EVALUATION OF REPLACEMET OF DATE LIQUID SUGAR AS A REPLACEMENT FOR INVERT SYRUP IN A LAYER CAKE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AHMADI H.; AZIZI M.H.; JAHANIAN L.; AMIRKAVEEI SH.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2010 | Volume:8 | Issue:1 Page(s): 57-64

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

2,344

Download:

Cites:

Information Journal Paper

Title

EVALUATION OF REPLACEMET OF DATE LIQUID SUGAR AS A REPLACEMENT FOR INVERT SYRUP IN A LAYER CAKE

Author(s)

AHMADI H. | AZIZI M.H. | JAHANIAN L. | AMIRKAVEEI SH. | Issue Writer Certificate

Keywords

DLSQ1

LAYER CAKEQ3

SENSORY PROPERTIESQ3

DSCQ2

Abstract

Date liquid sugar (DLS) is concentrate of clear and bleached date syrup that produced after of extraction date juice with removing pectin compound, protein, fiber and color is brown to yellow. This product can be used for production of isotonic beverages, bakery products (cake and confectionary), dairy and others that also mooted for HFCS (High fructose corn syrup) and sugar replacement.In this study, DLS is used in three levels (0, 50 and 100%) replacement of invert with sugar in LAYER CAKE routine (blank) of Astane Godse Razavi factory. Then, samples are examined for SENSORY PROPERTIES (Texture, color, moistness, mouthfeel, sweetness and total acceptance) with eight trained panelist and physical properties (aw, pH, moisture and volume).The texture of products (cake and biscuits) is examined with instron and staling of LAYER CAKE is evaluated with DSC.Results showed that pH (dough, cake) and volume of samples were replaced with invert in layer are decreased. Aw of samples with 50% replacement is decreased although replacement with 100% is increased. Also, moisture of cake with replacement is increased. Samples that were replaced with DLS show that darken color from blank. Results of panelist evaluation is shown different significant between samples. Determination starch gelatinization indicated that no difference between samples but between day’s differences is shown. Also, there is a decrease between samples ratio to blank in hardness of texture.In general, samples that replaced with invert in LAYER CAKE 50% was best sample in aw and sensory evaluation and texture.

Cites

EFFECTS OF DATE STONE POWDER ON CHARACTERISTICS OF BISCUIT DOUGH AND HARD BISCUIT

References

No record.

Cite

APA: Copy

AHMADI, H., AZIZI, M.H., JAHANIAN, L., & AMIRKAVEEI, SH.. (2010). EVALUATION OF REPLACEMET OF DATE LIQUID SUGAR AS A REPLACEMENT FOR INVERT SYRUP IN A LAYER CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 8(1), 57-64. SID. https://sid.ir/paper/71945/en

Vancouver: Copy

AHMADI H., AZIZI M.H., JAHANIAN L., AMIRKAVEEI SH.. EVALUATION OF REPLACEMET OF DATE LIQUID SUGAR AS A REPLACEMENT FOR INVERT SYRUP IN A LAYER CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2010;8(1):57-64. Available from: https://sid.ir/paper/71945/en

IEEE: Copy

H. AHMADI, M.H. AZIZI, L. JAHANIAN, and SH. AMIRKAVEEI, “EVALUATION OF REPLACEMET OF DATE LIQUID SUGAR AS A REPLACEMENT FOR INVERT SYRUP IN A LAYER CAKE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 1, pp. 57–64, 2010, [Online]. Available: https://sid.ir/paper/71945/en

Related Journal Papers