Volume 19, Issue 127 (2022)
FSCT 2022, 19(127): 181-192 |
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Karimi M, Sheikholeslami Z, Sahraiyan B, Davoodi M. Substitution of wheat flour with mixture of okra flour and gum on technological and sensory properties of sponge cake (health promotion). FSCT 2022; 19 (127) :181-192
URL: http://fsct.modares.ac.ir/article-7-60346-en.html
URL: http://fsct.modares.ac.ir/article-7-60346-en.html
1- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran. , mahdikarimi753@yahoo.com
2- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
3- Food Quality and Safety Research Department, ACECR, Khorasan Razavi Branch, Iran.
2- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
3- Food Quality and Safety Research Department, ACECR, Khorasan Razavi Branch, Iran.
Abstract: (1370 Views)
The aim of this study was to enrich and improve nutritional and technological properties of sponge cake. Wheat flour was replaced with okra flour at levels of 0, 15 and 30%, and okra gum was used at levels of 0, 2.5 and 5% to improve texture and sensory sensory properties of the final product. The results showed that replacing wheat flour with okra flour and increasing its consumption level led to an increase in ash (from 0.54 to 1.35%), protein (from 7.56 to 93.9%) and antioxidant activity (from 79 4.5 to 49.2%) of samples. Okra flour and gum, especially at 30 and 5% level, were effective in moisture of the cakes during the baking and shelf life. The lowest moisture loss was observed in the sample containing 5% okra gum (without okra flour) and moisture of this sample decreased from 21.7% to 18.5% during two weeks. The highest specific volume (5.2 cm3 / g), porosity (31.8) and texture softness during 2 hours and one and two weeks after baking ( 1.4, 4.9 and 7.1 N) were showed in samle containing 15 % okara flour and 2.5 % okara gum. Also, in the sensory evaluation, the highest score of sensory properties and finally overall acceptance were showed in to the sample containing 15% okra flour and 2.5% okra gum and 30% okra flour without the presence of okra gum.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/03/19 | Accepted: 2022/05/15 | Published: 2022/09/1
Received: 2022/03/19 | Accepted: 2022/05/15 | Published: 2022/09/1
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