THE EFFECT OF QUINCE POWDER ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE

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SALEHI F.; KASHANINEJAD M.

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Journal: Journal of Food Biosciences and Technology Year:2017 | Volume:7 | Issue:1 Page(s): 1-8

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Title

THE EFFECT OF QUINCE POWDER ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE

Author(s)

SALEHI F. | KASHANINEJAD M. | Issue Writer Certificate

Keywords

INFRARED

IMAGE PROCESSING

QUINCE

RHEOLOGY

SPONGE CAKE

TEXTURE

Abstract

The potential of QUINCE powder was evaluated for the production of fiber rich SPONGE CAKEs. In this study, QUINCEs slices were dried in an INFRARED–hot air dryer (375 W, 60oC and 1 m/s flow rate). The rheological properties of cake batters and physico-chemical, textural and sensory properties of the SPONGE CAKE supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of QUINCE powder were evaluated. The physical (volume, density, color) and chemical (moisture, protein, fat, carbohydrate and ash) attributes of the cakes were determined. The apparent viscosities of cake batters were increased from 11.47 to 33.63 Pa.s by increasing QUINCE powder levels from 0 to 20 % (shear rate=45.6 s-1). Increasing the level of substitution of QUINCE powder from 0 to 20 % decreased the volume of cakes from 66.67 to 56.91 cm3. The density, consistency and hardness values of baked cakes increased with increasing QUINCE powder levels from 0 to 15 %, whereas the volume, cohesiveness, resilience, chewiness and crumb L values of the samples showed a reverse trend. The results of sensory evaluation indicated that the cake with 10 % QUINCE powder was rated the most acceptable.

Cites

RHEOLOGICAL, PHYSICAL AND SENSORY PROPERTIES OF MAYONNAISE FORMULATED WITH SESAME OIL

References

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APA: Copy

SALEHI, F., & KASHANINEJAD, M.. (2017). THE EFFECT OF QUINCE POWDER ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 7(1), 1-8. SID. https://sid.ir/paper/698840/en

Vancouver: Copy

SALEHI F., KASHANINEJAD M.. THE EFFECT OF QUINCE POWDER ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2017;7(1):1-8. Available from: https://sid.ir/paper/698840/en

IEEE: Copy

F. SALEHI, and M. KASHANINEJAD, “THE EFFECT OF QUINCE POWDER ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 7, no. 1, pp. 1–8, 2017, [Online]. Available: https://sid.ir/paper/698840/en

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