English
فصلنامه میکروبیولوژی کاربردی در صنایع غذایی
مشاهده جزئیات مقاله
دانلود فایل مقاله :
( 73 بازدید ) ( 7 دانلود )
اطلاعات انتشار : دوره 7 - شماره 3
نوع مقاله : مقالة‌ تحقيقي‌ (پژوهشي‌)
عنوان مقاله : امکان‌سنجی تهیه کیک بدون گلوتن کینوای کم کالری با استفاده از پودرکیک آمادهی سین-بیوتیک باسیلوس‌کوآگولانس و اینولین
خلاصه مقاله : بیماران مبتلا به سلیاک باید یک رژیم غذایی سخت فاقد گلوتن را در طول زندگی دنبال کنند که منجر به کمبودهای غذایی می‌شود. این مطالعه، با هدف تولید پودرکیک فراسودمند آماده‌ی بدون گلوتن، بر پایه‌ی کینوا برای افراد حساس به گلوتن انجام شد. کلیه‌ی اجزا، به صورت پودر به این محصول اضافه شد. در تیمارها، آرد کینوا (25، 27/5 و 30 درصد)، اینولین به‌عنوان پری‌بیوتیک و جایگزین چربی (2/4، 3/2 و 4 درصد) و باکتری پروبیوتیک باسیلوس‌کوآگولانسcfu/g  1011×2 ) به‌کار رفت. از یک پودرکیک تجاری به عنوان شاهد استفاده شد. وضعیت ظاهری پودرهای کیک، ویژگی‌های تغذیه‌ای کیک‌های کینوا و کنترل (درصد پروتئین، چربی، کربوهیدرات، خاکستر، فیبر و کالری) و ویژگی‌های بافتی (چسبندگی، فنریت، پیوستگی، تخلخل، شاخص قهوه‌ای شدن و پذیرش کلی) آنها بررسی شد. تحليل داده‌ها نشان داد که برخی پارامترهای تغذیه‌ای شامل مواد معدنی، پروتئین و فیبر خام در تیمارهای کینوا افزایش معنی‌داری داشت. همچنین، درصد چربی، کربوهیدرات و کالری نمونه‌های تیمار کمتر از نمونه‌ی کنترل بود و روند کاهش رطوبت در طول چهار روز نگهداری در یخچال کندتر از نمونه‌ی کنترل بود. با افزایش مقدار کینوا، چسبندگی، پیوستگی، تخلخل، فنریت به‌طور معنی‌داری کاهش و شاخص قهوه‌ای شدن کیک‌ها افزایش یافت. تعداد باکتری در روز چهارم کافی بود تا محصول پروبیوتیک محسوب شود (cfu /g  107×4/5). امتیاز پذیرش‌کلی تیمار T2(حاوی 27/5 درصد کینوا و 3/2 اینولین) تفاوت معنی‌داری با نمونه کنترل نداشت، کیفیت اسیدهای آمینه‌ی آن از نمونه‌ی کنترل بالاتر بود، تفاوت ترکیب اسیدهای چرب آن با کنترل معنی‌دار نبود و شاخص پراکسید آن کمتر بود.
