EVALUATION OF TECHNOLOGICAL AND VISUAL PROPERTIES OF SPONGE CAKE CONTAINING SESAME AND PINEAPPLE AND DEFINEDING OPTIMAL LEVEL OF THESE NUTRITIONAL MATERIAL

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SADEGHIZADEH DEHKORDI A.; FAZEL NAJAF ABADI M.; ABBASI H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:69 Page(s): 255-268

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Title

EVALUATION OF TECHNOLOGICAL AND VISUAL PROPERTIES OF SPONGE CAKE CONTAINING SESAME AND PINEAPPLE AND DEFINEDING OPTIMAL LEVEL OF THESE NUTRITIONAL MATERIAL

Author(s)

SADEGHIZADEH DEHKORDI A. | FAZEL NAJAF ABADI M. | ABBASI H. | Issue Writer Certificate

Keywords

SESAMEQ1

PINEAPPLEQ1

VISUAL PROPERTIESQ2

TEXTUREQ2

OPTIMIZATIONQ1

Abstract

SESAME flour for high levels of protein, fiber and mineral and nutrients PINEAPPLE are ideal option for improving the nutritional value of fuctional products. In this study because of increasing production and using enrichment bakery products, effect of replacement of SESAME flour in levels of 0, 8, 24, 40 and 48% and PINEAPPLE in levels of 0, 1.5, 4.5, 7.5 and 9% on technological and VISUAL PROPERTIES on sponge cake was evaluated. So central composite design response surface method was used by 2 variable and 4 central point. According to the results, increasing in amount of SESAME and PINEAPPLE in formulation decreased specific volume, L* and b* values, Hue and Browning Index (BI) of crust. Whiles the amount of moisture, Porosity, a* value, C* andΕ and firmness of TEXTURE were increased in compare to the control. In the following optimal points was defined by Design-Expert 7.0.0 software. The optimal points were 26 and 1.6 in SESAME and PINEAPPLE respectively and introduced as optimal amount of these two material.

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APA: Copy

SADEGHIZADEH DEHKORDI, A., FAZEL NAJAF ABADI, M., & ABBASI, H.. (2017). EVALUATION OF TECHNOLOGICAL AND VISUAL PROPERTIES OF SPONGE CAKE CONTAINING SESAME AND PINEAPPLE AND DEFINEDING OPTIMAL LEVEL OF THESE NUTRITIONAL MATERIAL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(69), 255-268. SID. https://sid.ir/paper/72219/en

Vancouver: Copy

SADEGHIZADEH DEHKORDI A., FAZEL NAJAF ABADI M., ABBASI H.. EVALUATION OF TECHNOLOGICAL AND VISUAL PROPERTIES OF SPONGE CAKE CONTAINING SESAME AND PINEAPPLE AND DEFINEDING OPTIMAL LEVEL OF THESE NUTRITIONAL MATERIAL. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(69):255-268. Available from: https://sid.ir/paper/72219/en

IEEE: Copy

A. SADEGHIZADEH DEHKORDI, M. FAZEL NAJAF ABADI, and H. ABBASI, “EVALUATION OF TECHNOLOGICAL AND VISUAL PROPERTIES OF SPONGE CAKE CONTAINING SESAME AND PINEAPPLE AND DEFINEDING OPTIMAL LEVEL OF THESE NUTRITIONAL MATERIAL,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 69, pp. 255–268, 2017, [Online]. Available: https://sid.ir/paper/72219/en

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