The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder

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Ganji Vatan B.; Hosseini Ghaboos S. H.

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Journal: Journal of Food Technology and Nutrition Year:2020 | Volume:17 | Issue:3 (67) Page(s): 81-92

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Title

The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder

Author(s)

Ganji Vatan B. | Hosseini Ghaboos S. H. | Issue Writer Certificate

Keywords

Balangu GumQ2

CakeQ1

Image ProcessingQ1

PumpkinQ1

TextureQ1

Abstract

Introduction: Pumpkin powder is used because of its high nutritional value, highly desirable flavor, sweetness and appropriate color to improve the quality of bakery products and all types of Cakes. In this study, Balangu seed gum was used to improve the characteristics of Pumpkin Cake. Materials and Methods: Firstly, the Pumpkin Cake batter containing different percentages of Balangu seed gum (at four levels 0, 0. 5, 1, and 1. 5%) was prepared and their viscosity was measured. The Cakes were then cooked and the physicochemical properties including weight, ash, moisture, volume, density, crumb color, Texture and sensory characteristics were measured. Results: Pumpkin Cakes batter was a non-newtonian fluid and shear-dependent and timedependent type. By increasing Balangu seed gum percentage in Pumpkin Cake formulation, the viscosity of batter increased (p<0. 05). By increasing the Balangu seed gum from 0 to 1. 5 %, Pumpkin Cakes batters viscosity at shear rate of 40 s-1 ware increased from 16. 93 to 32. 21 Pa. s (p<0. 05). The moisture content and volume of Cakes were increased by increasing gum percentage (p<0. 05). The increases of Balangu Gum increased the brightness of Cakes due to increasing volume, in addition yellow colour of the samples decreased (p<0. 05). Conclusion: The increase in gum content, the firmness of the Cakes was reduced, but the amount of springness, cohesiveness and resilience of the Cakes increased significantly due to the formation of prper and soft Texture by gum in the Cakes (p<0. 05). The L*, a* and b* indexes for sample containing 1. 5 % gum were 85. 25, 3. 491 and 50. 25, respectively. Pumpkin Cake containing 1. 5% Balangu seed gum had significantly more acceptability than other samples (p<0. 05).

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APA: Copy

Ganji Vatan, B., & Hosseini Ghaboos, S. H.. (2020). The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 17(3 (67) ), 81-92. SID. https://sid.ir/paper/363461/en

Vancouver: Copy

Ganji Vatan B., Hosseini Ghaboos S. H.. The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2020;17(3 (67) ):81-92. Available from: https://sid.ir/paper/363461/en

IEEE: Copy

B. Ganji Vatan, and S. H. Hosseini Ghaboos, “The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 17, no. 3 (67) , pp. 81–92, 2020, [Online]. Available: https://sid.ir/paper/363461/en

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