The Effect of Almond Gum on the Texture, Chemical and Sensory Properties of Low-Calorie Cake

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DERAKHSHAN A.; ESMAEILPOUR M.

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

Journal Paper

Paper Information

Journal: Journal of Food Technology and Nutrition Year:2021 | Volume:18 | Issue:2 (70) Page(s): 87-98

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Information Journal Paper

Title

The Effect of Almond Gum on the Texture, Chemical and Sensory Properties of Low-Calorie Cake

Author(s)

DERAKHSHAN A. | ESMAEILPOUR M. | Issue Writer Certificate

Keywords

Almond Gum

Cake

Texture

Abstract

Introduction: Cake is a special soft tissue pastry with the main ingredients of flour, oil, sugar and eggs. Due to its high energy and high calories value, and high amount of sugar in its formula, the continuous and prolonged consumption of this food causes obesity and, consequently, health problems. This study was conducted to investigate the effect of Almond Gum (Amygdalus scoparia spach) on the Texture, chemical and sensory properties of Cake. Materials and Methods: In order to carry out this research work Almond Gum was added to the samples at different concentrations (1, 2 and 4%) and a sample containing % Almond Gum without oil reduction was produced. A sample without added Almond Gum was prepared as control. In this study, moisture content, volume, Texture, color and sensory evaluation of Cake samples were performed. Results: The results of analysis showed that the addition of Almond Gum in Cake samples increased the moisture content, specific volume, firmness and chewiness ability of Cake samples. On the other hand, decreased the cohesiveness and springiness. In colorimetric tests, Cake samples, dimming brightness index, and a tendency to redness and tendency to jaundice in samples were increased. Conclusion: Sensory evaluation results showed that Almond Gum substitution increased the quality scores of the produced Cakes.

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APA: Copy

DERAKHSHAN, A., & ESMAEILPOUR, M.. (2021). The Effect of Almond Gum on the Texture, Chemical and Sensory Properties of Low-Calorie Cake. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 18(2 (70) ), 87-98. SID. https://sid.ir/paper/953937/en

Vancouver: Copy

DERAKHSHAN A., ESMAEILPOUR M.. The Effect of Almond Gum on the Texture, Chemical and Sensory Properties of Low-Calorie Cake. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2021;18(2 (70) ):87-98. Available from: https://sid.ir/paper/953937/en

IEEE: Copy

A. DERAKHSHAN, and M. ESMAEILPOUR, “The Effect of Almond Gum on the Texture, Chemical and Sensory Properties of Low-Calorie Cake,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 18, no. 2 (70) , pp. 87–98, 2021, [Online]. Available: https://sid.ir/paper/953937/en

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