Effect of Chitosan Coating and Cinnamon Extract on Quality and Textural Properties of Oil Containing Breakfast Cake During Storage

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ZOMORODI SH.; BABAPOUR H.

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Paper Information

Journal: FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH) Year:2018 | Volume:17 | Issue:2 (65) Page(s): 29-44

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Title

Effect of Chitosan Coating and Cinnamon Extract on Quality and Textural Properties of Oil Containing Breakfast Cake During Storage

Author(s)

ZOMORODI SH. | BABAPOUR H. | Issue Writer Certificate

Keywords

Antimicrobial

Sensory properties

Sponge cake

Storage life

Abstract

In this study, the effect of chitosan coating (0, 0. 5 and 1%) and cinnamon extract (0, 2 and 4%) were evaluated on moisture content, texture and Sensory properties and fungal growth of oily breakfast cake during 21 days storage at room temperature. The results showed that during storage, the moisture content of control sample decreased about 42. 7% but the growth of fungi increased about 3. 9 log cfu/g. Application of chitosan coatings at 0. 5% and 1% levels, increased moisture content 19. 5% and 25. 4%, and springiness 1. 5% and 0. 4%, while decreased hardness 63% and 49%, and the number of fungi 1. 5 and 1. 7 log cfu/g, respectively, compared to the control sample (p <0. 05). The increase of cinnamon extract also has a synergistic effect. According to the sensory evaluation results, using chitosan coating significantly increased the texture and flavor score of cake compared to the control sample. Adding cinnamon extract also increased the color score of cake brain compared to the control sample. According to the results obtained in this study, using 0. 5% chitosan coating containing 2% cinnamon extract is recommended for coating sponge breakfast cake.

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APA: Copy

ZOMORODI, SH., & BABAPOUR, H.. (2018). Effect of Chitosan Coating and Cinnamon Extract on Quality and Textural Properties of Oil Containing Breakfast Cake During Storage. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 17(2 (65) ), 29-44. SID. https://sid.ir/paper/267979/en

Vancouver: Copy

ZOMORODI SH., BABAPOUR H.. Effect of Chitosan Coating and Cinnamon Extract on Quality and Textural Properties of Oil Containing Breakfast Cake During Storage. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)[Internet]. 2018;17(2 (65) ):29-44. Available from: https://sid.ir/paper/267979/en

IEEE: Copy

SH. ZOMORODI, and H. BABAPOUR, “Effect of Chitosan Coating and Cinnamon Extract on Quality and Textural Properties of Oil Containing Breakfast Cake During Storage,” FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), vol. 17, no. 2 (65) , pp. 29–44, 2018, [Online]. Available: https://sid.ir/paper/267979/en

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