بررسي ويژگي هاي فيزيكوشيميايي و حسي كيك اسفنجي غني شده با فيبرسيب زميني

The Survey of Physico-Chemical and Sensory Properties of Sponge Cake Fortified with Potato Fiber

ﻣﻘﺪﻣﻪ: اﻓﺰاﯾﺶ ﻣﺤﺘﻮاي ﻓﯿﺒﺮ )ﺑﺎ وﺟﻮد اﺛﺮات درﻣﺎﻧﯽ و ﻓﺮآﺳﻮدﻣﻨﺪي( ﻣﻮاد ﻏﺬاﯾﯽ ﻣﯽ ﺗﻮاﻧﺪ ﮐﻤﺒﻮد ﻓﯿﺒﺮ در رژﯾﻢ ﻏﺬاﯾﯽ را ﺟﺒﺮان ﮐﻨﺪ. اﻣﺎ ﻣﺼﺮف ﺑﯿﺶ از ﺣﺪ آن ﻣﯽ ﺗﻮاﻧﺪ اﺛﺮات ﺳﻮء ﺑﺮ ﻣﻘﺒﻮﻟﯿﺖ ﻣﺤﺼﻮل داﺷﺘﻪ ﺑﺎﺷﺪ. ﻣﻮاد و روش ﻫﺎ: ﺗﺄﺛﯿﺮ ﺳﻄﻮح ﻣﺨﺘﻠﻒ ﺟﺎﯾﮕﺰﯾﻨﯽ ﻓﯿﺒﺮ ﺳﯿﺐزﻣﯿﻨﯽ در 3 ﺳﻄﺢ )10، 20 و 30%( ﺑﻪ ﺟﺎي آرد ﮔﻨﺪم و ﮐﯿﮏ ﺷﺎﻫﺪ ﺑﺮ وﯾﮋﮔﯽ ﻫﺎي )ﺷﯿﻤﯿﺎﯾﯽ، ﻓﯿﺰﯾﮑﯽ و ﺣﺴﯽ( در روز اول ﺗﻮﻟﯿﺪ ﺑﺮرﺳﯽ ﺷﺪ. ﭘﺲ از اﻧﺠﺎم آزﻣﺎﯾﺸﺎت ﺣﺴﯽ از ﻫﺮ ﯾﮏ از ﻓﺮﻣﻮل ﻫﺎ ﺑﻬﺘﺮﯾﻦ ﻓﺮﻣﻮﻻﺳﯿﻮن اﻧﺘﺨﺎب ﺷﺪ و ﺑﻪ ﻫﻤﺮاه ﻧﻤﻮﻧﻪ ي ﺷﺎﻫﺪ ﺑﻪ ﻣﺪت 40 روز در دﻣﺎي اﺗﺎق ﻧﮕﻬﺪاري ﺷﺪ و در ﻃﯽ ﻧﮕﻬﺪاري آزﻣﺎﯾﺸﺎت درﺻﺪ رﻃﻮﺑﺖ، ﺧﻮاص ﻓﯿﺰﯾﮑﯽ و ﺣﺴﯽ در ﻓﻮاﺻﻞ ﻫﺮ 10 روز اﻧﺠﺎم ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ و ﺗﺠﺰﯾﻪ و ﺗﺤﻠﯿﻞ آﻣﺎري ارزﯾﺎﺑﯽ ﮐﯿﮏ ﻫﺎ ﺑﻪ ﮐﻤﮏ ﻧﺮم اﻓﺰار SPSS، آﻧﺎﻟﯿﺰ ﮔﺮدﯾﺪ و ﻣﯿﺎﻧﮕﯿﻦ ﻫﺎ ﺑﺎ آزﻣﻮن Duncan در ﺳﻄﺢ اﺣﺘﻤﺎل 95% ﻣﻘﺎﯾﺴﻪ ﮔﺮدﯾﺪ. ﯾﺎﻓﺘﻪ ﻫﺎ: اﻓﺰاﯾﺶ ﻣﯿﺰان ﻓﯿﺒﺮ ﻣﻨﺠﺮﺑﻪ اﻓﺰاﯾﺶ ﻣﻌﻨﯽدار ﺧﺎﮐﺴﺘﺮ، ﻓﯿﺒﺮ ﺧﺎم، ﻓﯿﺒﺮ ﻣﻐﺬي، ﺗﺮاﮐﻢ ﺣﻔﺮات، ﻣﯿﺰان رﻃﻮﺑﺖ و ﺗﯿﺮﮔﯽ ﭘﻮﺳﺘﻪ و ﻣﻐﺰ ﮐﯿﮏ ﺷﺪ. ﺳﺨﺘﯽ ﺑﺎﻓﺖ ﮐﯿﮏ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽدار اﻓﺰاﯾﺶ ﯾﺎﻓﺖ درﺣﺎﻟﯿﮑﻪ ﭘﯿﻮﺳﺘﮕﯽ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽدار ﮐﺎﻫﺶ ﯾﺎﻓﺖ )0/05< P(. ﻫﻢ ﭼﻨﯿﻦ ﮐﯿﮏ ﻫﺎي ﺣﺎوي ﻓﯿﺒﺮ ﺗﺎ ﺳﻄﺢ 10% ﺧﻮاص ﺣﺴﯽ ﻗﺎﺑﻞ ﻗﺒﻮﻟﯽ داﺷﺘﻨﺪ و ﺗﻔﺎوت ﻣﻌﻨﯽداري ﺑﺎ ﻧﻤﻮﻧﻪي ﺷﺎﻫﺪ ﻧﺪاﺷﺘﻨﺪ )0/05> P(. ﻧﺘﯿﺠﻪ ﮔﯿﺮي: ﻧﻤﻮﻧﻪ ﺣﺎوي 10% ﻓﯿﺒﺮ ﺳﯿﺐ زﻣﯿﻨﯽ، ﺑﯿﺶ ﺗﺮﯾﻦ ﻣﻘﺒﻮﻟﯿﺖ ﺣﺴﯽ را در ﺑﯿﻦ داوران ﭼﺸﺎﯾﯽ داﺷﺖ. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ از ﺳﺎﯾﺮ آزﻣﻮن ﻫﺎ اﻓﺰودن ﻓﯿﺒﺮ ﺗﺎ ﺳﻄﺢ 10% ﻗﺎﺑﻞ ﻗﺒﻮل ﺑﻮد و ﺗﻔﺎوت ﻣﻌﻨﯽ داري ﺑﺎ ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ اﯾﺠﺎد ﻧﮑﺮد )P0/05 >(.

Increasing the fiber content (despite the therapeutic effects and functional properties) in food can compensate for fiber deficiency in the diet. However excessive consumption can have adverse effects on the product's acceptability. Materials and Methods: The effect of potato fiber to replace with bread flour at three different concentrations (10, 20 and 30%) were investigated in preparing the sponge cake and compared to the control sample. The chemical, physical and sensory characteristics of the samples were enaluatrd on the first day of the preparation and the best formula was selected. The prepared samples were kept in the storage at room tempreture and moisture content, physical and sensory properties were mesured every ten days interval. The results and statistical analysis of the cake were evaluated using SPSS software and mean values were compared with the Duncan test at 95% probability level.