EFFECT OF SORGHUM β-GLUCAN AS FAT REPLACER IN LOW FAT GLUTEN- FREE CUP CAKE PRODUCTION

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NAGHIPOUR F.; TABATABAEI YAZDI F.; KARIMI M.; MORTAZAVI S.A.; MOHEBBI M.

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Journal: Journal of food science and technology Year:2016 | Volume:13 | Issue:61 Page(s): 163-176

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Title

EFFECT OF SORGHUM β-GLUCAN AS FAT REPLACER IN LOW FAT GLUTEN- FREE CUP CAKE PRODUCTION

Author(s)

Keywords

SORGHUM β-GLUCANQ2

FAT REPLACERQ2

GLUTEN-FREE CUP CAKEQ2

VISUAL CHARACTERISTICSQ2

TEXTUREQ2

Abstract

Demanding for low-fat products was increased because of the importance of the health for the population. But the production of low-fat gluten-free food is not considered. Therefore, in this study, sorghum b-glucan as a dietary fiber in levels of 0.25, 0.5, 0.75 and 1.0% respectively used as an alternative to 25, 50, 75 and 100% of the fat in the formulation of gluten-free rice cake. The results showed that by increasing the levels of b-glucan in the formulation, the moisture content and a* value were increased. However the highest amount of L* value was observed in sample containing 0.5 b- glucan. Also the sample containing 0.25 and 0.5% of b-glucan had the lower firmness than the other samples in 2 hours after baking. On the other hand the results of the firmness in one week after baking showed the TEXTURE of samples containing 0.25, 0.5 and 0.75% b-glucan was softer than the control. In addition, the results showed that the samples containing 0.25 and 0.50% b-glucan (especially samples containing 0.5% of dietary fiber), had the highest porosity and specific volume. Finally, the panelists samples containing 0.5% b-glucan (an example in which the 50% fat was replaced) were introduced as the best example in terms of sensory properties to supply the market.

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APA: Copy

NAGHIPOUR, F., TABATABAEI YAZDI, F., KARIMI, M., MORTAZAVI, S.A., & MOHEBBI, M.. (2016). EFFECT OF SORGHUM β-GLUCAN AS FAT REPLACER IN LOW FAT GLUTEN- FREE CUP CAKE PRODUCTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(61), 163-176. SID. https://sid.ir/paper/71867/en

Vancouver: Copy

NAGHIPOUR F., TABATABAEI YAZDI F., KARIMI M., MORTAZAVI S.A., MOHEBBI M.. EFFECT OF SORGHUM β-GLUCAN AS FAT REPLACER IN LOW FAT GLUTEN- FREE CUP CAKE PRODUCTION. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(61):163-176. Available from: https://sid.ir/paper/71867/en

IEEE: Copy

F. NAGHIPOUR, F. TABATABAEI YAZDI, M. KARIMI, S.A. MORTAZAVI, and M. MOHEBBI, “EFFECT OF SORGHUM β-GLUCAN AS FAT REPLACER IN LOW FAT GLUTEN- FREE CUP CAKE PRODUCTION,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 61, pp. 163–176, 2016, [Online]. Available: https://sid.ir/paper/71867/en

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