Effect of Mung Bean Flour and Tragacanth Gum on Physicochemical Properties and Shell Color indexes of the Cacao Sponge Cake

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ZOMORODI S.; Karimpour Sohragheh M.; BEHMADI H.

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Journal: FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) Year:2018 | Volume:17 | Issue:1 (64) Page(s): 29-40

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Information Journal Paper

Title

Effect of Mung Bean Flour and Tragacanth Gum on Physicochemical Properties and Shell Color indexes of the Cacao Sponge Cake

Author(s)

ZOMORODI S. | Karimpour Sohragheh M. | BEHMADI H. | Issue Writer Certificate

Keywords

Formulation

Legume

Qualitative properties

Sensory evaluation

Abstract

Mung bean is one of the most valuable Legumes that is rich in phosphorus, potassium, protein and vitamins B1 and B2 and has health benefits. In this study, the effect of mung bean flour in three levels of 0, 5 and 10% of wheat flour and tragacanth gum in two levels of 0 and 0. 5% of emulgel on the physicochemical and sensory properties of functional cake were evaluated. The characteristics of cake such as moisture, ash, protein, cooking loss, symmetry, volume, color indexes and Sensory evaluation were determined. The results of statistical analysis of the data showed that by increasing the mung bean flour, the moisture content and the a* index decreased, but the ash content, protein, and cooking loss increased. Also, with increasing tragacanth gum, the moisture and ash content increased while cooking loss, the L* and b* indices decreased (p<0. 05). The volume index of samples also increased with the increasing of tragacanth gum. Also the volume index of cake increased with increasing of mung bean flour to 5%, and then with the increasing of mung bean flour to 10%, decreased significantly (p<0. 05). According to the results of Sensory evaluation, color and texture score increased with increasing tragacanth gum in samples containing 5% of mung bean flour, but decreased in samples containing 10% of mung bean flour (p> 0. 05). According to the results of this study, the use of 5% mung bean flour with 0. 5% tragacanth gum for the production of functional sponge cake is recommended.

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APA: Copy

ZOMORODI, S., Karimpour Sohragheh, M., & BEHMADI, H.. (2018). Effect of Mung Bean Flour and Tragacanth Gum on Physicochemical Properties and Shell Color indexes of the Cacao Sponge Cake. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 17(1 (64) ), 29-40. SID. https://sid.ir/paper/267962/en

Vancouver: Copy

ZOMORODI S., Karimpour Sohragheh M., BEHMADI H.. Effect of Mung Bean Flour and Tragacanth Gum on Physicochemical Properties and Shell Color indexes of the Cacao Sponge Cake. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2018;17(1 (64) ):29-40. Available from: https://sid.ir/paper/267962/en

IEEE: Copy

S. ZOMORODI, M. Karimpour Sohragheh, and H. BEHMADI, “Effect of Mung Bean Flour and Tragacanth Gum on Physicochemical Properties and Shell Color indexes of the Cacao Sponge Cake,” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 17, no. 1 (64) , pp. 29–40, 2018, [Online]. Available: https://sid.ir/paper/267962/en

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