻒ ﺑﺮ وﯾﮋﮔﯽﻫﺎي ﮐﯿﻔﯽ آﻧﻬﺎ اﻫﻤﯿﺖ وﯾﮋهاي دارد. ﻣﻮاد و روشﻫﺎ: در اﯾﻦ ﭘﮋوﻫﺶ ﺗﺄﺛﯿﺮ ﻟﺴﯿﺘﯿﻦ )0-2%( و ﺳﻠﻮﻻز و ﻫﻤﯽ ﺳﻠﻮﻻز )0-2%( ﺑﺮ وﯾﮋﮔﯽ ﻫﺎي ﺑﺎﻓﺘﯽ، داﻧﺴﯿﺘﻪ و رﻃﻮﺑﺖ ﮐﯿﮏ ﺑﺪون ﮔﻠﻮﺗﻦ ﺑﺮ ﭘﺎﯾﻪ ﮐﻨﺠﺎﻟﻪ داﻧﻪ ﮐﺘﺎن و آرد ﺑﺮﻧﺞ ﺑﺎ اﺳﺘﻔﺎده از روش ﺳﻄﺢ ﭘﺎﺳﺦ ﻣﺪل ﺳﺎزي ﮔﺮدﯾﺪ و وﯾﮋﮔﯽ ﻫﺎي ﻧﻤﻮﻧﻪ ﻫﺎي ﺑﻬﯿﻨﻪ و ﺷﺎﻫﺪ در ﻃﻮل 14 روز ﻧﮕﻬﺪاري ﻣﻘﺎﯾﺴﻪ ﺷﺪﻧﺪ. ﯾﺎﻓﺘﻪﻫﺎ: ﻫﻤﯽ ﺳﻠﻮﻻز و ﻟﺴﯿﺘﯿﻦ ﺑﻪ ﺗﺮﺗﯿﺐ در ﺑﻬﺒﻮد ﭘﯿﻮﺳﺘﮕﯽ و ارﺗﺠﺎﻋﯿﺖ ﺑﺎﻓﺖ ﻣﺤﺼﻮل ﻣﺆﺛﺮ ﺑﻮدﻧﺪ. ﺗﺄﺛﯿﺮ ﻣﺘﻘﺎﺑﻞ ﻣﺼﺮف ﻟﺴﯿﺘﯿﻦ و ﺳﻠﻮﻻز در ﺳﻄﻮح ﻣﻨﺎﺳﺐ در ﮐﺎﻫﺶ داﻧﺴﯿﺘﻪ ﻣﺤﺼﻮل ﭼﺸﻤﮕﯿﺮ ارزﯾﺎﺑﯽ ﺷﺪ. ﻫﻤﭽﻨﯿﻦ ﻣﺼﺮف ﺳﻠﻮﻻز و ﻫﻤﯽ ﺳﻠﻮﻻز ﻣﻨﺠﺮ ﺑﻪ ﺣﻔﻆ ﺑﻬﺘﺮ رﻃﻮﺑﺖ در ﻣﺤﺼﻮل ﮔﺮدﯾﺪ. ﺑﺎ در ﻧﻈﺮ ﮔﺮﻓﺘﻦ ﻣﻬﻤﺘﺮﯾﻦ ﭘﺎراﻣﺘﺮﻫﺎي ﮐﯿﻔﯽ، ﻏﻠﻈﺖ ﺑﻬﯿﻨﻪ ﻣﺘﻐﯿﺮﻫﺎ 1/67% ﻟﺴﯿﺘﯿﻦ، 1/65% ﺳﻠﻮﻻز و 0/33% ﻫﻤﯽﺳﻠﻮﻻز ﺗﻌﯿﯿﻦ ﮔﺮدﯾﺪ. ﭘﯿﻮﺳﺘﮕﯽ ﺑﺎﻓﺘﯽ ﻧﻤﻮﻧﻪ ﺑﻬﯿﻨﻪ ﻃﯽ 14 روز ﻧﮕﻬﺪاري ﮐﺎﻫﺶ اﻧﺪﮐﯽ در ﻣﻘﺎﯾﺴﻪ ﺑﺎ ﺷﺎﻫﺪ )داراي آرد ﮔﻨﺪم و ﻓﺎﻗﺪ ﮐﻨﺠﺎﻟﻪ ﮐﺘﺎن، آرد ﺑﺮﻧﺞ و دﯾﮕﺮ ﻣﺘﻐﯿﺮ ﭘﮋوﻫﺶ(، ارﺗﺠﺎﻋﯿﺖ ﺑﺎﻓﺖ آن ﺑﯿﺶ از ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ و ﺳﺮﻋﺖ ﮐﺎﻫﺶ آن ﺑﺴﯿﺎر اﻧﺪك و ﻏﯿﺮﻣﻌﻨﯽ دار در زﻣﺎن ارزﯾﺎﺑﯽ ﺷﺪ )0/05

Due to important roles of gluten in qualitative properties of cereal-based products and consumption restrictions of these products by celiac patients, formulation of gluten-free products with appropriate quality and investigation of effects of various additives on qualitative properties of the products are important. Materials & Methods: In this study, effects of lecithin emulsifier (0–2%) and two enzymes of cellulase and hemicellulase (0–2%) on textural properties (hardness, cohesiveness and springiness), density and moisture contents of gluten-free cakes were modeled based on flaxseed meal and rice flour using response surface method. Furthermore, characteristics of optimal and control samples were compared with each other within 14 d of storage. Results: Hemicellulose and lecithin were effective on improvement of cohesiveness and springiness of the product texture, respectively. Interactions between lecithin and cellulase at appropriate levels included significant effects on decreases in the product density. Furthermore, cellulase and hemicellulase improved water absorption ability of the product. Considering the most important qualitative parameters, the optimum concentrations of the variables included 1.67% lecithin, 1.65% cellulase and 0.33% hemicellulose. Textural cohesiveness of the optimal sample within 14 d of storage decreased more slightly, compared to control (samples included wheat flour without flaxseed meal, rice starch and other variables). Moreover, springiness of the sample was more than that of control, decreasing slowly during the storage (p<0.05). Conclusion: The formulated gluten-free product included higher minerals, linolenic acid, oleic acid and antioxidant activity and lower peroxide value, compared to control. There was no significant difference between the product and control in the most important sensorial properties such as flavor, texture, overall appearance, taste and after taste.