Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage

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.

Zahraiepour F.; NAGHIPOUR F.; SEYEDIN ARDEBILI S.M.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:93 Page(s): 49-61

Download Full-Text

Persian Verion

View:

419

Download:

Cites:

Information Journal Paper

Title

Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage

Author(s)

Zahraiepour F. | NAGHIPOUR F. | SEYEDIN ARDEBILI S.M. | Issue Writer Certificate

Keywords

Low-fat cakeQ1

Fat substituteQ2

Tahini mealQ1

Functional Kombucha drinkQ1

Abstract

People’ s attitude towards dietary food and nutrition, avoiding the process of gaining weight and emphasizing healthy life on one hand, and the high rate of calorie-generation in fat on the other hand, has persuaded the researchers and producers to decrease the amount of fat in the formulation of the products. Therefore, in this research the possibility of producing Low-fat cake is evaluated through considering the elimination of 50% fat, applying Tahini meal in three levels of 0%, 10%, and 20%, and replacing consuming water in cake paste with Kombucha drink in three levels of 0%, 50%, and 100%, and thus, observing the features of paste and final product in form of a completely random plan with factorial format (P≤ 0. 05). The results demonstrate that the increasing amount of Tahini meal will increase and decrease the viscosity and specific weight of paste respectively; and also increasing the amount of Tahini meal increases the amount of specific volume and porosity; and the sample including 20% Tahini meal, with replacing 100 Kombucha drinks has the least texture rigidity among others during 1 and 15 days period of time after baking. On the other hand, with increasing Tahini meal and Kombucha the amount of L* component of crust decreased and the amount of a* component of the crust in produced samples increased. Eventually, considering the results of the evaluation and experiments on physicochemical and sensory features of the product, observers confirmed the sample with 20% Tahini meal with replacing 100 Kombucha drinks as the best sample product. Accordingly, when the characteristics of the best sample were compared with the testifier sample (without additives and oil replacement), the increase of protein, decrease of fat level and peroxide were concluded. Considering the positive results of this project, the Low-fat cake enriched with Tahini meal and the Functional Kombucha drink having qualitative and quantitative nutritional value, can be produced in order to reduce the health dangers of using shortenings.

Cites

No record.

References

No record.

Cite

APA: Copy

Zahraiepour, F., NAGHIPOUR, F., & SEYEDIN ARDEBILI, S.M.. (2019). Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(93 ), 49-61. SID. https://sid.ir/paper/72135/en

Vancouver: Copy

Zahraiepour F., NAGHIPOUR F., SEYEDIN ARDEBILI S.M.. Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(93 ):49-61. Available from: https://sid.ir/paper/72135/en

IEEE: Copy

F. Zahraiepour, F. NAGHIPOUR, and S.M. SEYEDIN ARDEBILI, “Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 93 , pp. 49–61, 2019, [Online]. Available: https://sid.ir/paper/72135/en

Related Journal Papers