بررسي اثر صمغ هاي زانتان و قدومه شهري بر كيفيت و ماندگاري كيك شيفون

Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of chiffon cake

در اين تحقيق، اثر صمغ هاي زانتان و قدومه شهري (1/0، 2/0 و 3/0 درصد) بر كيفيت و ماندگاري كيك شيفون بررسي شد. بدين منظور، چگالي، ويسكوزيته ظاهري خميرآبه و حجم، حجم مخصوص، رطوبت، ويژگي‌هاي حسي و بافتي و رنگ پوسته و مغز كيك مورد ارزيابي قرار گرفت. جهت بررسي اثر صمغ‌ها بر ماندگاري، تمام كيك‌ها تا 6 روز نگهداري شدند. نتايج نشان داد، هر دو صمغ باعث بهبود ويژگي‌هاي كيك شيفون در روز توليد و طي زمان نگهداري گشتند. استفاده از 1/0 درصد صمغ زانتان باعث افزايش حجم و پيوستگي، كاهش سفتي و افت رطوبت طي نگهداري گرديد.

In this research, different concentrations of xanthan and Lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. For this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture properties, crumb and crust color were examined. To investigate the effect of gums on the shelf-life, all cakes were stored for sixth days. Results showed that there were a positive correlation between viscosity of batter and cake volume. Both gums improved chiffon cake properties after removing from the oven and during storage. It was found that using 0.1% xanthan gum increased the cake volume, cohesiveness and sensory scores, decreasing firmness and moisture loss during storage of cake.