• Tidak ada hasil yang ditemukan

ﺑﺮرﺳﯽ اﻣﮑﺎن ﺗﻮﻟﯿﺪ ﮐﯿﮏ ﺻﺒﺤﺎﻧﻪ ﮐﻢ ﮐﺎﻟﺮي ﺑﺎ اﺳﺘﻔﺎده از

N/A
N/A
Protected

Academic year: 2024

Membagikan "ﺑﺮرﺳﯽ اﻣﮑﺎن ﺗﻮﻟﯿﺪ ﮐﯿﮏ ﺻﺒﺤﺎﻧﻪ ﮐﻢ ﮐﺎﻟﺮي ﺑﺎ اﺳﺘﻔﺎده از"

Copied!
11
0
0

Teks penuh

(1)

ﺮﺒﯿﻓ زا هدﺎﻔﺘﺳا ﺎﺑ يﺮﻟﺎﮐ ﻢﮐ ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ ﺪﯿﻟﻮﺗ نﺎﮑﻣا ﯽﺳرﺮﺑ

راﻮﮔ ﻎﻤﺻ و ﺐﯿﺳ

ﯽﺒﺟر ﺎﯿﻧﻮﺳ ﯽﻔﯾﺮﺷ مﺮﮐا ،

1

1 

1 - ناﺮﯾا ،ﻦﯾوﺰﻗ ،ﯽﻣﻼﺳا دازآ هﺎﮕﺸﻧاد ،ﻦﯾوﺰﻗ ﺪﺣاو ،ﮏﯿﻧﺎﮑﻣ و ﻊﯾﺎﻨﺻ ﯽﺳﺪﻨﻬﻣ هﺪﮑﺸﻧاد ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ و مﻮﻠﻋ ﯽﺳﺪﻨﻬﻣ هوﺮﮔ

) رﺎﺗ رد ﺖﻓﺎ : 16 / 02 / 98 رﺎﺗ ﺬﭘ شﺮ : 17 / 09 / 98 (

هﺪﯿﮑﭼ

ﻪﻫد رد يﺎﻫرﺎﻤﯿﺑ و ﯽﻗﺎﭼ عﻮﯿﺷ ،ﺮﯿﺧا يﺎﻫ يرﺎﻤﯿﺑ نﻮﭽﻤﻫ نآ زا ﯽﺷﺎﻧ يﺎﻫ

ﯽﺒﻠﻗ يﺎﻫ - نﺎﻃﺮﺳ عاﻮﻧا زا ﯽﺧﺮﺑ و ﻻﺎﺑ نﻮﺧ رﺎﺸﻓ ،ﺖﺑﺎﯾد ،ﯽﻗوﺮﻋ ﺮﺠﻨﻣ ،ﺎﻫ

ﻢﮐ تﻻﻮﺼﺤﻣ ياﺮﺑ ﺎﺿﺎﻘﺗ ﺶﯾاﺰﻓا ﻪﺑ ﺖﺳا هﺪﺷ يﺮﻟﺎﮐ

. ﻮﻣﺮﻓ يﺮﻟﺎﮐﺮﭘ ياﺰﺟا ﺶﻫﺎﮐ ﺎﯾ فﺬﺣ ،لﺎﺣ ﻦﯾا ﺎﺑ نﻮﯿﺳﻻ

ﯽﮔﮋﯾو ،ﯽﯾاﺬﻏ يﺎﻫ ﮏﯿﺘﭙﻟﻮﻧﺎﮔرا يﺎﻫ

ﻪﻧﻮﮔ ﻪﺑ ار ﯽﯾﺎﻬﻧ لﻮﺼﺤﻣ داد ﺪﻫاﻮﺧ راﺮﻗ ﺮﯿﺛﺎﺗ ﺖﺤﺗ ﯽﻔﻨﻣ يا

. ﺶﯿﭘ ﺶﻫوﮋﭘ زا فﺪﻫ ﻢﮐ ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ ﺪﯿﻟﻮﺗ ،ور

ﯽﮔﮋﯾو ﺎﺑ ﺮﺒﯿﻓ زا ﯽﻨﻏ يﺮﻟﺎﮐ يﺎﻫ

دﻮﺑ ﮏﯿﺘﭙﻟﻮﻧﺎﮔرا بﻮﻠﻄﻣ .

ﺐﯿﺳ ﺮﺒﯿﻓ زا ﯽﻔﻠﺘﺨﻣ حﻮﻄﺳ ،رﻮﻈﻨﻣ ﻦﯾا ياﺮﺑ )

0 ، 10 و 20

% ( راﻮﮔ ﻎﻤﺻ و )

0 ، 5/

0 و 1

% ( راﺮﻗ ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ رد

ﯽﮔﮋﯾو و ﺖﻓﺮﮔ ﺪﺷ ﯽﺳرﺮﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﺎﺑ ﻪﺴﯾﺎﻘﻣ رد ﺎﻬﻧآ ﯽﺑوﺮﮑﯿﻣ و ﯽﺴﺣ ،ﯽﺘﻓﺎﺑ،ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ يﺎﻫ

. ﻪﺘﻓﺎﯾ ﺪﻧداد نﺎﺸﻧ ﺎﻫ ﻪﺑ ﺐﯿﺳ ﺮﺒﯿﻓ ندوﺰﻓا ﻪﮐ

ﯾﺎﻬﻧ هدروآﺮﻓ ﺮﺒﯿﻓ ﺶﯾاﺰﻓا و تارﺪﯿﻫﻮﺑﺮﮐ و ﻦﯿﺌﺗوﺮﭘ ﺶﻫﺎﮐ ﺎﺑ ،ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ ﺮﯿﺛﺎﺗ راﻮﮔ ﻎﻤﺻ ﺎﺑ ﯽﺑﺮﭼ ﯽﺒﺴﻧ ﯽﻨﯾﺰﮕﯾﺎﺟ ﯽﻟو دﻮﺑ هاﺮﻤﻫ ﯽ

ﻪﻈﺣﻼﻣ ﻞﺑﺎﻗ ﺖﺷاﺪﻧ ﯽﺑﺮﭼ يور يا

. ﻦﯾﺮﺘﺸﯿﺑ ياراد ﻪﻧﻮﻤﻧ رد نآ ناﺰﯿﻣ ﻦﯾﺮﺘﻤﮐ و ﻎﻤﺻ نوﺪﺑ و ﺮﺒﯿﻓ ﻦﯾﺮﺘﺸﯿﺑ ياراد ﻪﻧﻮﻤﻧ رد ﯽﺘﻔﺳ ناﺰﯿﻣ ﻦﯾﺮﺗﻻﺎﺑ

ﺪﺷ هﺪﻫﺎﺸﻣﺮﺒﯿﻓ نوﺪﺑ و ﻎﻤﺻ .

ﻪﻧﻮﻤﻧ ﯽﻣﺎﻤﺗ ﯽﺘﻔﺳ ،نﺎﻣز ﺖﺷﺬﮔ ﺎﺑ ،ﻦﯿﻨﭽﻤﻫ ﻪﺑ ﺎﻫ

ﯽﻨﻌﻣ رﻮﻃ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا يراد .

ﺶﻫﺎﮐ ﺚﻋﺎﺑ ود ﺮﻫ راﻮﮔ ﻎﻤﺻ و ﺮﺒﯿﻓ

ﻪﻧﻮﮔ ﻪﺑ دﻮﺑ ﺮﺗﺮﮕﯿﻤﺸﭼ ﺐﺗاﺮﻣ ﻪﺑ ﺐﯿﺳ ﺮﺒﯿﻓ ﺮﯿﺛﺎﺗ ﯽﻟو ﺪﻧﺪﺷ ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ يﺮﻟﺎﮐ يﺮﻟﺎﮐ ﻦﯾﺮﺘﻤﮐ ﻪﮐ يا

هﺪﻫﺎﺸﻣ ﻎﻤﺻ و ﺮﺒﯿﻓ ﻦﯾﺮﺗﻻﺎﺑ يوﺎﺣ رﺎﻤﯿﺗ رد

ﺪﺷ . ﯽﻨﻌﻣ يرﺎﻣآ فﻼﺘﺧا ﻪﮐ داد نﺎﺸﻧ ﯽﺴﺣ ﯽﺑﺎﯾزرا ﺞﯾﺎﺘﻧ زﺎﯿﺘﻣا رد يراد

ﻪﻧﻮﻤﻧ ﮓﻧر و ﻮﺑ ،ﻢﻌﻃ ﯽﻠﮐ شﺮﯾﺬﭘ و ﺖﻓﺎﺑ زﺎﯿﺘﻣا ،لﺎﺣ ﻦﯾا ﺎﺑ ؛ﺖﺷاﺪﻧ دﻮﺟو ﺎﻫ

ﻪﻧﻮﻤﻧ يﺎﻫ ﻦﯿﯾﺎﭘ ،ﺮﺘﻤﮐ ﻎﻤﺻ و ﺮﺘﺸﯿﺑ ﺮﺒﯿﻓ يوﺎﺣ ﺮﺗ

ﻪﻧﻮﻤﻧ زا دﻮﺑ ﺮﮕﯾد يﺎﻫ .

ﻦﯿﺋﺎﭘ يﺮﻟﺎﮐ ﻦﯿﻨﭽﻤﻫ و ﺮﺘﺸﯿﺑ ﺮﺒﯿﻓ ،ﺮﺗﻻﺎﺑ ﯽﺴﺣ زﺎﯿﺘﻣا ﻞﯿﻟد ﻪﺑ ﻪﺑ ﺖﺒﺴﻧ ﺮﺗ

ﻪﻧﻮﻤﻧ ،ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ يوﺎﺣ

10 % و ﺐﯿﺳ ﺮﺒﯿﻓ 1

% ﻮﮔ ﻎﻤﺻ ﺪﺷ بﺎﺨﺘﻧا ﺮﺗﺮﺑ رﺎﻤﯿﺗ ناﻮﻨﻋ ﻪﺑ را .

نﺎﮔژاوﺪﯿﻠﮐ :

ﻢﮐ ،ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ ﯽﺴﺣ ،ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ ،راﻮﮔ ﻎﻤﺻ ،ﺐﯿﺳ ﺮﺒﯿﻓ ،يﺮﻟﺎﮐ

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ

:

[email protected]

(2)

1 - ﻪﻣﺪﻘﻣ

ﻪﺑ ﻪﮐ ﺖﺳا صﻮﺼﺨﻣ ﯽﻣﺮﻧ و ﺖﻓﺎﺑ ﺎﺑ ﯽﻨﯾﺮﯿﺷ ﯽﻋﻮﻧ ﮏﯿﮐ يﺮﻟﺎﮐ ﻊﺒﻨﻣ ﮏﯾ ناﻮﻨﻋ از

ﺪﺣ راﺮﻗ ﺖﯾﻮﮑﺴﯿﺑ و نﺎﻧ ﻂﺳاو

دراد 1] .[ ﺮﮑﺷ ،ﻦﻏور ،درآ ،ﯽﻠﮐ رﻮﻃ ﻪﺑ ﻢﺨﺗ و

ياﺰﺟا غﺮﻣ

ﻞﯿﮑﺸﺗ ﯽﻠﺻا ﮏﯿﮐ زا يرﺎﯿﺴﺑ نﻮﯿﺳﻻﻮﻣﺮﻓ هﺪﻨﻫد

ﯽﻣ ﺎﻫ ﺪﻨﺷﺎﺑ

؛ﺑ ﺎ

ﮏﯿﮐ ﻒﻠﺘﺨﻣ عاﻮﻧا زا ﯽﺧﺮﺑ رد ،لﺎﺣ ﻦﯾا نﻮﭽﻤﻫ يداﻮﻣ زا ،ﺎﻫ

بآ ﺎﯾ بآ،ﺮﯿﺷ ﻞﺜﻣ ﯽﺗﺎﻌﯾﺎﻣ و هﺮﮐ ،ﻪﺘﺳﺎﺸﻧ تﺎﺠﯾﺰﺒﺳ و هﻮﯿﻣ

ﻢﺠﺣ زا ﻦﯿﻨﭽﻤﻫ و ﻒﻠﺘﺨﻣ هﺪﻨﻫد

ردﻮﭘ ﮓﻨﯿﮑﯿﺑﺪﻨﻧﺎﻣ ﯽﯾﺎﻫ ﺰﯿﻧ 1

ﯽﻣ هدﺎﻔﺘﺳا دﻮﺷ

2] .[ ﮏﯾ ياراد ﯽﺘﺴﯾﺎﺑ يژﺮﻧا ﺮﭘ لﻮﺼﺤﻣ ﻦﯾا

زا ﻞﮑﺸﺘﻣ ﯽﺠﻨﻔﺳا و ﻞﺨﻠﺨﺘﻣ ﺖﻓﺎﺑ هﺮﻔﺣ

يﺎﻫراﻮﯾد ﺎﺑ ﺰﯾر يﺎﻫ

ﺪﺷﺎﺑ كزﺎﻧ 3]

. [ رد ﻦﻏور نﻮﯿﺴﻟﻮﻣا ﮏﯾ ،ﮏﯿﮐ ﺮﯿﻤﺧ ،ﻊﻗاو رد

ﻞﻣﺎﺷ ﻪﮐ ﯽﺑآ زﺎﻓ رد ﻢﻈﻨﻣﺎﻧ رﻮﻃ ﻪﺑ ﯽﺑﺮﭼ تارذ ﻪﮐ ﺖﺳا بآ ﻞﺴﯿﻣ تارذ ﻢﺨﺗ هدرز يﺎﻤﺳﻼﭘ يﺎﻫ

لﻮﻧاﺮﮔ ،غﺮﻣ هدرز يﺎﻫ

ﻢﺨﺗ ﺮﻣ هﺪﺷ هﺪﻨﮐاﺮﭘ ،ﺪﻨﺘﺴﻫ درآ و غ ﺪﻧا

4] .[ زا ﯽﺑﺮﭼ ،ور ﻦﯾا زا

ﻞﮑﺷ رد يﺪﯿﻠﮐ ﯽﺸﻘﻧ ﯽﮔﮋﯾو يﺮﯿﮔ

ﯽﮑﯿﺘﭙﻟﻮﻧﺎﮔرا و ﯽﺘﻓﺎﺑ يﺎﻫ

ﯽﻣ رادرﻮﺧﺮﺑ ﮏﯿﮐ ﻒﻠﺘﺨﻣ عاﻮﻧا زا رﺎﻈﺘﻧا درﻮﻣ ﺪﺷﺎﺑ

. رد ﻦﯾا

لﺎﺳ رد ﻪﮐ ﺖﺳا ﯽﻟﺎﺣ و ﯽﻗﺎﭼ عﻮﯿﺷ ﻪﺑ ﻪﺟﻮﺗ ﺎﺑ ،ﺮﯿﺧا يﺎﻫ

يﺎﻫرﺎﻤﯿﺑ يرﺎﻤﯿﺑ نﻮﭽﻤﻫ نآ زا ﯽﺷﺎﻧ يﺎﻫ ﺎﻫ

ﯽﺒﻠﻗ - ،ﯽﻗوﺮﻋ

نﺎﻃﺮﺳ عاﻮﻧا زا ﯽﺧﺮﺑ و ﻻﺎﺑ نﻮﺧ رﺎﺸﻓ ،ﺖﺑﺎﯾد ياﺮﺑ ﺎﺿﺎﻘﺗ ،ﺎﻫ

ﻢﮐ تﻻﻮﺼﺤﻣ ﺖﺳا هدﺮﮐ اﺪﯿﭘ ﺶﯾاﺰﻓا يﺮﻟﺎﮐ

5] .[ تﺎﺒﺳﺎﺤﻣ رد

رد نآ ﺶﻫﺎﮐ ،ﺖﺳا رﻮﺘﮐﺎﻓ ﻦﯾﺮﺗﻻﺎﺑ ياراد ﯽﺑﺮﭼ يژﺮﻧا نﻮﯿﺳﻻﻮﻣﺮﻓ ﻢﮐ يﺎﻫاﺬﻏ

ﻪﺘﻓﺮﮔ راﺮﻗ ﻪﺟﻮﺗ درﻮﻣ ،يﺮﻟﺎﮐ

ﺖﺳا 6] .[ ﯿﻠﮐ ﺶﻘﻧ ﻞﯿﻟد ﻪﺑ ﺮﮕﯾد يﻮﺳ زا ﮏﯿﮐ رد ﯽﺑﺮﭼ يﺪ

ﯽﻣ ﺶﻫﺎﮐ ﺮﺑ هوﻼﻋ ﺎﺗ دﻮﺷ بﺎﺨﺘﻧا نآ ياﺮﺑ ﯽﻨﯾﺰﮕﯾﺎﺟ ﺖﺴﯾﺎﺑ

ﯽﮔﮋﯾو ،يﺮﻟﺎﮐ ﺰﯿﻧ ار لﻮﺼﺤﻣ ﯽﮑﯿﺘﭙﻟﻮﻧﺎﮔرا و ﯽﺘﻓﺎﺑ يﺎﻫ

ﺪﻨﮑﻧ ﺪﻨﯾﺎﺷﻮﺧﺎﻧ تاﺮﯿﯿﻐﺗ شﻮﺨﺘﺳد 6]

