Volume 20, Issue 140 (2023)                   FSCT 2023, 20(140): 66-79 | Back to browse issues page


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Parseh A, Rezazadeh Bari M, Mohtarami F, Amiri S. Optimization of a new sponge cake to investigate the replacement of acorn flour and acorn syrup with wheat flour and sugar. FSCT 2023; 20 (140) :66-79
URL: http://fsct.modares.ac.ir/article-7-66543-en.html
1- food science and technology department, Urmia University
2- Faculty of food science and technology department, Urmia University
3- A faculty member of food science and technology department, Urmia University , mohtarami.f@gmail.com
Abstract:   (655 Views)
The present study aimed to investigate acorn flour (0-30%) and acorn syrup (0-100%) substitutions with wheat flour (cake flour) and sugar respectively on the properties of sponge cake based on combined design. The results showed that replacing acorn flour (AF) with wheat flour increased the dough density and baking loss% and decreased cohesiveness, lightness (L*), and redness (a*). Incorporating acorn syrup darkened the color of the crust. The Moisture content and specific volume were not affected by the replacement of flour and syrup of acorn. Addition of the acorn flour and acorn syrup enhanced water activity, firmness, chewiness, and diminished springiness. Sensory evaluation showed that with the replacement of acorn syrup, the overall acceptability of samples decreased, but acorn flour had no significant effect on it. According to the optimization results, it is suggested to substitute 11% acorn flour along with 25% or 45% acorn syrup to produce a high nutritional product with desirable textural and sensory characteristics.
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Article Type: Original Research | Subject: Cereal and products technology
Received: 2023/01/3 | Accepted: 2023/03/1 | Published: 2023/10/2

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