بررسی اثر جایگزینی قند مایع خرما با قند اینورت در کیک لایه ای

Date liquid sugar (DLS) is concentrate of clear and bleached date syrup that produced after of extraction date juice with removing pectin compound, protein, fiber and color is brown to yellow. This product can be used for production of isotonic beverages, bakery products (cake and confectionary), dairy and others that also mooted for HFCS (High fructose corn syrup) and sugar replacement.

In this study, DLS is used in three levels (0, 50 and 100%) replacement of invert with sugar in layer cake routine (blank) of Astane Godse Razavi factory. Then, samples are examined for sensory properties (Texture, color, moistness, mouthfeel, sweetness and total acceptance) with eight trained panelist and physical properties (aw, pH, moisture and volume).The texture of products(cake and biscuits) is examined with instron and staling of layer cake is evaluated with DSC.

Results showed that pH (dough, cake) and volume of samples were replaced with invert in layer are decreased. Aw of samples with 50% replacement is decreased although replacement with 100% is increased. Also, moisture of cake with replacement is increased. Samples that were replaced with DLS show that darken color from blank. Results of panelist evaluation is shown different significant between samples. Determination starch gelatinization indicated that no difference between samples but between day’s differences is shown. Also, there is a decrease between samples ratio to blank in hardness of texture.

In general, samples that replaced with invert in layer cake 50% was best sample in aw and sensory evaluation and texture.