ﻫﺎي رﺋﻮﻟﻮژﯾﮑﯽ، ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﯽ، ﺑﺎﻓﺘﯽ و ﺣﺴﯽ ﮐﯿﮏ ﺑﻬﺒ

ﯽﮔﮋﯾو دﻮﺒﻬﺑ ﮏﯿﮐ ﯽﺴﺣ و ﯽﺘﻓﺎﺑ ،ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ ،ﯽﮑﯾژﻮﻟﻮﺋر يﺎﻫ

ﻎﻤﺻ زا هدﺎﻔﺘﺳا ﺎﺑ ﺞﯾﻮﻫ ردﻮﭘ يوﺎﺣ ﯽﺠﻨﻔﺳا ﻪﻧاد

ﻮﮕﻨﻟﺎﺑ

ﺶﯾﺎﺸﺨﺑ ﯽﮑﻠﮐ مﺮﮐا

،

1

سﻮﺑﺎﻗ ﯽﻨﯿﺴﺣ ﻦﯿﺴﺣ ﺪﯿﺳ

2

يﺪﺳا ﻦﺴﺤﻣﻼﻏ ،

3

1 - ﺳادازآ هﺎﮕﺸﻧاد ،تﺎﻘﯿﻘﺤﺗ و مﻮﻠﻋ ﺪﺣاو ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ ﺪﺷرا ﯽﺳﺎﻨﺷرﺎﮐ يﻮﺠﺸﻧاد ناﺮﯾا ،ناﺮﻬﺗ ،ﯽﻣﻼ

2 - ناﺮﯾا ،ﺮﻬﺷدازآ ،ﯽﻣﻼﺳادازآ هﺎﮕﺸﻧاد ،ﺮﻬﺷدازآ ﺪﺣاو ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ ﯽﺳﺪﻨﻬﻣ و مﻮﻠﻋ هوﺮﮔ رﺎﯾدﺎﺘﺳا

3 - ناﺮﯾا ،ناﺮﻬﺗ ،ﯽﻣﻼﺳادازآ هﺎﮕﺸﻧاد ،تﺎﻘﯿﻘﺤﺗ و مﻮﻠﻋ ﺪﺣاو ،ﯽﯾاﺬﻏ ﻊﯾﺎﻨﺻ و مﻮﻠﻋ هوﺮﮔ رﺎﯾدﺎﺘﺳا

) رﺎﺗ ﯾ ﺦ رد ﯾ ﺖﻓﺎ : 21 / 11 / 97 رﺎﺗ ﯾ ﺦ ﺬﭘ ﯾ شﺮ : 27 / 03 / (98

ﮑﭼ هﺪﯿ

ﻦﯿﻣﺎﺘﯾو ،ﻦﺗورﺎﮐ زا ﺐﺳﺎﻨﻣ ﻊﺒﻨﻣ ﮏﯾ ﺞﯾﻮﻫ ﺖﺳا ﻪﻨﯿﻣآ يﺎﻫﺪﯿﺳا و بآ رد لﻮﻠﺤﻣ يﺎﻫ

. ردﻮﭘ ﺞﯾﻮﻫ ﻪﯾﺬﻐﺗ شزرا ﻞﯿﻟد ﻪﺑ رﺎﯿﺴﺑ ﻢﻌﻃوﺮﻄﻋ ،ﻻﺎﺑ يا

ﮏﯿﮐ عاﻮﻧا و ﯽﯾاﻮﻧﺎﻧ تﻻﻮﺼﺤﻣ ﺖﯿﻔﯿﮐ دﻮﺒﻬﺑ ﺖﻬﺟ ﺐﺳﺎﻨﻣ ﮓﻧر و ﯽﻨﯾﺮﯿﺷ ،بﻮﻠﻄﻣ ﯽﻣ هدﺎﻔﺘﺳا ﺎﻫ

دﻮﺷ . ﺖﻬﺟ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ زا ﻪﻌﻟﺎﻄﻣ ﻦﯾا رد دﻮﺒﻬﺑ

ﺪﺷ هدﺎﻔﺘﺳا ﺞﯾﻮﻫ ﮏﯿﮐ تﺎﯿﺻﻮﺼﺧ .

ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد يوﺎﺣ ﺞﯾﻮﻫ ﮏﯿﮐ ﺮﯿﻤﺧ اﺪﺘﺑا اﺬﻟ )

ﺢﻄﺳ رﺎﻬﭼ رد 0

، 5/

0 ، 0/

1 و 5/

1 ﺪﺻرد (

نآ يوﺮﻧاﺮﮔ و ﻪﯿﻬﺗ هزاﺪﻧا ﺎﻫ

ﺪﺷ يﺮﯿﮔ . ﮏﯿﮐ ﺲﭙﺳ نآ ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ تﺎﯿﺻﻮﺼﺧ و ﻪﺘﺨﭘ ﺎﻫ ﻧر ،ﻪﺘﯿﺴﻧاد ،ﻢﺠﺣ ،ﺖﺑﻮﻃر ،ﺮﺘﺴﮐﺎﺧ ،نزو ﻞﻣﺎﺷ ﺎﻫ

ﺰﻐﻣ ﮓ

هزاﺪﻧا ﯽﺴﺣ تﺎﯿﺻﻮﺼﺧ و ﺪﺷ يﺮﯿﮔ

. ﮏﯿﮐ ﺮﯿﻤﺧ ﺞﯾﻮﻫ يﺎﻫ ءﺰﺟ

لﺎﯿﺳ يﺎﻫ و شﺮﺑ ﻪﺑ ﻪﺘﺴﺑاو عﻮﻧ زا و ﯽﻨﺗﻮﯿﻧ ﺮﯿﻏ نﺎﻣز ﻪﺑ ﻪﺘﺴﺑاو

دﻮﺑ ﺪﻧ . ﺶﯾاﺰﻓا ﺎﺑ

ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد

،ﺞﯾﻮﻫ ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ رد ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﺮﯿﻤﺧ يوﺮﻧاﺮﮔ

) 05 /0

<

(P . زا ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ 0

ﻪﺑ 5/

1 ،ﺪﺻرد

ﺮﺑاﺮﺑ ﯽﺷﺮﺑ ﺖﻋﺮﺳ رد ﮏﯿﮐ ﺮﯿﻤﺧ يوﺮﻧاﺮﮔ s^-1

40 زا 93 / 16 ﺎﺗ 88 / 32 ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﻪﯿﻧﺎﺛ لﺎﮑﺳﺎﭘ )

05 /0

<

(P ﮏﯿﮐ ﻢﺠﺣ و ﺖﺑﻮﻃر ﺮﯾدﺎﻘﻣ. ﺎﺑ ﺎﻫ

ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا )

05 /0

<

(P . ﮏﯿﮐ ﯽﯾﺎﻨﺷور ﻮﮕﻨﻟﺎﺑ ﻎﻤﺻ ندوﺰﻓا ﺎﺑ يدرز زا ﻦﯿﻨﭽﻤﻫ و ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ،ﻢﺠﺣ ﺶﯾاﺰﻓا ﻞﯿﻟد ﻪﺑ ﺎﻫ

ﻧ ﻪﻧﻮﻤ ﺪﺷ ﻪﺘﺳﺎﮐ ﺎﻫ )

05 /0

<

(P . ﺺﺧﺎﺷ يﺎﻫ ،L*

و a*

ﻪﻧﻮﻤﻧ ياﺮﺑ b*

يوﺎﺣ 5/

1 ﻎﻤﺻ ﺪﺻرد ﺐﯿﺗﺮﺗ ﻪﺑ

ﺮﺑاﺮﺑ 00 / 82 ، 12 /4 و 24 / 60 ﻪﺑ ﺪﻣآ ﺖﺳد .

يوﺎﺣ ﺞﯾﻮﻫ ﮏﯿﮐ 5/

1 ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ﯽﻨﻌﻣ رﻮﻃ ﻪﺑ

يراد ﻪﻧﻮﻤﻧ ﺮﯾﺎﺳ ﻪﺑ ﺖﺒﺴﻧ يﺮﺗﻻﺎﺑ ﯽﺴﺣ ﺖﯿﻟﻮﺒﻘﻣ ﺖﺷاد ﺎﻫ

) 05 /0

<

(P .

ﺪﯿﻠﮐ نﺎﮔژاو : ﻎﻤﺻ د ﻪﻧا ﺞﯾﻮﻫ ،يوﺮﻧاﺮﮔ ،ﮏﯿﮐ ،ﻮﮕﻨﻟﺎﺑ .

تﺎﺒﺗﺎﮑﻣ لﻮﺌﺴﻣ

:

Hosseinighaboos@yahoo.com

1 - ﻪﻣﺪﻘﻣ

زا ﯽﮑﯾ ،ﯽﺠﻨﻔﺳا ﮏﯿﮐ رﺎﺘﺧﺎﺳ رد ﯽﻤﯾژر يﺎﻫﺮﺒﯿﻓ دﻮﺒﻤﮐ ﺖﺳا نآ ﺐﯾﺎﻌﻣ ]

1[

. ﯽﻨﻏ ﺖﻬﺟ زا ،لﻮﺼﺤﻣ ﻦﯾا يزﺎﺳ

ﮏﺸﺧ تﻻﻮﺼﺤﻣ هﻮﯿﻣ ردﻮﭘ ﺪﻨﻧﺎﻣ ﯽﻔﻠﺘﺨﻣ هﺪﺷ

تﺎﺠﯾﺰﺒﺳ و ﺎﻫ

هدﺎﻔﺘﺳا ﺖﺳا هﺪﺷ .

ﻪﺸﯾر يﺰﺒﺳ ﮏﯾ ﺞﯾﻮﻫ ﯽﻨﻏ ﻊﺒﻨﻣ يا

ﺶﯿﭘ و ﻦﺗورﺎﮐﺎﺘﺑ ﻦﯿﻣﺎﺘﯾو زﺎﺳ

ﯽﻣ A ﺪﺷﺎﺑ . ترﻮﺻ ﻪﺑ ﺞﯾﻮﻫ

ﻪﺘﺨﭘ و مﺎﺧ پﻮﺳ ،دﻻﺎﺳ ،ﺎﻫﺮﺳد ،ﺎﻫﺎﺑﺮﻣ ﺮﺜﮐا رد هﺪﺷ

،ﺎﻫ

ﻣ هدﺎﻔﺘﺳا ﺎﻫاﺬﻏ و تﺎﺠﯾرﻮﺷ ﯽ

دﻮﺷ ] 2 [ . ﮏﺸﺧ ﺞﯾﻮﻫ ندﺮﮐ

شور زا ﯽﮑﯾ ﺞﯾﻮﻫ و هﺪﺷ بﻮﺴﺤﻣ نآ يراﺪﻬﮕﻧ يﺎﻫ

ﮏﺸﺧ ﯽﻣ ار هﺪﺷ دﻮﻤﻧ هدﺎﻔﺘﺳا ﯽﯾاﺬﻏ داﻮﻣ عاﻮﻧا رد ناﻮﺗ

. ﻦﯾا

ﻦﯿﻣﺎﺘﯾو عاﻮﻧا يوﺎﺣ لﻮﺼﺤﻣ ﻪﺑ و هدﻮﺑ ﺮﺒﯿﻓ و ﯽﻧﺪﻌﻣ داﻮﻣ ،ﺎﻫ

ﯽﻣ ﯽﺒﺳﺎﻨﻣ ﮓﻧر لﻮﺼﺤﻣ ﺪﻫد

. ﯽﻨﻏ ﺖﻬﺟ ﺞﯾﻮﻫ ردﻮﭘ يزﺎﺳ

نﺎﻧ عاﻮﻧا ﮏﯿﮐ و ﺎﻫ ا هﺪﺷ هدﺎﻔﺘﺳا ﺎﻫ

ﺖﺳ ]3 - 5 [ . و ﯽﺤﻟﺎﺻ

نارﺎﮑﻤﻫ ) 2016 ( ﯽﻨﻏ ﮏﯿﮐ ﺪﯿﻟﻮﺗ نﺎﮑﻣا ار ﺞﯾﻮﻫ ردﻮﭘ ﺎﺑ هﺪﺷ

ﺪﻧدﻮﻤﻧ ﯽﺳرﺮﺑ .

،ﯽﯾﺎﯿﻤﯿﺷﻮﮑﯾﺰﯿﻓ تﺎﯿﺻﻮﺼﺧ ﻪﻌﻟﺎﻄﻣ ﻦﯾا رد

ﯽﻨﻏ ﯽﺠﻨﻔﺳا ﮏﯿﮐ ﯽﺘﻓﺎﺑ و ﯽﺴﺣ ﯽﺳرﺮﺑ ﺞﯾﻮﻫ ردﻮﭘ ﺎﺑ هﺪﺷ

ﺪﺷ . ﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ ﻪﺑ ﺞﯾﻮﻫ ردﻮﭘ ﺶﯾاﺰﻓا ﺎﺑ زا ﮏ

0 ﻪﺑ 30

% ،

زا ﮏﯿﮐ ﺮﯿﻤﺧ يﺮﻫﺎﻇ ﻪﺘﯾزﻮﮑﺴﯾو 3/

12 ﻪﺑ 2/

37 ﻪﯿﻧﺎﺛ لﺎﮑﺳﺎﭘ

ﺖﻓﺎﯾ ﺶﯾاﺰﻓا .

