Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake

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Nasrabadi M. S.; Nori Topkanloo H.; Azadfar E.; GHAZI Z.

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Journal: Journal of Food Technology and Nutrition Year:2020 | Volume:17 | Issue:2 (66) Page(s): 69-80

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Title

Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake

Author(s)

Nasrabadi M. S. | Nori Topkanloo H. | Azadfar E. | GHAZI Z. | Issue Writer Certificate

Keywords

Grapefruit FiberQ1

PhysicochemicalsQ1

Sensory PropertiesQ2

Sponge CakeQ1

Abstract

Introduction: Deficiency of fiber compounds in diets leads to constipation, cardiovascular diseases and various types of cancers. Therefore, in this research, Grapefruit Fiber was used as a hybrid compound in the formulation of Sponge Cake. Materials and Methods: In this study, Grapefruit Fiber was first added to cake formulation at five levels of zero, 0. 5, 1, 1. 5 and 2% as a substitute for flour. The viscosity of the dough was measured by Brookfield viscometer. After making the cake, the specific volume, amount of porosity, texture, color components, and acceptability were investigated. Results: The results indicated that by increasing the amount of dietary fiber, the dough viscosity, fiber percentage, cake moisture, texture firmness and b * color were significantly increased, while dough density, pH, cake protein and L * color were significantly decreased as compared to the control sample. The specific volume and porosity of the cakes containing Grapefruit Fiber were not significantly different up to 1% of the control sample but decreased at higher levels of specific volume and porosity of the cakes therefore the difference was significant as compared to the control sample. Based on the results of the acceptance mediated by Sensory Properties, it was found that the sample containing 1% Grapefruit Fiber was the most accepted among the referees. Conclusion: The result indicated that, adding 1% Grapefruit Fiber to the cake can improve the nutritional value of the cake while maintaining the quantitative and qualitative characteristics of the cake.

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