Volume 16, Issue 89 (2019)                   FSCT 2019, 16(89): 23-34 | Back to browse issues page

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Shahraki H, Hosseini Ghaboos S H. Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum. FSCT 2019; 16 (89) :23-34
URL: http://fsct.modares.ac.ir/article-7-18738-en.html
Improving the rheological, physicochemical, textural and sensory properties of sponge cake contained apple using guar gum
Hoseinali Shahraki1 , Seyyed Hossein Hosseini Ghaboos 2
1- MSc Student, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr , Iran
2- Assistant Professor, Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran , hosseinighaboos@yahoo.com
Abstract:   (7298 Views)
Apple is a rich source of fiber and polyphenols. Dried apple powder can be used for increasing nutritional value of sponge cake. In this study to improving rheological, appearance, textural and sensory properties of sponge cake contained apple powder, different percent of guar gum were used. First guar gum at four levels 0, 0.25, 0.5 and 0.75 % were added to sponge cake contained 15% apple powder and then batter rheological properties, and physicochemical, color, texture (puncture test and texture profile analysis) and sensory properties of cakes were studied. With increasing guar gum in formulation of apple cake, viscosity of batter increased significantly (p<0.05). With increasing the guar gum from 0 t 0.75 %, sponge cakes batters viscosity at shear rate of 20 s-1 were increased significantly from 19.3 to 31.88 Pa.s (p<0.05). The moisture content and volume of cakes were increased with increasing gum percentage (p<0.05). With addition gums brightness of cakes increased, as well as decreased yellowing of the samples (p<0.05). The L*, a* and b* indexes for sample containing 0.75 % guar gum were 86.36, 2.53 and 35.32,. With increasing gum content, the firmness of the cakes was reduced, but the amount of springiness, cohesiveness and resilience of the cakes increased significantly due to the formation of proper and soft texture by gum in the cakes (p<0.05). According to the sensory evaluation results, samples containing 0.75 % guar gum had the highest total acceptance score.
Keywords: Apple, Color, Guar, Rheological properties, Texture.
Full-Text [PDF 787 kb]   (1718 Downloads)    
Article Type: Original Research | Subject: Food quality control
Received: 2018/04/9 | Accepted: 2019/05/12 | Published: 2019/07/15
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