Evaluation of Viscoelastic Properties of Rich Sponge Cake with Apples Powder

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.

SALEHI F.; KASHANINEJAD M.

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

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2019 | Volume:16 | Issue:2 (62) Page(s): 5-14

Download Full-Text

Persian Verion

View:

1,408

Download:

Cites:

Information Journal Paper

Title

Evaluation of Viscoelastic Properties of Rich Sponge Cake with Apples Powder

Author(s)

SALEHI F. | KASHANINEJAD M. | Issue Writer Certificate

Keywords

MaxwellQ1

Peleg-NormandQ1

Sponge cakeQ1

TextureQ1

ViscoelasticQ1

Abstract

Introduction: Apple is a rich source of fiber and polyphenols. To investigate the effect of replacing apple powder with wheat flour on Viscoelastic properties of Sponge cake, stress relaxation test was performed. Materials and Methods: First apple was dried in optimal conditions and milled, and then apple powder was used for enrichment of Sponge cake at five levels of 0, 5, 10, 15 and 20 % (w/w) as substitute of wheat flour in the cake formulation. After preparing the samples, stress relaxation test was carried out using a Texture analyzer during storage time and coefficients of the Peleg-Normand and the extended Maxwell models were calculated. Results: The results showed that by increasing the substitution of apple powder and storage time, the initial force and balance force values were increased. The parameters of Peleg-Normand model include k1 and k2 decreased with time that indicated a reduced elasticity of the cake with the time. The cakes showed solid Viscoelastic behavior and by increasing the replacement, total reduced forces (F1+F2+F3) of generalized Maxwell model are increased which indicates that the elasticity is reduced. Conclusion: The results of stress relaxation modeling of experimental data with Peleg-Normand and the extended Maxwell models showed that the extended Maxwell model is more efficient to evaluate the Viscoelastic properties of rich Sponge cake with apples powder.

Cites

No record.

References

No record.

Cite

APA: Copy

SALEHI, F., & KASHANINEJAD, M.. (2019). Evaluation of Viscoelastic Properties of Rich Sponge Cake with Apples Powder. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 16(2 (62) ), 5-14. SID. https://sid.ir/paper/143181/en

Vancouver: Copy

SALEHI F., KASHANINEJAD M.. Evaluation of Viscoelastic Properties of Rich Sponge Cake with Apples Powder. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2019;16(2 (62) ):5-14. Available from: https://sid.ir/paper/143181/en

IEEE: Copy

F. SALEHI, and M. KASHANINEJAD, “Evaluation of Viscoelastic Properties of Rich Sponge Cake with Apples Powder,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 16, no. 2 (62) , pp. 5–14, 2019, [Online]. Available: https://sid.ir/paper/143181/en

Related Journal Papers