،ﻪﺘﯿﺴﻧاد ﺞﯾﻮﻫ ردﻮﭘ ﯽﻨﯾﺰﮕﯾﺎﺟ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ

ﮏﯿﮐ ﻦﺗورﺎﮐﺎﺘﺑ راﺪﻘﻣ و ﺮﺘﺴﮐﺎﺧ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﺎﻫ

] 3 [ . و ﺎﺑورﺎﺷ

نارﺎﮑﻤﻫ ) 2013 ( نﻮﯿﺳﻻﻮﻣﺮﻓ رد ﺞﯾﻮﻫ ﻪﻟﺎﻔﺗ زا هدﺎﻔﺘﺳا نﺎﮑﻣا

ﺪﻧدﺮﮐ ﯽﺳرﺮﺑ ار ﮏﯿﮐ .

داد نﺎﺸﻧ ﻦﯿﻘﻘﺤﻣ ﻦﯾا ﺞﯾﺎﺘﻧ ﺎﺑ ﻪﮐ

ﻪﺑ لﻮﺼﺤﻣ ﺮﺒﯿﻓ راﺪﻘﻣ ،ﺞﯾﻮﻫ ﻪﻟﺎﻔﺗ ندوﺰﻓا ﯽﻨﻌﻣ رﻮﻃ

يراد

ﯽﻣ ﺶﯾاﺰﻓا ﯾ

ﺪﺑﺎ ] 6 [ . هزا و رﻮﺑﻮﮐآ )

2012 ( ﺎﺑ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ

ﯽﻣ ﺞﯾﻮﻫ ردﻮﭘ ندوﺰﻓا ﯽﻧﺪﻌﻣ داﻮﻣ و ﻦﯿﻣﺎﺘﯾو راﺪﻘﻣ ناﻮﺗ

داد ﺶﯾاﺰﻓا ار ﯽﯾاﻮﻧﺎﻧ تﻻﻮﺼﺤﻣ ]

4 [ . نارﺎﮑﻤﻫ و يرﻮﻧ

) 2017 ( ﯽﺳرﺎﻓ ﻎﻤﺻ زا )

5/

1 - 0 رد مﺮﮔ 100 مﺮﮔ ( ردﻮﭘ و

ﺞﯾﻮﻫ ) 15 - 0 رد مﺮﮔ 100 مﺮﮔ ( ﺎﻧود ﺪﯿﻟﻮﺗ ياﺮﺑ ﻢﮐ ت

بﺮﭼ

ﺪﻧدﺮﮐ هدﺎﻔﺘﺳا ﻻﺎﺑ ﺮﺒﯿﻓ يوﺎﺣ .

نﺎﺸﻧ ﻦﯿﻘﻘﺤﻣ ﻦﯾا ﻖﯿﻘﺤﺗ ﺞﯾﺎﺘﻧ

ﯽﻤﯾژر ﺮﺒﯿﻓ ﺪﺻرد ﺶﯾاﺰﻓا ﺚﻋﺎﺑ ﺞﯾﻮﻫ ردﻮﭘ ندوﺰﻓا ﻪﮐ داد تﺎﻧود ﯽﻣ ﺎﻫ دﻮﺷ ] 7 [ .

ﯾ هار زا ﯽﮑ ،ﮏﯿﮐ و نﺎﻧ ﺖﻓﺎﺑ ﯽﻔﯿﮐ و ﯽﺴﺣ صاﻮﺧ دﻮﺒﻬﺑ يﺎﻫ

ﻪﻧاد و نﺎﻫﺎﯿﮔ ژﻼﯿﺳﻮﻣ هﮋﯾو ﻪﺑ ﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ زا هدﺎﻔﺘﺳا يﺎﻫ

ﻪﯾﺬﻐﺗ ،ﯽﯾوراد صاﻮﺧ ﻦﺘﺷاد ﺮﻈﻧ زا ﻪﮐ ﺖﺳا ﯽﻣﻮﺑ نازرا و يا

ﺪﻨﺘﺴﻫ ﺖﯿﻤﻫا ﺰﺋﺎﺣ ندﻮﺑ ﺖﻤﯿﻗ .

نﺎﻫﺎﯿﮔ زا ﯽﮑﯾ ﻮﮕﻨﻟﺎﺑ هﺎﯿﮔ

ﯽﻣ ناﺮﯾا ﯽﻣﻮﺑ طﺎﻘﻧ ﺮﺜﮐا رد ﻪﮐ ﺪﺷﺎﺑ

دﻮﺟو نآ ﺖﺸﮐ نﺎﮑﻣا ﺎﯿﻧد

دراد . ﻪﺘﺧﺎﻨﺷ ﯽﯾوراد هﺎﯿﮔ ﮏﯾ ناﻮﻨﻋ ﻪﺑ هﺎﯿﮔ ﻦﯾا درﻮﻣ و هﺪﺷ

ﯽﻣ راﺮﻗ هدﺎﻔﺘﺳا دﺮﯿﮔ

. ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﻪﻠﻤﺟ زا 1

ﯽﻣ يﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ﺎﺣ ﻪﮐ ﺪﺷﺎﺑ

و ﻦﯿﺌﺗوﺮﭘ ،تارﺪﯿﻫﻮﺑﺮﮐ يو

ﺮﺒﯿﻓ هدﻮﺑ هدﺮﺘﺴﮔ دﺮﺑرﺎﮐ ﯽﺘﻨﺳ ﺐﻃ رد و دراد يا

ﯽﻣ و زا ناﻮﺗ

ﻏ نﻮﯿﺳﻻﻮﻣﺮﻓ رد نآ ﻒﻠﺘﺨﻣ يﺎﻫاﺬ

عاﻮﻧا ﺪﻨﻧﺎﻣ و ﮏﯿﮐ

دﻮﻤﻧ هدﺎﻔﺘﺳا ﺖﯾﻮﮑﺴﯿﺑ .

ﻪﺑ ﯽﻌﯿﺒﻃ ﻎﻤﺻ ﻦﯾا ندوﺰﻓا ﺎﺑ

ﯽﻣ ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ ﺪﯿﺸﺨﺑ دﻮﺒﻬﺑ ار نآ ﺖﻓﺎﺑ و ﺖﯿﻔﯿﮐ ناﻮﺗ

] 8 , 9 [ . نارﺎﮑﻤﻫ و ﺖﺳودﺮﺒﻤﻐﯿﭘ )

2016 ( ﻪﻧاد ﻎﻤﺻ ﺮﯿﺛﺄﺗ

ﯽﮔﮋﯾو ﺮﺑ نﺎﺤﯾر ﺴﺣ و ﯽﮑﯾﺰﯿﻓ يﺎﻫ

ﯽﺳرﺮﺑ ار ﯽﺠﻨﻔﺳا ﮏﯿﮐ ﯽ

ﺪﻧدﺮﮐ . ﺶﯿﺑ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﺖﺑﻮﻃر ﺪﺻرد ﻦﯾﺮﺗ ﺎﺑ ﯽﯾﺎﻫ

25 /0

و 5/

0 مﺮﻧ و ژﻼﯿﺳﻮﻣ ﺪﺻرد لﻮﺼﺤﻣ ﻪﺑ طﻮﺑﺮﻣ ﺖﻓﺎﺑ ﻦﯾﺮﺗ

ياراد 25 /0 دﻮﺑ ژﻼﯿﺳﻮﻣ ﺪﺻرد )

05 /0

<

(P ] 10 [ . رد ﯽﺗﺎﻌﻟﺎﻄﻣ

ﻪﻧاد ﻎﻤﺻ زا هدﺎﻔﺘﺳا ﻪﻨﯿﻣز ﯽﯾاﻮﻧﺎﻧ تﻻﻮﺼﺤﻣ رد ﯽﻣﻮﺑ يﺎﻫ

ﺖﺳا ﻪﺘﻓﺮﮔ مﺎﺠﻧا .

نارﺎﮑﻤﻫ و ﯽﻧﺎﻘﻫد )

2006 ( ژﻼﯿﺳﻮﻣ ﺮﯿﺛﺄﺗ

حﻮﻄﺳ رد هزﺮﻔﺳا 05

/0 ، 1/

0 و 15 /0 ﯽﮔﮋﯾو ﺮﺑ ﺪﺻرد يﺎﻫ

ﺪﻧدﺮﮐ ﯽﺳرﺮﺑ ار ﯽﺠﻨﻔﺳا ﮏﯿﮐ ﯽﺴﺣ .

شراﺰﮔ ﻦﯿﻘﻘﺤﻣ ﻦﯾا

ﯽﺴﺣ صاﻮﺧ هزﺮﻔﺳا ﻎﻤﺻ ندوﺰﻓا ﻪﮐ ﺪﻧدﺮﮐ هﺪﯿﺸﺨﺑ دﻮﺒﻬﺑ ار

ﯽﻣ ﯽﯾﺎﻬﻧ لﻮﺼﺤﻣ ﯽﮑﯾﺰﯿﻓ تﺎﯿﺻﻮﺼﺧ دﻮﺒﻬﺑ ﺚﻋﺎﺑ و دﻮﺷ

] 11 [ . ﯽﺤﻟﺎﺻ ) 2017 ( وﺮﻣ هﺎﯿﮔ ﻪﻧاد ﻎﻤﺻ زا )

Salvia

macrosiphon (

ﺎﻔﺘﺳا ﺐﯿﺳ ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ رد دﻮﻤﻧ هد

.

ﯽﺴﺣ ،ﯽﺘﻓﺎﺑ تﺎﯿﺻﻮﺼﺧ دﻮﺒﻬﺑ ﺚﻋﺎﺑ ﯽﻫﺎﯿﮔ ﻎﻤﺻ ﻦﯾا ندوﺰﻓا ﺪﺷ ﺐﯿﺳ ﮏﯿﮐ يﺮﻫﺎﻇ و ]

12 [ . ندوﺰﻓا ﺮﯿﺛﺄﺗ ،ﯽﺸﻫوﮋﭘ رد

ﻎﻤﺻ ،ﯽﯾﺎﯿﻤﯿﺷ صاﻮﺧ ﺮﺑ ﺰﻟﻮﻠﺳ ﻞﯿﺘﻣ ﯽﺴﮐﻮﺑﺮﮐ و نﺎﺘﻧاﺰﮔ يﺎﻫ

ﯽﺳرﺮﺑ ﮏﯿﮐ ﯽﺗﺎﯿﺑ و ،ﯽﺴﺣ ﺪﺷ

. نﻮﻣزآ زا ﻞﺻﺎﺣ ﺞﯾﺎﺘﻧ يﺎﻫ

رد ﻦﯿﺌﺗوﺮﭘ و ،ﺮﺘﺴﮐﺎﺧ ،ﺖﺑﻮﻃر ناﺰﯿﻣ ﺶﯾاﺰﻓا ،ﯽﯾﺎﯿﻤﯿﺷ ﻪﻧﻮﻤﻧ رد ار ﺰﻟﻮﻠﺳ ﻞﯿﺘﻣ ﯽﺴﮐﻮﺑﺮﮐ و نﺎﺘﻧاﺰﮔ ﻎﻤﺻ يوﺎﺣ يﺎﻫ

ﻪﻧﻮﻤﻧ ﺎﺑ ﻪﺴﯾﺎﻘﻣ ﺪﻫﺎﺷ يﺎﻫ

) ﻎﻤﺻ ﺪﻗﺎﻓ (

ﺖﺳا هداد نﺎﺸﻧ ]

13 [ .

رد ﯽﺑﺮﭼ ﻦﯾﺰﮕﯾﺎﺟ ناﻮﻨﻋ ﻪﺑ اﺮﯿﺘﮐ ﻎﻤﺻ يﺮﮕﯾد ﻪﻌﻟﺎﻄﻣ رد نزو ﺖﻓا ﺮﺑ ﻎﻤﺻ ﺪﺻرد ﺮﯿﯿﻐﺗ ﺪﺷ هﺪﻫﺎﺸﻣ و هدﺎﻔﺘﺳا ﮏﯿﮐ ﯽﻨﻌﻣ ﺮﯿﺛﺄﺗ ﮏﯿﮐ ﯽﯾﺎﻬﻧ ﻦﻏور ﺪﺻرد ﻪﮐ ﯽﻟﺎﺣ رد ،دراﺪﻧ يراد

1. Balangu seed gum

نزو ﺖﻓا ،ﻦﻏور ناﺰﯿﻣ ﺶﯾاﺰﻓا ﺎﺑ و ﻪﺘﺷاد ﺮﺛا رﻮﺘﮐﺎﻓ ﻦﯾا ﺮﺑ ﯽﻣ ﺶﯾاﺰﻓا ﺲﭙﺳ و ﺶﻫﺎﮐ اﺪﺘﺑا ،ﮏﯿﮐ ﯾ

ﺪﺑﺎ . ﺮﭼ ﺪﺻرد ﯽﮔﺪﯿﮐو

ﯽﻣ راﺮﻗ ﻎﻤﺻ ﺪﺻرد ﺮﯿﺛﺄﺗ ﺖﺤﺗ ،ﮏﯿﮐ دﺮﯿﮔ

. و ﻎﻤﺻ ﺪﺻرد

ﯽﻨﻌﻣ ﺮﺛا ،ﮏﯿﮐ نرﺎﻘﺗ و ﻢﺠﺣ ﺺﺧﺎﺷ ﺮﺑ ود ﺮﻫ ﻦﻏور يراد

،ﮏﯿﮐ ﺮﯿﻤﺧ صﻮﺼﺨﻣ نزو و ﮏﯿﮐ ﯽﺘﺧاﻮﻨﮑﯾ و ﺪﻧراد ﭻﯿﻫ ﯽﻤﻧ راﺮﻗ ﻦﻏور و ﻎﻤﺻ ﺪﺻرد ﺮﯿﺛﺄﺗ ﺖﺤﺗ ماﺪﮐ ﺪﻧﺮﯿﮔ

.