.[ ﺪﯿﺋﻮﻠﮐورﺪﯿﻫ و ﺎﻫ

ﺮﺒﯿﻓ بﺎﺨﺘﻧا زا ﯽﻤﯾژر يﺎﻫ رد ﯽﺑﺮﭼ ﯽﻨﯾﺰﮕﯾﺎﺟ ﯽﻠﺻا يﺎﻫ

هدروآﺮﻓ زا ﯽﯾاﺬﻏ ﻒﻠﺘﺨﻣ يﺎﻫ ﮏﯿﮐ ﻪﻠﻤﺟ

رﺎﻤﺷ ﻪﺑ ﺎﻫ

ﯽﻣ ﺪﻧور 7،8] .[ ﻦﯾﺰﮕﯾﺎﺟ ناﻮﻨﻋ ﻪﺑ تﺎﺒﯿﮐﺮﺗ ﻦﯾا ﯽﻠﺻا ﺖﯿﺑاﺬﺟ

ﯽﮔﮋﯾو ﻪﺑ ﻻﻮﻤﻌﻣ ،ﯽﺑﺮﭼ ﺖﺒﺴﻧ ﺎﻬﻧآ ﻪﻈﺣﻼﻣ ﻞﺑﺎﻗ ﯽﺘﺳوﺪﺑآ يﺎﻫ

ﯽﻣ هداد دﻮﺷ . ﺎﯾ بﺎﯿﻏ رد ،تﺎﺒﯿﮐﺮﺗ ﻦﯾا ﻪﻠﯿﺳﻮﺑ هﺪﺷ بﺬﺟ بآ

ﻢﮐ رﻮﻀﺣ ﻪﯿﺒﺷ ﻖﯾﺮﻃ زا ،ﯽﺑﺮﭼ ﮓﻧر ردﺎﻗ ،ﯽﺑﺮﭼ ﺶﻘﻧ يزﺎﺳ

1. Baking Powder

ﺑ يزﺎﺳزﺎﺑ ﻪﺑ هﺪﻤﻋ ﺶﺨ

زا ﯽﮑﯿﺘﭙﻟﻮﻧﺎﮔرا و ﯽﺘﻓﺎﺑ ﺖﯿﺑﻮﻠﻄﻣ زا يا

ﯽﻣ تﻻﻮﺼﺤﻣ ﻦﯾا ﻪﺘﻓر ﺖﺳد ﺪﺷﺎﺑ

9] .[ ندوﺰﻓا ،هوﻼﻋ ﻪﺑ

نﻮﯿﺳﻻﻮﻣﺮﻓ ﻪﺑ ﯽﻤﯾژر يﺎﻫﺮﺒﯿﻓ تﺎﺒﯿﮐﺮﺗ ناﻮﻨﻋ ﻪﺑ ،ﯽﯾاﺬﻏ يﺎﻫ

ﺪﻫاﻮﺧ ﺮﺛﻮﻣ ﻪﻌﻣﺎﺟ ﯽﻣﻮﻤﻋ ﺖﻣﻼﺳ يﺎﻘﺗرا رد ،ﺶﺨﺑ ﺖﻣﻼﺳ دﻮﺑ 10] .[ هدرواﺮﻓ ﻪﻠﻏ يﺎﻫ ور ترﻮﺻ ﻪﺑ و دﺎﯾز راﺪﻘﻣ ﻪﺑ يا ﻪﻧاز

ﯽﻣ فﺮﺼﻣ ﻦﯾا زا و دﻮﺷ

،ور ندوﺰﻓا ﺖﻬﺟ ﯽﺒﺳﺎﻨﻣ فﺪﻫ

ﯽﻣ ﯽﻤﯾژر يﺎﻫﺮﺒﯿﻓ ﺪﻨﺷﺎﺑ

. ﺮﺒﯿﻓ زا رﺎﺷﺮﺳ يﺎﻫاﺬﻏ فﺮﺼﻣ

زا يرﺎﻤﯿﺑ زوﺮﺑ ﯽﻣ يﺮﯿﮔﻮﻠﺟ ﯽﻗوﺮﻋ و ﯽﺒﻠﻗ يﺎﻫ

ﺪﻨﮐ 11] .[ رد

لﺎﺳ ﻦﯿﻨﭽﻤﻫ و ﻻﺎﺑ ﯽﯾاﺬﻏ شزرا ﻞﯿﻟد ﻪﺑ ﺐﯿﺳ ﻪﻟﺎﻔﺗ ﺮﯿﺧا يﺎﻫ

ﻦﯿﻘﻘﺤﻣ ﻪﺟﻮﺗ درﻮﻤﻟﺎﻌﻓ ﺖﺴﯾز تﺎﺒﯿﮐﺮﺗ ندﻮﺑ اراد ﻪﺘﻓﺮﮔ راﺮﻗ

ﺖﺳا . ﻦﯿﺑ ﺐﺳﺎﻨﻣ لدﺎﻌﺗ ﺎﺑ ﺮﺒﯿﻓ زا ﯽﺑﻮﺧ ﻊﺒﻨﻣ ﺐﯿﺳ ﻪﻟﺎﻔﺗ

ﺶﺨﺑ ﯽﻣ لﻮﻠﺤﻣﺎﻧ و لﻮﻠﺤﻣ يﺎﻫ ﺪﺷﺎﺑ

. ﺖﺴﯾز تﺎﺒﯿﮐﺮﺗ رﻮﻀﺣ

لﻮﻨﻓ ﯽﻠﭘ ،ﺎﻫﺪﯿﺋﻮﻧوﻼﻓ ﻞﺜﻣ لﺎﻌﻓ ﻦﺗورﺎﮐ و ﺎﻫ

،ﺐﯿﺳ ﻪﻟﺎﻔﺗ رد ﺎﻫ

نﻮﯿﺳﻻﻮﻣﺮﻓ رد نآ زا هدﺎﻔﺘﺳا ﺖﯿﺑاﺬﺟ ﻞﯾﻻد ﺮﮕﯾد زا يﺎﻫ

ﺖﺳا ﯽﯾاﺬﻏ 12]

.[

ﺎﺒﯿﮐﺮﺗ زا ﯽﮑﯾ ناﻮﻨﻋ ﻪﺑ هدﺎﻔﺘﺳا ياﺮﺑ ﯽﯾﻻﺎﺑ ﻞﯿﺴﻧﺎﺘﭘ زا ﻪﮐ ﯽﺗ

ﯽﻣ رادرﻮﺧﺮﺑ ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ ﺖﺳا راﻮﮔ ﻎﻤﺻ ،ﺪﺷﺎﺑ

.

هﺎﯿﮔ ﻪﻧاد مﺮﭙﺳوﺪﻧآ بﺎﯿﺳآ زا راﻮﮔ ﻎﻤﺻ Cyamopsistetragonolobus ﯽﻣ ﺖﺳﺪﺑ

ﺪﯾآ . نﺎﻧﺎﻣﻮﺘﮐﻻﺎﮔ

يﺎﻫﺪﻧﻮﯿﭘ ﺎﺑ زﻮﻧﺎﻣ ﯽﻠﺻا هﺮﯿﺠﻧز زا ﻞﮑﺸﺘﻣ دﻮﺧ ﻪﮐ )

4 1→ ( β

ﺎﺷ و ﻪﺧ يﺎﻫﺪﻧﻮﯿﭘ ﺎﯾ زﻮﺘﮐﻻﺎﮔ ﯽﺒﻧﺎﺟ يﺎﻫ )

6 1→ ( ﯽﻣ α ﺪﺷﺎﺑ

ﯽﻠﭘ هﺪﻤﻋ ﺪﯾرﺎﮐﺎﺳ ي

ﻞﯿﮑﺸﺗ راﻮﮔ هﺪﻨﻫد )

80 (%

ﯽﻣ ﺪﺷﺎﺑ 13] .[

،ور ﻦﯾا زا و ﺖﺴﯿﻧ ﻢﻀﻫ ﻞﺑﺎﻗ نﺪﺑ رد راﻮﮔ نﺎﻧﺎﻣﻮﺘﮐﻻﺎﮔ ﺶﺨﺑ ﻪﯾﺬﻐﺗ ﺮﺒﯿﻓ ﮏﯾ ناﻮﻨﻋ ﻪﺑ ﯽﻣ ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد يا

دﻮﺷ . ،راﻮﮔ ﻎﻤﺻ

ﯽﮔﮋﯾو ﺮﺑ هوﻼﻋ ﺖﻣﻼﺳ يﺎﻫ

زا ﻪﮐ ﯽﯾاﺰﻓا يﺮﺒﯿﻓ ﺖﯿﻫﺎﻣ

ﯽﻣ ﯽﺷﺎﻧ نﺎﻧﺎﻣﻮﺘﮐﻻﺎﮔ دﺎﺠﯾا رد ﻻﺎﺑ ﯽﯾﺎﻧاﻮﺗ ﻞﯿﻟد ﻪﺑ ،دﻮﺷ

لﻮﻠﺤﻣ رد ﻪﺘﯾزﻮﮑﺴﯾو ﯽﮑﯾژﻮﻟﻮﻨﮑﺗ يﺎﻫدﺮﺑرﺎﮐ زا ،ﯽﺑآ يﺎﻫ

هﻮﯿﻣ رد ﯽﻧاواﺮﻓ يروآﺮﻓ تﺎﺠﯾﺰﺒﺳ و ﺎﻫ

هدروآﺮﻓ ،هﺪﺷ ،ﯽﻨﺒﻟ يﺎﻫ

هدروآﺮﻓ ﯽﻣ رادرﻮﺧﺮﺑ يدﺎﻨﻗ و ﯽﯾاﻮﻧﺎﻧ يﺎﻫ ﺪﺷﺎﺑ

14] .[ ﻪﯾﺎﭘ ﺮﺑ

،ﺪﺷ ﻪﺘﻔﮔ ﻪﭽﻧآ فﺪﻫ

،ﺶﻫوﮋﭘ ﻦﯾا زا ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ ﺪﯿﻟﻮﺗ

ﻢﮐ ﺎﺑ يﺮﻟﺎﮐ راﻮﮔ ﻎﻤﺻ و ﺐﯿﺳ ﺮﺒﯿﻓ ﻒﻠﺘﺨﻣ ﺮﯾدﺎﻘﻣ ﺎﺑ

ﯽﮔﮋﯾو ﻮﺑ ﮏﯿﺘﭙﻟﻮﻧﺎﮔرا بﻮﻠﻄﻣ يﺎﻫ د

.

(3)

2 - شور و داﻮﻣ ﺎﻫ

2 - 1 - داﻮﻣ

سرﺎﭙﻬﺑ ﺖﮐﺮﺷ زا ﺐﯿﺳ ﺮﺒﯿﻓ )

ناﺮﯾا ،ناﺮﻬﺗ (

زا راﻮﮔ ﻎﻤﺻ و

نﺎﯿﺳرﺎﭘ مﺎﮔ نﺎﺤﯾر ﺖﮐﺮﺷ )

ناﺮﯾا ،نﺎﮔﺮﮔ (

يراﺪﯾﺮﺧ ﺪﻧﺪﺷ .

ﻢﺨﺗ ،ردﻮﭘ ﮓﻨﯿﮑﯿﺑ ،مﺪﻨﮔ درآ زا ﺮﮑﺷ و ﻦﻏور ،غﺮﻣ

هﺎﮕﺷوﺮﻓ ﯽﻠﺤﻣ يﺎﻫ )

ناﺮﯾا ،ﻦﯾوﺰﻗ (

ﺪﻧﺪﺷ ﻪﯿﻬﺗ . ﯽﯾﺎﯿﻤﯿﺷ داﻮﻣ

تﺎﻔﻟﻮﺳ ،ﮏﯾرﻮﻔﻟﻮﺳﺪﯿﺳا ﻞﻣﺎﺷ ﺶﻫوﮋﭘ ﻦﯾا رد هدﺎﻔﺘﺳا درﻮﻣ ﻞﻨﻓ ،ﮏﯾرﺪﯾﺮﻠﮐﺪﯿﺳا ،لژﺎﮑﯿﻠﯿﺳ ،ﺲﻣ ﻦﻠﯿﺘﻣ ،ﻦﯿﺌﻟﺎﺘﻓ

،ﻮﻠﺑ

يد ،ﻢﯿﺳﺎﺘﭘ و ﻢﯾﺪﺳ ﻒﻋﺎﻀﻣ تارﺎﺗارﺎﺗ و تﻻاﺰﮔا ﻢﯿﺳﺎﺘﭘ

و ﺪﻧدﻮﺑ رادرﻮﺧﺮﺑ لﺎﮑﯿﺘﯿﻟﺎﻧآ ﻪﺟرد زا ﯽﮕﻤﻫ ،ﻢﯾﺪﺳﺪﯿﺴﮐورﺪﯿﻫ كﺮﻣ ﺖﮐﺮﺷ زا )

نﺎﻤﻟآ ( ﺪﻧﺪﺷ ﻪﯿﻬﺗ ، .

2 - 2 - ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ ﺪﯿﻟﻮﺗ شور

ﺪﺷ مﺎﺠﻧا ﯽﺒﻟﺎﻗ ترﻮﺻ ﻪﺑ ﺶﻫوﮋﭘ ﻦﯾا رد ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ ﺪﯿﻟﻮﺗ .

ﻪﻠﺣﺮﻣ رد ﻢﺨﺗ ،ﺖﺴﺨﻧ ي

غﺮﻣ ) 4/

12 ﺪﺻرد ( ﺮﮑﺷ و )

23 ﺪﺻرد ( ﻂﺳﻮﺗ طﻮﻠﺨﻣ تﺪﻣ ﻪﺑ ﻻﺎﺑ رود ﺎﺑ ﻦﮐ 3

ﻪﻘﯿﻗد

ﺪﻧﺪﺷ طﻮﻠﺨﻣ ﻼﻣﺎﮐ .

ﻦﻏور ،ﺲﭙﺳ )

10 ﺪﺻرد ( بآ و ) 17

ﺪﺻرد ( ﺪﻧﺪﺷ ﻪﻓﺎﺿا طﻮﻠﺨﻣ ﻪﺑ .

درآ ،ﻪﻣادا رد )

36 ﺪﺻرد ( ،

ﻞﯿﻧاو ) 1/

0 ﺪﺻرد ( مﺎﻌﻃ ﮏﻤﻧ ، )

3/

0 ﺪﺻرد ( ردﻮﭘ ﮓﻨﯿﮑﯿﺑ ،

) 2/

1 ﺪﺻرد ( ﺢﻄﺳ ﻪﺳ رد راﻮﮔ ﻎﻤﺻ ، )

0 ، 5/

0 و 1 ﺪﺻرد

ﯽﻧزو / ور ﻦﯾﺰﮕﯾﺎﺟ ﯽﻧزو نﻮﯿﺳﻻﻮﻣﺮﻓ رد دﻮﺟﻮﻣ ﻦﻏ

( و

ﺢﻄﺳ ﻪﺳرد ﯽﺘﺧرد ﺐﯿﺳﺮﺒﯿﻓ )

0 ، 10 و 20 سﺎﺳاﺮﺑ ﺪﺻرد

ﯽﻧزو / نﻮﯿﺳﻻﻮﻣﺮﻓ رد دﻮﺟﻮﻣ درآ ﻦﯾﺰﮕﯾﺎﺟ ﯽﻧزو (

طﻮﻠﺨﻣ ﻪﺑ

ﺪﻧﺪﺷ هدوﺰﻓا )

لوﺪﺟ 1 .(

تﺪﻣ ﻪﺑ طﻮﻠﺨﻤﻧدﺮﮐ ﻦﮕﻤﻫ زا ﺲﭘ 3

تﺪﻣ ﻪﺑ ،هﺪﻣآ ﺖﺳﺪﺑ ﺮﯿﻤﺧ ،ﻪﻘﯿﻗد 30

يﺎﻣد رد ﻪﻘﯿﻗد 175

ﺪﺷ ﺖﺨﭘ داﺮﮕﯿﺘﻧﺎﺳ ﻪﺟرد .

