Volume 17, Issue 105 (2020)                   FSCT 2020, 17(105): 161-168 | Back to browse issues page


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koushki M, Azizi Tabrizzad M H, mehrabi S. Substitution of grape syrup instead of sugar for sponge cake production and its effect on firmness, volume, density and porosity. FSCT 2020; 17 (105) :161-168
URL: http://fsct.modares.ac.ir/article-7-40542-en.html
1- Associate Professor of Food Technology Research, Faculty of Nutrition and Food Technology , mr_koushki@yahoo.com
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3- no
Abstract:   (2433 Views)
The present study aims to investigate replacing sugar with 0, 25, 50, 75 and 100% grape syrup in producing sponge cake and its effect on properties such as texture stiffness, volume, density, and porosity during 7 days after production. The results demonstrated that increasing grape syrup percentage in the cake samples changed their properties significantly. The samples containing 50 and 100% grape syrup had the most density, and  least stiffness, and  most volume, respectively. Comparing the mean of treatment effect in day suggested that the most stiffening occurred in seventh day. In addition, the sample containing 25% grape syrup has the most porosity. The mean and standard deviation of treatment effect of the blank indicated that the stiffening of all the samples  increased compared with the blank. Thus, there is a significant statistical difference between the samples in this regard. Therefore, the sponge cake prepared by 100% replacement of sugar with natural sweetener (grape syrup) could be introduced as the best sample because of having   the most volume,  least stiffening amount, more desirable taste and appearance. 
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Article Type: Original Research | Subject: Enriching food
Received: 2020/02/8 | Accepted: 2020/06/29 | Published: 2020/10/31

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