کلمات کلیدی : پودرکیک فراسودمند، پودرکیک تک مرحلهای، کیک پروبیوتیک
منابع : 1.            Picascia, S., et al., Gliadin-specific T-cells mobilized in the peripheral blood of coeliac patients by short oral gluten challenge: clinical applications. Nutrients, 2015. 7(12): p. 10020-10031. 2.         Jnawali, P., V. Kumar, and B. Tanwar, Celiac disease: Overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 2016. 5(4): p. 169-176. 3.         El Khoury, D., S. Balfour-Ducharme, and I.J. Joye, A review on the gluten-free diet: Technological and nutritional challenges. Nutrients, 2018. 10(10): p. 1410. 4.         Boukid, F., et al., Current trends in ancient grains‐based foodstuffs: insights into nutritional aspects and technological applications. Comprehensive reviews in food science and food safety, 2018. 17(1): p. 123-136. 5.         Ayoubi, A., The effect of wheat flour replacement with Eleaagnus Angustifolia powder on quality characteristics of cupcake. Iranian Journal of Nutrition Sciences & Food Technology, 2018. 13(2): p. 79-88. 6.         Jafari, M., M. Daneshi, and V. Fadaee, Investigating production of functional chocolate milk using sweetners rebaudioside A, inulin, oligofructose and isomalt. Journal of Food Research, 2016. 26(1): p. 123-137. 7.         Tjellström, B., et al., Faecal short-chain fatty acid pattern in childhood coeliac disease is normalised after more than one year's gluten-free diet. Microbial ecology in health and disease, 2013. 24(1): p. 20905. 8.         Majeed, M., et al., Evaluation of anti-diarrhoeal activity of Bacillus coagulans MTCC 5856 and its effect on gastrointestinal motility in Wistar rats. International Journal of Pharma and Bio Sciences, 2016. 7(1): p. P311-P316. 9.         Shoorideh, M., et al., Study of effects of D-tagatose and inulin as sugar substitutes on the physical, chemical and rheological properties of milk chocolate. 2011. 10.       Khodadadzadeh, M. and B. Nasehi, Evaluation of physicochemical properties, sensory and textural sponge cake enriched with bagasse fiber powder. Food Science and Technology, 2018. 79(15): p. 21-29. 11.       Rothschild, J., et al., Influence of quinoa roasting on sensory and physicochemical properties of allergen‐free, gluten‐free cakes. International journal of food science & technology, 2015. 50(8): p. 1873-1881. 12.       Turchiuli, C., et al., Use of different supports for oil encapsulation in powder by spray drying. Powder Technology, 2014. 255: p. 103-108. 13.       Ahmadi, S., S. Ojagh, and S. Hasani, Evaluation of Physicochemical Properties and Oxidative Stability of Nano-Capsules in Different Storage Conditions. Journal of Food Technology and Nutrition, 2019. 16(3): p. 59-72. 14.       Pourashouri, P., et al., Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying. Food and Bioprocess Technology, 2014. 7(8): p. 2354-2365. 15.       Shabanpour, B., et al., The Effect of Wall Material and Encapsulation Method on Physicochemical Properties Micro-encapsulated Fish Oil. Research and Innovation in Food Science and Technology, 2018. 7(1): p. 13-28. 16.       Jafari, S.M., et al., Encapsulation efficiency of food flavours and oils during spray drying. Drying technology, 2008. 26(7): p. 816-835. 17.       Singh, M., Effect of flour-oil composite as powdered fat source in low-fat cake mixes. Journal of Food Processing and Technology, 2012. 3(5). 18.       Alami, M. and H. Shahiri Tabarestani, Evaluation of functional properties of millet flour ready for use in gluten-free cookie formulations based on rice flour. Food Science and Technology, 2019. 16(87): p. 1-15. 19.       Puntigam, R., et al., Fermentation of Whole Grain Sorghum (Sorghum bicolor (L.) Moench) with Different Dry Matter Concentrations: Effect on the Apparent Total Tract Digestibility of Energy, Crude Nutrients and Minerals in Growing Pigs. Animals, 2021. 11(5): p. 1199. 20.       