ﺎﻬﻧ رد ﻪﻧﻮﻤﻧ ﺖﯾ زا ﺲﭘ ﮏﯿﮐ يﺎﻫ

ﻪﺘﺴﺑ رد نﺪﺷ ﮏﻨﺧ يﺪﻨﺑ

ﯽﻠﭘ يﺎﻫ زرد ﺎﺑ ﻦﻠﯿﺗا ﯽﺗراﺮﺣ يﺪﻨﺑ

ﻪﺘﺴﺑ رد ﺮﻈﻧ درﻮﻣ يﺎﻫ ﯽﮔﮋﯾو ﯽﺳرﺮﺑ ﺖﻬﺟ و ﺪﻧﺪﺷ يﺪﻨﺑ

يﺎﻣد 4 ﯽﺘﻧﺎﺴﻬﺟرد ﺪﺷ يراﺪﻬﮕﻧ داﺮﮔ

.

Table 1 Treatments of this study

Description Treatments

Cake containing 0% apple fiber + 0% guar gum T0 (control)

Cake containing 10% apple fiber + 0% guar gum T1

Cake containing 20% apple fiber + 0% guar gum T2

Cake containing 10% apple fiber + 0.5% guar gum T3

Cake containing 20% apple fiber + 0.5% guar gum T4

Cake containing 10% apple fiber + 1% guar gum T5

Cake containing 20% apple fiber + 1% guar gum T6

Cake containing 0% apple fiber + 0.5% guar gum T7

Cake containing 0% apple fiber + 1% guar gum T8

2 - 3 - ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ﻪﺒﺳﺎﺤﻣ

زا يوﺮﯿﭘ ﺎﺑو لاﺪﻠﮐ شور ﻪﺑ ﻦﯿﺌﺗوﺮﭘ ﻦﯿﯿﻌﺗ نﻮﻣزآ دراﺪﻧﺎﺘﺳﻼﻤﻌﻟارﻮﺘﺳد هرﺎﻤﺷAACC

12 - 64 ﺪﺷ مﺎﺠﻧا 15]

.[

2 - 4 - ﯽﺑﺮﭼ ناﺰﯿﻣ ﻪﺒﺳﺎﺤﻣ

ﺎﺑ ﻖﺑﺎﻄﻣ و ﻪﻠﺴﮐﻮﺳ شور ﻪﺑ ﯽﺑﺮﭼ ﻦﯿﯿﻌﺗ نﻮﻣزآ دراﺪﻧﺎﺘﺳﻼﻤﻌﻟارﻮﺘﺳد هرﺎﻤﺷAACC

25 - 30 ﺪﺷ مﺎﺠﻧا 15]

.[

2 - 5 - ناﺰﯿﻣ ﻪﺒﺳﺎﺤﻣ ﯿﻓ

ﺮﺒ

دراﺪﻧﺎﺘﺳا زا يوﺮﯿﭘ ﺎﺑﺮﺒﯿﻓ ﻦﯿﯿﻌﺗ نﻮﻣزآ هرﺎﻤﺷAACC

32 - 10

ﺪﺷ مﺎﺠﻧا . مﻮﯿﻟوﺮﺘﭘ ﻪﻠﯿﺳو ﻪﺑ ﻪﻧﻮﻤﻧ اﺪﺘﺑا ،رﻮﻈﻨﻣ ﻦﯾا ياﺮﺑ ﺮﺗا

ﯽﺑﺮﭼ ﺪﺷ يﺮﯿﮔ . ،ﺲﭙﺳ 3 نورد ﯽﺑﺮﭼ نوﺪﺑ ﻪﻧﻮﻤﻧ زا مﺮﮔ

و ﺪﺷ ﻪﺘﺨﯾر هﺎﮕﺘﺳد ﻞﺒﯿﺳوﺮﮐ 200

ﮏﯾرﻮﻔﻟﻮﺳ ﺪﯿﺳا ﺮﺘﯿﻟ ﯽﻠﯿﻣ

255 /0 ﺪﺷ هدوﺰﻓا نآ ﻪﺑ لﺎﻣﺮﻧ .

ﺎﺷﻮﺟ ﻞﻤﻋ تﺪﻣ ﻪﺑ نﺪﻧ

30

ءﻼﺧ ﻪﻠﯿﺳو ﻪﺑ ﺪﯿﺳا ﻪﻠﺣﺮﻣ ﻦﯾا ﯽﻃزا ﺲﭘ و ﺪﺷ مﺎﺠﻧا ﻪﻘﯿﻗد ﺪﯾدﺮﮔ ﻪﯿﻠﺨﺗ هﺎﮕﺘﺳد .

ﻞﺒﯿﺳوﺮﮐ ﻞﺧاد داﻮﻣ ﻪﺑ ًادﺪﺠﻣ 200

ﯽﻠﯿﻣ

دﻮﺳ لﻮﻠﺤﻣ ﺮﺘﯿﻟ 313

/0 تﺪﻣ ﻪﺑ و ﻪﻓﺎﺿا لﺎﻣﺮﻧ 30

ﻪﻘﯿﻗد

هﺎﮕﺘﺳد ءﻼﺧ ﺖﺤﺗ ﻪﻠﺻﺎﺣ طﻮﻠﺨﻣ ﺲﭙﺳ و ﺪﺷ هﺪﻧﺎﺷﻮﺟ ﺪﯾدﺮﮔ ﻪﯿﻠﺨﺗ .

نآ زا ﺲﭘ وﺮﮐ ﻞﺧاد داﻮﻣ

ﺎﺑ ﻪﺒﺗﺮﻣ ﻦﯾﺪﻨﭼ ﻞﺒﯿﺳ

نزو ﻪﺑ نﺪﯿﺳر ﺎﺗ ﻞﺒﯿﺳوﺮﮐ ﺖﯾﺎﻬﻧرد و ﺪﺷ هداد ﻮﺸﺘﺴﺷ بآ يﺎﻣد رد ﺖﺑﺎﺛ 100

ﺖﻓﺮﮔ راﺮﻗ داﺮﮕﯿﺘﻧﺎﺳ ﻪﺟرد .

،ﻦﯾزﻮﺗ زا ﺲﭘ

(4)

هرﻮﮐ نورد ﻞﺒﯿﺳوﺮﮐ 550

ﻪﺑ و ﻪﺘﻓﺮﮔ راﺮﻗ داﺮﮕﯿﺘﻧﺎﺳ ﻪﺟرد

ﺪﺷ ﻞﯾﺪﺒﺗ ﺮﺘﺴﮐﺎﺧ .

ﺪﯾدﺮﮔ ﻦﯾزﻮﺗ ﻞﺒﯿﺳوﺮﮐ ،نﺪﺷ دﺮﺳ زا ﺲﭘ

هدﺎﻔﺘﺳا ﺎﺑ ﺮﺒﯿﻓ ناﺰﯿﻣ و ﻪﻄﺑار زا

1 ﺪﻣآ ﺖﺳد ﻪﺑ .

ﻪﻄﺑار ) 1 F × 100 (

ﻪﮐ W2

ﻞﺒﯿﺳوﺮﮐ نزو نوآ زا ﺲﭘ ﻪﻧﻮﻤﻧ يوﺎﺣ

و يراﺬﮔ

W1

ﻞﺒﯿﺳوﺮﮐ نزو هرﻮﮐ زا ﺲﭘ ﺮﺘﺴﮐﺎﺧ يوﺎﺣ

،يراﺬﮔ نزو m

ﻮﻣﺮﮔ ﺐﺴﺣ ﺮﺑ ﻪﻧﻮﻤﻧ ﻞﮐ ﺮﺒﯿﻓ ناﺰﯿﻣ F

ﺖﺳا 15] .[

2 - 6 - تارﺪﯿﻫﻮﺑﺮﮐ ناﺰﯿﻣ ﻪﺒﺳﺎﺤﻣ

ﯿﺳﻮﺑ تارﺪﯿﻫﻮﺑﺮﮐ ناﺰﯿﻣ ﺪﯿﺳا ﮏﯿﻠﯿﺴﯿﻟﺎﺳوﺮﺘﯿﻧد شور ﻪﻠ

) (DNS هزاﺪﻧا ﺪﺷ يﺮﯿﮔ . لﻮﻠﺤﻣ ﻪﮐ ﯽﻧﺎﻣز ،شور ﻦﯾا رد

ﯽﯾﺎﯿﻠﻗ 3 و 5 ﮏﯿﻠﯿﺴﯿﻟﺎﺳوﺮﺘﯿﻧ ﺶﻨﮐاو هﺪﻨﻨﮐءﺎﯿﺣا ﺪﻨﻗ ﺎﺑ ﺪﯿﺳا

ﯽﻣ ﺪﻫد )

،ﺰﮐﻮﻠﮔ ﺪﻨﻧﺎﻣ زﻮﺘﮐﻻ

( ﻪﺑ 3 - ﻮﻨﯿﻣآ - 5 - ﮏﯿﻠﯿﺴﯿﻟﺎﺳوﺮﺘﯿﻧ

ﯽﻣ ﻞﯾﺪﺒﺗ ﺪﯿﺳا ﻪﺑ درز زا فﺮﻌﻣ ﮓﻧر و دﻮﺷ

ﯽﺠﻧرﺎﻧ ﯾﺎ ﺰﻣﺮﻗ

ﺮﯿﯿﻐﺗ ﯽﻣ ﻨﮐ ﺪ ﻪﮐ ﻦﯾا ﺮﯿﯿﻐﺗ ﮓﻧر ﯽﮕﺘﺴﺑ ﻪﺑ ﺖﻈﻠﻏ ﺪﻨﻗ

هﺪﻨﻨﮐءﺎﯿﺣا دراد

15] . [

2 - 7 - ﺖﻓﺎﺑ نﻮﻣزآ

ﯽﺠﻨﺳ

ﺖﻓﺎﺑ هﺎﮕﺘﺳد زا ﮏﯿﮐ ﺖﻓﺎﺑ تﺎﯿﺻﻮﺼﺧ ﻦﯿﯿﻌﺗ ياﺮﺑ ﺞﻨﺳ

لﺪﻣ ﺪﻠﯿﻔﮐوﺮﺑ Tact Pro

و شور ﻖﺒﻃ دراﺪﻧﺎﺘﺳا

هرﺎﻤﺷ،AACC 74 - 30 ﺪﺷ هدﺎﻔﺘﺳا .

ﮏﯾ اﺪﺘﺑا شور ﻦﯾا رد

ﯽﺘﻧﺎﺳ ور ﺢﻄﺳ ﺎﺗ ﺪﺷ اﺪﺟ ﮏﯿﮐ يﻻﺎﺑ زا ﺮﺘﻣ ﺖﺧاﻮﻨﮑﯾ ﮏﯿﮐ ﯽﯾ

ﻪﺤﻔﺻ بوﺮﭘ ﺮﯾز رد ﮏﯿﮐ ﺲﭙﺳ و دﻮﺷ دﺎﻌﺑا ﺎﺑ يا

40

× 40

ﯽﻠﯿﻣ ﻪﻠﺣﺮﻣ ود يرﺎﺸﻓ نﻮﻣزآ و ﺖﻓﺮﮔ راﺮﻗ ﺮﺘﻣ نآ يور ﺮﺑ يا

ﺪﺷ مﺎﺠﻧا . بوﺮﭘ ﺖﻋﺮﺳ 5

ﯽﻧﺎﻣز ﻞﺻاﻮﻓ ،ﻪﯿﻧﺎﺛ ﺮﺑ ﺮﺘﻣ ﯽﻠﯿﻣ 10

سﺮﭙﻤﮐ و ﻪﯿﻧﺎﺛ 25

% يوﺮﯿﻧ ﻢﻤﯾﺰﮐﺎﻣ و ﺪﺷ مﺎﺠﻧا ﮏﯿﮐ عﺎﻔﺗرا

ﺪﺷ ﺖﺒﺛ ،يرﺎﺸﻓ 15]

.[

2 - 8 - ﺳﺎﺤﻣ يﺮﻟﺎﮐ ﻪﺒ

،ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ و ﯽﻤﯾژر ﮏﯿﮐ يﺎﻫرﺎﻤﯿﺗ يﺮﻟﺎﮐ ﯽﺑﺎﯾزرﺎﯾاﺮﺑ ﻖﺑﺎﻄﻣ

نارﺎﮑﻤﻫ و يدﺰﯾ يرﺎﻫﺪﻨﻗ شور ﺎﺑ )

1392 ( ﻪﺑ ﺐﻤﺑ ﻪﻠﯿﺳو

يﺮﻟﺎﮐ ﺮﺘﻣ (UK, Ballistic Gallenkamp) رد

3 راﺮﮑﺗ

ﺖﻓﺮﮔ مﺎﺠﻧا .

ﻪﻧﻮﻤﻧ اﺪﺘﺑا نﻮﻣزآ ﻦﯾا مﺎﺠﻧا ياﺮﺑ ﻪﺑ ﺎﻫ

ﻞﻣﺎﮐ رﻮﻃ

ﻪﺑ ﺲﭙﺳ و هﺪﺷ ﻦﮕﻤﻫ تﺪﻣ

24 رد ﺖﻋﺎﺳ هداد راﺮﻗ نوآ

) ﻪﺑ

ﻪﺑ ﻞﯿﻟد مﺎﺧ يژﺮﻧا ندروآ ﺖﺳد 100

% ﮏﺸﺧ هدﺎﻣ (

ﺪﻧﺪﺷ . رد

،ﺪﻌﺑ ﻪﻠﺣﺮﻣ 5

/0 ﻪﻈﻔﺤﻣ رد و هﺪﺷ نزو ﺮﻈﻧ درﻮﻣ ﻪﻧﻮﻤﻧ زا مﺮﮔ راﺮﻗ ﺮﻈﻧ درﻮﻣ

ﺪﺷ هداد . ﺮﯿﺷ ،ﻪﻧﻮﻤﻧ قاﺮﺘﺣا ياﺮﺑ ﺲﭘ ،ﻪﻣادا رد

ﺖﺧﻮﺳ لﻮﺴﭙﮐ )

نﮋﯿﺴﮐا ( زا ﻞﺻﺎﺣ تراﺮﺣ ناﺰﯿﻣ و ﺪﺷ زﺎﺑ

ﻖﯾﺮﻃ زا ﻪﻧﻮﻤﻧ نﺪﺸﻬﺘﺧﻮﺳ ﻪﺑ ﻞﺼﺘﻣ ﯽﺗراﺮﺣ رﻮﺴﻨﺳ

ﺪﯾدﺮﮔ ﻪﺒﺳﺎﺤﻣ ﺮﺘﻣﻮﻧاﻮﻟﺎﮔ .

ﻪﻄﺑار ﻖﯾﺮﻃ زا ﻪﻠﺻﺎﺣ يژﺮﻧا

2 ﺪﺷ ﻪﺒﺳﺎﺤﻣ :

ﻪﻄﺑار ) 2 ( :C

ﻪﻧﻮﻤﻧ نزو ) مﺮﮔ ( :D ﺮﺘﻣﻮﻧاﻮﻟﺎﮔ دﺪﻋ 1

/0 : زا ﻞﺻﺎﺣ يژﺮﻧا

ﻪﻠﯿﺘﯿﻓ ﻦﺘﺧﻮﺳ 54

/ 466 : ﺪﯿﺳا ﻦﺘﺧﻮﺳ زا ﻞﺻﺎﺣ يژﺮﻧا

ﮏﯿﺋوﺰﻨﺑ 16] [

2 - 9 - ﺮﻤﺨﻣ و ﮏﭙﮐ ﯽﻠﮐ شرﺎﻤﺷ

ﻣ ﺖﯿﻔﯿﮐ ﻪﻧﻮﻤﻧ ﯽﺑوﺮﮑﯿ ،ﺎﻫ

درﻮﻣ ﺎﻫﺮﻤﺨﻣ و ﮏﭙﮐ شرﺎﻤﺷ ﺎﺑ

ﺖﻓﺮﮔ راﺮﻗ ﯽﺑﺎﯾزرا .

