نوع مقاله : پژوهشی اصیل
عنوان مقاله English
نویسندگان English
The cereal industry is one of the growing industries, and the formulation of dietary and extra-beneficial products is expanding in it. In this research, sesame flour in amounts of 10 and 20% and corn germ flour in amounts of 10 and 20%, and corn germ flour and sesame flour in 10% each, were used instead of wheat flour in the cake formulation. For this purpose, after preparing wheat flour and flouring sesame flour and corn germ, cake samples with specific treatments were produced. For the cake samples, tests of moisture percentage, fat percentage, protein percentage, fiber percentage, visual characteristics, histometry, and sensory characteristics were also evaluated with the 5-point hedonic method. The results of the tests were analyzed with Duncan's method in the time intervals of the day of production, the seventh day and the fourteenth day at the significance level (α = 0.05).Corn germ flour and sesame flour improve the physicochemical characteristics (moisture, fat, protein, fiber), sensory characteristics (taste, color, texture, and overall acceptance) and mechanical tissue measurement indicators (firmness, elasticity, cohesion, ability Chewing) enriched cake. Also, according to the results, the addition of sesame flour and corn germ flour caused an increase in the average of sponge cake holes, which was observed at first with a sharp slope and then with a gentle slope. Examining the results of the evaluation of the brightness index (*L), showed that with the increase in the amount of sesame flour, the brightness index decreased significantly. The examination of yellowness index also showed that the amount of yellowness index of cake treatments increased with the use of sesame flour and corn germ flour. As the yellowness index (*b) increased, the amount of redness index (*a) decreased in the treatments
کلیدواژهها English
