THE EFFECT OF ADDING OAT β-D-GLUCAN ON PHYSICAL PROPERTIES OF SPONGE CAKE

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HAJMOHAMMADI A.; KERAMAT J.; HOJATESLAMI M.; MOLAVI H.

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2013 | Volume:9 | Issue:3 Page(s): 253-259

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Title

THE EFFECT OF ADDING OAT β-D-GLUCAN ON PHYSICAL PROPERTIES OF SPONGE CAKE

Author(s)

HAJMOHAMMADI A. | KERAMAT J. | HOJATESLAMI M. | MOLAVI H. | Issue Writer Certificate

Keywords

OAT β-GLUCANQ2

VOLUME INDEXQ2

POROSITYQ1

COLORQ2

SENSORY PROPERTIES OF SPONGE CAKEQ2

Abstract

The increasing tendency for health oriented products caused considerable research has studied onincrease and maintaining quality of different products. Sponge cake is one of the cereal products whichitsmain problems arereterogradation and lack of soluble dietary fibers which has many health benefits. In thisresearch, therefore, the effects of adding oat b-D-glucan on the physical properties of sponge cake wereinvestigated. Samples were produced by different concentrations of b-D-glucan (1, 2, 3 and 4%) with controlsample. Physical properties of samples including VOLUME INDEX, POROSITY, hardness, COLOR and sensory propertieswere examined. The results showed that the addition of b-D-glucan up to 2 (%) softened the cakes withoutunpleasant changes in sensory properties, also increased VOLUME INDEX, POROSITY and COLOR of the cakesamples.

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APA: Copy

HAJMOHAMMADI, A., KERAMAT, J., HOJATESLAMI, M., & MOLAVI, H.. (2013). THE EFFECT OF ADDING OAT β-D-GLUCAN ON PHYSICAL PROPERTIES OF SPONGE CAKE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 9(3), 253-259. SID. https://sid.ir/paper/143611/en

Vancouver: Copy

HAJMOHAMMADI A., KERAMAT J., HOJATESLAMI M., MOLAVI H.. THE EFFECT OF ADDING OAT β-D-GLUCAN ON PHYSICAL PROPERTIES OF SPONGE CAKE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2013;9(3):253-259. Available from: https://sid.ir/paper/143611/en

IEEE: Copy

A. HAJMOHAMMADI, J. KERAMAT, M. HOJATESLAMI, and H. MOLAVI, “THE EFFECT OF ADDING OAT β-D-GLUCAN ON PHYSICAL PROPERTIES OF SPONGE CAKE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 9, no. 3, pp. 253–259, 2013, [Online]. Available: https://sid.ir/paper/143611/en

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