Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake

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HESARINEJAD M.A.; Siyar Z.; REZAIYAN ATTAR F.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:86 Page(s): 213-222

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Title

Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake

Author(s)

HESARINEJAD M.A. | Siyar Z. | REZAIYAN ATTAR F. | Issue Writer Certificate

Keywords

Phaseolus vulgaris flourQ1

Texture analysisQ2

Sensory evaluationQ2

StailingQ2

Sponge cakeQ1

Abstract

Nowadays, cakes play an important role in feeding the people around the world, so that the wide types of cakes with the variety of flavors and nutritional value are produced. In this study, wheat flour was substituted with Phaseolus vulgaris flour at different levels (0, 15, 30 and 45 wt%) in order to enrich the cake. Also, some physical and sensory properties of the dough and cake were evaluated. The results showed that with increasing the level of P. vulgaris flour, the consistency of the dough and the moisture content of the cake samples were significantly reduced (P <0. 05), while the minimum specific volume of the cakes was obtained when 15% of the wheat flour was replaced with P. vulgaris flour. According to the Sensory evaluation results, the highest acceptance points were obtained for the control sample and the sample containing 15% P. vulgaris flour. Based on the results of this study, the sample containing 15% P. vulgaris flour had the best qualitative and sensory characteristics. Therefore, by replacing 15% wheat flour with P. vulgaris flour, a nourishing Sponge cake with sensory and physical characteristics similar to the control sample could be produced.

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APA: Copy

HESARINEJAD, M.A., Siyar, Z., & REZAIYAN ATTAR, F.. (2019). Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(86 ), 213-222. SID. https://sid.ir/paper/71534/en

Vancouver: Copy

HESARINEJAD M.A., Siyar Z., REZAIYAN ATTAR F.. Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(86 ):213-222. Available from: https://sid.ir/paper/71534/en

IEEE: Copy

M.A. HESARINEJAD, Z. Siyar, and F. REZAIYAN ATTAR, “Investigating the effect of wheat flour enrichment with Phaseolus vulgaris flour on the physical, sensory and shelf-life characteristics of sponge cake,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 86 , pp. 213–222, 2019, [Online]. Available: https://sid.ir/paper/71534/en

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