Volume 13, Issue 55 (2015)                   FSCT 2015, 13(55): 193-200 | Back to browse issues page

XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Arya i P, Ghanbari M, Abdollah Pour M. Effect of some hydrocolloids and emulsifiers on the rheological and sensory characteristics of dietary cake. FSCT 2015; 13 (55) :193-200
URL: http://fsct.modares.ac.ir/article-7-6145-en.html
Abstract:   (4760 Views)
In this study egg and saturated fat were eliminated from cake formulation and microcrystalline cellulose (MCC), hydroxypropylmethylcellulose (HPMC), xanthan, whey protein isolate (WPI), glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) were used as replacement. Effect of mentioned ingredient  on the batter viscosity, density, cake volume and sensory scores was studied. Addition of hydrocolloids to wheat flour in the presence of SSL and GMS increased cake batter viscosity and density and xanthan showed the highest value followed by MCC and HPMC. Batter with hydrocolloids was heavier and lacks the proper aeration. Sensory evaluation of cakes with different hydrocolloids showed that the use of xanthan decrease quality scores and samples with HPMC received the highest quality scores. Use of HPMC improved crumb color and MCC improved cake texture. Results of this study indicated that some of hydrocolloids in combination with emulsifiers and WPI can be a good substitution for egg and saturated fat in cake formulation.
Full-Text [PDF 167 kb]   (2523 Downloads)    

Received: 2016/04/26 | Accepted: 2016/07/28 | Published: 2016/12/21

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.