Volume 12, Issue 46 (2015)
FSCT 2015, 12(46): 41-48 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Effect of inulin on the qualitative characteristics of cake
Damanafshan, P. 1 *, Salehifar, M2. Ghiassi Tarzi, B3 . bakhoda, H4.. FSCT 2015; 12 (46) :41-48
URL: http://fsct.modares.ac.ir/article-7-2586-en.html
URL: http://fsct.modares.ac.ir/article-7-2586-en.html
Abstract: (5378 Views)
The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. IN this research, the effect of fat replacement with inulin was studied. Physical properties of cake batter such as viscosity and also physicochemical properties of cake (moisture content, volume, fat, textural firmness and sensory properties) were determined. Results showed there were no significant differences in batter viscosity and moisture, volume and textural firmness between control cake and those prepared with fat-replacer level (p>0/05). Increasing the level of tat-replacer from to resulted in significant decrease in the physic-chemical properties of cakes (p<0/05). Cakes prepared with replacer level hand higher mean scores for flavor and overall acceptability compared to control. Increasing the level of replacer from to resulted in significant decreases in all sensory properties rating scores compared to that of the control.
Received: 2012/05/20 | Accepted: 2012/12/21 | Published: 2014/06/1
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |