EVALUATION OF THE CAKE QUALITY MADE FROM ACORN-WHEAT FLOUR BLENDS AS A FUNCTIONAL FOOD

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MOLAVI H.; KERAMAT J.; RAISEE B.

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

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Paper Information

Journal: Journal of Food Biosciences and Technology Year:2015 | Volume:5 | Issue:2 Page(s): 53-60

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Title

EVALUATION OF THE CAKE QUALITY MADE FROM ACORN-WHEAT FLOUR BLENDS AS A FUNCTIONAL FOOD

Author(s)

MOLAVI H. | KERAMAT J. | RAISEE B. | Issue Writer Certificate

Keywords

SPONGE CAKE

ACORN FLOUR

TEXTURE PROPERTIES

SENSORY EVALUATION

Abstract

Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with ACORN FLOUR was investigated. Wheat flour was replaced by treated ACORN FLOUR in the formulation of SPONGE CAKE and the quality characteristics were evaluated. Density of cakes was increased with increasing the ACORN FLOUR. As the substitution degree was increased the textural parameters such as hardness, adhesiveness, gumminess and chewiness were increased and some other characteristics including springiness and cohesiveness were decreased. Sensory attributes also diminished as the concentration of ACORN FLOUR increased. Heat treatment of acorns did not exhibited significant effect on the cakes quality. Based on the results obtained in this research work, in order to make the cake as a functional food, lower levels of substitution (less than 10%) had acceptable texture and sensory properties as compared to the control.

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APA: Copy

MOLAVI, H., KERAMAT, J., & RAISEE, B.. (2015). EVALUATION OF THE CAKE QUALITY MADE FROM ACORN-WHEAT FLOUR BLENDS AS A FUNCTIONAL FOOD. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 5(2), 53-60. SID. https://sid.ir/paper/654961/en

Vancouver: Copy

MOLAVI H., KERAMAT J., RAISEE B.. EVALUATION OF THE CAKE QUALITY MADE FROM ACORN-WHEAT FLOUR BLENDS AS A FUNCTIONAL FOOD. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2015;5(2):53-60. Available from: https://sid.ir/paper/654961/en

IEEE: Copy

H. MOLAVI, J. KERAMAT, and B. RAISEE, “EVALUATION OF THE CAKE QUALITY MADE FROM ACORN-WHEAT FLOUR BLENDS AS A FUNCTIONAL FOOD,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 5, no. 2, pp. 53–60, 2015, [Online]. Available: https://sid.ir/paper/654961/en

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