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optimization of sponge cake quality enriched with beta-glucan and triticale flour
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نویسنده
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ghaderi sara ,esmaiili mohsen ,mohtarami forogh ,nouraddini mahsa
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منبع
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علوم و صنايع غذايي ايران - 2023 - دوره : 20 - شماره : 140 - صفحه:125 -140
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چکیده
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In this paper, the possibility of producing sponge cake by replacing triticale flour (tf) (0-30%) and beta-glucan fiber (bg) (0-10%) was investigated by utilizing a two-level factorial design containing central points. according to the results, by increasing tf and bg replacement ratio in the cake formulation, moisture content, water activity, ash, fiber, and antioxidant capacity increased, whereas carbohydrates, calories, and lightness of cases decreased. moreover, the specific volume of cakes in those samples containing tf decreased, while adding the bg fiber can lead to improving it. meanwhile, as bg and tf levels increased, the hardness of the samples increased while their cohesiveness and springiness decreased. on the other hand, bg replacement did not have a significant effect on the chewiness and gumminess, whereas tf may lead to increasing them. the overall acceptance of the samples increased with the simultaneous replacement of tf and bg. furthermore, the numerical optimization confirmed that it is possible to produce enriched and desirable cakes via high utility through a combination of 30% tf and 8.3% bg.
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کلیدواژه
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antioxidant capacity ,spong cake ,texture analysis ,fiber ,calories
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آدرس
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urmia university, faculty of agriculture, department of food science and technology, iran, urmia university, faculty of agriculture, department of food science and technology, iran, urmia university, faculty of agriculture, department of food science and technology, iran, urmia university, faculty of agriculture, department of food science and technology, iran
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پست الکترونیکی
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mahsa.noradini@gmail.com
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optimization of sponge cake quality enriched with beta-glucan and triticale flour
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Authors
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ghaderi sara ,esmaiili mohsen ,mohtarami forogh ,nouraddini mahsa
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Abstract
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in this paper, the possibility of producing sponge cake by replacing triticale flour (tf) (0-30%) and beta-glucan fiber (bg) (0-10%) was investigated by utilizing a two-level factorial design containing central points. according to the results, by increasing tf and bg replacement ratio in the cake formulation, moisture content, water activity, ash, fiber, and antioxidant capacity increased, whereas carbohydrates, calories, and lightness of cases decreased. moreover, the specific volume of cakes in those samples containing tf decreased, while adding the bg fiber can lead to improving it. meanwhile, as bg and tf levels increased, the hardness of the samples increased while their cohesiveness and springiness decreased. on the other hand, bg replacement did not have a significant effect on the chewiness and gumminess, whereas tf may lead to increasing them. the overall acceptance of the samples increased with the simultaneous replacement of tf and bg. furthermore, the numerical optimization confirmed that it is possible to produce enriched and desirable cakes via high utility through a combination of 30% tf and 8.3% bg.
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Keywords
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antioxidant capacity ,spong cake ,texture analysis ,fiber ,calories
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