Volume 19, Issue 130 (2022)
FSCT 2022, 19(130): 111-120 |
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Kalani P, Jafarian S, Azizi M H, Asadi G H, Roozbeh Nasiraie L. Evaluation of physicochemical characteristics of gluten-free cup cake containing inulin. FSCT 2022; 19 (130) :111-120
URL: http://fsct.modares.ac.ir/article-7-62668-en.html
URL: http://fsct.modares.ac.ir/article-7-62668-en.html
Parya Kalani1 
, Sara Jafarian 2, Mohammad Hossein Azizi3 , Gholam Hassan Asadi4 , Leila Roozbeh Nasiraie5
, Sara Jafarian 2, Mohammad Hossein Azizi3 , Gholam Hassan Asadi4 , Leila Roozbeh Nasiraie5
1- Ph.D. Student, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran.
2- Assistant Professor, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran. ,drsjafarian@yahoo.com
3- Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University ,Tehran, Iran.
4- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture Sciences and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5- Assistant Professor, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran.
2- Assistant Professor, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran. ,
3- Professor, Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University ,Tehran, Iran.
4- Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture Sciences and Food Industry, Science and Research Branch, Islamic Azad University, Tehran, Iran.
5- Assistant Professor, Department of Food Science and Technology, Noor Branch, Islamic Azad University, Mazandaran, Iran.
Abstract: (1707 Views)
The health-conscious public demands high-quality and low-calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten-free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimics at the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten-free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/07/4 | Accepted: 2022/10/17 | Published: 2022/12/1
Received: 2022/07/4 | Accepted: 2022/10/17 | Published: 2022/12/1
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