EFFECT OF ISOMALT AND MALTITOL ON QUALITY AND SENSORY PROPERTIES OF SPONGE CAKES

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DEHKHODA MASOUD; KHODAIYAN FARAMARZ; MOVAHHED SARA

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Journal: Iranian Journal of Biosystems Engineering Year:2015 | Volume:46 | Issue:2 Page(s): 147-155

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Title

EFFECT OF ISOMALT AND MALTITOL ON QUALITY AND SENSORY PROPERTIES OF SPONGE CAKES

Author(s)

DEHKHODA MASOUD | KHODAIYAN FARAMARZ | MOVAHHED SARA | Issue Writer Certificate

Keywords

SPONGE CAKEQ2

POLYOLQ2

ISOMALTQ2

MALTITOLQ2

Abstract

The use of ISOMALT and MALTITOL as replacements for sucrose in foodstuff plays an important role in human health as controller of blood glucose levels and control of obesity. Throughout the present study, ISOMALT and MALTITOL (in place of sucrose) were used at three concentration levels of 75, 85, and 100%. Effects of the POLYOLs were investigated on physicochemical properties (size of bubbles in cake batter, moisture content, water activity, crust and crumb color, firmness, volume and porosity) and as well the sensory traits of SPONGE CAKEs. Results indicated that a complete replacement of sucrose by ISOMALT and MALTITOL increases the size of air bubbles in the batter (p<0.05). The largest bubbles were observed in the batter containing 100 % ISOMALT. The highest moisture content and firmness were observed in samples containing 100% MALTITOL (p<0.05). Brightness of cake crust increased with an addition of POLYOLs in cakes, while volume and porosity of cakes decreased with an increase in the amount of POLYOLs. In sensory evaluation, the highest overall acceptance score was given to cakes containing 75% MALTITOL.

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APA: Copy

DEHKHODA, MASOUD, KHODAIYAN, FARAMARZ, & MOVAHHED, SARA. (2015). EFFECT OF ISOMALT AND MALTITOL ON QUALITY AND SENSORY PROPERTIES OF SPONGE CAKES. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 46(2), 147-155. SID. https://sid.ir/paper/144419/en

Vancouver: Copy

DEHKHODA MASOUD, KHODAIYAN FARAMARZ, MOVAHHED SARA. EFFECT OF ISOMALT AND MALTITOL ON QUALITY AND SENSORY PROPERTIES OF SPONGE CAKES. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2015;46(2):147-155. Available from: https://sid.ir/paper/144419/en

IEEE: Copy

MASOUD DEHKHODA, FARAMARZ KHODAIYAN, and SARA MOVAHHED, “EFFECT OF ISOMALT AND MALTITOL ON QUALITY AND SENSORY PROPERTIES OF SPONGE CAKES,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 46, no. 2, pp. 147–155, 2015, [Online]. Available: https://sid.ir/paper/144419/en

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