Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake (wheat-millet)

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Niasti S.; POURHAJI F.; SAHRAIYAN B.

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ISSN: 2588-4824

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:94 Page(s): 23-37

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Title

Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake (wheat-millet)

Author(s)

Niasti S. | POURHAJI F. | SAHRAIYAN B. | Issue Writer Certificate

Keywords

MilletQ1

Image ProcessingQ2

Fenugreek seed gumQ1

Low-calorieQ1

Chiffon cakeQ1

Abstract

In this project, low-fat composite (wheat-Millet) cup cake was produced. Fenugreek seed gum (0. 25, 0. 50, 0. 75 and 1%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 %. specific gravity and consistency of batter and moisture, specific volume, porosity, firmness (2 hours and 1 week after baking), crust color and sensory properties of Chiffon cake were measured. The sample containing 0. 25% Fenugreek seed gum had the lowest specific gravity and firmness and the highest specific volume, porosity, L* value and overall acceptability score. Also, the result showed the technological and sensory properties of sample containing 0. 25% Fenugreek seed gum was similar to control. Moisture and a* value were increased and b* value was decreased by increasing Fenugreek seed gum. Finally, the removal of 50% of oil in Chiffon cake formulation was performed successfully.

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APA: Copy

Niasti, S., POURHAJI, F., & SAHRAIYAN, B.. (2019). Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake (wheat-millet). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(94 ), 23-37. SID. https://sid.ir/paper/72704/en

Vancouver: Copy

Niasti S., POURHAJI F., SAHRAIYAN B.. Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake (wheat-millet). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(94 ):23-37. Available from: https://sid.ir/paper/72704/en

IEEE: Copy

S. Niasti, F. POURHAJI, and B. SAHRAIYAN, “Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake (wheat-millet),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 94 , pp. 23–37, 2019, [Online]. Available: https://sid.ir/paper/72704/en

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