Investigating the possibility of low fat cup cakes using of inulin and xanthan gum

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ESFANDIARY M.; Farajpoor p.; BAGHERI H.; Mirarab Razi f.

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Journal Paper

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Journal: Journal of food science and technology Year:2021 | Volume:18 | Issue:112 Page(s): 179-188

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Title

Investigating the possibility of low fat cup cakes using of inulin and xanthan gum

Author(s)

ESFANDIARY M. | Farajpoor p. | BAGHERI H. | Mirarab Razi f. | Issue Writer Certificate

Keywords

InulinQ2

Xanthan GumQ1

Cup CakeQ1

Quality characteristicsQ2

Abstract

Nowadays due to the role of nutrition in public health, low fat food production is one of the advantages of food industry. Therefore, the aim of this study is the feasibility of a new product in modern baking industry using Inulin as substitute for fat in three level (20%, 45% and 70%) and using Xanthan Gum as a improver three level (0. 1%, 0. 2% and 0. 3%) in cupcake dough formulation and evaluation of physical, microbial and sensory characteristics in final product. The results showed significant increase in Inulin substitution level in low-fat cupcake formulation causes a significant increase (P<0. 05) in volume index (up to 45% substituting), stiffness, browning of crust color and significant decrease in crust transparence, redness and yellowness index as well as shelf life and sensory characteristics in final product. Also, using Xanthan Gum showed significant increasing (P<0. 05) in porosity, stiffness index, , browning of crust color, shelf life and sensory characteristics in final product but showed significant decreasing in volume index, crust yellowness and redness. According to the results by response level statistical method, in the sample 45% of Xanthan Gum and 0. 2 % of Inulin were evaluated as the optimal points to be applied in the final product.

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APA: Copy

ESFANDIARY, M., Farajpoor, p., BAGHERI, H., & Mirarab Razi, f.. (2021). Investigating the possibility of low fat cup cakes using of inulin and xanthan gum. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(112 ), 179-188. SID. https://sid.ir/paper/368899/en

Vancouver: Copy

ESFANDIARY M., Farajpoor p., BAGHERI H., Mirarab Razi f.. Investigating the possibility of low fat cup cakes using of inulin and xanthan gum. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(112 ):179-188. Available from: https://sid.ir/paper/368899/en

IEEE: Copy

M. ESFANDIARY, p. Farajpoor, H. BAGHERI, and f. Mirarab Razi, “Investigating the possibility of low fat cup cakes using of inulin and xanthan gum,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 112 , pp. 179–188, 2021, [Online]. Available: https://sid.ir/paper/368899/en

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