Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake

Authors
Mohhamad Hani Ashoori 1
Sara Movahed 2
Orang Eyvazzadeh 3
1 M.Sc Student, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran.
2 Associated Professor, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran.
3 Assistant Professor, Department of Food Science, Varamin – Pishva Branch, Islamic Azad University, Varamin, Iran.
10.29252/fsct.16.97.51
Abstract
Cakes including muffin are the most important and high-quality cereal products and a product of wheat flour but due to high levels of fat and sugar in their formulation, continuous and prolonged consumption of these foods appears harmful. In this research the effect of different concentrations of date sap and glucose syrup (at levels of 0, 25, 50, 75 and 100%) was investigated in order to improve the qualitative and sensory properties of muffin cake with new formulation. Based on the results, the highest and the lowest viscosity were obtained in treatments containing 100% glucose syrup and 100% sucrose (as control), respectively. On the other hand, the highest and the lowest density were measured in control and the treatment containing 100% date sap, respectively. Also after muffin production, the highest amount of moisture, ash, a*, b* and volume were investigated in samples containing 100% date sap. In addition the the lowest and the highest staling was indicated in treatments containing (50% date sap and 50% glucose syrup with together) and control, respectively. According to the results, the highest sensory scores was belong to samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap. Finally and based on all properties, the samples containing (50% date sap and 50% glucose syrup with together) and then 100% date sap can be introduced as the best treatments in this research.
Keywords
Muffin cake
Glucose syrup
Date sap
Sucrose

Subjects

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