ﮏﯿﮐ ﮓﻧر ﺮﺑ ﻎﻤﺻ ﺪﺻرد ﻪﮐ داد نﺎﺸﻧ ﯽﺴﺣ نﻮﻣزآ ﻪﻌﻟﺎﻄﻣ ﻣ ﺮﯿﺛﺄﺗ ﯽﻨﻌ ﻪﻧﻮﻤﻧ ﺖﻓﺎﺑ و دراد يراد ﻢﻌﻃ و ﺮﻄﻋ و ﮏﯿﮐ يﺎﻫ

نآ ﭻﯿﻫ ،ﺎﻫ ﯽﻤﻧ راﺮﻗ ﻎﻤﺻ ﺪﺻرد ﺮﯿﺛﺄﺗ ﺖﺤﺗ ماﺪﮐ ﺪﻧﺮﯿﮔ

] 14 [.

ﻎﻤﺻ زا هدﺎﻔﺘﺳا مﺪﻋ زا ﯽﮐﺎﺣ ﻊﺑﺎﻨﻣ ﯽﺳرﺮﺑ ﺎﻫ

رد ﯽﻫﺎﯿﮔ ي

ﺖﺳا ﺞﯾﻮﻫ ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ .

ﻎﻤﺻ اﺪﺘﺑا ﻪﻌﻟﺎﻄﻣ ﻦﯾا رد اﺬﻟ

ﻪﻧاد ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد رد و جاﺮﺨﺘﺳا ﻪﻨﯿﻬﺑ ﻂﯾاﺮﺷ رد ﻮﮕﻨﻟﺎﺑ

ﺪﺷ ﻪﻓﺎﺿا ﺞﯾﻮﻫ ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ ﻪﺑ .

ﯽﮔﮋﯾو ﺲﭙﺳ رﺎﺘﻓر يﺎﻫ

ﺰﻐﻣ ﮓﻧر و ﯽﺴﺣ ،ﯽﻔﯿﮐ تﺎﯿﺻﻮﺼﺧ و ﺮﯿﻤﺧ ﯽﻧﺎﯾﺮﺟ ﮏﯿﮐ ﺪﻧﺪﺷ ﯽﺑﺎﯾزرا هﺪﺷ ﻪﯿﻬﺗ ﺞﯾﻮﻫ يﺎﻫ .

2 - اﻮﻣ شور و د ﺎﻫ

2 - 1 - ﺞﯾﻮﻫ ﮏﯿﮐ ﻪﯿﻬﺗ

ﺶﯾﺎــﻣزآ مﺎــﺠﻧا ياﺮــﺑ ﺮﻬــﺷدازآ نﺎﺘــﺳﺮﻬﺷ زا هزﺎــﺗ ﺞﯾﻮــﻫ ﺎــﻫ

) ناﺮﯾا ،نﺎﺘﺴﻠﮔ (

ﺪﯾدﺮﮔ ﻪﯿﻬﺗ .

ﮏﺸـﺧ ﺪـﻨﯾآﺮﻓ مﺎﺠﻧا ياﺮﺑ ندﺮـﮐ

ﺞﯾﻮﻫ ﺖﻣﺎﺨـﺿ ﻪـﺑ ﺮﺗﺎﮐ ﻂﺳﻮﺗ ﺎﻫ يﺎـﻫ

5/

0 ﯽﺘﻧﺎـﺳ شﺮـﺑ ﺮـﺘﻣ

ﺪﻧرﻮﺧ . ﺞﯾﻮﻫ يﺎﻣد رد هدرﻮﺧ شﺮﺑ يﺎﻫ 60

سﻮﯿﺴـﻠﺳ ﻪﺟرد

ﺪﻧﺪﺷ ﮏﺸﺧ .

ﻪﻧﻮﻤﻧ ﮏﺸﺧ يﺎﻫ رد فﺮـﻇ رد و بﺎﯿـﺳآ هﺪـﺷ

ﺪﺷ يراﺪﻬﮕﻧ ﻪﺘﺴﺑ .

ﻪﻧاد ﻮﮕﻨﻟﺎﺑ و يراﺪـﯾﺮﺧ ﯽـﻠﺤﻣ هﺎﮕﺷوﺮﻓ زا

ﯽﺼﻟﺎﺧﺎﻧ فﺬﺣ ﻪﻧاد هاﺮﻤﻫ يﺎﻫ ﺪﺷ

. ،ﻎﻤـﺻ جاﺮﺨﺘـﺳا ﺖـﻬﺟ

ﻪﻧاد اﺪﺘﺑا تﺪـﻣ ﻪﺑ ﺎﻫ 20

يﺎـﻣد ﺎـﺑ ﺮـﻄﻘﻣ بآ نورد ﻪـﻘﯿﻗد 25

ﯽﺘﻧﺎﺳ ﻪﺟرد رد ،داﺮﮔ

ﺮﺑاﺮﺑ pH 7 ﺮﺑاﺮﺑ ﻪﻧاد ﻪﺑ بآ ﺖﺒﺴﻧ و 20

ﻪﺑ 1 ﺪـﻨﺘﻓﺮﮔ راﺮﻗ .

جرﺎـﺧ ﻎﻤـﺻ ﺲﭙـﺳ هﺎﮕﺘـﺳد ﻂـﺳﻮﺗ هﺪـﺷ

هﻮﯿﻤﺑآ ﻪﻧاد زا يﺮﯿﮔ اﺪﺟ ﺎﻫ

ﺪﯾدﺮﮔ . ﻪﺑ ژﻼﯿﺳﻮﻣ ﺖﺳد

نوآ رد هﺪﻣآ

يﺎﻣد ﺎﺑ 70 ﯽﺘﻧﺎﺳ ﻪﺟرد نﺎﻣز تﺪﻣ رد و داﺮﮔ

8 ﮏﺸﺧ ﺖﻋﺎﺳ

ﺪﯾدﺮﮔ . يراﺪﻬﮕﻧ ﻪﺘﺴﺑ رد فﺮﻇ رد و بﺎﯿﺳآ هﺪﺷ ﮏﺸﺧ ﻪﻧﻮﻤﻧ

ﺪﺷ ] 8 , 9 [.

ﺳﻻﻮﻣﺮﻓ نﻮﯿ ﻪـﯿﻬﺗ ﺞﯾﻮـﻫ ﮏـﯿﮐ ﻪﯾﺎﭘ رد ﺶﻫوﮋـﭘ ﻦـﯾا رد هﺪـﺷ

لوﺪﺟ 1 شراﺰﮔ ﺖﺳا هﺪﺷ . نارﺎﮑﻤﻫ و ﯽﺤﻟﺎﺻ ﺶﻫوﮋﭘ ﺞﯾﺎﺘﻧ

) 2016 ( ﻪــﺑ ﺞﯾﻮــﻫ ردﻮـﭘ ندوﺰــﻓا راﺪــﻘﻣ ﻪـﻨﯿﻬﺑ ﻪــﮐ داد نﺎﺸـﻧ

ﯽﺠﻨﻔﺳا ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ 10

ﯽﻣ ﺪﺻرد ﺪﺷﺎﺑ

] 3 [ . ﻦـﯾا رد اﺬﻟ زا ﻪﯾﺎﭘ لﻮﻣﺮﻓ رد ﻪﻌﻟﺎﻄﻣ

10 ﯾﻮﻫ ﺪﺻرد ﺪـﺷ هدﺎﻔﺘﺳا ﺞ

. ﺖـﻬﺟ

ﮏﯿﮐ ﻪﯿﻬﺗ تﺪﻣ ﻪﺑ ﻦﻏور و ﺮﮑﺷ اﺪﺘﺑا ﺎﻫ 5

نﺰـﻤﻫ ﻂﺳﻮﺗ ﻪﻘﯿﻗد

ﺪﻧﺪﺷ طﻮﻠﺨﻣ ﯽﻗﺮﺑ .

ﻢﺨﺗ ﺲﭙﺳ رد و ﻪـﻠﺣﺮﻣ ﻪﺳ رد ﻞﻣﺎﮐ غﺮﻣ

ﺪـﯾدﺮﮔ ﻪﻓﺎﺿا طﻮﻠﺨﻣ ﻪﺑ ﻪﻘﯿﻗد ود نﺎﻣز تﺪﻣ .

15 ﯽـﺳ زا ﯽـﺳ

ﺪﺷ هدز ﻢﻫ ﻪﻘﯿﻗد ود و ﻪﻓﺎﺿا بآ .

يردﻮﭘ داﻮﻣ ﺮﯾﺎﺳ )

زا ﺮﯿﻏ ﻪﺑ

ﺮﮑﺷ ( د ﻎﻤﺻ و طﻮﻠﺨﻣ ﻢﻫﺎﺑ ﺢﻄـﺳ رﺎـﻬﭼ رد ﺰﯿﻧ ﻮﮕﻨﻟﺎﺑ ﻪﻧا

0 ،

5/

0 ، 0/

1 و 5/

1 نآ ﻪﺑ ﺪﺻرد ﺪـﯾدﺮﮔ ﻪﻓﺎـﺿا ﺎﻫ

. داﻮـﻣ طﻮـﻠﺨﻣ

نﺪﻣآ ﺖﺳد ﻪﺑ ﺎﺗ و ﻪﻓﺎﺿا طﻮﻠﺨﻣ ﻪﺑ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ و يردﻮﭘ ﺪﻧﺪﺷ طﻮﻠﺨﻣ ﺖﺧاﻮﻨﮑﯾ ﺮﯿﻤﺧ ﮏﯾ .

ﯽﻗﺎﺑ و ﻪﻓﺎﺿا ﺰﯿﻧ بآ هﺪﻧﺎﻣ

ﺪﺷ هدز ﻢﻫ طﻮﻠﺨﻣ ﻪﻘﯿﻗد ﮏﯾ تﺪﻣ ﻪﺑ .

نورد ﺮـﯿﻤﺧ مﺮﮔ ﯽﺳ

ﻪﺘﺨﯾر ﺐﻟﺎﻗ ﺮﻫ يﺎـﻣد ﺎـﺑ نوآ رد ﺖﺨﭘ ﺖﻬﺟ و ﺪﺷ

5 200±

ﯽﺘﻧﺎﺳ ﻪﺟرد تﺪﻣ ﻪﺑ و داﺮﮔ

20 ﺖﻓﺮﮔ راﺮﻗ ﻪﻘﯿﻗد .

ﮏـﯿﮐ يﺎـﻫ

ﻪﺘﺨﭘ ﻪﺘﺴﺑرد ﺲﭙﺳ و ﮏﻨﺧ هﺪﺷ ﯽﻠﭘ يﺎﻫ

ﺖﺒﺴـﻧ ﻖﯾﺎـﻋ ﻦﻠﯿﭘوﺮﭘ

ﺪﻧﺪﺷ يراﺪﻬﮕﻧ نﮋﯿﺴﮐا و ﺖﺑﻮﻃر ﻪﺑ .

Table 1 Carrot sponge cake formula.

Ingredients (gr)

Carrot powder 10

Wheat flour 90

Whole egg 72

Sucrose 72

Sunflower oil 57

Dry milk 6

Baking powder 2

Vanilla 0.5

Balangu gum 0, 0.5, 1.0, 1.5

Water 30

2 - 2 - هزاﺪﻧا ﺞﯾﻮﻫ ﮏﯿﮐ ﺮﯿﻤﺧ يوﺮﻧاﺮﮔ يﺮﯿﮔ

ﮏـﯿﮐ ﺮــﯿﻤﺧ يوﺮـﻧاﺮﮔ ﺮﺘﻣﻮﮑﺴــﯾو هﺎﮕﺘــﺳد زا هدﺎﻔﺘـﺳا ﺎــﺑ ﺎــﻫ

ﺪﻠﯿﻔﮐوﺮﺑ ﯽﺸﺧﺮﭼ )

Brookfield, USA (

ﺑ لﺪﻨﯿﭙﺳا ﺎ RV-7

ﯽﺷﺮﺑ ﺖﻋﺮﺳ رد يﺎﻫ

20 ، 40 و 60 قﺎﺗا يﺎﻣد رد ،ﻪﯿﻧﺎﺛ ﺮﺑ )

25 (

هزاﺪﻧا سﻮﯿﺴﻠﺳ ﻪﺟرد ﺪﺷ يﺮﯿﮔ

] 15 [.

2 - 3 - هزاﺪﻧا ﻪﺘﯿﺴﻧاد يﺮﯿﮔ

ﮏﯿﮐ ﻪﺘﯿﺴﻧاد و ﻢﺠﺣ ﻪﺑﺎﺟ شور ﻪﺑ ﺎﻫ

زا هدﺎﻔﺘﺳا ﺎﺑ ﻢﺠﺣ ﯽﯾﺎﺟ

ﺪﯾدﺮﮔ ﻪﺒﺳﺎﺤﻣ اﺰﻠﮐ ﻪﻧاد .

رد نوآ زا هدﺎﻔﺘـﺳا ﺎـﺑ ﺖﺑﻮﻃر ﺪﺻرد

يﺎﻣد 105 ﯽﺘﻧﺎﺳ ﻪﺟرد تﺪﻣ ﻪﺑ و داﺮﮔ

4 شور ﻪـﺑ و ﺖﻋﺎـﺳ

هرﺎﻤﺷ ناﺮﯾا ﯽﻠﻣ دراﺪﻧﺎﺘﺳا 2553

ﺪﻧﺪﻣآ ﺖﺳد ﻪﺑ ]

16 [.

