Replacing sugar with grape syrup in producing sponge cake and its effect on texture stiffness, volume, density and porosity

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KOUSHKI M.; AZIZI M.H.; MEHRABI SH.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2020 | Volume:17 | Issue:105 Page(s): 161-168

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Title

Replacing sugar with grape syrup in producing sponge cake and its effect on texture stiffness, volume, density and porosity

Author(s)

KOUSHKI M. | AZIZI M.H. | MEHRABI SH. | Issue Writer Certificate

Keywords

Sponge cakeQ1

StiffnessQ2

VolumeQ1

DensityQ2

PorosityQ2

Abstract

The present study aims to investigate replacing sugar with 0, 25, 50, 75 and 100% grape syrup in producing Sponge cake and its effect on properties such as texture Stiffness, Volume, Density, and Porosity during 7 days after production. The results demonstrated that increasing grape syrup percentage in the cake samples changed their properties significantly. The samples containing 50 and 100% grape syrup had the most Density, and least Stiffness, and most Volume, respectively. Comparing the mean of treatment effect in day suggested that the most stiffening occurred in seventh day. In addition, the sample containing 25% grape syrup has the most Porosity. The mean and standard deviation of treatment effect of the blank indicated that the stiffening of all the samples increased compared with the blank. Thus, there is a significant statistical difference between the samples in this regard. Therefore, the Sponge cake prepared by 100% replacement of sugar with natural sweetener (grape syrup) could be introduced as the best sample because of having the most Volume, least stiffening amount, more desirable taste and appearance.

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APA: Copy

KOUSHKI, M., AZIZI, M.H., & MEHRABI, SH.. (2020). Replacing sugar with grape syrup in producing sponge cake and its effect on texture stiffness, volume, density and porosity. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(105 ), 161-168. SID. https://sid.ir/paper/376448/en

Vancouver: Copy

KOUSHKI M., AZIZI M.H., MEHRABI SH.. Replacing sugar with grape syrup in producing sponge cake and its effect on texture stiffness, volume, density and porosity. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(105 ):161-168. Available from: https://sid.ir/paper/376448/en

IEEE: Copy

M. KOUSHKI, M.H. AZIZI, and SH. MEHRABI, “Replacing sugar with grape syrup in producing sponge cake and its effect on texture stiffness, volume, density and porosity,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 105 , pp. 161–168, 2020, [Online]. Available: https://sid.ir/paper/376448/en

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