Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Investigating the effect of substituting sesame flour and corn germ flour on the physicochemical and visual characteristics of cake molds

Document Type : Original Research

Authors
mozhgan ehsani 1
narges rahimi 2
somaye Amani 3
Elham Ansarifar 4
1 Graduated with a master's degree in the Department of Food Science and Industry, Islamic Azad University, Birjand branch
2 Assistant Professor, Food Science and Industry, Department of Food Science and Industry, Faculty of Agriculture, Islamic Azad University, Birjand Branch
3 Graduated with a master's degree from Tabriz University's Department of Food Science and Industry
4 Faculty member, University of Medical Sciences, Birjand branch
10.48311/fsct.2026.83768.0
Abstract
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
Keywords
Sesame flour
corn sprouts
mold cake

Subjects

[1]    Wang, H., Wei, C. X., Min, L., & Zhu, L. Y. (2018). Good or bad: gut bacteria in human health and diseases. Biotechnology & Biotechnological Equipment, 32(5), 1075-1080.‏
[2]    Olivares‐Tenorio, M. L., Orrego, D., Klotz‐Ceberio, B. F., Palanca, C., & Tortajada‐Serra, M. (2022). Galactooligosaccharides: Food technological applications, prebiotic health benefits, microbiome modulation, and processing considerations. JSFA Reports, 2(12), 578-590.‏
[3]    Payan, Rasool) 2008(. Technology of Cereal Products, No Pardazhan Publications.
[4]    Catzeddu, P., Fois, S., Tolu, V., Sanna, M., Braca, A., Vitangeli, I., ... & Roggio, T. (2023). Quality evaluation of fresh pasta fortified with sourdough containing wheat germ and wholemeal semolina. Foods, 12(14), 2641.‏
[5]    Slade, L., Kweon, M., & Levine, H. (2021). Exploration of the functionality of sugars in cake-baking, and effects on cake quality. Critical Reviews in Food Science and Nutrition, 61(2), 283-311.‏
[6]    AOAC. Official methods of analysis. Association of official analytical chemists, 15th ed. Washington, DC; University of Alabama, 1990.
[7]    AACC. 2003, Approved methods of the american association of cereal Chemists.
[8]    AACC. 2000. Approved Methods of the American Association of Cereal Chemists, 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN.
[9]    Sadeghi, S. M., Tayefe, M., Eshkiki, L. F., & Ghiasvand41, K. (2023). Evaluation of Changes in Some Textured and Qualitative Properties of Cake Enriched with Wheat Germ. Iranian Food Science and Technology Research Journal, 19(5), 607-616.‏
[10] Karimi M, Sheikhul-Islami Z, Sahraian B, Qayafe Davoudi M, Naghipour F. Application of sesame flour in gluten-free baguette bread (rice-corn) containing guar gum and carboxymethyl cellulose to produce a profitable product. Food sciences and industries.
[11] FAO. 2011. Faostat. Food and Agricultural Organization of the United States (http://www.fao.org).
[12] Sadeghizadeh Dehkordi, A., Najafabadi, M., Abbasi, H., )2016(. Investigating the technological and image characteristics of sponge cake containing sesame and pineapple flour and determining the optimal level of these two nutrients. Iran food science and industry, 14th volume, number 69, pp. 268-225.
[13] Naghipour, F., Mazaheri Tehrani, M., Sahraiyan, B., Sheikholeslami, Z., and Soleimani, M. 2013. Replacing eggs with soy flour and mixing with wheat flour with wheat germ for oil cake production. Iranian Journal of Nutrition Sciences & Food Technology, 8(2): 211 -220 [in Persian]
[14] Park, B. G., Lee, S. Y., & Lee, M. H. (2017). Quality and antioxidant properties of sponge cake added with flaxseed powder. Culinary science and hospitality research, 23(3), 207-215.‏
[15] Gómez, M., Oliete, B., Rosell, C.M., Pando, V., and Fernández, E. 2008. Studies on cake quality made of wheat –chickpea flour blends. LWT - Food Science and Technology, 41: 1701 - 1709.