Volume 20, Issue 136 (2023)
FSCT 2023, 20(136): 150-171 |
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Atashinbar S, abdolmaleki F, Ghiasi Tarzi B. Investigating the possibility of producing muffin cake with probiotic chocolate coating based on combination of modified potato starch with wheat starch. FSCT 2023; 20 (136) :150-171
URL: http://fsct.modares.ac.ir/article-7-60985-en.html
URL: http://fsct.modares.ac.ir/article-7-60985-en.html
1- M.Sc. Student of Food Science and Technology, Islamic Azad University, Science and Research Branch.
2- Academic Member of the Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran. ,fa.abdolmaleki@gmail.com
3- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University,Tehran, Iran
2- Academic Member of the Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran. ,
3- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University,Tehran, Iran
Abstract: (866 Views)
The aim of the present study is to use wheat starch and modified potato starch instead of whole-wheat flour to prepare chocolate-coated muffins. For this purpose, wheat and potato starch were used in muffin preparation at 0-100, 10-10, 80-20, 25-75, and 30-70 levels, respectively. After preparing the samples, the best sample, which was very similar to the cake made of whole-wheat flour, was selected as the desired sample and covered with a chocolate layer containing the probiotic bacterium Lactobacillus casei. The results showed that with the removal of whole-wheat flour, the rheological, farinograph and extensograph were significantly (p<0.05) affected. The results showed by replacing whole-wheat flour with wheat starch and potato starch pH, moisture, protein, phenylalanine, ash, porosity, and specific volume of muffins were decreased, while fat and firmness were increased. For the cake crumb by replacing the whole-wheat flour, the L*, a*, b*, and browning index decreased while the total color changes significantly changed. The results of overall acceptability showed that there was no significant difference between control samples and muffins containing 20 and 25% of potato starch. Considering all the features, the muffin cake prepared from the 25% of modified potato starch and 75% of wheat starch was selected as the optimal sample and probiotic chocolate was used as a coating for one week. The probiotic count did not show a significant decrease.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/04/18 | Accepted: 2022/09/4 | Published: 2023/05/31
Received: 2022/04/18 | Accepted: 2022/09/4 | Published: 2023/05/31
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