ﻂﯿﺤﻣ ،اﺪﺘﺑا ﺖﺸﮐ

رﺎﮔآ زوﺮﺘﺴﮐدوﺮﺑﺎﺳ

ﻪﯿﻬﺗ و رد ﻞﯾﺮﺘﺳا وﻼﮐﻮﺗا ﺪﺷ

. رد

،ﻪﻣادا زا ﻪﻧﻮﻤﻧ يﺎﻫ درﻮﻣ

،ﺶﯾﺎﻣزآ لﻮﻠﺤﻣ ﻂﺳﻮﺗ ﺮﮕﻨﯾر

ﺖﻗر ﻪﯿﻬﺗ ﯽﻟﺎﯾﺮﺳ يﺎﻫ ﺪﺷ

. ﺲﭘ

زا ﻪﻓﺎﺿا ﻂﯿﺤﻣ ندﺮﮐ ﺖﺸﮐ

ﻪﺑ رﺎﮔآ زوﺮﺘﺴﮐدوﺮﺑﺎﺳ ﺖﯿﻠﭘ

يﺎﻫ

يوﺎﺣ 1CC ﻪﻧﻮﻤﻧ و نداد نﺎﮑﺗ نآ

،ﺎﻫ ﻪﻧﺎﺨﻣﺮﮔ يراﺬﮔ رد

رﻮﺗﺎﺑﻮﮑﻧا 30 ﻪﺟرد سﻮﯿﺴﻠﺳ ﻪﺑ تﺪﻣ 72 ﺖﻋﺎﺳ ﺪﺷ لﺎﻤﻋا . رد

،نﺎﯾﺎﭘ ﯽﻧﻮﻠﮐ ﺎﻫ شرﺎﻤﺷ و ﻦﯿﮕﻧﺎﯿﻣ ود زا ﺖﯿﻠﭘ ﻞﺻﺎﺣ بﺮﺿ

داﺪﻌﺗ ﯽﻧﻮﻠﮐ ﺎﻫ رد ﺖﻗر ﺲﮑﻋ ﺪﺷ ﻪﺒﺳﺎﺤﻣ

17] .[

2 - 10 - ﯽﺴﺣ ﯽﺑﺎﯾزرا

ﻪﻧﻮﻤﻧ ﯽﺴﺣ ﯽﺑﺎﯾزرا ﻨﭘ ﮏﯾ ﻂﺳﻮﺗ ،ﮏﯿﮐ يﺎﻫ

ﻞ 20 ﻞﮑﺸﺘﻣ هﺮﻔﻧ

ﺪﺷ مﺎﺠﻧا ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ ﻦﯿﺳﺪﻨﻬﻣ زا .

ﻪﻧﻮﻤﻧ حﺮﻃ سﺎﺳا ﺮﺑ ﺎﻫ

ﮏﯿﻧوﺪﻫ 5 ﻪﻄﻘﻧ ﯽﮔﮋﯾو ﺮﻈﻧ زا و يا ،ﮓﻧر ،ﻮﺑ و ﺮﻄﻋ ،ﻢﻌﻃ يﺎﻫ

ﺪﻨﺘﻓﺮﮔ راﺮﻗ ﯽﺑﺎﯾزرا درﻮﻣ ﯽﻠﮐ شﺮﯾﺬﭘ و ﺖﻓﺎﺑ .

و سﺎﺳا ﻦﯾا ﺮﺑ

مﺮﻓ ﺎﺑ ﻖﺑﺎﻄﻣ ﻪﺑ ﺪﺷ ﻪﺘﺳاﻮﺧ داﺮﻓا زا هﺪﺷ ﻪﯿﻬﺗ ﯽﻔﯿﮐ لﺮﺘﻨﮐ يﺎﻫ

ﻪﻧﻮﻤﻧ ﯿﺘﻣا ﺎﻫ زﺎ 1 ﺎﺗ 5 ﺪﺑ و بﻮﺧ ﺮﮕﻧﺎﯿﺑ تازﺎﯿﺘﻣا ﻪﮐ دﻮﺷ هداد

ﻪﻧﻮﻤﻧ ندﻮﺑ بﻮﺧ رﺎﯿﺴﺑ ،ﺐﯿﺗﺮﺗ ﻪﺑ ﺎﻫ

) 5 زﺎﯿﺘﻣا ( بﻮﺧ ، ) 4

زﺎﯿﺘﻣا ( ﻂﺳﻮﺘﻣ ، ) 3 زﺎﯿﺘﻣا ( ﺪﺑ ، ) 2 زﺎﯿﺘﻣا ( ﺪﺑ رﺎﯿﺴﺑ ، )

1 زﺎﯿﺘﻣا ( ،

دﻮﺑ .

2 - 11 - يرﺎﻣآ ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ

ﺎﺑ ﯽﻓدﺎﺼﺗ ًﻼﻣﺎﮐ حﺮﻃ ﮏﯾ سﺎﺳاﺮﺑ نﻮﻣزآ 9

رد رﺎﻤﯿﺗ 3 راﺮﮑﺗ

حﺮﻃ ر ﺪﺷ يﺰﯾ . ﯽﺳرﺮﺑ ياﺮﺑ ﻦﯿﮕﻧﺎﯿﻣ ﻦﯿﺑ دﻮﺟﻮﻣ فﻼﺘﺧا

،ﺎﻫ زا

(5)

ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ نﻮﻣزآ و ﻪﻓﺮﻃ ﮏﯾ ﺲﻧﺎﯾراو ﺰﯿﻟﺎﻧآ رد ﻦﮑﻧاد

ﯽﻨﻌﻣ ﺢﻄﺳ يراد

5 ﺪﺷ هدﺎﻔﺘﺳا ﺪﺻرد .

ﻞﯿﻠﺤﺗ و ﻪﯾﺰﺠﺗ يﺎﻫ

هداد يرﺎﻣآ راﺰﻓا مﺮﻧ زا هدﺎﻔﺘﺳا ﺎﺑ ﺎﻫ SPSS

ﻧ ﻪﺨﺴ 21 مﺎﺠﻧا

ﺪﯾدﺮﮔ .

3 - ﺚﺤﺑ و ﺞﯾﺎﺘﻧ

3 - 1 - ﻣزآ ﺞﯾﺎﺘﻧ نﻮ

ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ يﺎﻫ

ﻪﻧﻮﻤﻧ ﻦﯿﺌﺗوﺮﭘ ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ ﺞﯾﺎﺘﻧ لوﺪﺟ رد ﺎﻫ

2 هﺪﺷ ﻪﺋارا

ﺖﺳا . ﻪﺘﻓﺎﯾ ﻦﯾا ﻪﯾﺎﭘ ﺮﺑ

،ﺎﻫ ﯽﻨﻌﻣ توﺎﻔﺗ ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ﻦﯿﺑ يراد

ﻪﻧﻮﻤﻧ ﺖﻈﻠﻏ يوﺎﺣ يﺎﻫ ﺪﺸﻧ هﺪﻫﺎﺸﻣ راﻮﮔ ﻒﻠﺘﺨﻣ يﺎﻫ

. ﻦﯾا

ﻪﮐ دﻮﺑ ﯽﻟﺎﺣ رد رد ﻦﯿﺌﺗوﺮﭘ راﺪﻘﻣ ،ﺐﯿﺳ ﺮﺒﯿﻓ ﺢﻄﺳ ﺶﯾاﺰﻓا ﺎﺑ

ﻪﻧﻮﻤﻧ ﺎﻫ ﻪﮐ يرﻮﻃ ﻪﺑ دﺮﮐ اﺪﯿﭘ ﺶﻫﺎﮐ يﺪﯿﻟﻮﺗ ﮏﯿﮐ ي ناﺰﯿﻣ

،ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻦﯿﺌﺗوﺮﭘ T7

) يوﺎﺣ 0 % ﺐﯿﺳ ﺮﺒﯿﻓ + 5 /0 % ﻎﻤﺻ

راﻮﮔ ( و T8

) يوﺎﺣ 0 % ﺐﯿﺳ ﺮﺒﯿﻓ + 1 % راﻮﮔ ﻎﻤﺻ (

رﻮﻃ ﻪﺑ

ﯽﻨﻌﻣ ﻪﻧﻮﻤﻧ زا ﺮﺗﻻﺎﺑ يراد دﻮﺑ ﺮﮕﯾد يﺎﻫ

(P<0.05) .

ﻦﯿﺋﺎﭘ ﻦﯾﺮﺗ

ﻪﻧﻮﻤﻧ رد ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ يﺎﻫ

T2

) يوﺎﺣ 20 % ﺐﯿﺳ ﺮﺒﯿﻓ + 0 %

ﻤﺻ راﻮﮔ ﻎ (

، T4

) يوﺎﺣ 20 % ﺐﯿﺳ ﺮﺒﯿﻓ + 5 /0 % راﻮﮔ ﻎﻤﺻ ( و

T6

) يوﺎﺣ 20 % ﺐﯿﺳ ﺮﺒﯿﻓ + 1 % راﻮﮔ ﻎﻤﺻ (

ﺪﺷ ﻪﻈﺣﻼﻣ .

هرﺎﻤﺷ ﻪﺑ ناﺮﯾا ﯽﻠﻣ دراﺪﻧﺎﺘﺳا ﺎﺑ ﻖﺑﺎﻄﻣ 2553

ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ،

ﮏﯿﮐ ﻦﯿﺌﺗوﺮﭘ ﺐﯾﺮﺿ بﺎﺴﺘﺣا ﺎﺑ ﯽﻨﻏور يﺎﻫ 7

/5 ﯽﻣ ، ﺖﺴﯾﺎﺑ

ﻪﻨﯿﻤﮐ 7 ﯽﻣﺎﻤﺗ رد ﻪﮐ ﺪﺷﺎﺑ ﮏﺸﺧ هدﺎﻣ يﺎﻨﺒﻣﺮﺑ ﯽﻧزو ﺪﺻرد

ﻧ ﻪﻧﻮﻤ ﺖﺷاد راﺮﻗ دراﺪﻧﺎﺘﺳا هدوﺪﺤﻣ رد ﯽﺳرﺮﺑ درﻮﻣ يﺎﻫ 18]

.[

ﻪﻧﻮﻤﻧ رد ﯽﻤﮐ ظﺎﺤﻟ ﻪﺑ ﻦﯿﺌﺗوﺮﭘ ﯽﺋﺰﺟ ﺶﻫﺎﮐ ﺖﻠﻋ ﮏﯿﮐ يﺎﻫ

ﯽﻣ ار ﻦﯾﺰﮕﯾﺎﺟ ﻪﮐ داد ﺖﺒﺴﻧ ﺮﺒﯿﻓ نﺪﺷ هدوﺰﻓا ﻞﯿﻟد ﻪﺑ ناﻮﺗ

ﺖﺳا هﺪﺷ درآ ﯽﻧزو .

ﻦﯿﺌﺗوﺮﭘ راﺪﻘﻣ ندﻮﺑ دﺎﯾز ﺮﮕﯾد ترﺎﺒﻋ ﻪﺑ

ﻪﻧﻮﻤﻧ رد ﺗوﺮﭘ ﺮﺘﺸﯿﺑ رﻮﻀﺣ ﻞﯿﻟد ﻪﺑ ﺪﻫﺎﺷ ي درآ رد ﻦﺗﻮﻠﮔ ﻦﯿﺌ

ﯽﻣ ﺮﺒﯿﻓ يوﺎﺣ يﺎﻫرﺎﻤﯿﺗ رد نآ ﺖﻗر و ﯽﻓﺮﺼﻣ ﺪﺷﺎﺑ

. رد

ﯾ ﻪﺘﻓﺎ ،ﻪﺑﺎﺸﻣ ﯽﯾﺎﻫ ﯽﻟ

1ﻮﺟو ) 2007 ( ﯽﺳرﺮﺑ ﺎﺑ طﺎﺒﺗرا رد

تﺎﯿﺻﻮﺼﺧ ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ

و ﯽﺴﺣ نﺎﻧ يﺎﻫ ﯽﻨﻏ هﺪﺷ ﺎﺑ ردﻮﭘ

ﻞﺒﻨﺗ وﺪﮐ ﻪﮐ ﺪﻧدﺮﮐ هﺪﻫﺎﺸﻣ ﺶﯾاﺰﻓا

راﺪﻘﻣ وﺪﮐ ﻞﺒﻨﺗ زا 5 ﻪﺑ

15

% ﺐﺒﺳ ، ﺶﻫﺎﮐ ناﺰﯿﻣ ﺌﺗوﺮﭘ رد ﻦﯿ ﻪﻧﻮﻤﻧ ﺖﺒﺴﻧ يﺪﯿﻟﻮﺗ يﺎﻫ

ﺪﺷ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ 19]

.[ نارﺎﮑﻤﻫ و نﺎﯾﺪﻬﻣ )

1392 ( ناﻮﻨﻋ ﺰﯿﻧ

،ﺪﻨﻗ رﺪﻨﻐﭼ ﻪﻟﺎﻔﺗ ﺮﺒﯿﻓ فﺮﺼﻣ حﻮﻄﺳ ﺶﯾاﺰﻓا ﺎﺑ ﻪﮐ ﺪﻨﺘﺷاد نﺎﻧ رد ﻦﯿﺌﺗوﺮﭘ ناﺰﯿﻣ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ يﺪﯿﻟﻮﺗ ﺖﺴﺗ يﺎﻫ

ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ 20]

.[ رد ﯽﯾﺎﻬﻧ لﻮﺼﺤﻣ ﻦﯿﺌﺗوﺮﭘ ﺶﻫﺎﮐ

1. Lee and Joo

ﺶﻫوﮋﭘ ﻪﺑ ﻪﺒﻧا ردﻮﭘ ندوﺰﻓا ﺎﺑ طﺎﺒﺗرا رد ﯽﯾﺎﻫ ﺖﯿﺋﻮﮑﺴﯿﺑ

21] و[

ﺖﺴﺗ نﺎﻧ ﻪﺑ زﻮﻣ ردﻮﭘ 22]

ﺖﺳا هﺪﺷ شراﺰﮔ ﺰﯿﻧ [ .

ﻪﻧﻮﻤﻧ ﯽﺑﺮﭼ ناﺰﯿﻣ ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ ﺞﯾﺎﺘﻧ يوﺎﺣ ﮏﯿﮐ يﺎﻫ

ﺖﻈﻠﻏ راﻮﮔ ﻎﻤﺻ و ﺐﯿﺳ ﺮﺒﯿﻓ ﻒﻠﺘﺨﻣ يﺎﻫ )

لوﺪﺟ 2 ( نﺎﺸﻧ

ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ ﻖﻠﻌﺘﻣ ﯽﺑﺮﭼ ناﺰﯿﻣ ﻦﯾﺮﺗﻻﺎﺑ ﻪﮐ داد )

ﺮﺒﯿﻓ ﺪﻗﺎﻓ

ﺳ راﻮﮔ ﻎﻤﺻ و ﺐﯿ (

، T1

) يوﺎﺣ ﮏﯿﮐ 10

% ﺐﯿﺳ ﺮﺒﯿﻓ + 0 %

راﻮﮔ ﻎﻤﺻ (

و T2

ﻦﯿﺋﺎﭘ و ﺖﺳا هدﻮﺑ رد ﯽﺑﺮﭼ ناﺰﯿﻣ ﻦﯾﺮﺗ

يﺎﻫرﺎﻤﯿﺗ T5

) يوﺎﺣ 10 % ﺐﯿﺳ ﺮﺒﯿﻓ + 1 % راﻮﮔ ﻎﻤﺻ ( و T6

ﺪﺷ هﺪﻫﺎﺸﻣ .(P<0.05)

ﻎﻤﺻ ﻪﮐ ﯽﯾﺎﺠﻧآ زا ﺮﺿﺎﺣ ﻖﯿﻘﺤﺗ رد

ﻦﯾﺮﺘﺸﯿﺑ ،ﺖﺳا هﺪﺷ نﻮﯿﺳﻻﻮﻣﺮﻓ رد ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ راﻮﮔ ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﻪﻧﻮﻤﻧ رد

ﻎﻤﺻ ﺮﯾدﺎﻘﻣ ﻦﯾﺮﺘﺸﯿﺑ يوﺎﺣ يﺎﻫ

ﺪﺷ هﺪﻫﺎﺸﻣ .

