Volume 16, Issue 88 (2019)
FSCT 2019, 16(88): 135-145 |
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:
Khormaeepour M, Vazirizadeh A, Mohebbi G H. Fortification of sponge cake by lemon peel and using of Stevia as a replacement of sugar. FSCT 2019; 16 (88) :135-145
URL: http://fsct.modares.ac.ir/article-7-27279-en.html
URL: http://fsct.modares.ac.ir/article-7-27279-en.html
1- M.Sc Student, Department of Food Science, Kherad Institute Of Higher Education, Bushehr, Iran
2- Assistant Professor, Department of Biology and fishery, Persian Gulf University, Bushehr, Iran ,amirvz@yahoo.com
3- Laboratory expert, Persian Gulf Biomedical Sciences Research Institute, University of Medical Sciences, Busher, Iran
2- Assistant Professor, Department of Biology and fishery, Persian Gulf University, Bushehr, Iran ,
3- Laboratory expert, Persian Gulf Biomedical Sciences Research Institute, University of Medical Sciences, Busher, Iran
Abstract: (7102 Views)
Cake is one of the popular, high-consumption, and varied baking industry, that in addition to its nutritional value, has a high consumption in different classes of society. In this research, Stevia was first substituted at 25, 50, 75 percent of sugar, and the characteristics of flavor, texture and color of the product were evaluated and the results showed that the best replacement level was 25%, which was more similar to control.
After selecting the Optimum level of stevia replacement, according to similar previous studies on lemon, 5 and 10% lemon powder levels were selected and added to the product and physicochemical properties were examined. The results indicated that all of the color parameters were reduced by adding lemon peel powder and the cooking loss was lower in the treatment containing 10% lemon peel powder.
Also, the addition of lemon peel powder increased the stiffness and stiffness and reduced the fringe in the product. Adding lemon peel powder significantly reduced the amount of peroxide in comparison with control. Sensory evaluation results showed 5% treatment was more similar to control. In general, it can be concluded that lemon peel and stevia can be used as a functional composition in cake.
Keywords: Dietary fiber, Stevia, Citrus peel, Phenolic compounds, Cakes
After selecting the Optimum level of stevia replacement, according to similar previous studies on lemon, 5 and 10% lemon powder levels were selected and added to the product and physicochemical properties were examined. The results indicated that all of the color parameters were reduced by adding lemon peel powder and the cooking loss was lower in the treatment containing 10% lemon peel powder.
Also, the addition of lemon peel powder increased the stiffness and stiffness and reduced the fringe in the product. Adding lemon peel powder significantly reduced the amount of peroxide in comparison with control. Sensory evaluation results showed 5% treatment was more similar to control. In general, it can be concluded that lemon peel and stevia can be used as a functional composition in cake.
Keywords: Dietary fiber, Stevia, Citrus peel, Phenolic compounds, Cakes
Article Type: Original Research |
Subject:
Food quality control
Received: 2018/11/17 | Accepted: 2019/04/27 | Published: 2019/06/15
Received: 2018/11/17 | Accepted: 2019/04/27 | Published: 2019/06/15
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |