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:: Volume 15, Issue 1 (Spring 2020) ::
2020, 15(1): 93-102 Back to browse issues page
Effect of Lepidiumsativum Seed Gum on the Physicochemical and Sensory Properties of Cup Cake based on Triticale-Wheat Flour
Z Sheikholeslami * , M Karimi, T Hejrani
Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran.
Abstract:   (692 Views)
Background and Objectives: One of the ways to increase nutritional value and reduce wheat consumption in baking products is to use alternative flours with better nutritional properties than wheat. Due to population growth and shortage of water resources for sufficient wheat production, it is necessary to produce these hybrid products that have higher nutritional properties and make them more diverse in the food basket. The aim of this study was to investigate the effect of wheat flour replacement with triticale flour on cake quality.

 Materials & Methods: The effect of triticale flour in three levels (15, 30 and 45%) and two lines with numbers 84 and 85 in combination with two levels of gum (0.3 and 0.6%) on the qualities of cake such as moisture, texture, volume, porosity, color components and sensory properties was evaluated.

Results: The results showed that adding gum and replacing triticale flour to cake formula increased the moisture content. The interaction of triticale and gum flour showed that the samples containing 45% triticale flour, line 85 and 0.6% gum had the highest moisture content. Increasing the amount of triticale flour up to 30% in the formulation of the cake increased its specific volume and porosity, but the replacement of triticale flour with wheat flour decreased these properties. The highest volume and porosity were observed in two samples containing 30% triticale flour and 0.3% gum, and the lowest amount was in 15% triticale line 85 in combination with 0.6 and 0.3% gum. The treatment containing 30% triticale flour line 84 and 0.3% gum at the time of three hours after baking had the least rigidity, and the sample containing 45% triticale flour and 0.3 and 0.6% gum had the highest stiffness comparing to the other samples. Totally, the least amount of lightness was observed in the treatment containing 45% triticale flour and 0.6% of gum, and the highest brightness was observed for the samples containing 15% triticale flour in combination with 0.3% gum. The highest grade of cake was obtained in the samples containing 15 and 30% triticale line 84 in combination with 0.3% gum, and with the increase in the percentage of triticale flour and gum, the overall acceptance rating was significantly reduced. The lowest score was in the samples containing 45% triticale flour in combination with 0.6% gum.

Conclusion: Replacement of triticale flour with wheat flour up to 30%, line 84, and Lepidiumsativum gum at 0.3% level had the highest score in tissue improvement, specific volume, porosity, color components, and ultimately, total acceptance.
Keywords: Image processing, Hydrocolloids, Cup cake
Full-Text [PDF 624 kb]   (422 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2019/05/26 | Accepted: 2019/10/2 | Published: 2020/03/25
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Sheikholeslami Z, Karimi M, Hejrani T. Effect of Lepidiumsativum Seed Gum on the Physicochemical and Sensory Properties of Cup Cake based on Triticale-Wheat Flour. Iranian Journal of Nutrition Sciences & Food Technology. 2020; 15 (1) :93-102
URL: http://nsft.sbmu.ac.ir/article-1-2858-en.html


Volume 15, Issue 1 (Spring 2020) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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