عنوان

بررسی تاثیر افزودن پودر دانه زنیان بر خواص رئولوژیکی خمیر و کیفیت تغذیه ای کیک بدون گلوتن

شماره

پ۲۴۴۲۲

زبان متن نوشتاري يا گفتاري و مانند آن

per

عنوان اصلي

بررسی تاثیر افزودن پودر دانه زنیان بر خواص رئولوژیکی خمیر و کیفیت تغذیه ای کیک بدون گلوتن

نام نخستين پديدآور

نیلوفر بنائی اقدم

نام ناشر، پخش کننده و غيره

کشاورزی

تاریخ نشرو بخش و غیره

۱۳۹۹

نام خاص و کميت اثر

۹۶ص.

مواد همراه اثر

سی دی

جزئيات پايان نامه و نوع درجه آن

کارشناسی ارشد

نظم درجات

صنایع غذایی

زمان اعطا مدرک

۱۳۹۹/۱۱/۲۶

متن يادداشت

فاقد فایل ورد

متن يادداشت

Abstract:Celiac disease is known as a disorder of the autoimmune system and an inflammatory disease causedby gluten in the upper small intestine, which is defined as persistent sensitivity to wheat gliadin orother proalamines present in cereals. The only treatment for these patients is a gluten-free diet. Glutenis the main spongy structure of most bakery products. Formulating these products without glutencreates numerous technological problems in the production process and the quality characteristics ofthe products. Many gluten-free formulated foods are made from starches, which results in a reductionin nutritional value and a weakening of the textural properties of the product due to the elimination ofthe viscoelastic state of gluten. In this study, the effect of adding Ajowan powder at 0, 3, 6, 9, 12 and15% levels to gluten-free cake formulation was investigated. Dough characteristics (density,consistency, pH, Special Weight), cake nutrition (fiber, water activity, ash, moisture, phenoliccompounds, flavonoid compounds, antioxidant activity), technological (volume, specific volume,baking loss, Color, porosity and microstructure, texture hardness and shelf life) were evaluated. Theresults showed that the addition of Ajowan powder in gluten-free cake formulation decreased pH,increased dough density, increased dough specific gravity and decreased baking loss percentage. Also,adding Ajowan powder up to 9% increased the specific volume and kept the height of the cakesconstant. Porosity measurements also showed that the porosity of the samples increased withincreasing the percentage of Ajowan powder. The resistance of the cakes to mold was increased byadding Ajowan powder. Examination of the results obtained on the color components of the cakecrumb showed that the increase in Ajowan powder caused a decrease in brightness index (L), anincrease in redness index value (a) and an increase in yellowness index (b). Cake hardness increasedwith increasing amount of Ajowan powder during 14 days, but this increase was not evident in lowlevels of Ajowan powder. The results of measuring phenolic and flavonoid compounds as well as theantioxidant activity of the samples also showed that with increasing the amount of Ajowan powder,the amount of these compounds increased significantly (p<0/05). The content of ash, moisture, fiberand water activity increased with increasing the percentage of Ajowan powder. Sensory evaluationsperformed by the panelists also showed that the general acceptance rate increased at levels 3 and 6%of Ajowan powder

عنوان گونه گون

Investigating the effect of incorporating Ajowan powder (Carum copticum) on batter rheological properties and nutritional quality of gluten-free cake

عنصر شناسه اي

‏ ‏بنائی اقدم،

ساير عناصر نام

‏ ‏ نیلوفر

کد نقش

تهيه کننده

عنصر شناسه اي

پیغمبردوست،

عنصر شناسه اي

‏ بدبدک،

عنصر شناسه اي

‏ اولاد غفاری،

ساير عناصر نام

‏سیدهادی

ساير عناصر نام

‏ صمد

ساير عناصر نام

‏ عارف

تاريخ

استاد راهنما

تاريخ

استاد مشاور

تاريخ

استاد مشاور

عنصر شناسه اي

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