ﯽﻔﯾﺮﺷ و ﺶﻨﻣ ﺖﻌﯾﺮﺷ ﻖﯿﻘﺤﺗ زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ

) 1397 ( ﻪﺋﻮﻟآ لژ ردﻮﭘ ناﺰﯿﻣ ﺶﯾاﺰﻓا داد نﺎﺸﻧ ،هﺪﺸﻨﯾﺰﮕﯾﺎﺟ ارو

ﻪﻧﻮﻤﻧ ﺎﺑ ﻪﺴﯾﺎﻘﻣ رد ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ رد دﻮﺟﻮﻣ ﯽﺑﺮﭼ ناﺰﯿﻣ زا ﺖﺳﺎﮐ ﺪﻫﺎﺷ .

ﮏﯿﮐ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﯽﺑﺮﭼ ﺢﻄﺳ ﻦﯾﺮﺗ ﻦﯿﯾﺎﭘ

يوﺎﺣ 12 / 13 ﻪﺋﻮﻟآ ردﻮﭘ ﺪﺻرد ﻪﺑ طﻮﺑﺮﻣ نآ ﻦﯾﺮﺗﻻﺎﺑ وارو

دﻮﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ 23]

.[

ﻪﻧﻮﻤﻧ ﺮﺒﯿﻓ ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ ﺞﯾﺎﺘﻧ لوﺪﺟ رد ﮏﯿﮐ ﻒﻠﺘﺨﻣ يﺎﻫ

2

ﺖﺳا هﺪﺷ هداﺪﻧﺎﺸﻧ .

ﺶﯿﭘ ﻞﺑﺎﻗ ﻪﮐ ﻪﻧﻮﮕﻧآ ﺶﯾاﺰﻓا ﺎﺑ ،دﻮﺑ ﯽﻨﯿﺑ

ﻪﻧﻮﻤﻧ ﺮﺒﯿﻓ ناﺰﯿﻣ،نﻮﯿﺳﻻﻮﻣﺮﻓ رد ﺐﯿﺳ ﺮﺒﯿﻓ ﺖﺒﺴﻧ رﻮﻃ ﻪﺑ ﺎﻫ

ﯽﻨﻌﻣ ﺎﯾ ﺶﯾاﺰﻓا يراد ﺖﻓ

(P<0.05) ناﺰﯿﻣ ﻦﯾﺮﺗﻻﺎﺑ ﻪﮐ يرﻮﻃ ﻪﺑ

ﻪﻧﻮﻤﻧ رد ﺮﺒﯿﻓ يﺎﻫ

T2

، T4

و T6

ﻪﻧﻮﻤﻧ رد ﺮﺒﯿﻓ ناﺰﯿﻣ ﻦﯾﺮﺘﻤﮐ و

ﻪﻧﻮﻤﻧ و ﺪﻫﺎﺷ يﺎﻫ

T7

و T8

ﺪﺷ ﻪﻈﺣﻼﻣ )

P<0.05 .(

ﻪﺘﻓﺎﯾ هزاﺪﻧا زا ﻞﺻﺎﺣ يﺎﻫ ناﺰﯿﻣ يﺮﯿﮔ

ﺗارﺪﯿﻫﻮﺑﺮﮐ ﻪﻧﻮﻤﻨ ﺎﻫ

) لوﺪﺟ 2 ( ناﺰﯿﻣ ﻪﮐ داد نﺎﺸﻧ تارﺪﯿﻫﻮﺑﺮﮐ

و ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ

ﻪﻧﻮﻤﻧ يﺎﻫ T7

و T8

ﯽﻨﻌﻣ رﻮﻃ ﻪﺑ ﻪﻧﻮﻤﻧ زا ﺮﺗﻻﺎﺑ يراد

ﺮﮕﯾد يﺎﻫ

دﻮﺑ (P<0.05) .

ﻦﯿﯾﺎﭘ ناﺰﯿﻣ ﻦﯾﺮﺗ ﺗارﺪﯿﻫﻮﺑﺮﮐ

ﻪﻧﻮﻤﻧ رد ﺰﯿﻨ يﺎﻫ

T2

، T4

و T6

ﺪﺷ هﺪﻫﺎﺸﻣ (P<0.05)

توﺎﻔﺗ هﺪﺷ هﺪﻫﺎﺸﻣ يﺎﻫ

ﯽﻣ ار ﻪﺘﺳﺎﺸﻧ ناﺰﯿﻣ رد توﺎﻔﺗ ﻪﺑ ناﻮﺗ )

تارﺪﯿﻫﻮﺑﺮﮐ (

ﻪﻧﻮﻤﻧ ﺎﻫ

داد ﺖﺒﺴﻧ . ﻪﻧﻮﻤﻧ ،ﻊﻗاو رد ﻻﺎﺑ ﺮﯾدﺎﻘﻣ يﻮﺘﺤﻣ يﺎﻫ

ﻪﺑ ،ﺮﺒﯿﻓ ﺮﺗ

ﻪﺘﺷاد يﺮﺘﻤﮐ تارﺪﯿﻫﻮﺑﺮﮐ ،ﻪﺘﺳﺎﺸﻧ ﺮﺘﺸﯿﺑ ﯽﻨﯾﺰﮕﯾﺎﺟ ﻞﯿﻟد ﺪﻧا

.

هرﺎﻤﺷ ﻪﺑ ناﺮﯾا ﯽﻠﻣ دراﺪﻧﺎﺘﺳا ﺎﺑ ﻖﺑﺎﻄﻣ 2553

يﺎﻫﺪﻨﻗ ناﺰﯿﻣ ،

ﮏﯿﮐ هدﺎﺳ ﯽﻣ ﯽﻨﻏور يﺎﻫ

ﻪﻨﯿﻤﮐ ﺖﺴﯾﺎﺑ 25

ﯽﻧزو ﺪﺻرد

ﻪﻧﻮﻤﻧ ﯽﻣﺎﻤﺗ رد ﻪﮐ ﺪﺷﺎﺑ ﮏﺸﺧ هدﺎﻣ يﺎﻨﺒﻣﺮﺑ ﯽﺳرﺮﺑ درﻮﻣ يﺎﻫ

ﺖﺷاد راﺮﻗ دراﺪﻧﺎﺘﺳا هدوﺪﺤﻣ رد 18]

.[

(6)

Table 2 Physicochemical evaluation results ofbreakfast cake.

Different lowercase letters stand for significant differences between treatments (p < 0.05).

(T0: control, T1: Cake containing 10% apple fiber + 0% guar gum, T2: Cake containing 20% apple fiber + 0%

guar gum, T3: Cake containing 10% apple fiber + 0.5% guar gum,T4: Cake containing 20% apple fiber + 0.5%

guar gum, T5: Cake containing 10% apple fiber + 1% guar gum, T6: Cake containing 20% apple fiber + 1% guar gum, T7: Cake containing 0% apple fiber + 0.5% guar gum, T8:Cake containing 0% apple fiber + 1% guar gum) ﻞﮑﺷ 1 هزاﺪﻧا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ ، ﻪﻧﻮﻤﻧ يﺮﻟﺎﮐ يﺮﯿﮔ

ﮏﯿﮐ يﺎﻫ

ﺮﯾﻮﺼﺗ ﻪﺑ ار راﻮﮔ ﻎﻤﺻ و ﺐﯿﺳ ﺮﺒﯿﻓ ﻒﻠﺘﺨﻣ ﺮﯾدﺎﻘﻣ يﻮﺘﺤﻣ ﺖﺳا هﺪﯿﺸﮐ .

ﻪﺘﻓﺎﯾ ﻦﯾا ﻪﯾﺎﭘ ﺮﺑ ﮐ ناﺰﯿﻣ ﻦﯾﺮﺗﻻﺎﺑ،ﺎﻫ

ﻪﻧﻮﻤﻨﻬﺑ يﺮﻟﺎ

ﺪﻫﺎﺷ ) راﻮﮔ ﻎﻤﺻ و ﺐﯿﺳ ﺮﺒﯿﻓ ﺪﻗﺎﻓ (

ﻪﺑ ﺐﯿﺗﺮﺗ ﻪﺑ ،نآ زا ﺲﭘ و

ﻪﻧﻮﻤﻧ يﺎﻫ T7

و T8

ﺖﺷاد ﻖﻠﻌﺗ .(P<0.05)

ﻦﯿﯾﺎﭘ ناﺰﯿﻣ ﻦﯾﺮﺗ

رﺎﻤﯿﺗ رد يﺮﻟﺎﮐ يﺎﻫ

T5

و T6

ﺪﺷ هﺪﻫﺎﺸﻣ .(P<0.05)

توﺎﻔﺗ

ﻪﻧﻮﻤﻧ يﺮﻟﺎﮐ ناﺰﯿﻣ رد ﯽﻣ ار ﻒﻠﺘﺨﻣ يﺎﻫ

رد توﺎﻔﺗ ﻪﺑ ناﻮﺗ

ﻪﺘﺳﺎﺸﻧ ناﺰﯿﻣ )

تارﺪﯿﻫﻮﺑﺮﮐ (

ﺎﻬﻧآ داد ﺖﺒﺴﻧ .

Fig 1 Calorie of the cake samples containing different amounts of apple fiber and guar gum Different lowercase letters stand for significant

differences between treatments (p < 0.05).

ﻪﻧﻮﻤﻧ ﻪﮐ يرﻮﻃ ﻪﺑ ﻞﯿﻟد ﻪﺑ ،ﺮﺒﯿﻓ ﺮﺗﻻﺎﺑ ﺮﯾدﺎﻘﻣ يﻮﺘﺤﻣ يﺎﻫ

ﯾﺎﺟ هدﻮﻤﻧ دﺎﺠﯾا ار يﺮﺘﻤﮐ يﺮﻟﺎﮐ ،ﻪﺘﺳﺎﺸﻧ ﺮﺘﺸﯿﺑ ﯽﻨﯾﺰﮕ ﺪﻧا

.

ﻪﻧﻮﻤﻧ ﻦﯿﻨﭽﻤﻫ ﻞﯿﻟد ﻪﺑ،راﻮﮔ ﻎﻤﺻ ﺮﺗﻻﺎﺑ ﺮﯾدﺎﻘﻣ يﻮﺘﺤﻣ يﺎﻫ

هدﻮﻤﻧ دﺎﺠﯾا ار يﺮﺘﻤﮐ يﺮﻟﺎﮐ،ﻦﻏور ﺮﺘﺸﯿﺑ ﯽﻨﯾﺰﮕﯾﺎﺟ ﺪﻧا

. ﺮﯾﺎﺳ

ﻪﺋﻮﻟآ لژ ردﻮﭘ ندوﺰﻓا درﻮﻣ رد ﯽﻬﺑﺎﺸﻣ ﺞﯾﺎﺘﻧ ﻪﺑ ﻦﯿﻘﻘﺤﻣ ﻪﺑ ارو

ﺪﻨﺘﻓﺎﯾ ﺖﺳد ﮏﯿﮐ .

ﯿﮐ يﺮﻟﺎﮐ ناﺰﯿﻣ ﺶﻫﺎﮐ ﮏ

ﺎﺑ هﺪﺷ رﺎﻤﯿﺗ يﺎﻫ

ﻪﺋﻮﻟآ لژ ردﻮﭘ ﻪﺑ و نﻮﯿﺳﻻﻮﻣﺮﻓ ﯽﺑﺮﭼ ناﺰﯿﻣ ﺶﻫﺎﮐ ﺮﺛا رد ارو

ﻪﺋﻮﻟآ لژ ردﻮﭘ ندﻮﺑ ﯽﻨﻏ ﺖﻠﻋ دﻮﺑ ﺮﺒﯿﻓ زا ارو

23] .[

ﻞﮑﺷ 2 ﻪﺘﻓﺎﯾ ، ﺖﻓﺎﺑ ﯽﺘﻔﺳ ﯽﺳرﺮﺑ زا هﺪﻣآ ﺖﺳﺪﺑ يﺎﻫ

ﻪﻧﻮﻤﻧ ﺖﻈﻠﻏ يوﺎﺣ ﮏﯿﮐ يﺎﻫ ﻎﻤﺻ و ﺐﯿﺳ ﺮﺒﯿﻓ ﻒﻠﺘﺨﻣ يﺎﻫ

ﯽﻣ نﺎﺸﻧ ار راﻮﮔ ﺪﻫد

. ﻦﯾﺮﺗﻻﺎﺑ ﻪﻧﻮﻤﻧ رد وﺮﯿﻧ ناﺰﯿﻣ T2

) ياراد

ﻎﻤﺻ نوﺪﺑ و ﺮﺒﯿﻓ ﻦﯾﺮﺘﺸﯿﺑ (

ﻪﻧﻮﻤﻧ رد ﯽﺘﺨﺳ ناﺰﯿﻣ ﻦﯾﺮﺘﻤﮐ و

T8

) ﺮﺒﯿﻓ نوﺪﺑ و ﻎﻤﺻ ﻦﯾﺮﺘﺸﯿﺑ ياراد (

ﺪﺷ هﺪﻫﺎﺸﻣ .

،ﻦﯿﻨﭽﻤﻫ

ﻦﺗﻮﯿﻧ ﺐﺴﺣ ﺮﺑ وﺮﯿﻧ ناﺰﯿﻣ ،نﺎﻣز ﺖﺷﺬﮔ ﺎﺑ )

ﯽﺘﻔﺳ ( ياﺮﺑ

ﻪﻧﻮﻤﻧ ﯽﻣﺎﻤﺗ ﯽﻨﻌﻣ رﻮﻃ ﻪﺑ ﺎﻫ

ﺖﻓﺎﯾ ﺶﯾاﺰﻓا يراد (P<0.05)

.

ﯽﺗﺎﯿﺑ ﺎﯾ ﺖﻔﺳ نﺪﺷ ﺖﻓﺎﺑ تﻻﻮﺼﺤﻣ ﻊﯾﺎﻨﺻ

ﺨﭘ ﺖ رد لﻮﻃ

تﺪﻣ نﺎﻣز

،يراﺪﻬﮕﻧ ﺪﻨﯾآﺮﻓ هﺪﯿﭽﯿﭘ يا ﺖﺳا ﻪﮐ ﻞﻣاﻮﻋ يدﺪﻌﺘﻣ

ﺮﯿﻈﻧ نﻮﯿﺳاداﺮﮔوﺮﺗر

،ﻦﯿﺘﮑﭘﻮﻠﯿﻣآ ﺶﯾارآ

دﺪﺠﻣ ﺎﻫﺮﻤﯿﻠﭘ رد

ﻪﯿﺣﺎﻧ

،فرﻮﻣآ ﺶﻫﺎﮐ راﺪﻘﻣ ﺖﺑﻮﻃر و ﺎﯾ ﻊﯾزﻮﺗ ﺖﺑﻮﻃر ﻦﯿﺑ

ﻪﯿﺣﺎﻧ فرﻮﻣآ و ﯽﻟﺎﺘﺴﯾﺮﮐ رد نآ ﻞﯿﺧد ﺖﺳا 24] .[ دﻮﺟو

هوﺮﮔ يﺎﻫ ﮐورﺪﯿﻫ ﻞﯿﺴ ﻎﻤﺻ رﺎﺘﺧﺎﺳ رد و

ﺖﯿﻟﺎﻌﻓ ﻞﺑﺎﻘﺘﻣ ﻦﯾا

Treatments (%)

Protein (%)

Fat (%)

Fiber (%)

carbohydrate

T0

0.30 a

± 11.55 0.06a

± 17.40 0.30g

± 1.10 0.30 b

± 43.56

T1

0.12b

± 10.50 0.16a

± 17.31 0.12 f

± 10.20 0.12 d

± 36.57

T2

0.12c

± 9.10 0.37ab

± 17.22 0.12 a

± 20.80 0.12 e

± 31.57

T3

0.12 b

± 10.50 0.06b

± 16.99 0.12 e

± 10.80 0.12 d

± 36.57

T4

0.92c

± 9.27 0.16b

± 16.93 0.92c

± 20.10 0.92c

± 31.46

T5

0.30 b

± 10.41 0.06c

± 16.45 0.30 d

± 11.18 0.30 c

± 37.57

T6

0.12 c

± 9.10 0.16c

± 16.30 0.12 b

± 20.43 0.12 c

± 30.78

T7

0.12 a

± 11.31 0.06b

± 17.01 0.12 g

± 1.00 0.12 a

± 44.25

T8

0.12 a

± 11.37 0.16c

± 16.40 0.12 g

± 1.02 0.12 a

± 44.35

(7)

