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

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

video

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

sound

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

Persian Version

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

View:

1,681
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

EFFECT OF INULIN ON THE QUALITATIVE CHARACTERISTICS OF CAKE

Pages

  41-48

Abstract

 The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. IN this research, the effect of fat replacement with INULIN was studied. Physical properties of cake batter such as viscosity and also physicochemical properties of cake (moisture content, volume, fat, textural firmness and sensory properties) were determined. Results showed there were no significant differences in batter viscosity and moisture, volume and textural firmness between control cake and those prepared with %20 FAT-REPLACER level (p>0.05). Increasing the level of tat-replacer from20 to %60 resulted in significant decrease in the physic-chemical properties of CAKES (p<0.05). CAKES prepared with %20 replacer level hand higher mean scores for flavor and overall acceptability compared to control. Increasing the level of replacer from 20 to %60 resulted in significant decreases in all sensory properties rating scores compared to that of the control.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    DAMANAFSHAN, P., SALEHIFAR, M., GHIASSI TARZI, B., & BAKHODA, H.. (2015). EFFECT OF INULIN ON THE QUALITATIVE CHARACTERISTICS OF CAKE . IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(46), 41-48. SID. https://sid.ir/paper/72260/en

    Vancouver: Copy

    DAMANAFSHAN P., SALEHIFAR M., GHIASSI TARZI B., BAKHODA H.. EFFECT OF INULIN ON THE QUALITATIVE CHARACTERISTICS OF CAKE . IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;12(46):41-48. Available from: https://sid.ir/paper/72260/en

    IEEE: Copy

    P. DAMANAFSHAN, M. SALEHIFAR, B. GHIASSI TARZI, and H. BAKHODA, “EFFECT OF INULIN ON THE QUALITATIVE CHARACTERISTICS OF CAKE ,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 46, pp. 41–48, 2015, [Online]. Available: https://sid.ir/paper/72260/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top