9954

9184

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1393

دوازده، 60ص.: جدول

ص. ع. به فارسي و انگليسي

جواد كرامت، مهدي كديور

15/2/94

هاجر شكرچي زاده، مرتضي صادقي

1396/09/26

كتابنامه

كشاورزي

مهندسي كشاورزي

ID9184

01 9 3 نتايج ماصل از ارزيابي مسي 74 فصل چهارم نتيجهگيري و پيشنهادها 4 2 نتيجه گيري 15 4 1 پيشنهادها 25 پيوست 15 منابع 16 چكيده انگليسي 66 ده

66Evaluation of Physicochemical Properties of Fortified Cake Using Apple and Potato Fibre Morteza jafari morteza jafari@ag iut ac ir January 11 2015 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 IranDegree M Sc Language FarsiSupervisors Javad Keramat keramat@cc iut ac ir Mahdi Kadivar kadivar@cc iut ac irAbstractDietary fiber is non starchy polysaccharides that are not digested during passing through the small intestineand only may be partially or completely fermented in the large intestine So are many beneficial to humanhealth These include cellulose hemicellulose and lignin are the gums Direct relationship between dietscontain high amount of fiber leads to reducing risk of some chronic diseases such as colon cancer constipation obesity diabetes and heart disease has been confirmed However the use of these compounds isless than recommended amount daily intake of 38 grams of dietary fiber for men and 25 grams for women yet Thus the production of fiber rich products is essential The cake is a bakery product that the staling andlack of dietary fiber in which are the main problems existing in this product This research to improve thehealth properties the possibility of enriching the cake with apple and potato fibers and its effect on theproperties of the dough and cake were investigated Apple fiber at levels 1 2 and 3 and potato fiber inlevels 1 2 3 and 4 by dough weight was added to the cake batter Physicochemical properties of batterand cake production were studied For comparison the least significant difference test at significance level p 0 05 was used The results showed that the addition of fiber increases the batter viscosity Thereforedesirable to keep the viscosity of the batter system in the viscosity of the control batter water was added tothe furmula The results showed that by increasing the potato and apple fiber content in order to level 2 and 3percent enriched cake firmness decreased in compared to control However by increasing fiber content caketexture become harder Additing both types of apple and potato fibers increased specific gravity of batter andthe volume of cakes were lower than control Additing apple fiber causes the cake to be darker While potatofiber increased lightness of the cake Both types of fibers increased the moisture content of the cake In termsof sensory evaluation it was determined that the samples containing 2 of the fiber had the highest approvalrating than other fiber samples The results generally showed that production an enriched cake with apple andpotato fiber is possible Keywords Apple Fiber Cake Enrichment Potato Fiber

جواد كرامت، مهدي كديور

هاجر شكرچي زاده، مرتضي صادقي