هوﺮﮔ ﺎﻫ ﺎﺑ بآ زا ﺪﻧﻮﯿﭘ ﻖﯾﺮﻃ

،ﯽﻧژورﺪﯿﻫ ﺐﺒﺳ

ﺶﯾاﺰﻓا بﺬﺟ

بآ ﯽﻣ

؛دﻮﺷ ﻎﻤﺻ ﺖﻠﻋ ﻪﺑ سﻮﺒﺤﻣ ندﺮﮐ بآ رد رﺎﺘﺧﺎﺳ دﻮﺧ

صاﻮﺧ ﻪﺑﺎﺸﻣ ﯽﻧﺎﯾﺮﺟ ﯽﺑﺮﭼ

ار دﺎﺠﯾا ﯽﻣ ﺪﻨﮐ و رد ﻪﺠﯿﺘﻧ ﺐﺒﺳ

ﯽﻣﺮﻧ ﯽﻣ ﺖﻓﺎﺑ ددﺮﮔ . زا يﻮﺳ ﺮﮕﯾد ﻦﯾا ﻎﻤﺻ ﯽﯾﺎﻧاﻮﺗ ار دراد

ﻪﮐ ﺎﺑ ﻪﺘﺷر يﺎﻫ زﻮﻠﯿﻣآ ﺪﻧﻮﯿﭘ راﺮﻗﺮﺑ هدﺮﮐ و ﻊﻧﺎﻣ زا لﺎﺼﺗا ﻪﺘﺷر -

يزﻮﻠﯿﻣآ يﺎﻫ ﻪﺑ

ﺮﮕﯾﺪﮑﯾ ) نﻮﯿﺳاداﺮﮔوﺮﺗر (

دﻮﺷ 25] .[ ﯽﻨﯾﻮﺷآ

1

ﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ﻪﮐ ﺪﻧدﺮﮑﻧﺎﯿﺑ نارﺎﮑﻤﻫ و ﺐﺒﺳ

ﺶﯾاﺰﻓا ﺖﯿﻓﺮﻇ

لﺎﺼﺗا ﻪﺑ بآ رد ﯽﺑآ ﻂﯿﺤﻣ ﻪﺘﺳﺎﺸﻧ

ﯽﻣ ﺪﻧدﺮﮔ . ﻦﯾا ﺖﯿﻌﻗاو

ﺮﮕﻧﺎﯿﺑ لﺮﺘﻨﮐ كﺮﺤﺗ هدﻮﺑ بآ و ﯽﮑﯾ زا يﺎﻫرﻮﺘﮐﺎﻓ ﻢﻬﻣ

رد

يﺮﯿﮔﻮﻠﺟ زا ﯽﺗﺎﯿﺑ و ﻪﺘﺳﺎﺸﻧ ﯽﺘﻔﺳ ﺖﻓﺎﺑ ﯽﻣ ﺪﺷﺎﺑ 26] . [ ﺎﻬﻧآ ﻪﺑ

ﻦﯾا ﻪﺠﯿﺘﻧ ﺪﻧﺪﯿﺳر ﻪﮐ زا هدﺎﻔﺘﺳا ﻎﻤﺻ

ﯽﺑﺮﻋ و ﺲﮐورﺪﯿﻫ

ﻞﯿﭘوﺮﭙﯾ ﻞﯿﺘﻣ ﺰﻟﻮﻠﺳ ﻪﺑ ﻦﯾﺰﮕﯾﺎﺟ ناﻮﻨﻋ ﻢﺨﺗ

غﺮﻣ رد ﮏﯿﮐ ﺐﺒﺳ

ﺶﻫﺎﮐ ﯽﺘﻔﺳ ﮏﯿﮐ دﻮﺒﻬﺑ و ﺖﻓﺎﺑ نآ ﺪﯾدﺮﮔ . ﻞﯿﻟد ﺮﺛﻮﻣ ندﻮﺑ

ﻎﻤﺻ ﺎﻫ رد ﯽﻣﺮﻧ ﺑ

،ﺖﻓﺎ ﻆﻔﺣ و يراﺪﻬﮕﻧ رد ﺖﺑﻮﻃر ﺖﻓﺎﺑ

ﮏﯿﮐ و يﺮﯿﮔﻮﻠﺟ زا تﺮﺟﺎﻬﻣ ﺖﺑﻮﻃر لﺎﻘﺘﻧا و نآ ﻪﺘﺷر ﻪﺑ يﺎﻫ

ﻪﺘﺳﺎﺸﻧ و ﻪﻟﺎﺘﺴﯾﺮﮐ نﺪﺷ ﺎﻬﻧآ ﯽﻣ ﺪﺷﺎﺑ ﺎﻣا ﺖﻈﻠﻏ رد و ﺮﺗﻻﺎﺑ يﺎﻫ

ﻞﯿﻟد ﻪﺑ ﺖﺳا ﻦﮑﻤﻣ نﺎﻣز ﺖﺷﺬﮔ ﺎﺑ دﺎﺠﯾا

ﻪﺘﯾزﻮﮑﺴﯾو ﻻﺎﺑ

رد

،ﺮﯿﻤﺧ دﺎﺠﯾا ﻪﮑﺒﺷ ﯽﻨﺗﻮﻠﮔ و يﻮﻗ رد دﺎﺠﯾا ﻪﺠﯿﺘﻧ ﺖﻓﺎﺑ

ﺖﻔﺳ ﺗﺮ رد ﮏﯿﮐ ﺪﻧدﺮﮔ 26] .[ ادرآﻮﮔ نارﺎﮑﻤﻫ و2

) 2004 ( ﺮﺛا

ﯽﮔﺪﻨﻫد دﻮﺒﻬﺑ

،ﻢﯾﺪﺳ تﺎﻨﯾﮋﻟآ

،نﺎﺘﻧاﺰﮔ ﺎﭘﺎﮐ ﻮﻧﺎﻨﯿﮔارﺎﮐ-

ار ﯽﺗﺎﯿﺑ ﺪﻨﯾآﺮﻔﺸﻫﺎﮐﻮﻫزﺎﺘﻧﺎﻧ ﺖﯿﻔﯿﮐ ﺮﺑ HPMC ﺰﯿﻧ

درﻮﻣ

ﻪﻌﻟﺎﻄﻣ ﺪﻧداد راﺮﻗ . ﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ﺮﻫ ﻪﮐ ﺪﻨﺘﻓﺎﯾرد ﺎﻬﻧآ ﻪﺘﺴﺑ

ﻪﺑ

هﺎﮕﺘﺳاﻮﺧ

، ﺖﺷاد ﯽﺗوﺎﻔﺘﻣ ﺮﯿﺛﺄﺗ .

رد ﻪﮑﯿﻟﺎﺣ ﯽﻣﺎﻤﺗ

ﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ خﺮﻧ

زا نداد ﺖﺳد ﺖﺑﻮﻃر

ﺰﻐﻣ نﺎﻧ ار رد لﻮﻃ

يراﺪﻬﮕﻧ ﺶﻫﺎﮐ ﯽﻣ و ﻢﯾﺪﺳ تﺎﻨﯾﮋﻟآ ،ﺪﻧداد ﺮﯿﺛﺎﺗ HPMC

ﺮﯿﺧﺄﺗ ﻪﺑ رد يﺮﺘﺸﯿﺑ ﻦﺘﺧاﺪﻧا

ﯽﺗﺎﯿﺑ ﺪﻨﺘﺷاد 27] .[

ﺮﺑ ﻪﮐ ﺪﺷ هﺪﻫﺎﺸﻣ ،ﯽﺘﻔﺳ ناﺰﯿﻣ ﺮﺑ ﺐﯿﺳ ﺮﺒﯿﻓ ﺮﯿﺛﺎﺗ ﺎﺑ طﺎﺒﺗرا رد ﻪﻧﻮﻤﻧ ﻢﺘﻔﻫ زور رد ،ﺖﺴﺨﻧ زور فﻼﺧ ﺮﺒﯿﻓ يوﺎﺣ يﺎﻫ

و

ﻎﻤﺻ نوﺪﺑ )

T7

و T8

( ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ يﺮﺘﻤﮐ ﯽﺘﻔﺳ ياراد

ﺪﻧدﻮﺑ ﺪﻫﺎﺷ .

هرود ﯽﻃ ﯽﺗﺎﯿﺑ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ﺮﺒﯿﻓ رﻮﻀﺣ ،ﻊﻗاو رد

ﺖﺳا هﺪﺷ يراﺪﻬﮕﻧ .

،نارﺎﮑﻤﻫ و ﺪﺣﻮﻣ )

2014 ( ﯽﺳرﺮﺑ رد

ﻪﮐ ﺪﻧدﻮﻤﻧ نﺎﯿﺑ ﺖﺴﺗ نﺎﻧ ﯽﻔﯿﮐ صاﻮﺧ ﺮﺑ زﻮﻣ ردﻮﭘ ﺮﺒﯿﻓ ﺮﯿﺛﺎﺗ ﻠﺤﻣ يﺎﻫﺮﺒﯿﻓ زا ﯽﻨﻏ ﻊﺒﻨﻣ ﮏﯾ ناﻮﻨﻋ ﻪﺑ زﻮﻣ ردﻮﭘ لﻮﻠﺤﻣﺎﻧ و لﻮ

ﺖﺳا هدﻮﺑ ﺮﺛﻮﻣ ﯽﺗﺎﯿﺑ ﻦﺘﺧاﺪﻧا ﺮﯿﺧﺎﺗ ﻪﺑ رد 22]

. [ ﯽﺑﺎﯾزرا رد

ﻪﺑ ﯽﻨﯿﻣز ﺐﯿﺳ درآ ﺎﺑ هﺪﺷ ﯽﻨﻏ ﺖﺴﺗ يﺎﻬﻧﺎﻧ ﯽﻔﯿﮐ صاﻮﺧ يﺎﻬﻧﺎﻧ ﯽﺗﺎﯿﺑ ﺶﻫﺎﮐ ،نﺎﺘﻧاز ﻎﻤﺻ و ﺪﯾﺪﺟ يﺮﺒﯿﻓ ﻊﺒﻨﻣ ناﻮﻨﻋ

1. Ashwini 2. Guarda

ﻦﯿﻘﻘﺤﻣ ﻂﺳﻮﺗ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﺎﺑ ﻪﺴﯾﺎﻘﻣ رد ﺮﺒﯿﻓ يوﺎﺣ ﻞﺻﺎﺣ شراﺰﮔ ﺪﺷ 28] .[

Fig 2 Hardness of the cake samples containing different amounts of apple fiber and guar gum Different lowercase letters stand for significant

differences between treatments (p < 0.05).

3 - 2 - ﮏﯿﮐ ﺮﻤﺨﻣ و ﮏﭙﮐ شرﺎﻤﺷ ﺞﯾﺎﺘﻧ

ﺎﻤﯿﺗ ﯽﻣﺎﻤﺗ ياﺮﺑﺮﻤﺨﻣ و ﮏﭙﮐ ﺖﯿﻌﻤﺟ ﺮﺿﺎﺣ ﻖﯿﻘﺤﺗ رد يﺎﻫر

ﻮﻣ ﺖﻗر رد ﻪﮑﻨﯾا ﺎﺑ ﻪﺟﻮﺗ ﺎﺑ ﯽﺳرﺮﺑ در 101

زا ﺮﺘﻤﮐ cfu/g 10

ﺪﺷ هدز ﻦﯿﻤﺨﺗ 29]

دﺪﻋ ،[ 0 ﺪﺷ شراﺰﮔ .

3 - 3 - ﯽﺴﺣ ﯽﺑﺎﯾزرا نﻮﻣزآ ﺞﯾﺎﺘﻧ

ﯽﮔﮋﯾو ﯽﺑﺎﯾزرا ﺞﯾﺎﺘﻧ ﻪﻧﻮﻤﻧ ﯽﺴﺣ يﺎﻫ

ﺎﺑ يﺪﯿﻟﻮﺗ ﮏﯿﮐ يﺎﻫ

ﻞﮑﺷ رد ،راﻮﮔ ﻎﻤﺻ و ﺐﯿﺳ ﺮﺒﯿﻓ ﻒﻠﺘﺨﻣ حﻮﻄﺳ 3

هداد نﺎﺸﻧ

ﺖﺳا هﺪﺷ . و ﺐﯿﺳ ﺮﺒﯿﻓ ﻒﻠﺘﺨﻣ ﺮﯾدﺎﻘﻣ رﻮﻀﺣ راﻮﮔ ﻎﻤﺻ ﺎﯾ

ﯽﻨﻌﻣ ﺮﯿﺛﺎﺗ ﻪﺑ ﺮﺠﻨﻣ ﯽﮔﮋﯾو رد يراد

ﺮﻄﻋ ،ﻢﻌﻃ ﺪﻨﻧﺎﻣ ﯽﺴﺣ يﺎﻫ

ﺖﺳا هﺪﺸﻧ ﮓﻧر و ﻮﺑ و .

ﺮﻈﻧ ﻪﺑ ،ﻢﻌﻃ ﺮﺘﻣارﺎﭘ ﺎﺑ طﺎﺒﺗرا رد

ﯽﻣ ﻪﻧﻮﻤﻧ ﻢﻌﻃ ﯽﺘﺣ ﻪﮐ ﺪﺳر زا ﯽﺋﺰﺟ راﺪﻘﻣ ﻪﺑ ﺮﺒﯿﻓ يوﺎﺣ يﺎﻫ

ﺖﺳا هدﻮﺑ ﺮﺘﻬﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ .

نارﺎﮑﻤﻫ و ﯽﻔﺠﻧ )

1396 ( رد

ﭘ ندوﺰﻓا ﺮﯿﺛﺎﺗ ﯽﺳرﺮﺑ ﺮﺑ يﺮﺒﯿﻓ ﻊﺒﻨﻣ ناﻮﻨﻋ ﻪﺑ لﺎﻘﺗﺮﭘ ﺖﺳﻮﭘ ردﻮ

ﻪﻧﻮﻤﻧ يور ﻦﯿﻓﺎﻣ يﺎﻫ

30] نارﺎﮑﻤﻫ و هﺎﯾزا رﻮﻧ و[ ﯽﺑﺎﯾزرا رد

ﻪﺒﻧا ﺮﺒﯿﻓ ﺎﺑ هﺪﺷ ﯽﻨﻏ ﯽﺠﻨﻔﺳا ﮏﯿﮐ ﯽﺴﺣ تﺎﯿﺻﻮﺼﺧ 31]

،[

ﺪﻧدﺮﮐ شراﺰﮔ يﺮﺒﯿﻓ ﻊﺒﻨﻣ رﻮﻀﺣ ﻪﺠﯿﺘﻧ رد ار ﻢﻌﻃ دﻮﺒﻬﺑ .

ردﻮﭘ و ﻪﺒﻧا ﺮﺒﯿﻓ ﺪﻨﻧﺎﻣ يﺮﺒﯿﻓ ﻊﺑﺎﻨﻣ رﻮﻀﺣ ﻪﮐ ﺖﺳا هﺪﺷ هﺪﻫﺎﺸﻣ ﻞﺒﻨﺗ وﺪﮐ 19]

تﻻﻮﺼﺤﻣ يﻮﺑ و ﺮﻄﻋ ﺖﯿﺑﻮﻠﻄﻣ دﻮﺒﻬﺑ ﺚﻋﺎﺑ[

ﯽﻣ يدرآ دﻮﺷ . رد ،تﻻﻮﺼﺤﻣ ﻦﯾا ﮓﻧر ﺎﺑ طﺎﺒﺗرا رد ،ﺎﻣا

ﺶﻫوﮋﭘ ﺶﻫوﮋﭘ ﺪﻨﻧﺎﻣ ﯽﯾﺎﻫ نارﺎﮑﻤﻫ و ﯽﺑوﺬﺠﻣ

) 2018 ( ﻪﺑ ﻪﮐ

(8)

،ﺪﻨﺘﺧادﺮﭘ ﮏﯿﮐ ﯽﻔﯿﮐ صاﻮﺧ ﺮﺑ ﺮﺳود يﻮﺟ ﺮﺒﯿﻓ ﺮﯿﺛﺎﺗ ﯽﺳرﺮﺑ و ﺖﻓﺎﺑ ﯽﺘﻔﺳ ﻞﯿﻟد ﻪﺑ لﻮﺼﺤﻣ ﮓﻧر ﺮﺑ ﺮﺒﯿﻓ ﯽﻔﻨﻣ ﺮﯿﺛﺎﺗ ﯽﮔﺮﯿﺗ

ﺖﺳا هﺪﺷ هﺪﻫﺎﺸﻣ ،ﻪﺘﺳﻮﭘ ﺐﻗﺎﻌﺘﻣ 32]

.[ ،ﺰﯿﻧ يرﺎﺟ ﺶﻫوﮋﭘ رد

ﻪﻧﻮﻤﻧ ﮓﻧر ﺖﯿﺑﻮﻠﻄﻣ زا ﺮﺘﻤﮐ ﯽﺋﺰﺟ ناﺰﯿﻣ ﻪﺑ ﺮﺒﯿﻓ يوﺎﺣ يﺎﻫ

دﻮﺑ ﺖﯿﻤﻫا ﺪﻗﺎﻓ يرﺎﻣآ ظﺎﺤﻟ زا ﻪﺘﺒﻟا ﻪﮐ دﻮﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ .

