Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cakeAbstract

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.

Aliasl Khiabani A.; TABIBIAZAR M.; ROUFEGARINEJAD L.; HAMISHEHKAR H.; ALIZADEH A.

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

Journal Paper

Paper Information

Journal: Journal of food science and technology Year:2020 | Volume:17 | Issue:103 Page(s): 83-93

Download Full-Text

Persian Verion

View:

860

Download:

Cites:

Information Journal Paper

Title

Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cakeAbstract

Author(s)

Keywords

Adipic acidQ1

OleogelQ1

Carnauba waxQ1

CakeQ1

Soybean oilQ2

Abstract

The purpose of present study was preparation of the Carnauba wax/Adipic acid combined Oleogeland its application as a replacer of shortening in the Cake. As results, the replacement of 50% shortening with Carnauba wax/Adipic acid Oleogelsignificantly (p < 0. 05) caused to maintain of moisture content of Cake samples during storage time. However, the addition of Oleogels decreased the values of moisture, specific volume and porosity in the Cake samples. The results of texture profile analyses exhibited that the replacement of 50% shortening with Carnauba wax/Adipic acid Oleogelimproved the texture profile of Cake especially its hardness. The lowest peroxide value (0. 96 ± 0. 05 meqO2/kg) was attributed to the formulated Cake byCarnauba wax/Adipic acid Oleogelat the end of 90-day storage. Additionally, the formulated Cake byCarnauba wax/Adipic acid Oleogel showed nearest sensory acceptance to control sample. In conclusion, the application of Carnauba wax/Adipic acid combined Oleogelas a replacer of shortening in the Cake and other bakery productscan provide the great promise for develop healthier and safey food products.

Cites

No record.

References

No record.

Cite

APA: Copy

Aliasl Khiabani, A., TABIBIAZAR, M., ROUFEGARINEJAD, L., HAMISHEHKAR, H., & ALIZADEH, A.. (2020). Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cakeAbstract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(103 ), 83-93. SID. https://sid.ir/paper/376897/en

Vancouver: Copy

Aliasl Khiabani A., TABIBIAZAR M., ROUFEGARINEJAD L., HAMISHEHKAR H., ALIZADEH A.. Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cakeAbstract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(103 ):83-93. Available from: https://sid.ir/paper/376897/en

IEEE: Copy

A. Aliasl Khiabani, M. TABIBIAZAR, L. ROUFEGARINEJAD, H. HAMISHEHKAR, and A. ALIZADEH, “Assessing the feasibility of carnauba wax/adipic acid oleogel application as a shortening replacer in cakeAbstract,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 103 , pp. 83–93, 2020, [Online]. Available: https://sid.ir/paper/376897/en

Related Journal Papers