THE EFFECT OF PARTICLE SIZE AND LEVEL OF RICE BRAN ON THE BATTER AND SPONGE CAKE PROPERTIES

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MAJZOOBI M.; SHARIFI S.; IMANI B.; FARAHNAKY A.

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Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2013 | Volume:15 | Issue:6 Page(s): 1175-1184

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Title

THE EFFECT OF PARTICLE SIZE AND LEVEL OF RICE BRAN ON THE BATTER AND SPONGE CAKE PROPERTIES

Author(s)

MAJZOOBI M. | SHARIFI S. | IMANI B. | FARAHNAKY A. | Issue Writer Certificate

Keywords

PARTICLE SIZE

PHYSICAL PROPERTIES

RICE BRAN

SPONGE CAKE

TEXTURAL PROPERTIES

Abstract

Rice bran is a major by-product of the rice milling process that contains high amounts of fiber, proteins, fats, vitamins, minerals as well as antioxidants and hence can be utilized in enriching food products. The main aim followed in this study was to determine the effects of RICE BRAN of variable PARTICLE SIZEs (53, 125 and 210 mm) and its quantity (0, 5, 10, 15 and 20%) on the quality of batter and on SPONGE CAKE. Increasing bran quantity and PARTICLE SIZE increased batter density and consistency. Using a higher quantity of bran with larger PARTICLE SIZEs increased cake density and weight of the cakes (after being baked) while decreasing the cake volume. TEXTURAL PROPERTIES of the samples as determined instrumentally showed that maximum compressive force and the firmness increased, while cohesiveness and springiness decreased with increase in the contents of bran and increase in its PARTICLE SIZE. Cake crust color became darker, more reddish and less yellowish with inclusion of RICE BRAN. Increasing the levels of RICE BRAN, negatively affected taste, crust and crumb color as confirmed by the sensory panel. Overall, it was found that addition of 10% RICE BRAN with PARTICLE SIZE of 125 mm resulted in the most desirable cake quality.

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APA: Copy

MAJZOOBI, M., SHARIFI, S., IMANI, B., & FARAHNAKY, A.. (2013). THE EFFECT OF PARTICLE SIZE AND LEVEL OF RICE BRAN ON THE BATTER AND SPONGE CAKE PROPERTIES. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 15(6), 1175-1184. SID. https://sid.ir/paper/619331/en

Vancouver: Copy

MAJZOOBI M., SHARIFI S., IMANI B., FARAHNAKY A.. THE EFFECT OF PARTICLE SIZE AND LEVEL OF RICE BRAN ON THE BATTER AND SPONGE CAKE PROPERTIES. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2013;15(6):1175-1184. Available from: https://sid.ir/paper/619331/en

IEEE: Copy

M. MAJZOOBI, S. SHARIFI, B. IMANI, and A. FARAHNAKY, “THE EFFECT OF PARTICLE SIZE AND LEVEL OF RICE BRAN ON THE BATTER AND SPONGE CAKE PROPERTIES,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 15, no. 6, pp. 1175–1184, 2013, [Online]. Available: https://sid.ir/paper/619331/en

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