THE EFFECTS OF USING MOLASSES AS A REPLACEMENT FOR SUGAR ON DOUGH PROPERTIES AND VOLUME AND COLOR OF SHORTENED CAKE

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AGHA MOHAMMADI B.; HONARVAR M.; GHIASSI TARZI B.; DELKHOSH B.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:4 (40) Page(s): 15-22

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Title

THE EFFECTS OF USING MOLASSES AS A REPLACEMENT FOR SUGAR ON DOUGH PROPERTIES AND VOLUME AND COLOR OF SHORTENED CAKE

Author(s)

AGHA MOHAMMADI B. | HONARVAR M. | GHIASSI TARZI B. | DELKHOSH B. | Issue Writer Certificate

Keywords

COLOR OF CAKEQ2

DOUGHQ2

MOLASSESQ2

RHEOLOGYQ2

VOLUME OF CAKEQ2

Abstract

Introduction: Cake has been accepted as a snack food and part of daily meals for families nowadays and consequently its nutritional values have become important. The use of different components has been considered to improve the cake quality, shelf life and nutritional properties, in recent years.Materials and Methods: In this research, the effects of substituting 25, 50, 75 and 100% of sugar with MOLASSES, on viscosity, density and pH of DOUGH, volume and COLOR OF CAKE, are studied.Results: The results of these experiments showed that pH values of the DOUGH don’t have a meaningful difference as compared to the control sample in all the cases examined. The viscosity decreased in all the samples containing MOLASSES and the differences were significant. By increasing the level of substitution, density and volume of the product increased and decreased respectively. Evaluation of crumb color showed that all of samples are darker than the control.Conclusion: According to the results, the shelf life of the cakes might be increased and thequality and nutritional values might be improved by using MOLASSES in the formulation.

Cites

EFFECT OF CARDAMOM AND DRIED RED POMEGRANATE (PUNICA GRANATUM) PEEL POWDER ON ORGANOLEPTIC AND RHEOLOGICAL CHARACTERISTICS OF CUPCAKE

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APA: Copy

AGHA MOHAMMADI, B., HONARVAR, M., GHIASSI TARZI, B., & DELKHOSH, B.. (2013). THE EFFECTS OF USING MOLASSES AS A REPLACEMENT FOR SUGAR ON DOUGH PROPERTIES AND VOLUME AND COLOR OF SHORTENED CAKE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(4 (40)), 15-22. SID. https://sid.ir/paper/143464/en

Vancouver: Copy

AGHA MOHAMMADI B., HONARVAR M., GHIASSI TARZI B., DELKHOSH B.. THE EFFECTS OF USING MOLASSES AS A REPLACEMENT FOR SUGAR ON DOUGH PROPERTIES AND VOLUME AND COLOR OF SHORTENED CAKE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(4 (40)):15-22. Available from: https://sid.ir/paper/143464/en

IEEE: Copy

B. AGHA MOHAMMADI, M. HONARVAR, B. GHIASSI TARZI, and B. DELKHOSH, “THE EFFECTS OF USING MOLASSES AS A REPLACEMENT FOR SUGAR ON DOUGH PROPERTIES AND VOLUME AND COLOR OF SHORTENED CAKE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 4 (40), pp. 15–22, 2013, [Online]. Available: https://sid.ir/paper/143464/en

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