Volume 18, Issue 119 (2021)
FSCT 2021, 18(119): 375-392 |
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javaheripour N, Lida Shahsevani Mojarad L, MAHDIKHANI S, Inanloo Y. The effect of adding quinoa flour and germinated wheat flour on the physicochemical، microbial and sensory properties of sponge cake. FSCT 2021; 18 (119) :375-392
URL: http://fsct.modares.ac.ir/article-7-39831-en.html
URL: http://fsct.modares.ac.ir/article-7-39831-en.html
1- MSC student of SHAHRE Qods Branch
2- Assistant Prof, Dept. of Food Science & Technology, Faculty of Agricultural, Islamic Azad University Shahr-e-Qods Branch, Tehran, Iran ,Shahsavani.l@gmail.com
3- Assistant Prof, Dept. of Food Science & Technology, Faculty of Agricultural, Islamic Azad University Shahr-e-Qods Branch, Tehran, Iran
4- Assistant Prof, Dept. of Food Science & Technology, Faculty of Agricultural, University of Applied Science and Technology, Tehran, Iran
2- Assistant Prof, Dept. of Food Science & Technology, Faculty of Agricultural, Islamic Azad University Shahr-e-Qods Branch, Tehran, Iran ,
3- Assistant Prof, Dept. of Food Science & Technology, Faculty of Agricultural, Islamic Azad University Shahr-e-Qods Branch, Tehran, Iran
4- Assistant Prof, Dept. of Food Science & Technology, Faculty of Agricultural, University of Applied Science and Technology, Tehran, Iran
Abstract: (1937 Views)
Abstract
In the present study, the effect of adding quinoa flour and germinated wheat flour on the physicochemical, microbial and sensory properties of sponge cake was investigated.The results showed that as the amount of quinoa flour and germinated wheat flour increased, ash, protein, and fat content of sponge cake samples significantly increased (p<0.05). The lowest porosity was observed in sample T6 (sponge cake containing 15% quinoa flour + 15% wheat flour) (p≤0.05). The highest moisture content was observed in sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) on all days (p≤0.05). Texture profile analysis results showed that texture of sponge cake samples significantly increased with increasing amount of quinoa flour and germinated wheat flour (P≤0.05). Evaluation of sensory test results showed that the highest color score belonged to sample T7 (sponge cake containing 0% quinoa flour + 15% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour). Was. The lowest odor score was observed in the control sample and the highest in the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) (p≤0.05). The highest sensory score belonged to the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) was selected as the highest treatment.
In the present study, the effect of adding quinoa flour and germinated wheat flour on the physicochemical, microbial and sensory properties of sponge cake was investigated.The results showed that as the amount of quinoa flour and germinated wheat flour increased, ash, protein, and fat content of sponge cake samples significantly increased (p<0.05). The lowest porosity was observed in sample T6 (sponge cake containing 15% quinoa flour + 15% wheat flour) (p≤0.05). The highest moisture content was observed in sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) on all days (p≤0.05). Texture profile analysis results showed that texture of sponge cake samples significantly increased with increasing amount of quinoa flour and germinated wheat flour (P≤0.05). Evaluation of sensory test results showed that the highest color score belonged to sample T7 (sponge cake containing 0% quinoa flour + 15% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour). Was. The lowest odor score was observed in the control sample and the highest in the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) (p≤0.05). The highest sensory score belonged to the sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) and sample T8 (sponge cake containing 15% quinoa flour + 0% germinated wheat flour) was selected as the highest treatment.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2020/01/11 | Accepted: 2021/03/8 | Published: 2022/01/9
Received: 2020/01/11 | Accepted: 2021/03/8 | Published: 2022/01/9
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