2 - 4 - ﮏﯿﮐ ﺰﻐﻣ ﮓﻧر

ﮓﻧر ﯽﺳرﺮﺑ ﺖﻬﺟ ﺰـﻐﻣ

ﮏـﯿﮐ شزادﺮـﭘ شور زا ﺞﯾﻮـﻫ يﺎـﻫ

ﺪﺷ هدﺎﻔﺘﺳا ﺮﯾﻮﺼﺗ .

چا ﺮﻨﮑـﺳا ﮏـﯾ زا شور ﻦﯾا رد لﺪـﻣ ﯽـﭘ

) Hp Scanjet 300 (

ﺪــﺷ هدﺎﻔﺘـﺳا يرادﺮﺑﺮﯾﻮﺼــﺗ ﺖـﻬﺟ ، .

ﻪﻧﻮﻤﻧ ﺪﯾدﺮﮔ ﻦﮑﺳا ﮏﯿﮐ ﺰﻐﻣ و هﺪﺷ ﻒﺼﻧ ﻂﺳو زا ﮏﯿﮐ يﺎﻫ .

ﺎﺼﺗ ﻪـﺘﻓﺮﮔ ﺮﯾو مﺮـﻧ ﻂـﺳﻮﺗ هﺪـﺷ

راﺰـﻓا Image J )

Image J

software version 1.42e, USA (

ﯽــﮕﻧر يﺎﻀــﻓ زا

ﺺﺧﺎﺷ ﻪﺑ RGB

*يﺎﻫ L* a* b ﺪﻧﺪﯾدﺮﮔ ﻞﯾﺪﺒﺗ ]

12 [.

2 - 5 - ﯽﺘﻓﺎﺑ تﺎﯿﺻﻮﺼﺧ ﯽﺳرﺮﺑ

ﻪﺑ ﯽﯾاﺬﻏ داﻮﻣ ﺖﻓﺎﺑ ﯾ ناﻮﻨﻋ

ﻢﻬﻣ زا ﯽﮑ ﯽﻔﯿﮐ تﺎﯿﺻﻮﺼﺧ ﻦﯾﺮﺗ

فﺮﺼﻣ ﻂﺳﻮﺗ ﯽﻠﮐ شﺮﯾﺬﭘ رد ﯽﻤﻬﻣ ﺶﻘﻧ ،لﻮﺼﺤﻣ نﺎﮔﺪﻨﻨﮐ

دراد . ﮏﯿﮐ ﯽﺘﻓﺎﺑ تﺎﯿﺻﻮﺼﺧ ﯽﻨﻏ يﺎﻫ

ذﻮﻔﻧ نﻮﻣزآ ﻞﻣﺎﺷ هﺪﺷ

ﺖﻓﺎﺑ ﺰﯿﻟﺎﻧآ ﻞﯿﻓوﺮﭘ نﻮﻣزآ و ﻪﺘﺳﻮﭘ ﯽﺘﻔﺳ ﯽﺳرﺮﺑ ﺖﻬﺟ ﺎﯾ 1

هﺎﮕﺘﺳد ﻂﺳﻮﺗ ،ﮏﯿﮐ ﺰﻐﻣ تﺎﯿﺻﻮﺼﺧ ﯽﺳرﺮﺑ ﺖﻬﺟ TPA ﺞﻨﺳ ﺖﻓﺎﺑ ) 2

TA-XT Plus, UK (

هزاﺪﻧا ﺪﺷ يﺮﯿﮔ .

ذﻮﻔﻧ نﻮﻣزآ :

ﻪﻧاﻮﺘﺳا بوﺮﭘ يا

ﺮﻄﻗ ﺎﺑ P/6 6 ﯽﻠﯿﻣ ﺖﻋﺮﺳ ﺎﺑ ،ﺮﺘﻣ

1 ﯽﻠﯿﻣ ﻖﻤﻋ ﻪﺑ و ﻪﯿﻧﺎﺛ ﺮﺑ ﺮﺘﻣ 10

ﯽﻠﯿﻣ نﻮﻣزآ مﺎﺠﻧا ﺖﻬﺟ ﺮﺘﻣ

ﯽﺘﻔﺳ ﯽﺳرﺮﺑ و ذﻮﻔﻧ ﮏﯿﮐ 3

ﻪﯿﻬﺗ يﺎﻫ ﺪﺷ بﺎﺨﺘﻧا هﺪﺷ .

ﺖﻋﺮﺳ

ﺖﻓر بوﺮﭘ ﺖﺸﮔﺮﺑو 2

ﯽﻠﯿﻣ ﺪﺷ ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد ﻪﯿﻧﺎﺛ ﺮﺑ ﺮﺘﻣ .

لوا يﺎﻫزور رد ذﻮﻔﻧ نﻮﻣزآ ﮏﯿﮐ ﻪﯿﻬﺗ زا ﺲﭘ ﻢﻫدرﺎﻬﭼ و

ﺎﻫ

هزاﺪﻧا ﺪﺷ يﺮﯿﮔ ]

17 [.

نﻮﻣزآ :TPA ﻪﻧاﻮﺘﺳا بوﺮﭘ يا

P/36R ﺮﻄﻗ ﺎﺑ 36 ﯽﻠﯿﻣ ،ﺮﺘﻣ

ﺖﻋﺮﺳ ﺎﺑ 1

ﯽﻠﯿﻣ ﺶﻧﺮﮐ ﺎﺑ و ﻪﯿﻧﺎﺛ ﺮﺑ ﺮﺘﻣ 50

ﻪﻠﺻﺎﻓ و ﺪﺻرد

ﯽﻧﺎﻣز 30 نﻮﻣزآ مﺎﺠﻧا ﺖﻬﺟ ﻞﮑﯿﺳ ود ﻦﯿﺑ ﻪﯿﻧﺎﺛ و TPA

ﮏﯿﮐ ﺰﻐﻣ تﺎﯿﺻﻮﺼﺧ ﯽﺳرﺮﺑ ﻪﯿﻬﺗ يﺎﻫ

ﺪﺷ بﺎﺨﺘﻧا هﺪﺷ .

ﺖﻓر ﺖﻋﺮﺳ بوﺮﭘ ﺖﺸﮔﺮﺑو

2 ﯽﻠﯿﻣ ﻪﺘﻓﺮﮔ ﺮﻈﻧ رد ﻪﯿﻧﺎﺛ ﺮﺑ ﺮﺘﻣ

ﺪﺷ . ﯽﺘﻔﺳ ﻞﻣﺎﺷ ﯽﺗﺎﯿﺻﻮﺼﺧ نﻮﻣزآ ﻦﯾا رد ﺖﯾﺮﻨﻓ ،4

مﺎﺠﺴﻧا ،5 6

ﯽﻋﺎﺠﺗرا ﺖﯿﺻﺎﺧ و هزاﺪﻧا 7

ﺪﺷ شراﺰﮔ و يﺮﯿﮔ .

تﺎﯿﺻﻮﺼﺧ

ﮏﯿﮐ ﯽﺘﻓﺎﺑ نﻮﻣزآ ﻂﺳﻮﺗ ﺎﻫ

ﻢﻫدرﺎﻬﭼ و لوا يﺎﻫزور رد TPA

ﮏﯿﮐ ﻪﯿﻬﺗ زا ﺲﭘ ﺪﺷ ﯽﺳرﺮﺑ ،ﺎﻫ

] 17 [.

2 - 6 - ﯽﺴﺣ ﯽﺑﺎﯾزرا

زا 20 شزﻮﻣآ بﺎﯾزرا ﮏﯿﮐ تﺎﯿﺻﻮﺼﺧ ﯽﺳرﺮﺑ ﺖﻬﺟ هﺪﯾد

يﺎﻫ

ﺪﯾدﺮﮔ هدﺎﻔﺘﺳا ﻮﮕﻨﻟﺎﺑ ﻎﻤﺻ يوﺎﺣ ﺞﯾﻮﻫ .

ﮏﯿﻧوﺪـﻫ شور زا 9

ﻪﻄﻘﻧ يا ) 1 = ،ﻒﯿﻌﺿ 5 = و ﻂﺳﻮﺘﻣ 9

= ﯽﻟﺎـﻋ ( ﯽـﺳرﺮﺑ ﺖـﻬﺟ

1. Texture profile analysis 2. Texture analyzer 3. Firmness 4. Hardness 5. Springiness 6. Cohesiveness 7. Resilience

ﮏﯿﮐ ﯽﺴﺣ تﺎﯿﺻﻮﺼﺧ ﺪـﺷ هدﺎﻔﺘﺳا ﺎﻫ

. ﺰـﻐﻣ ﮓـﻧر ﯽﯾﺎﻨـﺷور

شﺮﯾﺬـﭘ ،ﻢـﻌﻃ شﺮﯾﺬـﭘ ،ﺮﻫﺎـﻇ شﺮﯾﺬﭘ ،ﻞﺨﻠﺨﺗ راﺪﻘﻣ ،ﮏﯿﮐ ﻂﺳﻮﺗ ﻪﮐ ﺪﻧدﻮﺑ ﯽﺴﺣ ﯽﺑﺎﯾزرا يﺎﻫﺮﺘﻣارﺎﭘ ﯽﻠﮐ شﺮﯾﺬﭘ و ﺖﻓﺎﺑ بﺎﯾزرا ﺪﻧﺪﺷ ﯽﺳرﺮﺑ ﺎﻫ ]

18 [.

2 - 7 - ﻪﯾﺰﺠﺗ يرﺎﻣآ ﻞﯿﻠﺤﺗ و

ﺶﯾﺎﻣزآ ﻪﯿﻠﮐ ﺖﻓﺮﮔ مﺎﺠﻧا راﺮﮑﺗ ﻪﺳ رد ﺎﻫ

. ﻪـﺘﻓﺎﯾ ﯽﺑﺎﯾزرا رد ﺎـﻫ

ﺖﻓﺮﮔ راﺮﻗ ﯽﺳرﺮﺑدرﻮﻣ ﯽﻓدﺎﺼﺗ ًﻼﻣﺎﮐ حﺮﻃ ﺐﻟﺎﻗ .

ﻢـﺳر ياﺮﺑ

ﻪــﻣﺎﻧﺮﺑ زا ﺎــﻫرادﻮﻤﻧ )

2007 ( Excel ﻪــﯾﺰﺠﺗ ياﺮــﺑ و ﻞــﯿﻠﺤﺗو

مﺮﻧ زا يرﺎﻣآ راﺰﻓا

SAS 9.1 ﯽﻨﻌﻣ ﺢﻄﺳ رد

يراد 5 % هدﺎﻔﺘﺳا

ﺪﺷ .

3 - و ﺞﯾﺎﺘﻧ ﺚﺤﺑ

3 - 1 - ﺞﯾﻮﻫ ﮏﯿﮐ ﺮﯿﻤﺧ يوﺮﻧاﺮﮔ

ﯽﺷﺮﺑ ﺖﻋﺮﺳ ﺮﺛا )

20 ، 40 و 60 ﻪﯿﻧﺎﺛ ﺮﺑ ( يوﺮﻧاﺮﮔ ﺮﺑ نﺎﻣز و

ﮏﯿﮐ ﺮﯿﻤﺧ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد يوﺎﺣ ﯽﺠﻨﻔﺳا

ﻞﮑﺷ رد 1

ﺖﺳا هﺪﻣآ رد ﺶﯾﺎﻤﻧ ﻪﺑ .

نﺎﻤﻫ ﻪﻈﺣﻼﻣ ﻪﮐ رﻮﻃ

ﯽﻣ يوﺮﻧاﺮﮔ ،ﯽﺷﺮﺑ ﺖﻋﺮﺳ ﺶﯾاﺰﻓا ﺎﺑ ﺎﻫﺮﯿﻤﺧ ﯽﻣﺎﻤﺗ رد ،دﻮﺷ

ﻌﻣ رﻮﻃ ﻪﺑ يﺮﻫﺎﻇ ﯽﻨ

يراد ) P<0.05 ( و ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ

هزاﺪﻧا يوﺮﻧاﺮﮔ ﺖﻋﺮﺳ رد هﺪﺷ يﺮﯿﮔ

s^-1 20 ﺖﻋﺮﺳ زا ﺮﺘﺸﯿﺑ s^-

601

ﯽﻣ و ﺪﺷﺎﺑ ﺖﻈﻠﻏ ﯽﻣﺎﻤﺗ رد هﺪﻫﺎﺸﻣ ﯽﻬﺑﺎﺸﻣ رﺎﺘﻓر ﺎﻫ

ﺪﯾدﺮﮔ . نﺎﺸﻧ ،ﯽﺷﺮﺑ ﺖﻋﺮﺳ ﺶﯾاﺰﻓا ﺎﺑ يوﺮﻧاﺮﮔ ﺶﻫﺎﮐ هﺪﻨﻫد

شﺮﺑ ﺎﺑ هﺪﻧﻮﺷ ﻞﺷ رﺎﺘﻓر )

ﮏﯿﺘﺳﻼﭘودﻮﺳ (8

ﯽﻣ ﺮﯿﻤﺧ ﺪﺷﺎﺑ ] 19 ,

20 [ . زا ﯽﺷﺮﺑ ﺖﻋﺮﺳ ﺶﯾاﺰﻓا ﺎﺑ 20

ﻪﺑ 60 ) s^-1 ( يوﺮﻧاﺮﮔ ،

يوﺎﺣ ﺮﯿﻤﺧ يﺮﻫﺎﻇ 5/

1 زا ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد 1/

36 ﻪﺑ

48 / 27 ﺖﻓﺎﯾ ﺶﻫﺎﮐ ﻪﯿﻧﺎﺛ لﺎﮑﺳﺎﭘ .

