Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber

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MORADI P.; GOLI M.; KERAMAT J.

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Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:90 Page(s): 39-51

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Information Journal Paper

Title

Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber

Author(s)

MORADI P. | GOLI M. | KERAMAT J. | Issue Writer Certificate

Keywords

SpongecakeQ1

Sugar-beet fiberQ2

Physicochemical propertiesQ1

Sensory evaluationQ1

Abstract

Despite the numerous health effects of the dietary fibers, the amount of the fiber in thediet is generally lower than the recommended value. The main objective of thisstudy was to include sugar-beetfiber in the sponge cake recipe and to determine the chemical, physical andsensory properties of the resultant product. Therefore, fiber at different levels of 10, 20 and 30% (w/w, basis on flour) were used as a replacement of wheat flour in the cake recipe. Increasing the levelof fiber resulted in the increase in ash, crude fiber, dietary fiber, cell Density, moisture, hardness and cake volume. Inaddition, cake crust and crumb became darker. Cake hardness increased, while cohesiveness decreased. Also cakes fiber had acceptable sensory characteristics. Finally, according to results of a general acceptance due to the average of the sensory properties, the samples contained 10% Sugar-beet fiber, had the highest approval rating among the taste panelists. And according to the results of other tests, adding fiber to the level of 10% was acceptable and not significantly different from control samples(P>0. 05).

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APA: Copy

MORADI, P., GOLI, M., & KERAMAT, J.. (2019). Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(90 ), 39-51. SID. https://sid.ir/paper/71748/en

Vancouver: Copy

MORADI P., GOLI M., KERAMAT J.. Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(90 ):39-51. Available from: https://sid.ir/paper/71748/en

IEEE: Copy

P. MORADI, M. GOLI, and J. KERAMAT, “Physicochemical, Nutritional, Textural, and Sensory properties of Sponge Cake Enriched with Sugar-Beet Fiber,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 90 , pp. 39–51, 2019, [Online]. Available: https://sid.ir/paper/71748/en

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