THE EFFECT OF CHUBAK EXTRACT ON SPONGE CAKE AS AN EGG WHITE SUBSTITUTE

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KARAZHIYAN H.; KEYHANI V.

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Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:1 Page(s): 63-76

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Title

THE EFFECT OF CHUBAK EXTRACT ON SPONGE CAKE AS AN EGG WHITE SUBSTITUTE

Author(s)

KARAZHIYAN H. | KEYHANI V. | Issue Writer Certificate

Keywords

CHUBAK EXTRACTQ1

SAPONINQ2

EGG WHITEQ2

FOAMINGQ2

SPONGE CAKEQ1

Abstract

CHUBAK EXTRACT due to its high SAPONIN content, is a unique agent in production stable foam meantime has high pharmaceutical properties. The purpose of this study was to gain the advantages of CHUBAK EXTRACT in SPONGE CAKE production. For this purpose 25, 50 and 75% of EGG WHITE in SPONGE CAKE was substituted with this extract and the effects of such substitution on physicochemical and rheological properties of batter and physical and sensorial properties of SPONGE CAKEs were evaluated. The results showed that substitution of 75% EGG WHITE with CHUBAK EXTRACT has no significant effect on specific gravity and flow index behaviour (p>0.05) but caused a significant decrease on pH and consistency coefficient (P<0.05). Although these substitution levels did not lead to a significant decrease in specific volume, porosity and sensory grants properties of color, texture and total acceptance in cake (p>0.05) and even sensory grant properties of chewiness was enhanced (P>0.05) and had better effects in comparance with blank sample in moisture preservation and retrogradation retardation during storage times, but caused a significant decrease in sensory grant properties of taste (P<0.05). This research demonstrated that there is a probable substitution of 50% EGG WHITE with CHUBAK EXTRACT in SPONGE CAKE formulation and thereupon it is possible to produce a functional food product with desirable quality and lower cost.

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APA: Copy

KARAZHIYAN, H., & KEYHANI, V.. (2015). THE EFFECT OF CHUBAK EXTRACT ON SPONGE CAKE AS AN EGG WHITE SUBSTITUTE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(1), 63-76. SID. https://sid.ir/paper/143751/en

Vancouver: Copy

KARAZHIYAN H., KEYHANI V.. THE EFFECT OF CHUBAK EXTRACT ON SPONGE CAKE AS AN EGG WHITE SUBSTITUTE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(1):63-76. Available from: https://sid.ir/paper/143751/en

IEEE: Copy

H. KARAZHIYAN, and V. KEYHANI, “THE EFFECT OF CHUBAK EXTRACT ON SPONGE CAKE AS AN EGG WHITE SUBSTITUTE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 1, pp. 63–76, 2015, [Online]. Available: https://sid.ir/paper/143751/en

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