Volume 16, Issue 97 (2020)                   FSCT 2020, 16(97): 13-28 | Back to browse issues page


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RAHIMI S, sheikholeslami Z, Seyedain Ardebili S M. The formulation of low-fat cupcake by using Plantago major L. gum. FSCT. 2020; 16 (97) :13-28
URL: http://fsct.modares.ac.ir/article-7-38920-en.html
1- 1- Master of Agricultural Science and Food Technology, College of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran.
2- 2- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran. , shivasheikholeslami@yahoo.com
3- 3- Associate professor of Agricultural Science and Food Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran.
Abstract:   (2210 Views)
In this project, low-fat composite (wheat-quinoa) cup cake was produced. Plantago major L. gum and water (1.5-7.5, 3-15, 4.5-22.5 and 6 -30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in cup- cake. PH, specific gravity, viscosity, moisture, firmness, crust color and overall acceptability were evaluated. PH and b* value were decrease and moisture and a* value were increased by increasing of Barhang gum. The samples containing 1.5 and 3 % gum had the lowest specific gravity and the highest specific volume and L* value.  Also, the highest viscosity was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. Finally, the samples containing 1.5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in cake formulation was performed successfully.
 
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Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2019/12/11 | Accepted: 2020/01/13 | Published: 2020/02/29

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