IMPROVING QUALITATIVE AND TEXTURE CHARACTERISTICS OF FAT-FREE SPONGE CAKE USING ALOE VERA GEL POWDER

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ESMAEILI S.; HOSSEINI M.; SHOJAEE ALIABADI S.; MIRMOGHTADAYI L.

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Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2018 | Volume:12 | Issue:4 Page(s): 111-119

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Title

IMPROVING QUALITATIVE AND TEXTURE CHARACTERISTICS OF FAT-FREE SPONGE CAKE USING ALOE VERA GEL POWDER

Author(s)

ESMAEILI S. | HOSSEINI M. | SHOJAEE ALIABADI S. | MIRMOGHTADAYI L. | Issue Writer Certificate

Keywords

SPONGE CAKEQ2

ALOE VERAQ2

TEXTUREQ2

CAKE VOLUMEQ2

COLORIMETERQ2

Abstract

Background and Objectives: ALOE VERA plant mainly grows in dry areas due to having abundant medicinal and nutritional properties, can be used as a natural food additive. This research aims to determine the impact of ALOE VERA gel powder in tissue (texture) and shelf life of SPONGE CAKE, so that more beneficial products with better tissue quality can be produced.Materials & Methods: ALOE VERA gel powder was added to the flour in three levels of 2, 4 and 6% compared to the regular cake flour, then water absorption properties and rheological characteristics of dough was measured. In the next step, the cakes are prepared with the desired size, then histological characteristics can be measured. The sensory characteristics and microbial properties of produced samples are then compared to the control.Results: The results indicated that ALOE VERA gel powder controls the activity of the microorganisms, mold, and yeast in SPONGE CAKEs during maintenance, therefore it has anti-bacteria properties. Results The ALOE VERA powder has been shown to control the activity of microorganisms, mold and yeast in a SPONGE CAKE during storage, thus having antimicrobial properties. The results of the TEXTURE properties of the cakes indicate that the firmness of the samples containing 2% of the ALOE VERA powder was reduced during storage, adding the powder increased the brightness and redness of the colored cakes at 2 and 4 percent. In evaluating sensory evaluations, there was a significant difference between the form, the form and the overall acceptance, which obtained the highest score in the overall assessment of 2%.Conclusion: In General, the positive effect of ALOE VERA gel powder on improving the properties of dough and cake samples, it is recommended to be combined with food such as SPONGE CAKE to improve the quality and increase the nutritional value of the product.

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References

INVESTIGATION AND COMPARISON OF THE EFFECT OF CHUBAK (ACANTHOPHYLLUM GLANDULOSUM) EXTRACT AND MONO- AND DIGLYCERIDE ON QUALITY OF MUFFIN CAKE

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APA: Copy

ESMAEILI, S., HOSSEINI, M., SHOJAEE ALIABADI, S., & MIRMOGHTADAYI, L.. (2018). IMPROVING QUALITATIVE AND TEXTURE CHARACTERISTICS OF FAT-FREE SPONGE CAKE USING ALOE VERA GEL POWDER. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 12(4 ), 111-119. SID. https://sid.ir/paper/121332/en

Vancouver: Copy

ESMAEILI S., HOSSEINI M., SHOJAEE ALIABADI S., MIRMOGHTADAYI L.. IMPROVING QUALITATIVE AND TEXTURE CHARACTERISTICS OF FAT-FREE SPONGE CAKE USING ALOE VERA GEL POWDER. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2018;12(4 ):111-119. Available from: https://sid.ir/paper/121332/en

IEEE: Copy

S. ESMAEILI, M. HOSSEINI, S. SHOJAEE ALIABADI, and L. MIRMOGHTADAYI, “IMPROVING QUALITATIVE AND TEXTURE CHARACTERISTICS OF FAT-FREE SPONGE CAKE USING ALOE VERA GEL POWDER,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 12, no. 4 , pp. 111–119, 2018, [Online]. Available: https://sid.ir/paper/121332/en

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