ﺶﯿﺑ طﻮﺑﺮﻣ يوﺮﻧاﺮﮔ ﻦﯾﺮﺗ

يوﺎﺣ ﺮﯿﻤﺧ ﻪﺑ 5/

1 ﺪﺻرد ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ دﻮﺑ

. ﯽﻣﺎﻤﺗ رد

ﺖﻈﻠﻏ ﺖﻋﺮﺳ و ﺎﻫ ،ﺎﻫ

ﺑ ﯽﺠﻨﻔﺳا ﮏﯿﮐ ﺮﯿﻤﺧ يﺮﻫﺎﻇ يوﺮﻧاﺮﮔ ﺎ

ﯽﻨﻌﻣ رﻮﻃ ﻪﺑ نﺎﻣز ﺖﺷﺬﮔ يراد

) P<0.05 ( ﻪﮐ ،ﺖﻓﺎﯾ ﺶﻫﺎﮐ

زا و شﺮﺑ لﺎﻤﻋا نﺎﻣز ﻪﺑ ﯽﻨﺗﻮﯿﻧ ﺮﯿﻏ لﺎﯿﺳ ﯽﮕﺘﺴﺑاو زا ﯽﮐﺎﺣ ﮏﯿﭘوﺮﺗﻮﺴﮑﯿﺗ عﻮﻧ ) 9

نﺎﻣز ﻪﺑ ﻪﺘﺴﺑاو (

ﯽﻣ ﺪﺷﺎﺑ . تﻻﺎﯿﺳ رد

لﺎﻤﻋا نﺎﻣز تﺪﻣ ﺶﯾاﺰﻓا ﺎﺑ يﺮﻫﺎﻇ يوﺮﻧاﺮﮔ ،ﮏﯿﭘوﺮﺗﻮﺴﮑﯿﺗ ﯽﻣ ﺶﻫﺎﮐ ﺶﻨﺗ ﯾ

ﺪﺑﺎ ] 19 , 20 [.

8. Pseudoplastic behavior 9. Thixotropic

Fig 1 Rheological properties of carrot sponge cake batters containing balangu gum as a function of shear rate and time.

ﻞﮑﺷ رد 2 ﮏﯿﮐ ﺮﯿﻤﺧ يﺮﻫﺎﻇ يوﺮﻧاﺮﮔ ﯽﻨﻏ ﯽﺠﻨﻔﺳا يﺎﻫ

هﺪﺷ

ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد ﺎﺑ ﺞﯾﻮﻫ ردﻮﭘ ﺎﺑ ﺖﻋﺮﺳ رد

ﺎﺑ ﺮﺑاﺮﺑ ﯽﺷﺮﺑ s^-1

40 زا ﺪﻌﺑ و 180 ﺖﺳا هﺪﻣآرد ﺶﯾﺎﻤﻧ ﻪﺑ ﻪﯿﻧﺎﺛ .

نﺎﻤﻫ ﯽﻣ ﻪﻈﺣﻼﻣ ﻪﮐ رﻮﻃ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ،دﻮﺷ

ﻪﻧاد ﻎﻤﺻ

ﻪﺑ ﺮﻔﺻ زا ﻮﮕﻨﻟﺎﺑ 5/

1 ﺮﯿﻤﺧ يوﺮﻧاﺮﮔ ،ﺪﺻرد ﮏﯿﮐ

رﻮﻃ ﻪﺑ ﺎﻫ

ﯽﻨﻌﻣ يراد ) P<0.05 ( زا 93 / 16 ﻪﺑ 88 / 32 ﻪﯿﻧﺎﺛ لﺎﮑﺳﺎﭘ

ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا .

و ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻦﯿﺑ يﺮﻫﺎﻇ يوﺮﻧاﺮﮔ ﺮﻈﻧ زا

5/

0 ﻪﻧﻮﻤﻧ ﻦﯿﺑ و ﻮﮕﻨﻟﺎﺑ ﻎﻤﺻ ﺪﺻرد 1

و 5/

1 ﻎﻤﺻ ﺪﺻرد

ﺪﺸﻧ هﺪﻫﺎﺸﻣ يرادﺎﻨﻌﻣ فﻼﺘﺧا ﻮﮕﻨﻟﺎﺑ .

ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ

ﺎﺗ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد 5/

1 ﻞﯿﻟد ﻪﺑ ،ﺪﺻرد دﺎﺠﯾا و ﺖﺑﻮﻃر ﺮﺘﺸﯿﺑ بﺬﺟ

ﻢﺠﺴﻨﻣ ﺖﻓﺎﺑ نﺎﯾﺮﺟ ،ﺮﺗ

ﺚﻋﺎﺑ و ﺖﻓﺎﯾ ﺶﻫﺎﮐ ﺮﯿﻤﺧ يﺮﯾﺬﭘ

ﺪﺷ يوﺮﻧاﺮﮔ ﺶﯾاﺰﻓا .

نارﺎﮑﻤﻫ و ﯽﺑاﺮﺗ )

2008 ( ﯽﺸﻫوﮋﭘ رد

ﺪﻧدﻮﻤﻧ ﯽﺳرﺮﺑ ار ﮏﯿﮐ تﺎﯿﺻﻮﺼﺧ ﺮﺑ ﺮﯾﺎﻔﯿﺴﻟﻮﻣا و ﻎﻤﺻ ﺮﺛا .

ﺮﯿﻤﺧ يﺮﻫﺎﻇ يوﺮﻧاﺮﮔ ﺶﯾاﺰﻓا ﺚﻋﺎﺑ نﺎﺘﻧاﺰﮔ ﻎﻤﺻ ندوﺰﻓا ﺪﺷ ﮏﯿﮐ ] 21 [ .

Fig 2 The rheological properties of carrot sponge cake batters with different concentration of balangu

gum (shear rate=20 s^-1).

Bars containing different letters are significantly different (P<0.05).

3 - 2 - ﮏﯿﮐ ﯽﻔﯿﮐ تﺎﯿﺻﻮﺼﺧ ﺞﯾﻮﻫ يﺎﻫ

ﻎﻤﺻ ﻢﺠﺣ و ﺖﻓﺎﺑ رد ﯽﯾاﺰﺴﺑ ﺮﯿﺛﺄﺗ ﻢﮐ ﺖﻈﻠﻏ رد ﯽﺘﺣ ﺎﻫ

ﮏﯿﮐ ﺪﻧراد ﺎﻫ . لوﺪﺟ رد 2

ﮏﯿﮐ ﯽﮑﯾﺰﯿﻓ تﺎﯿﺻﻮﺼﺧ يﺎﻫ

ﯽﻨﻏ ﯽﺠﻨﻔﺳا ﻪﺑ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ يوﺎﺣ ﺞﯾﻮﻫ ردﻮﭘ ﺎﺑ هﺪﺷ

ﺖﺳا هﺪﻣآرد ﺶﯾﺎﻤﻧ .

لوﺪﺟ ﻦﯾا رد ،ﺖﺨﭘ زا ﺪﻌﺑ نزو

ﺪﺻرد ،ﺮﺘﺴﮐﺎﺧ ،ﺖﺑﻮﻃر

ﯿﮐ ﻪﺘﯿﺴﻧاد و ﻢﺠﺣ ﮏ

شراﺰﮔ ﺎﻫ ﺖﺳا هﺪﺷ

. ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ

نزو ،ﺖﺑﻮﻃر ﻆﻔﺣ رد ﻎﻤﺻ ﯽﯾﺎﻧاﻮﺗ ﻞﯿﻟد ﻪﺑ ،ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﻪﻧﻮﻤﻧ ﯽﻣ ﺮﺘﺸﯿﺑ ﻎﻤﺻ يوﺎﺣ يﺎﻫ ﻦﯿﮕﻨﺳ و ﺪﺷﺎﺑ

ﻪﻧﻮﻤﻧ ﻦﯾﺮﺗ

يوﺎﺣ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ 5/

1 ﺖﺳا ﻎﻤﺻ .

ﺖﺑﻮﻃر ﺪﺻرد ﺮﯾدﺎﻘﻣ

ﮏﯿﮐ ﺶﯾاﺰﻓا ﺎﺑ و هداد نﺎﺸﻧ دﻮﺧ زا ار ﯽﻬﺑﺎﺸﻣ رﺎﺘﻓر ﺰﯿﻧ ﺎﻫ

ﻤﺻ ﺪﺻرد ﻪﻧﻮﻤﻧ ﺖﺑﻮﻃر راﺪﻘﻣ ،ﻎ

ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا ﺎﻫ .

نارﺎﮑﻤﻫ و وﺪﯾﻮﯾد )

1996 ( ﺎﺑ ﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ﻦﯾﺪﻨﭼ ﯽﺳرﺮﺑ رد

ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ ﻢﯿﺠﺣ نﺎﻧ رد توﺎﻔﺘﻣ ﯽﯾﺎﯿﻤﯿﺷ يﺎﻫرﺎﺘﺧﺎﺳ ﻦﺘﻓر ﺖﺳد زا راﺪﻘﻣ ﺪﻧردﺎﻗ ﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ﻦﯾا زا ﯽﺧﺮﺑ نﺎﻧ ﺰﻐﻣ نﺪﺷ ﻪﺗارﺪﯿﻫد ﺖﻋﺮﺳ و نﺎﻧ يراﺪﻬﮕﻧ ﯽﻃ رد ﺖﺑﻮﻃر ﺎﮐ ار ﺪﻨﻨﮐ يﺮﯿﮔﻮﻠﺟ نﺎﻧ ﯽﺗﺎﯿﺑ زا و ﺪﻨﻫد ﺶﻫ ]

22 [ .

نﺎﻤﻫ ﯽﻣ ﻪﻈﺣﻼﻣ لوﺪﺟ ﻦﯾا رد ﻪﮐ رﻮﻃ ﮏﯿﮐ ﻢﺠﺣ دﻮﺷ

ﺎﻫ

ﻪﺑ ﯽﻨﻌﻣ رﻮﻃ ا ﺎﺑ يراد ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ رد ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓ

ﺖﻓﺎﯾ ﺶﯾاﺰﻓا .

ﻢﮐ ﻢﺠﺣ ﻢﯿﺠﺣ و ﻦﯾﺮﺗ ﺐﯿﺗﺮﺗ ﻪﺑ ﮏﯿﮐ ﻦﯾﺮﺗ

يوﺎﺣ ﻎﻤﺻ نوﺪﺑ ﮏﯿﮐ ﻪﺑ طﻮﺑﺮﻣ )

cm³ 32 / 61 ( ﮏﯿﮐ و

يوﺎﺣ 5/

1 ﻎﻤﺻ ﺪﺻرد )

cm³ 31 / 68 ( دﻮﺑ . ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ

ﺖﻓﺎﯾ ﺶﻫﺎﮐ ﯽﻄﺧ ترﻮﺻ ﻪﺑ ﻪﺘﯿﺴﻧاد ﻎﻤﺻ .

و ﻦﯾﺮﺘﻤﮐ

ﺶﯿﺑ ﻣ ﺐﯿﺗﺮﺗ ﻪﺑ ﻪﺘﯿﺴﻧاد ﺮﯾدﺎﻘﻣ ﻦﯾﺮﺗ ﮏﯿﮐ ﻪﺑ طﻮﺑﺮ

يوﺎﺣ يﺎﻫ 0

و 5/

1 ﺮﺑاﺮﺑ ﻪﮐ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد 9/

394 و 6/

388

ﺪﻣآ ﺖﺳد ﻪﺑ ﺐﻌﮑﻣﺮﺘﻣ ﺮﺑ مﺮﮔﻮﻠﯿﮐ .

ﺮﯿﺛﺄﺗ ﯽﺳرﺮﺑ ﺎﺑ ﻪﻄﺑار رد

تﻻﻮﺼﺤﻣ ﺖﯿﻔﯿﮐ و ﯽﮑﯾژﻮﻟﻮﺋر صاﻮﺧ ﺮﺑ ﻎﻤﺻ ندوﺰﻓا نارﺎﮑﻤﻫ و ﻞﺳار ﻂﺳﻮﺗ ﯽﺸﻫوﮋﭘ يدﺎﻨﻗ )

2001 ( ترﻮﺻ

،ﺮﯿﻤﺧ ﻪﺑ ﻎﻤﺻ ندوﺰﻓا ﻪﮐ ﺪﺷ ﺺﺨﺸﻣ و ﺖﻓﺮﮔ ﺮﯿﻤﺧ يراﺪﯾﺎﭘ

ﯽﺑآ ﺖﯿﻟﺎﻌﻓ ،صﻮﺼﺨﻣ ﻢﺠﺣ و هداد دﻮﺒﻬﺑ ار ﺮﯿﻤﺨﺗ ﯽﻃ رد ﯽﻣ هﺪﺷ ﻆﻔﺣ ﺮﺘﻬﺑ ﺰﯿﻧ نﺎﻧ ﺖﺑﻮﻃر و ﺶﯾاﺰﻓا دﻮﺷ

] 23 [ .

