The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Quality Characteristics of Cupcake

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AYOUBI A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2018 | Volume:13 | Issue:2 Page(s): 79-88

Download Full-Text

Persian Verion

View:

988

Download:

Cites:

Information Journal Paper

Title

The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Quality Characteristics of Cupcake

Author(s)

AYOUBI A. | Issue Writer Certificate

Keywords

Browning indexQ1

CupcakeQ1

Eleaagnus angustifolia powderQ2

HardnessQ1

PorosityQ1

Abstract

Background and Objectives: Eleaagnus angustifolia powder may be obtained from dried fruits and used as a functional ingredient in the production of food products. The aim of this study was to evaluate the physicochemical and sensorial properties of Cupcake supplemented with various levels of Eleaagnus angustifolia powder. Materials & Methods: In this study, the effects of Eleaagnus angustifolia powder incorporation (at 4 levels; 5, 10, 15 and 20%) on the physicochemical (including weight loss, pH, Porosity, specific volume, density, moisture, Hardness of texture and color) and sensorial properties of Cupcake was studied. Results: The results showed that Eleaagnus angustifolia powder, significantly affected the physicochemical and sensorial properties of the cake. It was discovered that by replacing wheat flour with Eleaagnus angustifolia powder in cake formulation, weight loss, reductions in pH, Porosity, specific volume, lightness and yellowness of crust and crumb and sensory scores whereas density, moisture, Hardness of product texture, redness and Browning index of crust and crumb increased. The l smallest value for weight loss (18. 5%), Porosity (16. 2%), lightness of crust and crumb (respectively 29. 33, 51. 22), yellowness of crust and crumb (respectively 24. 32, 15. 1) and the highest value of density (0. 55 g/cm3), redness of crust and crumb (respectively 20. 04, 14. 17) and Browning index of crust and crumb of cake (respectively 190. 88, 54. 49) were related to the level of 20% replacing of Eleaagnus angustifolia powder. Conclusion: The present study demonstrated that over 10% of Eleaagnus angustifolia powder incorporation, adversely affects cake quality. Thus, 5 and 10% incorporation level of Eleaagnus angustifolia powder in cake resulted in acceptable product.

Cites

Evaluation of Physicochemical and Microbial Properties of Retailed Elaeagnus Angustifolia Powder in Ardabil City

References

No record.

Cite

APA: Copy

AYOUBI, A.. (2018). The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Quality Characteristics of Cupcake. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 13(2 ), 79-88. SID. https://sid.ir/paper/121529/en

Vancouver: Copy

AYOUBI A.. The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Quality Characteristics of Cupcake. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2018;13(2 ):79-88. Available from: https://sid.ir/paper/121529/en

IEEE: Copy

A. AYOUBI, “The Effect of Wheat Flour Replacement with Eleaagnus Angustifolia Powder on Quality Characteristics of Cupcake,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 13, no. 2 , pp. 79–88, 2018, [Online]. Available: https://sid.ir/paper/121529/en

Related Journal Papers