[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 16, Issue 1 (Spring 2021) ::
Iranian J Nutr Sci Food Technol 2021, 16(1): 85-94 Back to browse issues page
Properties Assessment of Muffin Cakes Enriched with Composite Dietary Fibers from Wheat bran Coffee Processing Byproducts
E Milani * 1, N Hashemi , A Golimovahed , F Davari
1- , e.milani@jdm.ac.ir
Abstract:   (1399 Views)
Background and Objectives: : Increasing demands for food products with high qualities and nutritional values have created challenge for using dietary fibers in studies. The objective of this study was to assess effects of adding extruded fiber supplements based on wheat bran coffee processing byproducts on baking, physicochemical and technologic properties of muffin cakes.
 Materials & Methods: Extruded and non-extruded fiber supplements were added to the cakes at 0, 2.5, 5, 10 and 15% by replacing wheat flour (w/w basis). Properties of the batters (fiber, specific weight, consistency and pH) and cakes (weight loss, specific volume, porosity and color index) were assessed and moisture changes and staling of the samples were analyzed for 14 days.
Results: Results showed that more than 5% use of dietary fibers from wheat bran coffee processing byproducts decreased specific volume, porosity and lightness of the batters. At the first day of production, hardness of the samples were higher than that of controls; however, hardness of the samples containing 2.5 and 5% of fiber supplements was lower than that of the controls during shelf life. Moisture levels of the samples containing fiber supplements were lower than those of the controls. It is noteworthy that samples containing extruded fibers improved their consistency, weight loss, porosity, lightness, hardness and moist, compared to that samples containing unprocessed fiber supplements did. Therefore, extruded fibers delayed staling during shelf life.
Conclusion: Results showed the well performance of extrusion in processing of food byproducts as an effective technology to boost physicochemical and functional properties of dietary fibers in food model systems. Therefore, it is possible to produce functional muffins containing high levels of dietary fibers with appropriate properties.
Keywords: Extruded, Spent coffee grounds, Muffin cake, Fiber supplement, Wheat bran
Full-Text [PDF 572 kb]   (627 Downloads)    
Article type: Research | Subject: Food Science
Received: 2020/02/1 | Accepted: 2020/08/12 | Published: 2021/03/25
1. Martínez-Cervera S, Salvador A, Muguerza B, Moulay L, Fiszman SM (2011) Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT-Food Sci Technol 44:729-736 [DOI:10.1016/j.lwt.2010.06.035]
2. Lebesi DM and Tzia C, 2011. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Journal of food and bioprocess technology 4(5): 710-722. [DOI:10.1007/s11947-009-0181-3]
3. Dhingra D, Michael M, Rajput H, and Patil RT, 2012. Dietary fibre in foods: a review. Journal of food science technology 49(3): 255-266. [DOI:10.1007/s13197-011-0365-5]
4. Ballesteros LF, Teixeira JA, and Mussatto SI, 2014. Chemical, functional, and structural properties of spent coffee grounds and coffee silver skin. Food and Bioprocess Technology 7(12): 3493-3503. [DOI:10.1007/s11947-014-1349-z]
5. Laddomada B, Caretto S and Mita G, 2015.Wheat bran phenolic acids: bioavailability and stability in whole wheat-based foods. Molecules 20(9): 15666-15685. [DOI:10.3390/molecules200915666]
