Volume 16, Issue 93 (2019)
FSCT 2019, 16(93): 49-61 |
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Zahraiepour F, Naghipour F, Seyedin Ardebili S M. Investigation on production of functional Functional low fat cupcake by using tahini meal and kombucha beverage. FSCT 2019; 16 (93) :49-61
URL: http://fsct.modares.ac.ir/article-7-33106-en.html
URL: http://fsct.modares.ac.ir/article-7-33106-en.html
1- MSc. student, Department of Food Science and Technology, Islamic Azad University, Science and Research Branch
2- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO) , faribanaghipour@yahoo.com
3- Assistant professor, Department of Food Science and Technology, Islamic Azad University, Science and Research Branch
2- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization (AREEO) , faribanaghipour@yahoo.com
3- Assistant professor, Department of Food Science and Technology, Islamic Azad University, Science and Research Branch
Abstract: (3586 Views)
The tendency of people to diet to prevent weight gain and maintain health has attracted the attention of many researchers and manufacturers, and the fat has the highest caloric value in calculations, its reduction in formulation it has attracted. So in this study production of low-fat cupcake by replacement 50% of oil by 0, 10 and 20% tahinimeal, and replacing the water used in the dough cake by kombucha beverage in three levels of 0, 50 and 100% on dough characteristics and physicochemical, texture, visual and sensory properties of final product in a completely randomized design with factorial arrangement were invistigated (P≤0.05). The results showed by increasing the amount tahinimeal, viscosity and specific gravity of the batter increased and decreased respectively. Also the specific volume and porosity increased by increasing amount of tahinimeal. The results showed that the sample containing 20% of tahinimeal and replacement of 100 kombucha beverage had the least firmness during 1 and 15 days after baking. On the other hand, the results indicated that by addition tahinimeal and kombucha beverage, the crust L* and a* values were decreased and increased respectively. Finally, the panelists introduced a sample containing 20% of tahinimeal and 100% kombucha beverage as the best sample. In the next step, by comparing the characteristics of the best low fat cake by the control sample (without additive and without oil substitution) increased protein content, decreased fat content and decreased peroxide levels were observed. Therefore, due to the positive results of this study, can be produced the low-fat cupcake that enriched by tahinimeal and kombucha beverage which has desirable qualitative and quantitative properties and reducing health hazards caused by using shortening.
Article Type: Original Research |
Subject:
Food formulations
Received: 2019/05/19 | Accepted: 2019/10/23 | Published: 2019/11/1
Received: 2019/05/19 | Accepted: 2019/10/23 | Published: 2019/11/1
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