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Information Journal Paper

Title

USING OF PUMPKIN POWDER IN CAKE PRODUCING AND EVALUATION SOME PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF CAKE CONTAINING PUMPKIN POWDER

Pages

  195-205

Abstract

 Synthetic preservatives and IMPROVER are used to increase SHELF LIFE and sensory properties that have harmful effect on human health. Giving to this issue, substitution of this component with substances with natural origin and sensory properties and SHELF LIFE increaser characteristic is important. In hence, we this study evaluate probably using of PUMPKIN in CAKE, sensory and microbial properties of the CAKE. According to the results, it is obvious that PUMPKINs have a positive impact on improving the physical and sensory properties of product. Sensory and physical properties of PUMPKIN CAKE with PUMPKIN showed that the sample containing 3% has been found as the best value to add to the CAKE. So that it increased SHELF LIFE of the product to 120 days; however, SHELF LIFE of the control sample (has anti mold but not PUMPKIN powder) was observed by 90 days. Giving the results of the experiments, we can report that PUMPKIN can be used to SHELF LIFE increasing and as well as physical and sensory properties improving of CAKE instead of synthetic preservatives and IMPROVER.

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    APA: Copy

    MALEKI ASKI, K., MIRZAEE, H., & FADAVI, A.. (2016). USING OF PUMPKIN POWDER IN CAKE PRODUCING AND EVALUATION SOME PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF CAKE CONTAINING PUMPKIN POWDER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 13(61), 195-205. SID. https://sid.ir/paper/71870/en

    Vancouver: Copy

    MALEKI ASKI K., MIRZAEE H., FADAVI A.. USING OF PUMPKIN POWDER IN CAKE PRODUCING AND EVALUATION SOME PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF CAKE CONTAINING PUMPKIN POWDER. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;13(61):195-205. Available from: https://sid.ir/paper/71870/en

    IEEE: Copy

    K. MALEKI ASKI, H. MIRZAEE, and A. FADAVI, “USING OF PUMPKIN POWDER IN CAKE PRODUCING AND EVALUATION SOME PHYSICOCHEMICAL AND MICROBIAL PROPERTIES OF CAKE CONTAINING PUMPKIN POWDER,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 13, no. 61, pp. 195–205, 2016, [Online]. Available: https://sid.ir/paper/71870/en

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