Volume 16, Issue 94 (2019)                   FSCT 2019, 16(94): 23-37 | Back to browse issues page

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Niasti S, pourhaji F, sahraiyan B. Evaluation of replacement of oil by Fenugreek seed gum on quality properties of low-fat chiffon cake. FSCT 2019; 16 (94) :23-37
URL: http://fsct.modares.ac.ir/article-7-37007-en.html
1- PhD, Food Science & Technology, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran
2- PhD, Food Science & Technology, Department of Food Science & Technology, Ferdowsi University of Mashhad, Mashhad, Iran , baharehsahraiyan@yahoo.com
Abstract:   (5026 Views)
In this project, low-fat composite (wheat-millet) cup cake was produced. Fenugreek seed gum (0.25, 0.50, 0.75 and 1%)  was used as a fat  replacer in levels of  0, 25, 50, 75 and 100 %. specific gravity and  consistency of batter and moisture, specific volume, porosity, firmness (2 hours and 1 week after baking), crust color and sensory properties of chiffon cake were measured. The sample containing 0.25%  Fenugreek seed gum had the lowest specific gravity and firmness and the highest  specific volume, porosity, L* value and overall acceptability score. Also, the result showed the technological and sensory properties of sample containing 0.25% Fenugreek seed gum was similar to control. Moisture and a* value were increased and b* value was decreased by increasing Fenugreek seed gum. Finally, the removal of 50% of oil in chiffon cake formulation was performed successfully.
 
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Article Type: Original Research | Subject: Food formulations
Received: 2019/10/2 | Accepted: 2019/12/2 | Published: 2019/12/1

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