Volume 18, Issue 116 (2021)
FSCT 2021, 18(116): 259-275 |
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rostami Z, maghsoudlou Y, Ahami M, ghorbani M, tavasoli talarposhti S. Use of soy protein concentrate and carboxy methyl cellulose as fat substitutes in the production of Beji-Bersagh cake. FSCT 2021; 18 (116) :259-275
URL: http://fsct.modares.ac.ir/article-7-50221-en.html
URL: http://fsct.modares.ac.ir/article-7-50221-en.html
Zahra Rostami1 
, Yahya Maghsoudlou 
2, Mehran Ahami3 , Mohammad Ghorbani3 , Sedighe Tavasoli talarposhti4
, Yahya Maghsoudlou 2, Mehran Ahami3 , Mohammad Ghorbani3 , Sedighe Tavasoli talarposhti4
1- Gorgan University food industry student
2- Professor and Faculty of Food Industry, Gorgan University of Agriculture and Natural Resources , y.maghsoudlou@gau.ac.ir
3- Associate Professor and Faculty of Food Industry - Gorgan University of Agricultural Sciences and Natural Resources
4- PhD student in Food Industry - Gorgan University of Agriculture and Natural Resources
2- Professor and Faculty of Food Industry, Gorgan University of Agriculture and Natural Resources , y.maghsoudlou@gau.ac.ir
3- Associate Professor and Faculty of Food Industry - Gorgan University of Agricultural Sciences and Natural Resources
4- PhD student in Food Industry - Gorgan University of Agriculture and Natural Resources
Abstract: (1543 Views)
Beji Barsaq is a traditional cake in Ilam, Kermanshah, Kurdistan, and Lorestan cities, made of wheat flour, oil, sugar, eggs, low-fat milk, rose water, baking powder, and various spices (cumin, fennel, and turmeric). The present study aimed to produce a low-fat Beji Barsaq cake with soy protein concentrate (SPC) at the optimal level (3%) and carboxymethyl cellulose (CMC) at the level of 0.3, 0.7, and 1%. The rheological analysis results of dough samples showed a significant increase in their viscosity and consistency with increasing fat substitutes. At the constant level of SPI, the amounts of moisture content, specific volume, porosity, and brightness were significantly increased with increasing CMC levels. In contrast, the fat content was significantly decreased. Moreover, stiffness, cohesiveness, and springiness of the cake samples enhanced with increasing CMC levels at constant SPC level. However, this increase in springiness was not significant. After seven days of storage at room temperature, the stiffness of cake samples increased, and their cohesiveness and springiness decreased significantly, which was attributed to the products’ staleness. Sensory analysis results of cake samples showed that T4 sample (%50% fat replaced with 3% SPC+0.7% CMC ) had the best overall acceptability according to opinion of panelists.
Keywords: Beji Barsaq cake, Fat replacer, Soy protein concentrate, Carboxymethylcellulose, Sensory analysis
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2021/02/16 | Accepted: 2021/05/22 | Published: 2021/10/2
Received: 2021/02/16 | Accepted: 2021/05/22 | Published: 2021/10/2
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