EVALUATING THE INFLUENCE OF SESAME OIL AND PSYLLIUM SEED MUCILAGE USAGE, ON THE SENSORY AND CHEMICAL PROPERTIES OF OIL 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.

JAFARNEJADI A.; EYVAZZADEH O.; AZIZI TABRIZAD M.H.

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:2018 | Volume:14 | Issue:72 Page(s): 133-153

Download Full-Text

Persian Verion

View:

2,069

Download:

Cites:

Information Journal Paper

Title

EVALUATING THE INFLUENCE OF SESAME OIL AND PSYLLIUM SEED MUCILAGE USAGE, ON THE SENSORY AND CHEMICAL PROPERTIES OF OIL CAKE

Author(s)

JAFARNEJADI A. | EYVAZZADEH O. | AZIZI TABRIZAD M.H. | Issue Writer Certificate

Keywords

OIL CAKEQ1

PSYLLIUM SEED MUCILAGEQ1

SENSORY AND CHEMICAL PROPERTIESQ1

SESAME OILQ1

Abstract

According to the disadvantages of solid fats in baking products such as cakes in terms of Health, in this study, the effect of SESAME OIL and PSYLLIUM SEED MUCILAGE were investigated on the chemical properties of dough and sensory properties. Fat replacement with SESAME OIL and emulsifier replacement with PSYLLIUM SEED MUCILAGE in the formulation of OIL CAKEs, were used in the ratio of 0, 50 and 100%. Moisture, protein, gluten and flour particle size measurements for flour, acidity, peroxide, melting point and iodine index measurements for shortening & SESAME OIL carried out based on national standards and determining the fatty acids profile and organoleptic test were conducted on the cake samples. Data analysis was conducted by factorial test in a completely randomized design and Duncan's Multiple Range at 5% and was analyzed by SPSS software. In this study, in the cakes produced by the replacement of 100% SESAME OIL instead of shortening, sensory parameters such as texture, color, flavor, appearance and overall acceptance were decreased. On texture evaluation, as the most important sensory test parameter, with the replacement in the amount of 100%, texture scores decreased (p<0.01). The lowest score of sensory evaluation belonged to treatments containing 100 % SESAME OIL and top rated related to treatment containing 100% shortening and 100%psyllium gum, treatment. In rancimat test and oil rancidity, shortening treatments, showed the highest stability against rancidity. Fatty acid profile of treatments showed that the mixed oil treatment has much less saturated fatty acids and trans compounds and higher omega-6 fatty acid amounts in comparison with shortening treatment.

Cites

No record.

References

No record.

Cite

APA: Copy

JAFARNEJADI, A., EYVAZZADEH, O., & AZIZI TABRIZAD, M.H.. (2018). EVALUATING THE INFLUENCE OF SESAME OIL AND PSYLLIUM SEED MUCILAGE USAGE, ON THE SENSORY AND CHEMICAL PROPERTIES OF OIL CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(72), 133-153. SID. https://sid.ir/paper/72451/en

Vancouver: Copy

JAFARNEJADI A., EYVAZZADEH O., AZIZI TABRIZAD M.H.. EVALUATING THE INFLUENCE OF SESAME OIL AND PSYLLIUM SEED MUCILAGE USAGE, ON THE SENSORY AND CHEMICAL PROPERTIES OF OIL CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(72):133-153. Available from: https://sid.ir/paper/72451/en

IEEE: Copy

A. JAFARNEJADI, O. EYVAZZADEH, and M.H. AZIZI TABRIZAD, “EVALUATING THE INFLUENCE OF SESAME OIL AND PSYLLIUM SEED MUCILAGE USAGE, ON THE SENSORY AND CHEMICAL PROPERTIES OF OIL CAKE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 72, pp. 133–153, 2018, [Online]. Available: https://sid.ir/paper/72451/en

Related Journal Papers