Volume 18, Issue 113 (2021)
FSCT 2021, 18(113): 247-259 |
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Fagheie M, Shahab Lavasani A, Zand N. The Investigation of the effect of maltitol replacement with sugar also antibacterial and improvement texture of farsi gum on physicochemical, microbial and sensory properties of cake in storage period. FSCT 2021; 18 (113) :247-259
URL: http://fsct.modares.ac.ir/article-7-38630-en.html
URL: http://fsct.modares.ac.ir/article-7-38630-en.html
1- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2- Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran , shahabam20@yahoo.com
3- Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad3. University, Varamin, Iran
2- Innovative Technologies in Functional Food Production Research Center, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran , shahabam20@yahoo.com
3- Assistant professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad3. University, Varamin, Iran
Abstract: (1313 Views)
Cake is one of the most important cereal products depending and due to the high amount of fat and sugar in its formulation, continuous and long-term consumption of this food, obesity followed by problems for Provides health. The purpose of this study was to produce cake samples containing different percentages of maltitol (25 and 50%) and Persian gum (0.5, 1, 2 (MIC) and 4 (MBC)%) and to measure physicochemical properties, microbial and sensory evaluation. Physicochemical tests were performed on the first day of production, microbial 24 hours after production, first, second and third weeks of storage and sensory evaluation by 10 trained evaluators in 7 treatments with three replications. Data were analyzed by SPSS 21 software and Duncanchr('39')s multiple range test at 95% confidence level and Excel 2013 software used to plot the graphs. The results of physicochemical tests showed that by increasing the amount of maltitol and Persian gum, moisture, ash, protein and viscosity indices increased and baking loss index decreased. Also, the pH index was not significantly different but the pH of the control samples was slightly lower than the control sample., the amount of mold and yeast after one day of storage was less than 10 for all treatments and less than 100 after seven days of storage. In the second and third weeks of storage, the amount of mildew and yeast was more than 100 for the control sample only and less than 100 for all treatments. sensory evaluation taste, hardness and overall acceptance decreased and bitterness increased. Also, odor and color indices were considered as desirable, unchanged, and 5 for the evaluators. Based on the results of physicochemical, microbial and sensory evaluation (overall acceptance) and proximity to control sample T1 treatment (25% maltitol + 0.5% Persian gum) was selected as the best treatment.
Article Type: Original Research |
Subject:
Enriching food
Received: 2019/12/2 | Accepted: 2021/01/8 | Published: 2021/07/1
Received: 2019/12/2 | Accepted: 2021/01/8 | Published: 2021/07/1
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