نارﺎﮑﻤﻫ و ﻮﻟدﻮﺼﻘﻣ )

1395 ( ﯽﺸﺨﺑ ﯽﻨﯾﺰﮕﯾﺎﺟ ﺮﯿﺛﺎﺗ ﯽﺳرﺮﺑ رد

ﮔﮋﯾو ﺮﺑ موﺎﻘﻣ ﻪﺘﺳﺎﺸﻧ ﺮﺒﯿﻓ ﺎﺑ درآ زا ﯽ

ﯽﺠﻨﻔﺳا ﮏﯿﮐ ﯽﻔﯿﮐ يﺎﻫ

ﮏﯿﮐ ﮓﻧر رد ﯽﻬﺟﻮﺗ ﻞﺑﺎﻗ تاﺮﯿﯿﻐﺗ ﻪﮐ ﺪﻧدﻮﻤﻧ نﺎﯿﺑ ﺎﺑ ﺎﻫ

ﺪﯾدﺮﮕﻧ هﺪﻫﺎﺸﻣ ﺮﮕﯾﺪﮑﯾ 33]

.[ ﺮﺑ ﺮﺒﯿﻓ رﻮﻀﺣ ﯽﻔﻨﻣ ﺮﯿﺛﺎﺗ

ﯽﮔﮋﯾو ﻪﻧﻮﮔ ﻪﺑ دﻮﺑ ﺮﯿﮕﻤﺸﭼ ﻼﻣﺎﮐ ﺖﻓﺎﺑ درﻮﻣ رد ﯽﺴﺣ يﺎﻫ يا

ﻪﮐ ﻦﯿﺋﺎﭘ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﻓﺎﺑ زﺎﯿﺘﻣا ﻦﯾﺮﺗ يﺎﻫ

T1

، T2

و T4

ﻖﻠﻌﺗ

ﺖﻓﺮﮔ . ﻪﮐ ﺖﺳا ﯽﻟﺎﺣ رد ﻦﯾا ﻪﻧﻮﻤﻧ ﺮﯾﺎﺳ ﻦﯿﺑ

ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ و ﺎﻫ

ﯽﻨﻌﻣ يرﺎﻣآ فﻼﺘﺧا ﺪﺸﻧ ﻪﻈﺣﻼﻣ يراد

) p>0.05 .(

ﻪﺑ رﻮﻄﻨﯾا

ﯽﻣ ﺮﻈﻧ ﻪﻧﻮﻤﻧ ﻪﮐ ﺪﺳر ﻞﯿﻟد ﻪﺑ ﺮﺒﯿﻓ ﺮﺗﻻﺎﺑ ﺮﯾدﺎﻘﻣ يﻮﺘﺤﻣ يﺎﻫ

ﻦﯿﺋﺎﭘ ﻞﺨﻠﺨﺗ ناﺰﯿﻣ و ﻢﺠﺣ ﺐﺴﮐ ﯽﺑﻮﺧ ﺖﻓﺎﺑ زﺎﯿﺘﻣا ﺮﺗ

هدﻮﻤﻨﻧ ﺪﻧا . دﻮﺒﻬﺑ ﺚﻋﺎﺑ راﻮﮔ ﻎﻤﺻ رﻮﻀﺣ ،ﺮﮕﯾد يﻮﺳ زا

ﻧﻮﻤﻧ ﺖﻓﺎﺑ ﺖﯿﻔﯿﮐ ﻪ

ﻪﻧﻮﮔ ﻪﺑ ﺖﺳا هﺪﺷ ﺮﺒﯿﻓ يﺎﻫ ﻪﻧﻮﻤﻧ ﻪﮐ يا

يﺎﻫ

يوﺎﺣ 1 راﻮﮔ ﻎﻤﺻ ﺪﺻرد )

ﺐﯿﺳ ﺮﺒﯿﻓ ﺢﻄﺳ ود ﺮﻫ رد (

ﺪﻗﺎﻓ

ﯽﻨﻌﻣ توﺎﻔﺗ هدﻮﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﺎﺑ يرﺎﻣآ راد

ﺪﻧا . رد ،ﻢﻬﻣ ﻦﯾا

يوﺎﺣ ﻪﻧﻮﻤﻧ ﺎﺑ طﺎﺒﺗرا 5

/0 و راﻮﮔ ﻎﻤﺻ 10

ﺐﯿﺳ ﺮﺒﯿﻓ ﺪﺻرد

) T3

( ﺪﺷ هﺪﻫﺎﺸﻣ ﺰﯿﻧ .

يوﺎﺣ ﻪﻧﻮﻤﻧ ﺎﺑ طﺎﺒﺗرا رد 5/

0 ﻎﻤﺻ

ﮔ و راﻮ 20 ﺐﯿﺳ ﺮﺒﯿﻓ ﺪﺻرد )

T4

( ﺖﯿﺑﻮﻠﻄﻣ ياراد ﻪﭼﺮﮔا ،

ﯽﻨﻌﻣ ﻪﻧﻮﮔ ﻪﺑ ﯽﻟو دﻮﺑ ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ يﺮﺘﻤﮐ ﺖﻓﺎﺑ يراد

دﻮﺧ ﻎﻤﺻ ﺪﻗﺎﻓ يﺎﺘﻤﻫ ﻪﺑ ﺖﺒﺴﻧ يﺮﺘﻬﺑ ﺖﻓﺎﺑ ياراد )

(T2 دﻮﺑ .

ﻮﻧرﺎﺒﻣاز نارﺎﮑﻤﻫ و 1

) 2004 ( نﺎﺘﻧاز ﻎﻤﺻ زا هدﺎﻔﺘﺳا ﯽﺳرﺮﺑ رد

ﮏﯿﮐ ﺪﯿﻟﻮﺗ ياﺮﺑ راﻮﮔ و ﻢﮐ يﺎﻫ

نﺎﯿﺑ يﺮﻟﺎﮐ ﮏﯿﮐ ﻪﮐ ﺪﻧدﻮﻤﻧ يﺎﻫ

رد ﺖﻓﺎﺑ ﺖﯿﻟﻮﺒﻘﻣ ﺮﻈﻧ زا نﺎﺘﻧاز ﻎﻤﺻ زا هدﺎﻔﺘﺳا ﺎﺑ هﺪﺷ ﺪﯿﻟﻮﺗ ﻪﻧﻮﻤﻧ ﺎﺑ ﻪﺴﯾﺎﻘﻣ ﺪﻧدﻮﺑ ﺮﺘﻬﺑ ﺮﮕﯾد يﺎﻫ

34] .[ ﺖﯿﺑﻮﻠﻄﻣ ﺮﺘﺸﯿﺑ

ﻪﻧﻮﻤﻧ يﺎﻫ ﻎﻤﺻ يوﺎﺣ ﺖﺒﺴﻧ

ﻪﺑ ﻪﻧﻮﻤﻧ ﻪﺑ ،ﺪﻫﺎﺷ ﻞﯿﻟد ﯽﮔﮋﯾو

ﻎﻤﺻ ﺎﻫ رد يراﺪﻬﮕﻧ ﺖﺑﻮﻃر و ﺖﻓﺎﺑ رد ﻪﺠﯿﺘﻧ ﯽﻣﺮﻧ و دﺎﺠﯾا

سﺎﺴﺣا ﻪﻣﺎﺧ ﺪﻨﻧﺎﻣ د ر نﺎﻫد ﯽﻣ ﺪﺷﺎﺑ . ﺐﺳﺎﻨﻣ ﺮﯾدﺎﻘﻣ ندوﺰﻓا

ﯽﻣ ﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ﺐﺳﺎﻨﻣ ﺖﯿﻔﯿﮐ ﻪﺑ ﺮﺠﻨﻣ ﺪﻧاﻮﺗ

و ﺮﯿﻤﺧ ﺮﺗ

ﻞﮑﺷ ﻻﺎﻤﺘﺣا ﺐﺳﺎﻨﻣ يﺮﯿﮔ

بﺎﺒﺣ ﺮﺗ ﻪﺑ دﻮﺷ ﮏﯿﮐ رد اﻮﻫ يﺎﻫ

زا و ددﺮﮔ ﮏﯿﮐ ﺐﺳﺎﻨﻣ يدﺮﺗ و ﻞﻠﺨﺗ ﻪﺑ ﺮﺠﻨﻣ ﻪﮐ يرﻮﻃ دﻮﺷ يﺮﯿﮔﻮﻠﺟ ﻪﻧﻮﻤﻧ رﺎﺘﺧﺎﺳ نﺎﺳآ ﯽﮕﺘﺴﺴﮔ زا ﯽﻓﺮﻃ 35]

.[

ﯽﺑارﻮﺗ و 2

ارﺎﮑﻤﻫ ن ) 2008 ( شراﺰﮔ ﻪﮐ ﺪﻧدﺮﮐ ﮏﯿﮐ يوﺎﺣ

1. Zambrano 2. Turabi

نﺎﺘﻧاز ﺖﺒﺴﻧ ﻪﺑ ﻪﻧﻮﻤﻧ ﺪﻫﺎﺷ ياراد ﻞﺨﻠﺨﺗ ناﺰﯿﻣ يﺮﺘﺸﯿﺑ

ﺖﺳا 35] .[ ﺮﺒﯿﻓ رﻮﻀﺣ ﯽﻔﻨﻣ ﺮﯿﺛﺎﺗ )

ﮓﻧﺮﻤﮐ رﻮﻀﺣ ﺎﯾ دﻮﺒﻧ رد

ﻎﻤﺻ ( ﺪﺷ راﺪﯾﺪﭘ ﺰﯿﻧ لﻮﺼﺤﻣ ﯽﻠﮐ شﺮﯾﺬﭘ رد ،ﺖﻓﺎﺑ ﺮﺑ .

ﺞﯾﺎﺘﻧ

ﻪﻧﻮﻤﻧ ﻦﯿﮕﻧﺎﯿﻣ ﻪﺴﯾﺎﻘﻣ ﻦﯿﺋﺎﭘ داد نﺎﺸﻧ ﺎﻫ

ﯽﻠﮐ شﺮﯾﺬﭘ زﺎﯿﺘﻣا ﻦﯾﺮﺗ

ﻠﻌﺘﻣ ﻪﻧﻮﻤﻧ ﻪﺑ ﻖ يﺎﻫ

T1

، T2

و T4

ﯽﻨﻌﻣ يرﺎﻣآ فﻼﺘﺧا و دﻮﺑ

ﺪﺸﻧ ﻪﻈﺣﻼﻣ ﺎﻫرﺎﻤﯿﺗ ﺮﮕﯾد ﻦﯿﺑ يراد )

p>0.05 .(

Fig 3 Sensory scores of the cake samples containing different amounts of apple fiber and

guar gum

Different lowercase letters stand for significant differences between treatments (p < 0.05).

4 - ﻪﺠﯿﺘﻧ ﯽﻠﮐ يﺮﯿﮔ

ﯾ ﻪﺘﻓﺎ درﻮﻣ درآ ﯽﺒﺴﻧ ﯽﻨﯾﺰﮕﯾﺎﺟ ﻪﮐ داد نﺎﺸﻧ ﺶﻫوﮋﭘ ﻦﯾا يﺎﻫ ﺶﻫﺎﮐ ﺚﻋﺎﺑ ،ﺐﯿﺳ ﺮﺒﯿﻓ ﺎﺑ ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ رد هدﺎﻔﺘﺳا ﺮﺒﯿﻓ ﻪﻈﺣﻼﻣ ﻞﺑﺎﻗ ﺶﯾاﺰﻓا و لﻮﺼﺤﻣ تارﺪﯿﻫﻮﺑﺮﮐ و ﻦﯿﺌﺗوﺮﭘ داﺪﻧ راﺮﻗ ﺮﯿﺛﺎﺗ ﺖﺤﺗ ار ﯽﺑﺮﭼ ناﺰﯿﻣ ﯽﻟو ﺪﺷ نآ .

ﻪﻄﻘﻧ رد

ﻎﻤﺻ ﺎﺑ نﻮﯿﺳﻻﻮﻣﺮﻓ ﻦﻏور زا ﯽﺸﺨﺑ ندﺮﮐ ﻦﯾﺰﮕﯾﺎﺟ ،ﻞﺑﺎﻘﻣ ﯽﻨﻌﻣ ﺮﯿﯿﻐﺗ ﻪﺑ ﺮﺠﻨﻣ راﻮﮔ ﮏﯿﮐ ﺮﺒﯿﻓ و ﯽﺑﺮﭼ ،ﻦﯿﺌﺗوﺮﭘ رد يراد

دﻮﺑ هاﺮﻤﻫ لﻮﺼﺤﻣ ﯽﺑﺮﭼ ﺶﻫﺎﮐ ﺎﺑ ﻊﺒﻄﻟﺎﺑ ﯽﻟو ﺪﺸﻧ ﻪﻧﺎﺤﺒﺻ .

ﺎﺑ

نﻮﯿﺳﻻﻮﻣﺮﻓ يﺮﻟﺎﮐﺮﭘ ياﺰﺟا زا ﯽﺸﺨﺑ نﺪﺷ ﻦﯾﺰﮕﯾﺎﺟ ﻪﺑ ﻪﺟﻮﺗ ﻫﺎﮐ ﻦﯾﺮﺘﺸﯿﺑ ،راﻮﮔ ﻎﻤﺻ و ﺐﯿﺳ ﺮﺒﯿﻓ ﺎﺑ ﮏﯿﮐ رد يﺮﻟﺎﮐ ﺶ

ﺪﺷ هﺪﻫﺎﺸﻣ ﺰﺟ ود ﻦﯾا زا ﺢﻄﺳ ﻦﯾﺮﺗﻻﺎﺑ يوﺎﺣ ﻪﻧﻮﻤﻧ .

ﺮﺒﯿﻓ

ﺪﺷ نآ ﺶﻫﺎﮐ ﺚﻋﺎﺑ راﻮﮔ ﻎﻤﺻ و ﯽﺘﻔﺳ ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﺐﯿﺳ شﺮﯾﺬﭘ ﺶﯾاﺰﻓا و ﺶﻫﺎﮐ ،ﺐﯿﺗﺮﺗ ﻪﺑ ،دﻮﺧ ﻪﺑﻮﻧ ﻪﺑ ﻪﮐ

فﺮﺼﻣ ﺖﺷاد ﯽﭘ رد ار نﺎﮔﺪﻨﻨﮐ .

ﺮﯾﺎﺳ ﺎﺑ طﺎﺒﺗرا رد ﻪﺘﺒﻟا

ﯽﮔﮋﯾو ،ﮓﻧر و ﻮﺑ ،ﻢﻌﻃ ﻪﻠﻤﺟ زا ﯽﺴﺣ يﺎﻫ ﯽﻨﻌﻣ توﺎﻔﺗ

يراد

ﻪﻧﻮﻤﻧ ﻦﯿﺑ ﺪﺸﻧ هﺪﻫﺎﺸﻣ ﻒﻠﺘﺨﻣ يﺎﻫ .

ﻦﺘﻓﺮﮔ ﺮﻈﻧ رد ﺎﺑ

(9)

ﯽﺑﺎﯾزرا هﺮﻤﻧ و ،يﺮﻟﺎﮐ ناﺰﯿﻣ ،ﺮﺒﯿﻓ ياﻮﺘﺤﻣ ﺪﻨﻧﺎﻣ ﯽﯾﺎﻫرﺎﯿﻌﻣ يوﺎﺣ ﻪﻧﻮﻤﻧ ،ﯽﺴﺣ 10

% و ﺐﯿﺳ ﺮﺒﯿﻓ 1

% ناﻮﻨﻋ ﻪﺑ راﻮﮔ ﻎﻤﺻ

ﻢﮐ ﻪﻧﺎﺤﺒﺻ ﮏﯿﮐ ﻪﻨﯿﻬﺑ ﻪﻧﻮﻤﻧ ﺪﺷ هﺪﯾﺰﮔﺮﺑ يﺮﻟﺎﮐ

.

