عنوان

بررسی امکان تولید کیک اسفنجی با کالری کاهش یافته

شماره

‭۲۳۲پ‬

زبان متن نوشتاري يا گفتاري و مانند آن

per

عنوان اصلي

بررسی امکان تولید کیک اسفنجی با کالری کاهش یافته

نام نخستين پديدآور

/الهام نورمحمدی نجف آبادی

نام ناشر، پخش کننده و غيره

تبریز:دانشگاه تبریز،دانشکده کشاورزی،گروه صنایع غذایی

نام خاص و کميت اثر

‮‭۹۳‬ص.‬

ساير جزييات

:جدول، نمودار، عکس

متن يادداشت

چاپی

متن يادداشت

واژه نامه بصورت زیرنویس

متن يادداشت

کتابنامه ص.: ‮‭۹۱-۹۳‬

جزئيات پايان نامه و نوع درجه آن

کارشناسی ارشد

نظم درجات

مهندسی کشاورزی-صنایع غذایی

زمان اعطا مدرک

‮‭۱۳۸۹/۱۰/۲۰‬

کسي که مدرک را اعطا کرده

تبریز:دانشگاه تبریز،دانشکده کشاورزی،گروه صنایع غذایی

متن يادداشت

.Now adays due to the consumers attention and intrest on the nutritional aspects of foods, demand for low calorie food products has increased and food industry has focused on the redesign of traditional foods for improving nutritional value and taste of products. Cake is a favorites food for consumers. Each 100 grams of sponge cake contains 1920kj or 460 kcal. Due to high energy and calorie and use of plenty of sugar in cake formulation, its continuous and long consumption leads to obesity and health risks. In addition sucrose can not be matabulized without insulin and blood glucose level will increase in diabetic patients due to lack of insulin, thus there is increasing demand for diabetic foods. In this reacearch possibility of total and partial replacement of sucrose with sorbitiol, maltitol, pentaerythritol, xylitol, maltodextrin, oligofructose and aspartame has studied. For this purpose sorbitol, maltitol, pentaerythritol and xylitol were used for total elimination of sucrose and in combination with oligofructose, sucrose and mix of them. Physical properties of cake batter such as specific gravity and viscosity, physical properties of cake such as volume, specific volume, appearant density, solid density, porosity, moisture, water activity, symetry and uniformity, color and firmness (first, 7th and 14th day after production) and sensory properties such as pores, dryness and guminess, softness, crust color, cromb color, taste and flavor and final score of sensory evaluation (first, 7th and 14th day after production) were evaluated. Results showed that cakes prepared with sorbitol- oligofructose- sucrose (S3) gave the most volume, specific volume, solid density and porosity and the least appearant density. The least volume, specific volune, solid density and porosity and the most appearant density were abserved in cakes contain 100 pentaerythritol. Less symetry was abserved in cakes contain maltitol- sucrose (M4) and more symmetry was observed in cakes with maltitol- oligofructose- sucrose (M3). More uniformity was related to samples with xylitol- oligofructose (X2), and sorbitol- sucros- oligofructose (S3). While use of 100 pentaerythritol (E1) showd less uniformity. Less moisture content was observed in samoles prepared with 100 pentaerythritol (E1) while more moisture content was observed in samples with xylitol- sucrose- oligofructose (X3). The most color intensity was seen in cakes produced with maltitol- sucrose- oligofructose (M3) and the least color was observed in samples with 100 pentaerythritol (E1). Cakes with 100 pentaerythritol (E1) showed the maximom hardening rate of texture, while samples produced with different concentration of xylitol and sorbitol showed similar hardening rate to control sample. Samples prepared with sorbitol- sucrose- oligofructose (S3) gave the most sensory evaluation score and sponge cake produced with 100 pentaerythritol (E1) gave the least sensory evaluation score

عنوان گونه گون

1

مستند نام اشخاص تاييد نشده

نورمحمدی نجف آبادی، الهام

مستند نام اشخاص تاييد نشده

پیغمبردوست، سیدهادی، استاد راهنما

مستند نام اشخاص تاييد نشده

آزادمرددمیرچی، صدیف، استاد مشاور

مستند نام اشخاص تاييد نشده

حصاری، جواد، استاد مشاور

مستند نام تنالگان تاييد نشده

000

يادداشت عمومي

سیاه و سفید

وضعیت فهرست نویسی

نمایه‌سازی قبلی