The effect of Barhang (Plantago major L. ) gum quality and sensory characteristics of composite low-fat cup cake (wheat-Quinoa)

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RAHIMI SH.; SHEIKHOLESLAMI Z.; SEYEDAIN ARDEBILI S.M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:88 Page(s): 123-134

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Title

The effect of Barhang (Plantago major L. ) gum quality and sensory characteristics of composite low-fat cup cake (wheat-Quinoa)

Author(s)

RAHIMI SH. | SHEIKHOLESLAMI Z. | SEYEDAIN ARDEBILI S.M. | Issue Writer Certificate

Keywords

Local gumQ1

CakeQ1

Electronic microscopyQ2

PorosityQ2

overall acceptabilityQ1

Abstract

The food researchers look to offer products with low-fat because of increasing awareness about health. In this project, low-fat composite (wheat-quinoa) cup Cake was produced. Plantago major L. gum and water (1. 5-7. 5, 3-15, 4. 5-22. 5 and 6-30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in wheat-quinoa Cake by completely randomized design. The samples containing 1. 5 and 3 % gum had the lowest specific gravity and the highest Porosity. Also, the highest consistency was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. This sample had the coherent micro structure. Finally, the samples containing 1. 5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in Cake formulation was performed successfully.

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APA: Copy

RAHIMI, SH., SHEIKHOLESLAMI, Z., & SEYEDAIN ARDEBILI, S.M.. (2019). The effect of Barhang (Plantago major L. ) gum quality and sensory characteristics of composite low-fat cup cake (wheat-Quinoa). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(88 ), 123-134. SID. https://sid.ir/paper/72797/en

Vancouver: Copy

RAHIMI SH., SHEIKHOLESLAMI Z., SEYEDAIN ARDEBILI S.M.. The effect of Barhang (Plantago major L. ) gum quality and sensory characteristics of composite low-fat cup cake (wheat-Quinoa). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(88 ):123-134. Available from: https://sid.ir/paper/72797/en

IEEE: Copy

SH. RAHIMI, Z. SHEIKHOLESLAMI, and S.M. SEYEDAIN ARDEBILI, “The effect of Barhang (Plantago major L. ) gum quality and sensory characteristics of composite low-fat cup cake (wheat-Quinoa),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 88 , pp. 123–134, 2019, [Online]. Available: https://sid.ir/paper/72797/en

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