Effects of Level and Particle Size of Date Fruit Press Cake on Batter Rheological Properties and Physical and Nutritional Properties of Cake

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MAJZOOBI M.; Karambakhsh G.; GOLMAKANI M.T.; MESBAHI G.; FARAHNAKY A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2020 | Volume:22 | Issue:1 Page(s): 121-133

Download Full-Text

Persian Verion

View:

395

Download:

186

Cites:

Information Journal Paper

Title

Effects of Level and Particle Size of Date Fruit Press Cake on Batter Rheological Properties and Physical and Nutritional Properties of Cake

Author(s)

Keywords

Agricultural by-productQ3

Bioactive compoundsQ3

Cake qualityQ3

DPCQ3

Value-added productQ3

Abstract

Date Press Cake (DPC) is a by-product of date fruit juicing, which has remained mostly underutilized in food products. The main objective of this research was to investigate the viability of adding DPC in cake formulation. Thus, different levels (0, 10, 20, 30, and 40%) and particle sizes (210 μ m= DPC210 and 500 μ m= DPC500) of DPC were used in cake formulation. The results showed that DPC had higher fiber, ash, and fat content than cake flour. Increasing the level and reducing the particle size of DPC increased batter consistency, firmness, stickiness, cohesiveness and viscosity. Inclusion of DPC increased cake density, reduced pH and crust moisture content, but these were not affected by DPC particle size. The samples became harder and less cohesive as the level of DPC increased. DPC210 resulted in softer and less cohesive cakes compared to the DPC500. Addition of DPC improved the antioxidant content of the cakes, particularly when DPC210 was added. Overall, the sample produced with 10% DPC210 had acceptable sensory characteristics.

Cites

No record.

References

No record.

Cite

APA: Copy

MAJZOOBI, M., Karambakhsh, G., GOLMAKANI, M.T., MESBAHI, G., & FARAHNAKY, A.. (2020). Effects of Level and Particle Size of Date Fruit Press Cake on Batter Rheological Properties and Physical and Nutritional Properties of Cake. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 22(1 ), 121-133. SID. https://sid.ir/paper/375894/en

Vancouver: Copy

MAJZOOBI M., Karambakhsh G., GOLMAKANI M.T., MESBAHI G., FARAHNAKY A.. Effects of Level and Particle Size of Date Fruit Press Cake on Batter Rheological Properties and Physical and Nutritional Properties of Cake. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2020;22(1 ):121-133. Available from: https://sid.ir/paper/375894/en

IEEE: Copy

M. MAJZOOBI, G. Karambakhsh, M.T. GOLMAKANI, G. MESBAHI, and A. FARAHNAKY, “Effects of Level and Particle Size of Date Fruit Press Cake on Batter Rheological Properties and Physical and Nutritional Properties of Cake,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 22, no. 1 , pp. 121–133, 2020, [Online]. Available: https://sid.ir/paper/375894/en

Related Journal Papers