مقایسه اثر تیمار مایکروویو دانه ارزن و افزودن صمغ زانتان بر ویژگی‏های خمیر و خصوصیات فیزیکوشیمیایی و حسی کیک بدون گلوتن

زمینه مطالعاتی: امروزه متداول‌ترین روش برای افزایش کیفیت محصولات بدون گلوتن استفاده از صمغ‌ می‌باشد. بر طبق مطالعات اخیر روش‌های اصلاح فیزیکی مانند تیمار مایکروویو می توانند برای بهبود خصوصیات عملکردی آرد و محصولات پختی بدون گلوتن مورد استفاده قرار گیرند. هدف: از این رو هدف از این پژوهش مقایسه اثر صمغ زانتان و تیمار مایکروویو دانه ارزن بر خصوصیات فیزیکوشیمیایی و حسی کیک بدون گلوتن می‌باشد. روش کار: در این پژوهش تاثیر صمغ زانتان در دو سطح صفر و 0.15 درصد و تیمار مایکروویو دانه ارزن در سه سطح رطوبت 10، 15 و 20 درصد و سه سطح زمان 30، 60 و 90 ثانیه با توان ثابت 900 وات بر خصوصیات فیزیکوشیمیایی و حسی خمیر و کیک بدون گلوتن حاصل از آرد ارزن و برنج (نسب 50 :50) بررسی و مقایسه شد. نتایج: طبق نتایج به دست آمده، تیمار مایکروویو دانه ارزن موجب کاهش ثقل ویژه و افزایش ویسکوزیته خمیر کیک بدون گلوتن شد (p<0.05). کیک حاوی آرد حاصل از دانه‌های تیمار شده در رطوبت 20 درصد و زمان60 و90 ثانیه به طور معنی‌داری دارای بالاترین میزان حجم، تخلخل و پذیرش حسی در مقایسه با نمونه کنترل و همچنین نمونه حاوی 0.15 درصد صمغ زانتان گردید (p<0.05). همچنین تیمار حاوی آرد حاصل از دانه ارزن تیمار شده در رطوبت 20 درصد و زمان 90 ثانیه دارای نرمترین بافت و بالاترین میزان محتوی رطوبت طی نگهداری بود (p<0.05). نتیجه‌گیری نهایی: براساس یافته‌های این پژوهش، تیمار مایکروویو دانه ارزن می‌تواند جایگزین مناسبی برای استفاده از صمغ در کیک بدون گلوتن باشد.

Comparison of the effect of microwave treatment of millet grain and the addition of xanthan gum on the characteristics of the batter and the physicochemical and sensorial properties of glutenfree cake

Introduction: Today, the most common way to increase the quality of glutenfree products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and glutenfree baking products. Material and methods: Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W. Results and discussion: According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of glutenfree cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s. Conclusion: According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a glutenfree cake. Introduction: Today, the most common way to increase the quality of glutenfree products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and glutenfree baking products. Material and methods: Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W. Results and discussion: According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of glutenfree cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s. Conclusion: According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a glutenfree cake. Introduction: Today, the most common way to increase the quality of glutenfree products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and glutenfree baking products. Material and methods: Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W. Results and discussion: According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of glutenfree cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s. Conclusion: According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a glutenfree cake. Introduction: Today, the most common way to increase the quality of glutenfree products is to use gum. According to recent studies, physical modification techniques such as microwave treatment can be used to improve the functional properties of flour and glutenfree baking products. Material and methods: Therefore, in order to compare the effect of xanthan gum and microwave treatment of millet grain on physicochemical and sensory properties of gluten cake (obtained from millet and rice flour with 50:50), xanthan gum was used at two different levels of 0 and 0.15% and microwave treatment was applied at three levels of moisture 10, 15 and 20% and times 60, 30 and 90 s with a constant microwave power of 900 W. Results and discussion: According to the results, the use of the microwave treatment of millet grain reduced the specific gravity and increased viscosity of glutenfree cake batter (p < 0.05). The cake samples prepared from the microwave treated grain with 20% moisture content at 90 or 60 s showed the highest volume, porosity, and sensory acceptance. Moreover the softest texture and the highest moisture content during storage belonged to the sample preparedwith flour from the microwave treated grain under 20% and 90s. Conclusion: According to the results of this study, microwave treatment of millet grain could be a good alternative to using gum in a glutenfree cake.