ﺰﭽﻧﺎﺳ - نارﺎﮑﻤﻫ و ودرﺎﭘ )

2010 ( ﯽﻨﻏ لﻮﺼﺤﻣ ﺘﺑ ﺎﺑ هﺪﺷ

ﺎ

ﻪﺑ ار ﻪﺘﻓﺎﯾﺮﯿﯿﻐﺗ ﻪﺘﺳﺎﺸﻧ و ﻦﯾﺮﺘﺴﮐد ﺎﺑ هاﺮﻤﻫ فﻻﻮﯾ نﺎﮐﻮﻠﮔ ﮏﯿﮐ ﻢﺠﺣ ﻪﮐ ﺪﻧدﺮﮐ هﺪﻫﺎﺸﻣ و هدوﺰﻓا ﮏﯿﮐ يﺪﯿﻟﻮﺗ يﺎﻫ

نآ ﻪﺘﯿﺴﻧاد و ﺶﯾاﺰﻓا ﺖﺳا هﺪﺷ ﻢﮐ ﺎﻫ

. ﯽﺑﺎﯾزرا ﺮﻈﻧ زا ﻦﯿﻨﭽﻤﻫ

ﻪﻧﻮﻤﻧ ،ﯽﺴﺣ ﯽﻨﻏ يﺎﻫ

صﺎﺼﺘﺧا دﻮﺧ ﻪﺑ ار يﺮﺗﻻﺎﺑ زﺎﯿﺘﻣا هﺪﺷ

ﺪﻧداد ] 24 [.

داﺪﻌﺗ ﺶﯾاﺰﻓا و هزاﺪﻧا ﺶﻫﺎﮐ ﻞﯿﻟد ﻪﺑ ﻞﺨﻠﺨﺗ ناﺰﯿﻣ ﺶﯾاﺰﻓا لﻮﻠﺳ نآ ﺖﺧاﻮﻨﮑﯾ ﻊﯾزﻮﺗ و يزﺎﮔ يﺎﻫ لﻮﺼﺤﻣ ﺖﻓﺎﺑ رد ﺎﻫ

ﺖﺳا ] 25 [ . نارﺎﮑﻤﻫ و ﯽﺑاﺮﺗ ﺞﯾﺎﺘﻧ )

2008 ( دﻮﺒﻬﺑ زا ﯽﮐﺎﺣ

ﻪﻧﻮﻤﻧ ﺖﻓﺎﺑ و ﻞﺨﻠﺨﺗ ،ﻢﺠﺣ نﺎﺘﻧاﺰﮔ ﻎﻤﺻ يوﺎﺣ ﮏﯿﮐ يﺎﻫ

دﻮﺑ ] 21 [ . ﻦﯿﻨﭽﻤﻫ ﺰﭽﻧﺎﺳ - نارﺎﮑﻤﻫ و ودرﺎﭘ )

2010 ( لﻮﺼﺤﻣ

ﯽﻨﻏ ﻪﺘﺳﺎﺸﻧ و ﻦﯾﺮﺘﺴﮐد ﺎﺑ هاﺮﻤﻫ فﻻﻮﯾ نﺎﮐﻮﻠﮔ ﺎﺘﺑ ﺎﺑ هﺪﺷ

ﺸﻣ و هدوﺰﻓا ﮏﯿﮐ ﻪﺑ ار ﻪﺘﻓﺎﯾﺮﯿﯿﻐﺗ ﻢﺠﺣ ﻪﮐ ﺪﻧدﺮﮐ هﺪﻫﺎ

ﮏﯿﮐ نآ ﻪﺘﯿﺴﻧاد و ﺶﯾاﺰﻓا يﺪﯿﻟﻮﺗ يﺎﻫ ﺖﺳا هﺪﺷ ﻢﮐ ﺎﻫ

] 24 [ .

نارﺎﮑﻤﻫ و نﺎﯿﺋاﺮﺤﺻ )

2014 ( ﺮﺑ يزاﺮﯿﺷ ﻮﮕﻨﻟﺎﺑ ﻎﻤﺻ ﺮﯿﺛﺄﺗ

ار مﻮﮔرﻮﺳ ﺎﺑ ﻦﺗﻮﻠﮔ نوﺪﺑ ﻢﯿﺠﺣ ﻪﻤﯿﻧ يﺮﺑﺮﺑ نﺎﻧ تﺎﯿﺻﻮﺼﺧ ﺪﻧدﺮﮐ ﯽﺳرﺮﺑ .

ﺶﯿﺑ ﻪﮐ داد نﺎﺸﻧ ﺞﯾﺎﺘﻧ ﻢﺠﺣ ناﺰﯿﻣ ﻦﯾﺮﺗ

ﻦﯾﺮﺘﻤﮐ و ﯽﺴﺣ نﻮﻣزآ رد ﯽﻠﮐ شﺮﯾﺬﭘ زﺎﯿﺘﻣا و صﻮﺼﺨﻣ يوﺎﺣ ﻪﻧﻮﻤﻧ رد ﺖﻓﺎﺑ ﯽﺘﻔﺳ ناﺰﯿﻣ 5/

0 و ﻎﻤﺻ ﺪﺻرد

ﺶﯿﺑ ﯾﺮﺗ رد ﺖﻓﺎﺑ ﯽﺘﻔﺳ ناﺰﯿﻣ ﻦﯾﺮﺘﻤﮐ و ﻞﺨﻠﺨﺗ ناﺰﯿﻣ ﻦ

ﻪﻧﻮﻤﻧ يوﺎﺣ يﺎﻫ 25

/0 و 5/

0 دﻮﺑ ﻎﻤﺻ ﺪﺻرد ]

26 [ . جﺎﺣ

نارﺎﮑﻤﻫ و يﺪﻤﺤﻣ )

2014 ( صاﻮﺧ ﺮﺑ اﺮﯿﺘﮐ ﻎﻤﺻ ندوﺰﻓا ﺮﺛا

ﺪﻧدﺮﮐ ﯽﺳرﺮﺑ ار ﯽﺠﻨﻔﺳا ﮏﯿﮐ ﯽﻔﯿﮐ .

ﯽﮐﺎﺣ هﺪﺷ شراﺰﮔ ﺞﯾﺎﺘﻧ

ندوﺰﻓا ﻪﮐ دﻮﺑ ﻦﯾا زا 4/

0 ،ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ ﻪﺑ اﺮﯿﺘﮐ ﺪﺻرد

ﻪﺑ ﯽﻨﻌﻣ رﻮﻃ لﻮﻃ رد و هداد ﺶﯾاﺰﻓا ار ﮏﯿﮐ ﻢﺠﺣ يراد

ﮏﯿﮐ ﺖﻓﺎﺑ ،يرادرﺎﺒﻧا مﺮﻧ ﺎﻫ

ﺰﯿﻧ و هدﻮﺑ ﺮﺗ يﺮﺘﻬﺑ ﯽﺴﺣ صاﻮﺧ

ﺪﻨﺘﺷاد ﺪﻫﺎﺷ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ ]

27 [.

Table 2 Physical characteristics of carrot sponge cakes with different concentration of Balangu gum.

Gum concentration

(%)

Ash Volume (cm³) Density (kg/m³) Moisture (%) Weight after baking (gr) 0 0.987±0.010 ^a 61.32±0.82 ^c 394.9±2.28 ^a 18.96±0.10 ^c 24.22±0.35 ^c 0.5 0.990±0.010 ^ab 64.74±1.25 ^bc 393.0±0.44 ^a 19.29±0.40 ^bc 25.44±0.40 ^bc 1.0 0.983±0.012 ^b 66.49±3.09 ^a 391.3±0.18 ^b 19.85±0.26 ^b 26.02±0.62 ^ab 1.5 0.983±0.006 ^b 68.31±2.68 ^a 388.6±3.84 ^b 20.50±0.22 ^a 26.54±0.21 ^a Means and standard deviations are reported (n = 3). Means with different letter within same columns are

significantly different (P<0.05).

3 - 3 - ﯽﮕﻧر يﺎﻫﺮﺘﻣارﺎﭘ

ﯽﻣ ﺮﯾﻮﺼﺗ ﯽﯾﺎﻨﺷور ﺺﺧﺎﺷL*

هدوﺪﺤﻣ رد ﻪﮐ ﺪﺷﺎﺑ 100

- 0

دﺪﻋ ﻪﺑ نﺪﺷ ﮏﯾدﺰﻧ ﺎﺑ ﻪﮐ هدﻮﺑ 100

ﻦﺷور ﻪﻧﻮﻤﻧ ، ﯽﻣ ﺮﺗ

دﻮﺷ .

نآ هدوﺪﺤﻣ و ﺖﺳا ﺮﯾﻮﺼﺗ ندﻮﺑ يﺰﻣﺮﻗ ﺎﺗ يﺰﺒﺳ ﺺﺧﺎﺷa*

زا 120 - و يﺰﺒﺳ ياﺮﺑ 120

+ ﺖﺳا يﺰﻣﺮﻗ ياﺮﺑ .

ﺺﺧﺎﺷb*

زا نآ هدوﺪﺤﻣ و ﺖﺳا ﺮﯾﻮﺼﺗ ندﻮﺑ يدرز ﺎﺗ ﯽﺑآ 120

- ياﺮﺑ

ﯽﺑآ و 120 + ﺖﺳا يدرز ياﺮﺑ .

ﻞﮑﺷ رد 3

ﻪﺑ طﻮﺑﺮﻣ ﺞﯾﺎﺘﻧ

ﮏﯿﮐ ﮓﻧر ﺰﯿﻟﺎﻧآ ﻪﻧاد ﻎﻤﺻ ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد ﺎﺑ ﯽﺠﻨﻔﺳا يﺎﻫ

ﯽﻣ هﺪﻫﺎﺸﻣ ﻮﮕﻨﻟﺎﺑ دﻮﺷ

. نﺎﻤﻫ هﺪﻫﺎﺸﻣ ﻞﮑﺷ ﻦﯾا رد ﻪﮐ رﻮﻃ

ﯽﻣ ﯽﯾﺎﻨﺷور ناﺰﯿﻣ ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ دﻮﺷ

*) (L

ﺶﯾاﺰﻓا ﯾ ﻪﻧﻮﻤﻧ و ﻪﺘﻓﺎ ﻦﺷور ﺎﻫ

هﺪﺷ ﺮﺗ ﺪﻧا . ﯽﯾﺎﻨﺷور ﺶﯾاﺰﻓا

ﮏﯿﮐ ﻫ ﮏﯿﮐ ﻢﺠﺣ ﺶﯾاﺰﻓا ﻞﯿﻟد ﻪﺑ ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ﺎ ﺎﺑ ﺎﻫ

ﯽﻣ ﻎﻤﺻ ندوﺰﻓا ﻦﺷور ﺚﻋﺎﺑ ﻪﮐ ﺪﺷﺎﺑ

ﯽﻠﺧاد ﺖﻓﺎﺑ نﺪﺷ ﺮﺗ

ﮏﯿﮐ ﯽﻣ ﺎﻫ دﻮﺷ . يوﺎﺣ ﻪﻧﻮﻤﻧ 5/

1 ﻦﺷور ﻪﻤﻫ زا ﻎﻤﺻ ﺪﺻرد ﺮﺗ

ﯽﻨﻌﻣ فﻼﺘﺧا و هدﻮﺑ ﻎﻤﺻ نوﺪﺑ ﻪﻧﻮﻤﻧ ﺎﺑ ﯽﯾﺎﻨﺷور ﺮﻈﻧ زا يراد

دراد . ﺮﯾدﺎﻘﻣ ﺺﺧﺎﺷ a*

هدوﺪﺤﻣ رد 81

/1 ﺎﺗ 12 /4 ﺖﺳد ﻪﺑ

ﻪﻧﻮﻤﻧ ﻦﯿﺑ يرادﺎﻨﻌﻣ فﻼﺘﺧا و ﺪﻣآ ﺮﻈﻧ زا ﺎﻫ

ﺺﺧﺎﺷ a*

ﺪﺷ هﺪﻫﺎﺸﻣ .

ﯽﻨﻌﻣ فﻼﺘﺧا ﺺﺧﺎﺷ رد يراد

b*

و ﺪﺷ هﺪﻫﺎﺸﻣ

ﻪﻧﻮﻤﻧ يدرز ﺖﻓﺎﯾ ﺶﻫﺎﮐ ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ﺎﻫ

.

ﺺﺧﺎﺷ يﺎﻫ ،L*

و a*

يوﺎﺣ ﻪﻧﻮﻤﻧ ياﺮﺑ b * 5/

1 ﺪﺻرد

ﺮﺑاﺮﺑ ﺐﯿﺗﺮﺗ ﻪﺑ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ 00

/ 82 ، 12 /4 و 24 / 60 ﻪﺑ

ﺖﺳد ﺪﻣآ . نارﺎﮑﻤﻫ و وﺪﯾرازﻻ )

2007 ( ندوﺰﻓا ﺎﺑ نﺎﻧ ﻪﺑ ﻎﻤﺻ

ﻪﺠﯿﺘﻧ ﻦﯾا ﻪﺑ ترذ ﻪﺘﺳﺎﺸﻧ و ﺞﻧﺮﺑ درآ يوﺎﺣ ﻦﺗﻮﻠﮔ نوﺪﺑ ﺪﻨﺘﻓﺎﯾ ﺖﺳد ﺐﺒﺳ يﺮﯿﻤﺧ تﻻﻮﺼﺤﻣ رد ﻎﻤﺻ زا هدﺎﻔﺘﺳا ﻪﮐ

ﻦﺷور ﯽﻣ ﻪﺘﺳﻮﭘ ﮓﻧر نﺪﺷ ﺮﺗ ددﺮﮔ

] 28 [.

