Volume 21, Issue 151 (2024)
FSCT 2024, 21(151): 109-125 |
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Amiri N, shahab A, Eshaghi M R. Feasibility of producing cinnamon breakfast cake using fiber compounds, isomalt sweetener, and cinnamon essential oil. FSCT 2024; 21 (151) :109-125
URL: http://fsct.modares.ac.ir/article-7-73313-en.html
URL: http://fsct.modares.ac.ir/article-7-73313-en.html
1- M.Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran ,shahabam20@yahoo.com
3- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran ,
3- Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
Abstract: (865 Views)
The importance of functional foods, Except for their nutritional role, is due to providing physiological benefits or reducing the risk of chronic diseases. Cake is a popular product among consumer meals. Therefore, reducing the amount of sucrose in the cake by making it functional with citrus fiber and essential oils is an effective step in the grain industry. The breakfast cakes containing isomalt, orange fiber and cinnamon essential oil were prepared in 8 groups. The physicochemical, color and sensory properties of breakfast cakes were investigated. The results showed that the pH of the prepared cakes was not significantly different from the control group (p>0.05). While the variables of orange fiber, isomalt, and cinnamon essential oil were effective in maintaining the moisture content of cakes (p<0.05). As expected, the fiber content of breakfast cakes increased with the addition of orange fiber (p<0.05). The fat and protein content of the treatments was lower than the control sample. The protein of the treatments did not have a significant difference(p>0.05); however, they showed a significant difference with the control treatment(p<0.05), but their ash was significantly higher than these groups (p<0.05). A significant decrease in sucrose content was reported by replacing part of it by isomalt (p<0.05). Improvement in baking volume and weight loss of breakfast cakes containing orange fiber, isomalt, and cinnamon essence was also reported (p<0.05). Examining the color index of breakfast cakes showed an increase in the L* and b* values while the a* value decreased (p<0.05). Sensory evaluation showed an increase in the acceptability of cakes containing orange fiber, isomalt, and cinnamon essential oil compared to the control sample. Considering the total results, the breakfast cake containing 2% orange fiber, 2% isomalt, and 0.1% cinnamon essence was introduced as the best treatment in this research.
Keywords: Cinnamon essential oil, Isomalt, Sucrose, Orange fiber, Breakfast cake, Physicochemical properties
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2024/01/8 | Accepted: 2024/03/7 | Published: 2024/08/22
Received: 2024/01/8 | Accepted: 2024/03/7 | Published: 2024/08/22
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