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Improvement of Physicochemical and Nutritional Quality of Sponge Cake Fortified With Microwave Air Dried Quince Pomace
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نویسنده
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Anvar Adieh ,Nasehi Behzad ,Noshad Mohammad ,Barzegar Hassan
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منبع
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پژوهش هاي علوم و صنايع غذايي ايران - 2019 - دوره : 15 - شماره : 3 - صفحه:69 -79
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چکیده
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In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. the results showed that increasing substitution of quince pomace increased the viscosity and consistency batter and the dietary fiber, firmness, overall acceptability of cake and reduced the moisture content, and density of cake. results of rsm based desirability function showed cakes formulated with 12.56% of quince pomace powder and 29.62% of water content had the most and desired physicochemical quality. total phenol content (7.71 mg/g), iron (0.263 mg/kg dry weight) and calcium (340 mg/kg dry weight) of the control sponge cake was improved to 8.32 (mg/g), 0.361 (mg/kg dry weight) and 1160 (mg/kg dry weight) in the optimal sponge cake, respectively. sem results showed the quince powder increased in the number of cavities in the cake's structure and the uniformity of these cavities.
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کلیدواژه
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Physicochemical Properties ,Quince Pomace ,Rsm ,Sponge Cake
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آدرس
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Agricultural Sciences And Natural Resources University Of Khuzestan, Department Of Food Science & Technology, ایران, Payame Noor University (Pnu), Department Of Food Science & Technology, ایران, Agricultural Sciences And Natural Resources University Of Khuzestan, Department Of Food Science & Technology, ایران, Agricultural Sciences And Natural Resources University Of Khuzestan, Department Of Food Science & Technology, ایران
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Improvement of Physicochemical and Nutritional quality of sponge cake fortified with microwave air dried quince pomace
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Authors
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Anvar Adieh ,Nasehi Behzad ,Noshad Mohammad
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Abstract
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In the present study, the effects of addition of quince pomace powder (0 15%) and water content (25 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased the viscosity and consistency batter and the dietary fiber, firmness, overall acceptability of cake and reduced the moisture content, and density of cake. Results of RSM based desirability function showed cakes formulated with 12.56% of quince pomace powder and 29.62% of water content had the most and desired physicochemical quality. Total phenol content (7.71 mg/g), iron (0.263 mg/Kg dry weight) and calcium (340 mg/Kg dry weight) of the control sponge cake was improved to 8.32 (mg/g), 0.361 (mg/Kg dry weight) and 1160 (mg/Kg dry weight) in the optimal sponge cake, respectively. SEM results showed the quince powder increased in the number of cavities in the cake 's structure and the uniformity of these cavities.
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Keywords
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Quince pomace ,sponge cake ,physicochemical properties ,RSM.
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