Beirami, N., et al., Effects of amino acid supplementation of lysine and methionine on body biochemical composition and amino acid profile of Sobaity sea bream (Sparidentex hasta) juveniles. 2017. 21.       Jadavi, N., et al., Fat characteristics and fatty acid profile of sea cucumbers (Holothuria Scabra) obtained from the coasts of the Bushehr province-Iran. ISMJ, 2015. 18(5): p. 992-1006. 22.       Żbikowska, A., et al., Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products. Acta Scientiarum Polonorum Technologia Alimentaria, 2017. 16(1). 23.       Saeidi, Z., B. Nasehi, and H. Jooyandeh, Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme. Journal of food science and technology, 2018. 55(8): p. 3110-3118. 24.       Nasehi, B., S. Jaldani, and H. Barzegar, Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour. Nutrition and Food Sciences Research, 2018. 5(3): p. 25-34. 25.       Damanafshan, P., et al., Effect of inulin on the qualitative characteristics of cake. Journal of Food Science & Technology (2008-8787), 2014. 12(46). 26.       Esmaili, S., et al., Improving Qualitative and Texture Characteristics of Fat-Free Sponge Cake Using Aloe vera Gel Powder. Iranian Journal of Nutrition Sciences & Food Technology, 2018. 12(4): p. 111-119. 27.       Ghasemzadeh, S., B. Nasehi, and M. Noshad, Formulation Optimization of Gluten-free Bread based on Quinoa, Corn and Rice Flour. Iranian Journal of Nutrition Sciences & Food Technology, 2017. 12(1): p. 59-68. 28.       Filho, A.M.M., et al., Quinoa: nutritional, functional, and antinutritional aspects. Critical reviews in food science and nutrition, 2017. 57(8): p. 1618-1630. 29.       Jaldani, S., B. Nasehi, and A. Anvar, Formulation Optimization of Gluten-free Cake Based on Rice, Quinoa Whole Flour and Portulaca oleracea Powder Using Response Surface Methodology. Iranian Journal of Nutrition Sciences & Food Technology, 2019. 13(4): p. 117-127. 30.       Moreno Amador, M.d.L., I.M. Comino Montilla, and C. Sousa Martín, Alternative grains as potential raw material for gluten–free food development in the diet of celiac and gluten–sensitive patients. 2014. 31.       Lee, A., et al., The effect of substituting alternative grains in the diet on the nutritional profile of the gluten‐free diet. Journal of human nutrition and dietetics, 2009. 22(4): p. 359-363. 32.       Lennerz, B.S., et al., Effects of dietary glycemic index on brain regions related to reward and craving in men. The American journal of clinical nutrition, 2013. 98(3): p. 641-647. 33.       Maghsudlu, Y., et al., Effect of resistant starch on physical and organoleptic attributes of sponge cakes. Journal of Food Research, 2016. 26(2): p. 161-174. 34.       Lingyun, W., et al., Studies on the extracting technical conditions of inulin from Jerusalem artichoke tubers. Journal of Food engineering, 2007. 79(3): p. 1087-1093. 35.       Barone, M., et al., A comparison of the nutritional status between adult celiac patients on a long-term, strictly gluten-free diet and healthy subjects. European Journal of Clinical Nutrition, 2016. 70(1): p. 23-27. 36.       Bozdogan, N., S. Kumcuoglu, and S. Tavman, Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. Journal of food science and technology, 2019. 56(2): p. 683-694. 37.       Slavin, J.L., Dietary fiber and body weight. Nutrition, 2005. 21(3): p. 411-418. 38.       Lorenz, K., L. Coulter, and D. Johnson, Functional and sensory characteristics of quinoa in foods, in Developments in Food Science. 1995, Elsevier. p. 1031-1041. 39.       Alvarez-Jubete, L., et al., Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food chemistry, 2010. 119(2): p. 770-778. 40.       SEM, M., Compositional Analysis and Functional Characteristics of Quinoa Flour. 41.       Mortazavi Nejad, S., H. Abbasi, and M. Jahadi, Optimization of Sponge Cake Formulation Containing Okara. Research and Innovation in Food Science and Technology, 2016. 