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- Title
بررسی ویژگی هاي فیزیکوشیمیایی و حسی کیک اسفنجی غنی شده با فیبر سیب درختی
- Authors
مرادي, پونه; گلی, محمد; کرامت, جواد
- Abstract
Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fiber content can have adverse effects on product acceptability. The main objective of this study was to include apple fiber in the sponge cake recipe and to determine the chemical, physical and sensory properties of the resultant product. Therefore, fiber at different levels of 10, 20 and 30% (w/w, flour basis) were used as a replacement of wheat flour in the cake recipe. Increasing the level of fiber resulted in the increase in hardness and cake volume. In addition, cake crust and crumb became darker. Cake hardness increased ,while cohesiveness decreased. Also cakes fiber had acceptable sensory characteristics. Finally, according to results of a general acceptance due to the average of the sensory properties, the samples contained 10% apple fiber, had the highest approval rating among the taste panelists. And according to the results of other tests, adding fiber to the level of 10% was acceptable and not significantly different from control samples.
- Publication
Journal of Food Science & Technology (2008-8787), 2018, Vol 15, Issue 77, p193
- ISSN
2008-8787
- Publication type
Academic Journal