The effect of Barhang (Plantago major L.) gum on texture, micro structure and sensory properties of composite low-fat cup cake (wheat-Quinoa)

Authors
shirin rahimi 1
Zahra Sheikholesalmi 2
Seyed Mahdi Seyadain Ardebili 3
1 1- Student master of Agricultural Science and Food Technology, College of Agriculture, Islamic Azad University, Science and Research Branch, Tehran, Iran
2 2- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
3 3- Associate professor of Agricultural Science and Food Technology, Islamic Azad University, Science and Research Branch, Tehran, Iran.
Abstract
The food researchers look to offer products with low- fat because of increasing awareness about health. In this project, low-fat composite (wheat-quinoa) cup cake was produced. Plantago major L. gum and water (1.5-7.5, 3-15, 4.5-22.5 and 6 -30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in wheat-quinoa cake by completely randomized design. The samples containing 1.5 and 3 % gum had the lowest specific gravity and the highest porosity. Also, the highest consistency was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. This sample had the coherent micro structure. Finally, the samples containing 1.5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in cake formulation was performed successfully.
Keywords
Local gum
Cake
Electronic microscopy
Porosity
Overall acceptability

Subjects

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Journal of food science and technology(Iran)
Volume 16, Issue 88
June 2019
Pages 123-134