Volume 17, Issue 104 (2020)
FSCT 2020, 17(104): 27-39 |
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Bahramian E, Latifi Z, ebadi M, ghafuri Z, Ebrahimi Valadani M. Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake. FSCT 2020; 17 (104) :27-39
URL: http://fsct.modares.ac.ir/article-7-39733-en.html
URL: http://fsct.modares.ac.ir/article-7-39733-en.html
1- Department of Food Science and Technology, Department of Ayatollah Amoli Amol, Islamic Azad University, Mazandaran, Iran
2- Young Researchers and elite Club , Sari Branch, Islamic Azad University, Mazandaran, Iran
3- Department of Food Science and Engineering, Tabriz University, Tabriz, Iran
4- Ph.D. Student of Health and Quality Control of Food, Faculty of Veterinary Medicine, Shahid Chamran University, Khozestan, Iran ,zahra.ghafuri@yahoo.com
5- Ph.D student, Department of Food Science and Technology, Mazandaran, Iran
2- Young Researchers and elite Club , Sari Branch, Islamic Azad University, Mazandaran, Iran
3- Department of Food Science and Engineering, Tabriz University, Tabriz, Iran
4- Ph.D. Student of Health and Quality Control of Food, Faculty of Veterinary Medicine, Shahid Chamran University, Khozestan, Iran ,
5- Ph.D student, Department of Food Science and Technology, Mazandaran, Iran
Abstract: (2543 Views)
Yazdi cake is one of the indigenous snacks of Iran that by adding some ingredients can improve its nutritional and textural properties. Green tea extract is high in antioxidants and have a health role. The aim of this study was to investigate the effect of green tea extract on physicochemical and sensory properties of Yazdi cake. In this study, green tea extract was added to Yazdi cake formulation at 0, 2.5, 5 and 10% levels. Then the physicochemical properties (moisture, protein, fat, ash, fiber, carbohydrate, Specific weight for cake dough, cake volume, density, porosity, weight loss) and sensory analyze during storage at 2, 4 and 6 days intervals after baking, it was performed according to standard methods. All the prepared cakes containing different concentrations of extract had significant physico-chemical and sensory characteristics and were within the standard range. Observations showed that the addition of green tea extract in cake formulation decreased weight loss, moisture, porosity, density, brightness, ash and sensory scores and increased volume, fiber, fat, protein, carbohydrate and specific gravity. High levels of 5% green tea extract had a negative effect on the quality of the cake. Therefore, the addition of green tea extract at levels of 2.5 and 5% produced an acceptable product cake. Finally, optimization of Yazdi cake formulation to produce a useful product using the investigated characteristics and limits indicated that 2/5% of green tea extract is the most suitable enrichment for Yazdi cake, in which the percent extract there was no adverse change in the physicochemical and sensory properties of the cake.
Article Type: Original Research |
Subject:
Food quality control
Received: 2020/01/7 | Accepted: 2020/06/21 | Published: 2020/10/1
Received: 2020/01/7 | Accepted: 2020/06/21 | Published: 2020/10/1
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