Wpływ dodatku margaryny na wybrane właściwości teksturalne ciasta kruchego przechowywanego w kontrolowanych warunkach

W pracy przedstawiono wyniki badań parametrów tekstury (twardości, elastyczności, spójności, żujności i adhezyjności), wilgotności oraz oceny sensorycznej mię-kiszu ciasta kruchego w zależności od ilości dodanej margaryny i czasu przechowywania. Zastosowano trzy wartości dodatku margaryny Palmy w stosunku do mąki: 40, 50 i 60%. Ciasta przechowywano przez okres pięciu dni w temperaturze 20°C oraz wilgotności względnej powietrza 45% i codziennie poddawano je badaniom. Ocena sensoryczna wykazała, że pierwszy poziom jakości podczas przechowywania w ciągu pięciu dni osiąga tylko ciasto z dodatkiem 50% margaryny, co oznacza, że ciasto otrzymało w wyniku oceny 18-20 pkt. Z analizy statystycznej wynika, że dodatek margaryny i czas przechowywania ciasta istotnie wpływają na wilgotność, twardość i elastyczność miękiszu, a na żujność, spójność i adhezyjność istotnie wpływa tylko czas przechowywania.

Texture is one of the most important attributes used by consumers to assess shortcake quality. This property is dependent on chemical composition of the product and especially fat content. The fat gives plasticity to the cake, facilities mixing by lubricating the other ingredients but also changes physical properties of reconstituted products. The aim of the paper was to determine the effect of margarine addition and storage time on quality of shortcake. Baking products were subjected to assessment consisting in the following properties: moisture content, sensory evaluation and texture (hardness, elasticity, cohesiveness, chewiness and adhesiveness). Three different margarine concentrations (40, 50 and 60% based on the flour content) were applied. The cakes were stored in a dry place at 20°C for five days. Each day the cakes were investigated. The highest value of moisture content (22.9%) was obtained with 60% margarine addition during the first day of storage and the smallest value (17.28%) with 40% fat addition during the last day of storage. The increase in margarine addition resulted in decrease of hardness of cake crumb. The hardness of cake increases during storage as a consequence of decrease in moisture content of crumb. The extending of storage time resulted in decrease of cohesiveness of cake crumb for the all levels of margarine addition. The smallest value of cohesiveness was observed for 40% margarine addition after five days of storage. The addition of margarine caused increase in elasticity and decrease in chewiness for the most of cases. The absolute value of cake adhesiveness increased with time of storage for the all levels of fat addition. The highest value of adhesiveness was observed for the cake with 50% margarine addition after five days of storage. The statistical analysis showed that in the case of moisture content, hardness and elasticity there was significant effect both margarine addition and storage time whereas in the case of chewiness, cohesiveness and adhesiveness only significant effect of storage time was observed. The effect of margarine addition and storage time on investigated parameters was described by polynomial regression equations. The results showed that the first level of quality during assumed storage cycle was achieved only for the cake with 50% margarine addition.