توليد كيك كم كالري با خواص كاربردي با استفاده از نشاسته مقاوم و شيره خرما جهت ارتقاء سطح سلامت افراد نظامي

Preparation of a Functional, Low Calorie Sponge Cake through the Incorporation of Resistant Starch and Date Syrup for Improving the Wellness of Military Personnel

جهت تامين انرژي، نظاميان اغلب در معرض غذاهاي پركالري (با محتواي بالاي قند و چربي) بوده كه اين افراد را مستعد ابتلا به بيماري هايي نظير ديابت، افزايش قند خون، بيماري هاي قلبي عروقي و اختلالات دستگاه گوارشي مي نمايد. لذا اين پژوهش به دنبال تهيه يك ميان وعده غذايي كم كالري با خواص كاربردي حاوي نشاسته مقاوم و شيره خرما بوده كه بتواند سبب بهبود فعاليت گوارشي و قلبي عروقي نظاميان گردد. روش ها آرد كيك در سطوح 10 و 20 درصد با نشاسته مقاوم و شكر در سطوح 15 و 30 درصد با شيره خرما جايگزين شد. آزمون هايي نظير تعيين دانسيته و ويژگي هاي رئولوژيك بر روي خمير و آزمون هاي تعيين دانسيته، حجم، رطوبت، ويژگي هاي بافتي، رنگ سنجي و ارزيابي حسي بر روي كيك هاي توليد شده صورت پذيرفت. نتيجه گيري با جايگزين كردن آرد و شكر در فرمولاسيون كيك توسط نسبت هاي 10 و 15 درصد نشاسته مقاوم و شيره خرما به محصولي كم كالري با خواص كاربردي دست پيدا كرد كه مورد پسند افراد نظامي نيز واقع شود.

Background and Aim: In order to receive a sufficient amount of energy, military personnel are generally exposed to high-calorie diets (containing a high level of sugar and fat) which increase their chances of developing certain diseases such as diabetes, hyperglycemia, coronary disease and gastrointestinal disorders. In this study we aimed to prepare functional, low calorie cakes containing resistant starch and date syrup, to improve the gastrointestinal and coronary wellness of military personnel. Methods: Date syrup (15 and 30%) and resistant starch (10 and 20%) substituted sugar and flour from the original recipe, respectively. Rheological properties and the density of dough were investigated. In the cooked cakes, volume, specific density, moisture content, textural properties, calorimetric characteristics and organoleptic attributes were assessed. Results: Fortification of sponge cakes with date syrup and resistant starch resulted in significant differences in terms of the dough and cake properties. Resistant starch and date sauce reduced the density and increase the viscosity of the dough. Cake enrichment with date syrup diminished the hardness of the cake from 651 to 557 g, while the addition of resistant starch conversely increased cake hardness from 651 to 776 g (P< 0.05). Calorimetric results showed a significant increase in the L value of cakes from 70.5 to 82.5 within the addition of resistant starch, while the reverse trend was observed for date syrup (P< 0.05). Organoleptic assessments revealed that the addition of 10% resistant starch and 15% date syrup in cakes was the recipe most preferred by military personnel. Conclusion: By replacing flour and sugar with of resistant starch and date syrup in the by a 10% and 15% ratio, a low-calorie product with functional properties can be achieved that could be well-liked by military personnel.