Volume 20, Issue 135 (2023)                   FSCT 2023, 20(135): 181-194 | Back to browse issues page


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Abazari A, Salehifar M. Effect of substitution of sucrose and wheat flour with isomalt and quinoa seed flour on physicochemical, microbial, and rheological properties of low calorie cake powder. FSCT 2023; 20 (135) :181-194
URL: http://fsct.modares.ac.ir/article-7-32154-en.html
1- Master of Science Student, Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran
2- Associate Prof،Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran , salehifarmania@yahoo.com
Abstract:   (520 Views)
One of the most important research areas in the production of sweet bakery products is the use of sugar substitute sweeteners and the use of other plant sources flour as a substitute for wheat flour in the production of these products. In this study, sugar and wheat flour were substituted with isomalt and quinoa seed flour in cake powder formulation at four levels (25, 50, 75 and 100%). Based on the statistical results, replacing wheat flour with quinoa flour and replacing sugar with isomalt had a significant effect on the moisture content of cake powder samples as well as viscosity and density of dough (P <0.05). While sugar substitution with isomalt had no significant effect on insoluble ash content, pH and the total count of microorganisms in cake powder samples (P> 0.05).The results showed that replacement of wheat flour with quinoa flour reduced the moisture percent and increased ash content, pH and the total count of microorganisms of cake powder samples. Also, it increased viscosity and density of dough. The replacement of sugar with isomalt increased the moisture content and reduced the ash percentage of the cake powder sample. While the viscosity and density of the cake dough obtained from the cake powder increased. According to the considered characteristics of cake powder in this study, 25% replacement of wheat flour with quinoa flour and 25% replacement of sugar with isomalt (T1 treatment) were determined as the optimal treatment.
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Article Type: Original Research | Subject: Food formulations
Received: 2019/04/20 | Accepted: 2023/04/30 | Published: 2023/04/30

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