و ﺲﯿﻟرﻮﭘ

يروداﻮﻟﺎﺳ )

2009 ( هدﻮﻤﻧ شراﺰﮔ ار ﯽﻬﺑﺎﺸﻣ ﺞﯾﺎﺘﻧ ﺰﯿﻧ ﺪﻧا

] 29 [ . نارﺎﮑﻤﻫ و ﻪﺗرﻻﻮﮔ ﻦﯿﻨﭽﻤﻫ )

2012 ( ﯽﺳرﺮﺑ ﺎﺑ

ﯽﻨﯾﺰﮕﯾﺎﺟ 20

ﻪﯾﻻ ﮏﯿﮐ رد ﻮﺟ سﻮﺒﺳ ﺎﺑ ﺞﻧﺮﺑ درآ ﺪﺻرد يا

ﻮﺟ سﻮﺒﺳ دﺮﺑرﺎﮐ ﻪﮐ ﺪﻨﺘﻓﺎﯾ ﺖﺳد ﻪﺠﯿﺘﻧ ﻦﯾا ﻪﺑ ﻦﺗﻮﻠﮔ نوﺪﺑ ﻪﯾﻻ ﮏﯿﮐ رد و ﯽﺘﻔﺳ و ﻢﺠﺣ ﺶﯾاﺰﻓا ﺐﺒﺳ ﻦﺗﻮﻠﮔ نوﺪﺑ يا

ﮓﻧر دﻮﺒﻬﺑ ﯽﻣ ﯽﯾﺎﻬﻧ لﻮﺼﺤﻣ ﺰﻐﻣ و ﻪﺘﺳﻮﭘ

دﻮﺷ ] 30 [.

Fig 3 Crumb color indexes (L^*a^*b^*) of carrot cakes

with different concentration of balangu gum.

* Means ± standard deviation

** Means with different letter within columns are significantly different (P<0.05).

3 - 4 - ﯽﺠﻨﺳ ﺖﻓﺎﺑ

ﺶﯿﺑ هﺪﻫﺎﺸﻣ يوﺮﯿﻧ ﻦﯾﺮﺗ وﺮـﯿﻧ رادﻮـﻤﻧ رد هﺪﺷ

- ﯽـﻃ رد نﺎـﻣز

نﻮﻣزآ مﺎﺠﻧا ﻪﺑ ﯽﺠﻨﺳ ﺖﻓﺎﺑ يﺎﻫ

ﺑ ﯽﺘﻔـﺳ ناﻮـﻨﻋ شراﺰـﮔ ﺖـﻓﺎ

ﯽﻣ دﻮﺷ . ﻞﮑﺷ رد 4 ﻪﻧﻮﻤﻧ ﯽﺘﻔﺳ ﯽﻨﻏ ﮏﯿﮐ يﺎﻫ

ردﻮـﭘ ﺎـﺑ هﺪـﺷ

ﺖـﺳا هﺪـﻣآرد ﺶﯾﺎـﻤﻧ ﻪـﺑ ﻮﮕﻨﻟﺎـﺑ ﻪـﻧاد ﻎﻤـﺻ يوﺎـﺣ ﺞﯾﻮﻫ .

نﺎﻤﻫ ﯽﻣ ﻪﻈﺣﻼﻣ ﻪﮐ رﻮﻃ ﻪﻧﻮﻤﻧ ﻦﯿﺑ ،دﻮﺷ

ﯽﻨﻏ يﺎﻫ فﻼﺘﺧا هﺪﺷ

ﯽﻨﻌﻣ ﻪـﻧﻮﻤﻧ ﺎـﺑ ﻪﺴـﯾﺎﻘﻣ رد و دراد دﻮـﺟو ﯽﺘﻔـﺳ ﺮـﻈﻧ زا يراد

ﻪﻧﻮﻤﻧ ﯽﺘﻔﺳ ،ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ،ﺪﻫﺎﺷ ﻫ

ﺶﻫﺎﮐ ﺎ ﯾ ﺖﺳا ﻪﺘﻓﺎ .

يوﺎـﺣ ﮏـﯿﮐ ﺖﻓﺎﺑ ﯽﺘﻔﺳ ﻪﺑ طﻮﺑﺮﻣ يدﺪﻋ راﺪﻘﻣ 5/

1 ﺪـﺻرد

ﺮﺑاﺮﺑ لوا زور رد ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ 77

/1 ﺪـﻣآ ﺖـﺳد ﻪﺑ ﻦﺗﻮﯿﻧ .

ﮏﯿﮐ ﯽﺘﻔﺳ ﯽﻨﻏ يﺎﻫ

ردﻮﭘ ﺎﺑ هﺪﺷ زور رد ﻎﻤـﺻ يوﺎـﺣ ﺞﯾﻮـﻫ

رد ﺐﯿﺗﺮﺗ ﻪﺑ ﻢﻫدرﺎﻬﭼ زور و لوا هدوﺪﺤﻣ

15 /2 - 77 /1 ﻦﺗﻮﯿﻧ

و 01 /3 - 36 /2 ﺪﻣآ ﺖﺳد ﻪﺑ ﻦﺗﻮﯿﻧ .

د ﮏـﯿﮐ يراﺪﻬﮕﻧ ﯽﻃ ر ،ﺎـﻫ

نآ ﯽﺘﻔﺳ ﻪﺑﺎﻫ ﯽﻨﻌﻣ رﻮﻃ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا يراد

) 05 /0

<

.(P ﻂﺳﻮﺘﻣ

ﻪﻧﻮﻤﻧ ﯽﺘﻔﺳ يوﺎﺣ ﮏﯿﮐ ﺎﻫ

5/

1 زور رد ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد

ﻢﻫدرﺎﻬﭼ 36 /2 ﺪﻣآ ﺖﺳد ﻪﺑ ﻦﺗﻮﯿﻧ .

Fig 4 Hardness of carrot cakes with different concentration of balangu gum.

* Means ± standard deviation

** Means with different letter within columns are significantly different (P<0.05).

ﺖﻓﺎﺑ ﻞﯿﻓوﺮﭘ ﺰﯿﻟﺎﻧآ ﺞﯾﺎﺘﻧ )

(TPA ﮏﯿﮐ ﻎﻤﺻ يوﺎﺣ ﺞﯾﻮﻫ يﺎﻫ

رد ﺐﯿﺗﺮﺗ ﻪﺑ يراﺪﻬﮕﻧ زور هدرﺎﻬﭼ و ﮏﯾ زا ﺪﻌﺑ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد لواﺪﺟ 3 و 4 ﺖﺳا هﺪﺷ شراﺰﮔ .

ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ

ﻪﺑ ﺮﻔﺻ زا ﻮﮕﻨﻟﺎﺑ 5/

1 ﮏﯿﮐ ﯽﺘﻔﺳ راﺪﻘﻣ ،ﺪﺻرد لوا زور رد ﺎﻫ

زا 44 / 872 ﻪﺑ 77 / 509 ﺖﺳا ﻪﺘﻓﺎﯾ ﺶﻫﺎﮐ مﺮﮔ .

ﺎﺑ ﺪﺻرد ﺶﯾاﺰﻓا

ﻪﺑ ﺮﻔﺻ زا ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ 5/

1 ﺮﯾدﺎﻘﻣ ﺪﺻرد مﺎﺠﺴﻧا ،ﺖﯾﺮﻨﻓ

ﮏﯿﮐ ﯽﻋﺎﺠﺗرا ﺖﯿﺻﺎﺧ و دﺎﺠﯾا ﻞﯿﻟد ﻪﺑ ﻪﮐ ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﺎﻫ

ﮏﯿﮐ رد ﻎﻤﺻ ﻂﺳﻮﺗ مﺮﻧ و ﺐﺳﺎﻨﻣ ﺖﻓﺎﺑ ﻣ ﺎﻫ

ﯽ ﺪﺷﺎﺑ

) 05 /0

<

.(p

ﻪﻧﻮﻤﻧ ﯽﺘﻔﺳ نﺎﻣز ﺖﺷﺬﮔ ﺎﺑ و مﺎﺠﺴﻧا ،ﺖﯾﺮﻨﻓ ﺎﻣا ﺪﺷ ﺮﺘﺸﯿﺑ ﺎﻫ

نآ ﯽﻋﺎﺠﺗرا ﺖﯿﺻﺎﺧ ﺶﻫﺎﮐ ﺎﻫ

ﯾ ﺖﻓﺎ ) 05 /0

<

. (p ﻪﻧﻮﻤﻧ ﯽﺘﻔﺳ

يوﺎﺣ 5/

1 % ﺐﯿﺗﺮﺗ ﻪﺑ ﻢﻫدرﺎﻬﭼ و لوا يﺎﻫزور ياﺮﺑ ﻎﻤﺻ

ﺮﺑاﺮﺑ 77 / 509 و 06 / 539 ﺪﻣآ ﺖﺳﺪﺑ ﻦﺗﻮﯿﻧ .

هﺪﻫﺎﺸﻣ تاﺮﯿﯿﻐﺗ

مﺎﺠﺴﻧا ،ﺖﯾﺮﻨﻓ ،ﯽﺘﻔﺳ ياﺮﺑ هﺪﺷ ﯽﻋﺎﺠﺗرا ﺖﯿﺻﺎﺧ و

ﻪﻧﻮﻤﻧ و ﯽﺗﺎﯿﺑ ﺶﻫﺎﮐ زا ﯽﮐﺎﺣ ﻪﮐ دﻮﺑ ﺮﺘﻤﮐ ﻎﻤﺻ ياراد يﺎﻫ

ﮏﯿﮐ نﺪﺷ ﺖﻔﺳ ﺖﺳا ﯽﻫﺎﯿﮔ ﻎﻤﺻ ندوﺰﻓا ﺎﺑ نﺎﻣز ﯽﻃ رد ﺎﻫ

.

ندوﺰﻓا ﺎﺑ 5/

1 ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ ﻪﺑ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد

ﯽﻨﻏ ﯽﺠﻨﻔﺳا ،ﯽﺘﻔﺳ تاﺮﯿﯿﻐﺗ ﻪﮐ ﺪﺷ هﺪﻫﺎﺸﻣ ﺞﯾﻮﻫ ردﻮﭘ ﺎﺑ هﺪﺷ

ﻋﺎﺠﺗرا ﺖﯿﺻﺎﺧ و مﺎﺠﺴﻧا ،ﺖﯾﺮﻨﻓ نﺎﻣز ﯽﻃ رد ﯽ

) هدرﺎﻬﭼ

زور ( ﯽﻣ ﻞﻗاﺪﺣ ﺪﺷﺎﺑ

.

Table 3 TPA parameters of sponge cakes prepared with carrot powder and balangu gum (Day 1).

Samples Hardness (g) Springiness Cohesiveness Resilience

Control 872.44 ^a 0.91 ^b 0.56 ^c 0.23 ^c

0.5 % 776.09 ^b 0.92 ^b 0.61 ^bc 0.25 ^bc

1.0 % 678.17 ^c 0.93 ^ab 0.65 ^b 0.28 ^ab

1.5 % 509.77 ^d 0.95 ^a 0.69 ^a 0.31 ^a

Means with different letter within columns are significantly different (P<0.05).

Table 4 TPA parameters of sponge cakes prepared with carrot powder and balangu gum (Day 14).

Samples Hardness (g) Springiness Cohesiveness Resilience

Control 1084.43 ^a 0.84 ^c 0.52 ^c 0.17 ^c

0.5 % 809.83 ^b 0.89 ^b 0.62 ^b 0.24 ^b

1.0 % 686.24 ^c 0.92 ^ab 0.66 ^b 0.26 ^b

1.5 % 539.06 ^d 0.95 ^a 0.70 ^a 0.30 ^a

Means with different letter within columns are significantly different (P<0.05).

3 - 5 - ﯽﺴﺣ ﯽﺑﺎﯾزرا ﺞﯾﺎﺘﻧ

ﮏﯿﮐ ﯽﺴﺣ ﯽﺑﺎﯾزرا ﺞﯾﺎﺘﻧ ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد ﺎﺑ ﯽﺠﻨﻔﺳا يﺎﻫ

لوﺪﺟ رد ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ 5

ﺖﺳا هﺪﻣآرد ﺶﯾﺎﻤﻧ ﻪﺑ .

ﺮﻈﻧ زا

بﺎﯾزرا ﮏﯿﮐ ﯽﯾﺎﻨﺷور ،ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ﺎﻫ ﺶﯾاﺰﻓا ﺎﻫ

يوﺎﺣ ﮏﯿﮐ و ﻪﺘﻓﺎﯾ 5/

1 ر ﻎﻤﺻ ﺪﺻرد ﻦﺷو

ﻦﯾا ﻪﮐ دﻮﺑ ﺮﺗ ﻢﻫ ﻪﺠﯿﺘﻧ

ﯽﻣ ﺮﯾﻮﺼﺗ شزادﺮﭘ ﺞﯾﺎﺘﻧ ﺎﺑ ﺎﺘﺳار ﺪﻨﺷﺎﺑ

. ﻞﯿﻟد ﻪﺑ

ﮏﯿﮐ ﻢﺠﺣ ﺶﯾاﺰﻓا ﻞﺨﻠﺨﺗ راﺪﻘﻣ ،ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ﺎﻫ

ﮏﯿﮐ ﻪﻧﻮﻤﻧ ﯽﺘﺨﺳ زا و ﻪﺘﻓﺎﯾ ﺶﯾاﺰﻓا ﺎﻫ ﯽﻣ ﻪﺘﺳﺎﮐ ﺎﻫ

رد ﻪﮐ دﻮﺷ

بﺎﯾزرا ﻂﺳﻮﺗ ﯽﻬﺑﺎﺸﻣ ﻪﺠﯿﺘﻧ ﺰﯿﻧ ﯽﺴﺣ ﯽﺑﺎﯾزرا لوﺪﺟ ﺎﻫ

شراﺰﮔ يوﺎﺣ ﻪﻧﻮﻤﻧ و ﺖﺳا هﺪﺷ 5

/1 ﺶﯿﺑ ﻎﻤﺻ ﺪﺻرد ﻦﯾﺮﺗ

و ﯽﺘﻔﺳ ﺖﯿﺑﻮﻠﻄﻣ ،يﺮﻫﺎﻇ شﺮﯾﺬﭘ ﺮﻈﻧ زا و ﻪﺘﺷاد ار ﻞﺨﻠﺨﺗ دراد ار زﺎﯿﺘﻣا ﻦﯾﺮﺗﻻﺎﺑ ﺰﯿﻧ ﺖﻓﺎﺑ .

رد ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ

دﻮﺒﻬﺑ ﮏﯿﮐ ﯽﺘﻓﺎﺑ و يﺮﻫﺎﻇ تﺎﯿﺻﻮﺼﺧ ،ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ ﯽﻣ ﯾ و ﻞﺨﻠﺨﺗ ﻞﯿﻟد ﻪﺑ بﻮﻠﻄﻣ ﯽﻧﺎﻫد سﺎﺴﺣا ﺮﻈﻧ زا اﺬﻟ ،ﺪﺑﺎ

شﺮﯾﺬﭘ و ﻢﻌﻃ ،ﺐﺳﺎﻨﻣ ﺖﻓﺎﺑ يوﺎﺣ ﻪﻧﻮﻤﻧ ،ﯽﻠﮐ

5/

1 ﺪﺻرد

داد صﺎﺼﺘﺧا دﻮﺧ ﻪﺑ ار زﺎﯿﺘﻣا ﻦﯾﺮﺗﻻﺎﺑ ﻎﻤﺻ .

شﺮﯾﺬﭘ ﺮﻈﻧ زا

يوﺎﺣ ﻪﻧﻮﻤﻧ ﻦﯿﺑ يرادﺎﻨﻌﻣ فﻼﺘﺧا ،ﯽﻠﮐ 5/

0 و 1 ﻎﻤﺻ ﺪﺻرد

ﺪﺸﻧ هﺪﻫﺎﺸﻣ .

ﻞﺨﻠﺨﺗ ،هﺮﯿﺗ ﮓﻧر ﻞﯿﻟد ﻪﺑ ،ﻎﻤﺻ نوﺪﺑ ﻪﻧﻮﻤﻧ

ﺮﻈﻧ زا ،بﻮﻠﻄﻣﺎﻧ ﯽﻧﺎﻫد سﺎﺴﺣا و ﺖﻓﺎﺑ ﯽﺘﻔﺳ ،ﻦﯿﯾﺎﭘ بﺎﯾزرا زﺎﯿﺘﻣا ﻦﯾﺮﺘﻤﮐ ﺎﻫ داد صﺎﺼﺘﺧا دﻮﺧ ﻪﺑ ار

. ﺞﯾﺎﺘﻧ ﻦﯾا

ﻢﻫ ﯽﻣ نﺎﻘﻘﺤﻣ ﺮﯾﺎﺳ ﺞﯾﺎﺘﻧ ﺎﺑ ﺎﺘﺳار ﻎﻤﺻ زا هدﺎﻔﺘﺳا ﻪﮐ ﺪﺷﺎﺑ

رد ﺎﻫ هدﻮﻤﻧ ﻪﯿﺻﻮﺗ ار يدرآ تﻻﻮﺼﺤﻣ نﻮﯿﺳﻻﻮﻣﺮﻓ

ﺪﻧا ] 21 , 28 ,

31 [.

نارﺎﮑﻤﻫ و ﺖﺳودﺮﺒﻤﻐﯿﭘ )

2016 ( ﮏﯿﮐ ﻪﮐ ﺪﻧدﺮﮐ شراﺰﮔ

يوﺎﺣ ﯽﺠﻨﻔﺳا 5/

0 ﯽﻨﻌﻣ رﻮﻃ ﻪﺑ نﺎﺤﯾر ﻪﻧاد ﻎﻤﺻ ﺪﺻرد يراد

دراد لﺮﺘﻨﮐ ﻪﻧﻮﻤﻧ ﻪﺑ ﺖﺒﺴﻧ يﺮﺗﻻﺎﺑ ﯽﺴﺣ ﺖﯿﻟﻮﺒﻘﻣ ]

10 [ .

ﻎﻤﺻ ﺖﻈﻠﻏ ود رد ﺰﻟﻮﻠﺳ ﻞﯿﺘﻣ ﯽﺴﮐﻮﺑﺮﮐ و نﺎﺘﻧاﺰﮔ يﺎﻫ 25

/0

و 75 /0 نارﺎﮑﻤﻫ و ﺪﺣﻮﻣ ﻂﺳﻮﺗ ﯽﻧزو ﺪﺻرد )

2014 ( هدﺎﻔﺘﺳا

نآ توﺎﻔﺘﻣ حﻮﻄﺳ ﺮﯿﺛﺄﺗ و ﯽﮔﮋﯾو ﺮﺑ ﺎﻫ

ﯽﺳرﺮﺑ ﺞﯾﻮﻫ ﮏﯿﮐ يﺎﻫ

ﺪﺷ . ﻎﻤﺻ زا ﺢﻄﺳ ود ﺮﻫ ندوﺰﻓا ﺐﺒﺳ رﻮﮐﺬﻣ يﺎﻫ

دﻮﺒﻬﺑ

ﯽﮔﮋﯾو ﻪﻧﻮﻤﻧ ﯽﺗﺎﯿﺑ ناﺰﯿﻣ رد ﺮﯿﺧﺄﺗ و ﯽﺴﺣ يﺎﻫ ﺖﺳا هﺪﯾدﺮﮔ ﺎﻫ

] 13 [.

Table 5 Sensory evaluation of carrot sponge cakes containing different concentration of balangu gum.

Gum concentration

(%)

Crumb colour

lightness Porosity Appearance Flavour Texture Total acceptance Control 5.85±0.88 ^b 5.35±0.75 ^c 4.95±0.76 ^c 5.60±0.60 ^b 4.85±1.23 ^c 5.70±0.73 ^c

0.5 % 6.00±0.97 ^b 5.80±1.28 ^bc 5.45±0.69 ^bc 6.00±0.97 ^ab 5.85±0.67 ^bc 6.05±1.00 ^b 1.0 % 6.75±0.64 ^ab 6.50±1.10 ^ab 6.50±0.83 ^ab 6.60±0.88 ^a 6.75±0.50 ^ab 6.40±0.50 ^b 1.5 % 7.65±0.81 ^a 7.30±1.13 ^a 7.55±0.94 ^a 6.60±0.75 ^a 7.20±1.01 ^a 7.200±0.77 ^a Nine-point hedonic scale with 1, 5, and 9 representing extremely dislike, neither like nor dislike, and extremely

like, respectively. Means and standard deviations are reported (n = 3). Means with different letter within same columns are significantly different (P<0.05).

4 - ﻪﺠﯿﺘﻧ يﺮﯿﮔ

دﻮﺒﻬﺑ ﺚﻋﺎﺑ ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ ﻪﺑ ﺎﻫﺪﯿﺋﻮﻠﮐورﺪﯿﻫ ندوﺰﻓا ﺧ نآ ﺖﻓﺎﺑ ﯽﻔﯿﮐ و ﯽﺴﺣ صاﻮ ﯽﻣ ﺎﻫ

دﻮﺷ . اﺪﺘﺑا ﻪﻌﻟﺎﻄﻣ ﻦﯾا رد

ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﻒﻠﺘﺨﻣ يﺎﻫﺪﺻرد يوﺎﺣ ﺞﯾﻮﻫ ﮏﯿﮐ ﺮﯿﻤﺧ نآ يوﺮﻧاﺮﮔ و ﻪﯿﻬﺗ ﺪﺷ ﯽﺳرﺮﺑ ﺎﻫ

. و ﮓﻧر ،ﻪﺘﯿﺴﻧاد ،ﻢﺠﺣ ﺲﭙﺳ

ﮏﯿﮐ ﯽﺴﺣ تﺎﯿﺻﻮﺼﺧ ﻪﺴﯾﺎﻘﻣ و ﯽﺑﺎﯾزرا درﻮﻣ يﺪﯿﻟﻮﺗ يﺎﻫ

ﺖﻓﺮﮔ راﺮﻗ .

و ﯽﻨﺗﻮﯿﻧ ﺮﯿﻏ لﺎﯿﺳ عﻮﻧ زا ﺞﯾﻮﻫ ﮏﯿﮐ ﺮﯿﻤﺧ ﻪﺘﺴﺑا

ﺶﯿﺑ و دﻮﺑ نﺎﻣز ﻪﺑ ﻪﺘﺴﺑاو و شﺮﺑ ﻪﺑ ﺮﯿﻤﺧ ياﺮﺑ يوﺮﻧاﺮﮔ ﻦﯾﺮﺗ

يوﺎﺣ ﺞﯾﻮﻫ ﮏﯿﮐ 5/

1 ﺪﻣآ ﺖﺳد ﻪﺑ ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد .

رد ﻎﻤﺻ ﯽﯾﺎﻧاﻮﺗ ﻞﯿﻟد ﻪﺑ ،ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ ﻪﻧﻮﻤﻧ نزو ،ﺖﺑﻮﻃر ﻆﻔﺣ و ﺪﺷ ﺮﺘﺸﯿﺑ ﻎﻤﺻ يوﺎﺣ يﺎﻫ

ﻦﯿﮕﻨﺳ يوﺎﺣ ﻪﻧﻮﻤﻧ ﻪﺑ طﻮﺑﺮﻣ ﻪﻧﻮﻤﻧ ﻦﯾﺮﺗ 5/

1 ﺻ دﻮﺑ ﻎﻤ .

ﮏﯿﮐ ﺖﺑﻮﻃر ﺪﺻرد ﺮﯾدﺎﻘﻣ نﺎﺸﻧ دﻮﺧ زا ار ﯽﻬﺑﺎﺸﻣ رﺎﺘﻓر ﺰﯿﻧ ﺎﻫ

ﻪﻧﻮﻤﻧ ﺖﺑﻮﻃر راﺪﻘﻣ ،ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ و هداد ﺶﯾاﺰﻓا ﺎﻫ

ﺖﻓﺎﯾ . ﮏﯿﮐ ﻢﺠﺣ ﯽﻨﻌﻣ رﻮﻃ ﻪﺑ ﺎﻫ

ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﺎﺑ يراد

ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﮏﯿﮐ نﻮﯿﺳﻻﻮﻣﺮﻓ رد .

ﯽﯾﺎﻨﺷور ناﺰﯿﻣ

*) (L ﺎﺑ

و ﺖﻓﺎﯾ ﺶﯾاﺰﻓا ﻎﻤﺻ ﺪﺻرد ﺶﯾاﺰﻓا ﻪﻧﻮﻤﻧ

ﻦﺷور ﺎﻫ ﺪﻧﺪﺷ ﺮﺗ . ﺞﯾﻮﻫ ﮏﯿﮐ

يوﺎﺣ 5/

1 ﺪﺻرد ﻮﮕﻨﻟﺎﺑ ﻪﻧاد ﻎﻤﺻ نﻮﯿﺳﻻﻮﻣﺮﻓ رد

ﺖﺷاد ﯽﺴﺣ ﯽﺑﺎﯾزرا ﺮﻈﻧ زا ار زﺎﯿﺘﻣا ﻦﯾﺮﺗﻻﺎﺑ .

5 - ﻊﺑﺎﻨﻣ

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Improving the rheological, physicochemical, textural and sensory characteristics of sponge cake contained carrot

powder using Balangu seed gum

Kelki Bakhshayesh, A. ¹, Hosseini Ghaboos, S. H. ^2, Asadi, Gh. ³

1. MSc Student, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran , Iran.

2. Assistant Professor, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr , Iran.

3. Assistant Professor, Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran , Iran.

(Received: 2019/02/10 Accepted:2019/06/17)

Carrot is a good source of carotene, water-soluble vitamins and amino acids. Carrot powder is used because of its high nutritional value, highly desirable flavor, sweetness and appropriate color to improve the quality of bakery products and all types of cakes. In this study, Balangu seed gum was used to improve the characteristics of carrot cake. So, firstly, the carrot cake batter containing different percentages of Balangu seed gum (at four levels 0, 0.5, 1.0, and 1.5%) was prepared and their viscosity was measured. Then the cakes were cooked and their physicochemical properties including weight, ash, moisture, volume, density, crumb color and sensory characteristics were measured. Carrot cakes batter was a non-Newtonian fluid and shear-dependent and time-dependent type. With increasing Balangu seed gum percentage in carrot cake formulation, the viscosity of batter increased (P<0.05). With increasing the Balangu seed gum from 0 to 1.5 %, cakes batters viscosity at shear rate of 40 s^-1 ware increased from 16.93 to 32.88 Pa.s (P<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (P<0.05). With increasing Balangu gum brightness of cakes increased due to increasing volume, in addition decreased yellowing of the samples (P<0.05). The L*, a* and b* indexes for sample containing 1.5 % gum were 82.00, 4.12 and 60.24, respectively. Carrot cake containing 1.5% Balangu seed gum significantly had more acceptability than other samples (P<0.05).

Keywords: Balangu seed gum, Cake, Carrot, Viscosity.

 Corresponding Author E-Mail Address: Hosseinighaboos@yahoo.com