کاهش میزان سوربات پتاسیم در کیک اسفنجی با عصاره‌های گیاهی و بررسی ویژگی های آن

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانش‌آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران

2 دانشیار گروه بهداشت مواد غذایی، واحد تبریز، دانشگاه آزاد اسلامی، تبریز، ایران

10.30495/jfh.2020.1890081.1255

چکیده

با توجه به اثرات سوء نگه‌دارنده‌های شیمیایی و نگرش منفی مصرف‌کننده‌ها، استفاده از اسانس‌های گیاهی به‌عنوان نگه‌دارنده طبیعی توجه ویژه‌ای به خود جلب کرده است. در همین راستا، 11 نمونه کیک حاوی عصاره‌های زنجبیل، دارچین و هل سبز در مقادیر 0 تا 1000 میلی‌گرم بر کیلوگرم به‌صورت تکی و ترکیبی تهیه ‌شد و در 3 زمان روز تولید، ماه اول و ماه دوم با نمونه شاهد مثبت (حاوی سوربات پتاسیم) و منفی (بدون سوربات پتاسیم)، از نظر ویژگی‌های شیمیایی، میکروبی و حسی مقایسه گردیدند. بر اساس نتایج به‌دست‌آمده در کلیه نمونه‌ها مقدار pH با گذشت زمان کاهش‌ یافت و عدد اسیدی و پراکسید افزایش یافت (p < 0.05). بررسی میکروبی نمونه‌ها نشان داد میزان کپک و مخمر آن‌ها باگذشت زمان افزایش داشت (p < 0.05). از نظر خصوصیات حسی، تمامی نمونه‌ها در روز تولید از نظر مقبولیت کلی دارای امتیاز بالایی بودند و با گذشت زمان از مقبولیتشان کاسته شد. بر اساس نتایج، استفاده از عصاره‌های هل سبز، زنجبیل و دارچین به‌صورت ترکیبی به‌میزان مساوی (نمونه‌های 3 حاوی ترکیب 2 عصاره هل سبز و دارچین و نمونه 4 حاوی مقادیر مساوی هر سه عصاره) قادر به افزایش ماندگاری کیک‌ها بدون استفاده از نگه‌دارنده شیمیایی با حفظ ویژگی‌های حسی می‌باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Potassium sorbate reduction in sponge cake with herbal extracts and evaluation of its properties

نویسندگان [English]

  • A. Badali 1
  • A. Javadi 2
1 MS Graduated of Food Science and Technology, Mamaghan Branch, Islamic Azad University, Mamaghan, Iran
2 Associate Professor, Department of Food Hygiene, Tabriz Branch، Islamic Azad University, Tabriz, Iran
چکیده [English]

Due to the adverse effects of chemical preservatives and the negative attitude of consumers, the use of herbal essential oils as natural preservatives has attracted particular attention. In this regard, 11 cake samples containing 0 to 1000 mg/kg extracts of ginger, cinnamon and cardamom solely or in combination were prepared and compared during 3 storage time (production day (day 1), day 30 and day 60) with two control samples with (positive control) and without (negative control) potassium sorbate in terms of chemical, microbial and sensory properties. Results showed that in all samples pH decreased with time and acidic and peroxide values ​​increased (p < 0.05). Microbial examination of the samples showed the amount of mold and yeast increased during storage time (p < 0.05). In terms of sensory properties, all samples were highly scored on the first day of production, however the sensory scores decreased during storage period. According to the results, using an equal combination of cardamom, ginger and cinnamon extracts (sample 3 containing cardamom and cinnamon and sample 4 with equal content of three extracts) were able to increase the shelf life and maintain the sensory properties of the cakes without the use of chemical preservatives.

کلیدواژه‌ها [English]

  • Sponge cake
  • Herbal extracts
  • Antioxidant properties
  • Antimicrobial properties

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بهداشت مواد غذایی

دوره 9، 4 (36) زمستان
زمستان 1398
صفحه 79-94

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