Volume 13, Issue 53 (2015)                   FSCT 2015, 13(53): 15-23 | Back to browse issues page

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Haghayegh G H, Zave Zad N. Utilization of melon seed flour as fat replacer in production of low fat oil cake and evaluation quantitative and qualitative of final product. FSCT. 2015; 13 (53) :15-23
URL: http://fsct.modares.ac.ir/article-7-3711-en.html
Abstract:   (5655 Views)
Cake is one of the most popular products in baking industry and consumption due to the relatively high presence in oil field products and the risk of hypercholesterolemia is limited to a specific group of people. Therefore, in this study a complete melon seeds flour at levels 5, 10, 15 and 20% due to lower cholesterol and unsaturated fatty acids, high-fat alternative to the original formulation of oil cake and the moisture content, specific volume, porosity, texture, crust color and overall acceptability of the samples produced were evaluated. The results showed that the addition of more than 10% melon flour reduces the amount of moisture and L* value. However, the specific volume and porosity of 10% melon seed flour with control samples showed no significant difference (P<0.05). Also the results clearly showed that the samples containing 10 and 15% melon seed flour and control sample had a similar texture. On the other hand, increasing the amount of melon seed flour in the formulation of oil cake increase the b* value of the samples. The sensory evaluation of samples containing 10% of melon seed flour as the best example, along with control samples (samples containing oil) were introduced. Thus, 10% of melon seed flour can maintain the quantity and quality of product and it’s a suitable substitute for oil in oilcake formulation.
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Received: 2015/05/2 | Accepted: 2015/12/3 | Published: 2016/06/21

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