5(1): p. 1-14. 42.       Schoenlechner, R., S. Siebenhandl, and E. Berghofer, Pseudocereals, in Gluten-free cereal products and beverages. 2008, Elsevier. p. 149-VI. 43.       Rostami, H., et al., Preparation of a Functional, Low Calorie Sponge Cake through the Incorporation of Resistant Starch and Date Syrup for Improving the Wellness of Military Personnel. Journal of Military Medicine, 2018. 20(4): p. 382-390. 44.       Pirvati, S., A. Faraji, and F. Naghipour, Evaluation of the synergistic effect of kinoa flour and whey protein as a gluten substitute in the production of yogurt cake based on rice flour. Journal of Innovation in Food Science and Technology, 2020. 12(1). 45.       Melini, F., et al., Current and forward‐looking approaches to technological and nutritional improvements of gluten‐free bread with legume flours: a critical review. Comprehensive reviews in food science and food safety, 2017. 16(5): p. 1101-1122. 46.       Cappelli, A., N. Oliva, and E. Cini, A systematic review of gluten-free dough and bread: Dough rheology, bread characteristics, and improvement strategies. Applied Sciences, 2020. 10(18): p. 6559. 47.       Kouhsari, F., Z. Emam Jomeh, and M.S. Yarmand, The effect of the Sugar Replacement with Stevia and Adding Chia Seed Flour and Chickpea Protein Isolated on Qualitative and Rheological Properties of Gluten-Free Muffin Prepared from Rice Flour. Iranian Journal of Biosystems Engineering, 2019. 50(3): p. 657-670. 48.       Hager, A.-S., et al., Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. European Food Research and Technology, 2011. 232(3): p. 405-413. 49.       Ayoubi, A., Effect of flaxseed flour incorporation on physicochemical and sensorial attributes of cupcake. Iranian Journal of Food Science and Technology, 2018. 79(15): p. 217-228. 50.       Naghipour, F., et al., Investigation on production of gluten free cake utilizing sorghum, soy milk, guar and xanthan gums. 2012, dissertation]. Mashhad, Ferdowsi University of Mashhad, MC Faculty 51.       Enriquez, N., et al. Characterization of wheat and quinoa flour blends in relation to their breadmaking quality. in Anales-Asociacion Quimica Argentina. 2003. FernandoGarciaCambeoro. 52.       Göçer, E.M.Ç., et al., Farklı İnkübasyon Sıcaklığı ile İnkübasyon Sonlandırma pH'sının Probiyotik Yoğurdun Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Etkisi. Academic Food Journal/Akademik GIDA, 2016. 14(4). 53. Institute of Standards and Industrial Research of Iran. (ISIRI), (2013). Wheat flour-Specifications and test methods (Amendment No.1). ISIRI No.103. 54.Institute of Standards and Industrial Research of Iran. (ISIRI)Cake – Specification and test.methodsISIRI No.2553. 3th.revision 55.Kh AbhariS. S ShekarforoushJ SajedianfardS Hosseinzadeh, and S Nazifi. The effects ofprobiotic, prebiotic and synbiotic diets containing Bacillus coagulans and inulin on rat intestinal microbiota. Iran J Vet Res.2015;16(3): 267–273. 56.Mona, Shahrzad Moghadam, Samira Bahramian. Effect of oil substitution with inulin on qualitativeproperties of date bread and the survival of Bacillus coagulans.    57. Majeed M, Majeed S, Nagabhushanam K, Natarajan S, Sivakumar A, Ali F. Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods. International Journal of Food Science & Technology. 2016;51:894-901 58. Sultan, Arslan-Tontul, Mustafa, Erbas. Ahmet. Gorgulu. The Use of Probiotic-Loaded Single- and Double-Layered Microcapsules in Cake Production. Probiotics and Antimicrobial Proteins– Springer Science+Business Media, LLC, part of Springer Nature 2018.


نویسندگان مقاله :
نویسندهترتیب نویسندهدانشگاه / سازمان/ موسسهدانشگاه / سازمان/ موسسه ( لاتین )سمتپست الکترونیکیمدرک تحصیلی
انوشه شریفان
(نویسنده مسئول)
2     
خاطره امینی 1     
بابک غیاثی طرزی 3     
رضا عزیزی نژاد 4     
دسترسی سریع

کلیه حقوق این وب سایت برای فصلنامه میکروبیولوژی کاربردی در صنایع غذایی محفوظ می باشد .