5 - ﻊﺑﺎﻨﻣ

[1] Manley, D., 1998. Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1:

Ingredients (Vol. 1). Woodhead Publishing.

[2] Anonymous. 1992. Institute of Standards and Industrial Research of Iran. No 2553.

Cake- Specification and test methods [In Persian].

[3] Manley, D., 2000. Technology of biscuits, crackers and cookies. Woodhead Publishing Ltd.

[4] Manley, D., 2001. Biscuit, cracker and cookie recipes for the food industry.Elsevier.

[5] Danesh, E., Goudarzi, M., &Jooyandeh, H., 2018. Transglutaminase-mediated incorporation of whey protein as fat replacer into the formulation of reduced-fat Iranian white cheese: physicochemical, rheological and microstructural characterization. Journal

of Food Measurement and

Characterization, 12(4), 2416-2425.

[6] McClements, D. J., 2015. Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity. Advances in Nutrition, 6(3), 338S-352S.

[7 ]Turabi, E., Sumnu, G., &Sahin, S., 2008.

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food hydrocolloids, 22(2), 305-312.

[8] Akoh, C. C., 1998. Fat replacers. Food technology (USA).

[9] Jooyandeh, H., Goudarzi, M., Rostamabadi, H., &Hojjati, M., 2017. Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese. Food science &

nutrition, 5(3), 669-677.

[10] Maphosa, Y., &Jideani, V. A., 2016.

Dietary fiber extraction for human nutrition—A review. Food Reviews International, 32(1), 98-115.

[11] Demirkesen, I., Sumnu, G., Sahin, S.,

&Uysal, N., 2011. Optimisation of formulations and infrared–microwave combination baking conditions of chestnut–

rice breads. International journal of food science & technology, 46(9), 1809-1815.

[12] Masoodi, F. A., & Chauhan, G. S., 1998.

Use of apple pomace as a source of dietary fiber in wheat bread. Journal of Food Processing and Preservation, 22(4), 255- 263.

[13] Mudgil, D., Barak, S., Khatkar,. B.S., 2014 Guar gum: processing, properties and food applications—A Review. Journal of Food Science and Technology, 51:409–418.

[14] Mudgil, D., Barak, S., &Khatkar, B. S., 2017. Texture profile analysis of yogurt as influenced by partially hydrolyzed guar gum and process variables. Journal of food science and technology, 54(12), 3810-3817.

[15] Anonymous, AACC. 2003. Approved Method of Analysis of the American Association of Cereal Chemist (10th ed).American Association of Cereal Chemistry, Inc., St Paul

[16] GhandehariYazdi, A., Hojjatoleslami, M., Keramat, J. &Jahadi, J., 2013. "Study on the effect of replacing sucrose with Sucralose- Maltodextrin on the rheological properties and the amount of calories in Ghotab-A traditional confectionary." Innovative Food Technologies, 1(2), 49-58.

[17] Fawole, M. O., & Oso, B. A., 2001.

Laboratory manual of Microbiology: Revised edition spectrum books Ltd. Ibadan, 127.

[18] Anonymous. 2006. Institute of Standards and Industrial Research of Iran. No 2553. 3rd revision.Cake- Specification and test methods [In Persian].

[19] Lee, S. M., &Joo, N., 2007. The optimization of muffin with the addition dried sweet pumpkin powder. Journal of the Korean Dietetic Association, 13(4), 368-378.

[20] Mahdian, E., Ahmadzadeh, S. and Movahed, S., 2013. Effect of sugar beet fiber on physicochemical properties of toast bread.2th National Congress of Food Science and Technology. [In Persian]

[21] Aslam, H. K. W., Raheem, M. I. U., Ramzan, R., Shakeel, A., Shoaib, M.,

&Sakandar, H. A., 2014. Utilization of mango waste material (peel, kernel) to enhance dietary fiber content and antioxidant properties of biscuit. Journal of Global Innovations in Agricultural and Social Sciences, 2(2), 76-81.

[22] Movahed, S., Zharfi, S. & Ahmadi Chenarbon, H., 2014. Investigation of

(10)

Rheological of Dough and Organoleptical Properties of Toast Breads Containing Banana Flour. Iranian Food Technology and Research Journal, 9 (4), 359-365. [In Persian]

[23] Shariatmanesh, M., Sharifi, A., 2019.

Optimization of functional cake formulation using Aloe veragel powder, Journal of Food Science and Technology of Iran.Vol. 15, No.

83, 2018 [In Persian]

[24] Rodríguez-García, J., Sahi, S. S., &

Hernando, I., 2014. Optimizing mixing during the sponge cake manufacturing process. Cereal Foods World, 59(6), 287- 292.

[25] Sudha, M. L., Baskaran, V., &Leelavathi, K., 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food chemistry, 104(2), 686-692.

[26] Ashwini, A., Jyotsna, R., &Indrani, D., 2009. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23(3), 700-707.

[27] Guarda, A., Rosell, C. M., Benedito, C.,

&Galotto, M. J., 2004. Different hydrocolloids as bread improvers and

antistaling agents. Food

hydrocolloids, 18(2), 241-247.

[28] Movahed, S., KhalatbariMohseni, G. &

Ahmadi Chenarbon, H., 2017. Effect of potato flour and Xanthan hydrocolloid on rheological properties of dough and quality of toast bread. Journal of Food Science and Technology, 66 (14), 85-94. [In Persian]

[29] Anonymous. 1999. Institute of Standards and Industrial Research of Iran. No 2338. 3rd revision.Specification and test methods for

volume and semi volume breads.[In Persian].

[30] Najafi, Z., Movahed, S. & Ahmadi Chenarbon, H., 2017. Effect of citrus fiber replacement to oil and egg on some physico- chemical and organoleptic properties of muffin. Iranian Food Technology and Research Journal, 13 (4), 458-468. [In Persian]

[31] Noor Aziah, A. A., Lee Min, W., & Bhat, R., 2011. Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangiferaindica var. Chokanan) pulp and peel flours. International journal of food sciences and nutrition, 62(6), 559-567.

[32] Majzoobi, M., Farahnaky, A., Hedayati, S., Habibi, M., &Ghiasi, F., 2018. Effects of commercial oat fiber on characteristics of batter and sponge cake.Journal of Agriculture Science and Technology, 17, 99–

107.

[33] Maghsoudlou, Y., Motamedzadegan, A.

and CheraghpourKhonakdar, M., 2012.

Effect of wheat bran on baking quality and shelf-life of Barbari. 2th National Congress of Food Safety, 2 (2), 65-73. [In Persian]

[34] Zambrano, F., Despinoy, P., Ormenese, R. C. S. C., &Faria, E. V., 2004. The use of guar and xanthan gums in the production of

‘light’low fat cakes. International journal of food science & technology, 39(9), 959-966.

[35] Turabi, E., Sumnu, G., &Sahin, S., 2008.

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food hydrocolloids, 22(2), 305-312.

(11)

Feasibility Study of producing low calorie breakfast cake using apple fiber and guar gum

Rajabi, S. 1, Sharifi, A. 1

1. Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran

(Received: 2019/05/06 Accepted: 2019/12/08)

Over the recent decades, prevalence of obesity and obesity-related comorbidities such as coronary heart disease, diabetes, hypertension and certain types of cancer has resulted in growing demands for low-calorie foods. However, removal or reduction of high-calorie ingredients from food formulations adversely affect the sensory properties of the final product. The purpose of this study was to develop a low-calorie fiber-enriched breakfast cake with desirable organoleptic properties. To this end, different amounts of apple fiber (0, 10 and 20%) and guar gum (0, 0.5, and 1%) were incorporated into the formulation of a breakfast cake, and the physicochemical, textural, microbial and sensory properties of the resultant samples were investigated in comparison with the control sample. The findings showed that inclusion of apple fiber in formulation of breakfast cake was accompanied by decrease in protein and carbohydrate contents but the fat content was not affected significantly. Conversely, partially substitution of fat with guar gum did not influenced the aforementioned three parameters.

While the highest hardness was obtained for the sample with the highest fiber and the least gum (sample T2), the lowest compression resistance was recorded for the sample containing the most gum and the least fiber (sample T2). Moreover, the storage duration had an increasing effect of the hardness of all the samples. Apple fiber and guar gum both decreased the calorie of the product but the former had a more pronounced effect, so that the sample with the highest fiber and gum (sample T6) showed the lowest calorie. The results of sensory evaluation revealed that the samples did not significantly differ in terms of taste, odor and color scores; however, the samples incorporated with higher apple fiber and lower guar gum had lower texture and total acceptance scores. Due to the higher sensory scores, greater fiber content and lower calorie comparing to control sample, the sample T5 (10% apple fiber + 1% guar gum) was selected as the best treatment.

Keywords: Breakfast cake, Low-calorie, Apple fiber, Guar gum, Physicochemical, Sensory

Corresponding Author E-Mail Address: [email protected]

Referensi

Dokumen terkait

ناﺮﮕﺷدﺮﮔ ياﺮﺑ تﺎﻋﻼﻃا طﻮﺑﺮﻣ ﻪﺑ ،ﺮﻔﺳ ،ورزر ﯽﺳﺮﺘﺳد ﻪﺑ تﺎﻋﻼﻃا طﻮﺑﺮﻣ ﻪﺑ ﺲﻧاژآ ،ﺎﻫ ﺰﮐاﺮﻣ ،ﺪﯾﺮﺧ ﻪﺸﻘﻧ يﺎﻫﺮﯿﺴﻣ ،يﺮﮕﺷدﺮﮔ هزﻮﻣ ،ﺎﻫ ﺎﻬﻠﺘﻫ ﻪﻣﺎﻧﺮﺑ و يﺎﻫ ﻪﻧازور و ﻪﻧﻮﮔﺮﻫ تﺎﻋﻼﻃا زا ﺪﺼﻘﻣ

کﺎﺧ ﯽﯾاﺮﮕﻧاور رد ﺮﺛﻮﻣ یﺎھﺮﺘﻣارﺎﭘ شور ﮫﺋارا و ﺎھ ﺶﯿﭘ و ﯽﯾﺎﺳﺎﻨﺷ یاﺮﺑ ﯽﯾﺎھ ﻨﯿﺑ ﯽ کﺎﺧ رد ﯽﯾاﺮﮕﻧاور عﻮﻗو لﺎﻤﺘﺣا ناﺰﯿﻣ ﮫﺘﺧادﺮﭘ ﺎھ رد ﯽﻠﺻا ﺚﺣﺎﺒﻣ زا ﯽﮑﯾ .ﺪﻧا ﺎھﺮﺘﻣارﺎﭘ ﻦﯾا یراﺬﮔﺮﯿﺛﺎﺗ

ﻪﮐ ﺖﻓﺮﮔ ﻪﺠﯿﺘﻧ ناﻮﺗ ﻦﯿﻣز رﺎﻣآ ﺎﺑ هدﺎﻔﺘﺳا زا هداد يﺎﻫ ﮏﯾ ﺖﯿﻤﮐ تﺎﺼﺘﺨﻣ رد ،مﻮﻠﻌﻣ راﺪﻘﻣ ﻫ نﺎﻤ ﺖﯿﻤﮐ رد ﻪﻄﻘﻧ يا ﺎﺑ تﺎﺼﺘﺨﻣ مﻮﻠﻌﻣ ﺮﮕﯾد ﻊﻗاو رد نورد ﻪﻨﻣاد يا ﻪﮐ رﺎﺘﺧﺎﺳ ﻢﮐﺎﺣ ﯽﻧﺎﮑﻣ ﺖﺳا ﯽﻣ

ﻪﺑﺎﺸﺗ ﺐﯾﺮﺿ سﺎﺳا ﺮﺑ ﯽﺘﺧرد رادﻮﻤﻧ ﺲﯾاد شور و ،ﺪﺷ ﻢﯿﺳﺮﺗUPGM ﭗﯿﺗﻮﻧژ ﻪﮐ ﻪﻘﺒﻃ هوﺮﮔ ﻪﺳ رد ﺎﻫ ﺪﻧﺪﺷ يﺪﻨﺑ و ﺎﺘﻧ ﺞﯾ وﺮﮔ ﻦﯾا زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ ﺎﺑ يﺪﻨﺑ ﻪﻔﻟﻮﻣ ﻪﺑ ﻪﯾﺰﺠﺗ - ﻢﻫ ﯽﻠﺻا ﮓﻨﻫﺎﻤﻫ يﺎﻫ ﺖﺷاد

ﺎﺑ ﻪﺿﻮﺣ ﺢﻄﺳ .ﺪﺷ ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد دازآ ناﻮﺨﺑآ عﻮﻧ زا ﻪﻌﻟﺎﻄﻣ درﻮﻣ ﻪﻘﻄﻨﻣ ناﻮﺨﺑآ ،يژﻮﻟﻮﺋژورﺪﯿﻫ و ﯽﺳﺎﻨﺷ ﻪﮑﺒﺷ ﮏﯾ يﺪﻌﺑ ﻪﺳ زا ﻞﮑﺸﺘﻣ رد لﻮﻠﺳ2491 هزاﺪﻧا ﺎﺑ ﻪﯾﻻ1 ﻦﯿﺑﺎﻣ ﺮﯿﻐﺘﻣ يﺎﻫ ﺎﺗ25 ﻦﯿـﻣز

شور ﻖﯿﻔﻠﺗ ﯽﻣ ﯽﺒﺼﻋ ﻪﮑﺒﺷ ﺮﯿﻈﻧ ﯽﯾﺎﻫﺪﻨﺑ ﻪﻘﺒﻃ ﺎﺑ ﻦﯿﺷﺎﻣ ﯽﯾﺎﻨﯿﺑ يﺎﻫ ﺖﯾﺰﻣ ﺪﻧاﻮﺗ زا ﯽﯾﺎﻫ ﯽﮔﮋﯾو جاﺮﺨﺘﺳا ﻞﯿﺴﻧﺎﺘﭘ ،ﻻﺎﺑ ﺖﻋﺮﺳ ﻞﯿﺒﻗ ﺪﯾﺪﺟ يﺎﻫ ﺰﯿﻧ و هداد ﯽﮑﯿﻧوﺮﺘﮑﻟا لﺎﻘﺘﻧا و هﺮﯿﺧذ ﺪﺷﺎﺑ ﻪﺘﺷاد ﺎﻫ ] 2

ﯽﮑﯾ زا ﻦﯾﺮﺘﻤﻬﻣ تﻻﻮﺼﺤﻣ ﯽﻋارز زا هﺎﮕﯾﺎﺟ هﮋﯾو يا رد رﻮﺸﮐ رادرﻮﺧﺮﺑ .ﺖﺳا ﯽﮑﯾ زا هار يﺎﻫ ﺶﯾاﺰﻓا ،ﺪﯿﻟﻮﺗ ﺶﻫﺎﮐ ﻸﺧ دﺮﮑﻠﻤﻋ .ﺖﺳا رد ﻦﯾا ﺎﺘﺳار ﺎﺑ هدﺎﻔﺘﺳا زا لﺪﻣ ﻪﯿﺒﺷ يزﺎﺳ SSM-Wheat1 و مﺮﻧ راﺰﻓا

لﺎﺳ رد ﺷ شراﺰﮔ ﺮﯿﺧا يﺎﻫ ﻪﮐ ﺖﺳا هﺪ ﺐﯿﮐﺮﺗ ﯽﺧﺮﺑ صﻮﺼﺧ ﻪﺑ ﯽﻠﮔ ﻢﯾﺮﻣ ﺲﻧﺎﺳا نآ رد دﻮﺟﻮﻣ يﺎﻫ ،ﻪﻠﻤﺟ زا 1 و 8 ﺖﯿﺻﺎﺧ ياراد رﻮﻔﻣﺎﮐ ،ناژﻮﺗ ،لﻮﺌﻨﯿﺳ ﺖﺳا نﺎﻃﺮﺳ ﺪﺿ و ناﺪﯿﺴﮐا ﯽﺘﻧآ ،ﯽﺑوﺮﮑﯿﻣﺪﺿ 12]