6. Galanakis CM, 2017. Handbook of coffee processing by-products, Elsevier press, 407 pages.
7. Gomes, LOF, Santiago, RAC, Carvalho, AV, Carvalho, RN, Oliveira, IG, Bassiello, PZ. Application of extruded broken bean flour for formulation of gluten-free cake blends. 2015. Food Sci. Technol, Campinas, 35(2): 307-313, [DOI:10.1590/1678-457X.6521]
8. Pérez FR, Salazar-García MG, Romero-Baranzini AL, Islas-Rubio AR and Wong BR, 2013. Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran 68: 52-56. [DOI:10.1007/s11130-013-0338-0]
9. Moradi P , Goli M , Keramat, J.The Effect of Addition of Apple Fiber on Nutritional, physico-chemical and sensory properties of Sponge Cake. FSCT 2018; 15 (77) :206-193. [in Persian]
10. Khodadadzadeh M, Nasehi B. Evaluation of physicochemical properties, sensory and textural sponge cake enriched with bagasse fiber powder. JFST 2018. 15 (78): 21-29. [in Persian]
11. Jamehdor S, Movahhed S, Ghiassi Tarazi B .Determining the qualitative, textural and sensory characteristics of oil cakes made with flaxseed and oat bran as a fat replacement. Iranian Food Science and Technology Research Journal. 2019. 14(5): 715-724. [in Persian]
12. Najafi Z , Movahhed S , Ahmadi Chenarbon H . Effect of citrus fiber replacement to oil and egg on some physico-chemical and organoleptic properties of muffin. Iranian Food Science And Technology Research Journal, 2016. 13(4): 458-468. [in Persian]
13. AACC. (2000). Approved Methods of the AACC (10thed). American Association of cereal Chemists, st Paul.
14. AOAC. Official methods of analyses. (2000). Association of Official Analycal Chemists, Washington, DC.
15. Lee S, Kim S and Inglett GE. Effect of shortening replacement with oatrim on the physical and rheological properties of cakes. Cereal Chem. 2005. 82: 120-124. [DOI:10.1094/CC-82-0120]
16. Poursafar L , Peighambardoust S.H , Alizadeh Shalchi L, Shakuoie Bonab E. , S.A. Rafat Effect of the temperature and time of flour heat treatment on the quality characteristics of sponge cake. Electronic Journal of Food Processing and Preservation. 2013, 2(4),87-104. [in Persian]
17. Alaei M, Movahhed S, Ahmadi Chenarbon H. Evaluation of adding chickpea flour on quality Properties of oil and sponge cakesJFST 2018. 73(14) 279-287. [in Persian] [DOI:10.1515/cppm-2018-0036]
18. Ayoubi A.Effect of flaxseed flour incorporation on physicochemical and sensorial attributes of cupcake. JFST 2018. 78(15) 217-228. [in Persian]
19. Gomez M, Moraleja A, Oliete, B, Ruiz, E and Caballero, PA, 2010. Effect of fibre size on the quality of fibre-enriched layer cakes. LWT-Food Science and Technology 43: 33-38. [DOI:10.1016/j.lwt.2009.06.026]
20. Sadeghizadeh Dehkordi A , Fazel Najaf Abadi M, Abbasi H, Evaluation of Technological and Visual Properties of Sponge Cake Containing Sesame and Pineapple and Defineding Optimal Level of These Nutritional Material. JFST 2017. 69(14) 255-268. [in Persian]
21. Matsakidou, A., Blekas, G. and Paraskevopoulou, A. 2010. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. Food Science and Technology. 43, 949-957. [DOI:10.1016/j.lwt.2010.02.002]
22. Gomez M, Ronda F, Caballero PA, Blanco CA and Rosell CM, 2007. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloid 21: 167-173. [DOI:10.1016/j.foodhyd.2006.03.012]
23. Sudha ML, Baskaran V and Leelavathi K, 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry 104(2): 686-692. [DOI:10.1016/j.foodchem.2006.12.016]
24. Diez-Sánchez E, Quiles A, Llorca E, Reiβner, AM, Struck, S., Rohm, H, Hernando, I, (2019) Extruded flour as techno-functional ingredient in muffins with berry pomace. LWT - Food Science and Technology 113 108300 [DOI:10.1016/j.lwt.2019.108300]
Send email to the article author

Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Milani E, Hashemi N, Golimovahed A, Davari F. Properties Assessment of Muffin Cakes Enriched with Composite Dietary Fibers from Wheat bran Coffee Processing Byproducts. Iranian J Nutr Sci Food Technol. 2021; 16 (1) :85-94
URL: http://nsft.sbmu.ac.ir/article-1-2982-en.html

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 16, Issue 1 (Spring 2021) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.04 seconds with 29 queries by YEKTAWEB 4447