PREPARATION AND CHARACTERIZATION OF SPONGE CAKE MADE WITH GRAPE JUICE

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SHAHIDI B.; KALANTARI M.; BOOSTANI S.

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 415-425

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Information Journal Paper

Title

PREPARATION AND CHARACTERIZATION OF SPONGE CAKE MADE WITH GRAPE JUICE

Author(s)

SHAHIDI B. | KALANTARI M. | BOOSTANI S. | Issue Writer Certificate

Keywords

CAKEQ2

GRAPE SYRUPQ1

NATURAL SWEETENERQ2

SENSORY QUALITYQ2

Abstract

Introduction: GRAPE SYRUP is a natural sugar source that is obtained by concentration of fruit juice up to about 70% soluble dry matter concentration. Iran is ranked in seventh place in terms of grape production in the world, so there's good potential for converting graph waste to the valuable food products. Grapes with inappropriate appearance can be converted to GRAPE SYRUP and used as an ingredient in formulation of many food products. CAKE is one of the most popular products in bakery and confectionery industry. CAKE composed of different components such as flour, oil, milk, baking powder and sugar. …

Cites

Preparation of a Functional, Low Calorie Sponge Cake through the Incorporation of Resistant Starch and Date Syrup for Improving the Wellness of Military Personnel

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APA: Copy

SHAHIDI, B., KALANTARI, M., & BOOSTANI, S.. (2017). PREPARATION AND CHARACTERIZATION OF SPONGE CAKE MADE WITH GRAPE JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 415-425. SID. https://sid.ir/paper/143560/en

Vancouver: Copy

SHAHIDI B., KALANTARI M., BOOSTANI S.. PREPARATION AND CHARACTERIZATION OF SPONGE CAKE MADE WITH GRAPE JUICE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):415-425. Available from: https://sid.ir/paper/143560/en

IEEE: Copy

B. SHAHIDI, M. KALANTARI, and S. BOOSTANI, “PREPARATION AND CHARACTERIZATION OF SPONGE CAKE MADE WITH GRAPE JUICE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 415–425, 2017, [Online]. Available: https://sid.ir/paper/143560/en

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