Food Technology
Akram Arianfar; Mahtab Moradnia; Zahra Sheikholeslami; Ali Mohamadi Sani
Abstract
Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet products made from wheat flour. The lack of wheat and its sensitivity to changes in weather conditions as well as bad economic ...
Read More
Introduction: Donut is a type of sweet fried snack that was produced as fermented and deep fried. The deliciousness and high energy of the donut has made it very popular among sweet products made from wheat flour. The lack of wheat and its sensitivity to changes in weather conditions as well as bad economic conditions in recent years requires that research in the field of replacing wheat flour with other grains. Quinoa is a rich source of protein (the essential amino acids lysine, methionine, cysteine, and threonine), magnesium, fiber, vitamin B, potassium, and other minerals such as iron. Quinoa seeds have less starch than other grains (wheat, barley, corn, and rice). The value of dietary fiber in quinoa is much more in comparison to other grains, it had about 31% insoluble fiber. Also, as a source of phytoestrogens, it prevents cancer, cardiovascular diseases, and osteoporosis. The main problem with quinoa used for human food is the presence of saponin in the outer shell of the seed. Saponins are considered anti-nutritional agents due to their hemolytic activity on red blood cells, bitterness, foaming ability, and inhibition of enzymes. Therefore, the most important step for using quinoa in food products is to remove saponin. The other problem with using saponin is too bitter hence causing bloating and heartburn. Ths study aimed to choose the best saponinization method from quinoa and the possibility of using the saponinization quinoa instead of wheat in donut formulation and investigated the quality, texture, and sensory properties of the donuts.Materials of methods: The methods for saponin removal include (maceration, microwave, ultrasound, wet method, and a combination of wet and dry method) were compared. Donuts were produced with quinoa flour at two levels of 20 and 40%. The Fiber, ash, and protein values of wheat flour, saponinized quinoa flour, and donuts with different levels of saponinized quinoa flour were measured. The effect of replacement wheat flour whit saponinized quinoa flour on oil absorption, texture, SEM, and sensory properties of donuts evaluated.Results and Discussion: A comparison between different methods of saponinization indicated that the ultrasound method had the minimum efficiency in saponin removal and the highest amount of saponin removal was in the wet and dry combined method, followed by the maceration method. The difference between the combined method and massage was not significant and had the most influence in extracting saponin from quinoa flour. Of course, the massage method is important from the point of view of the economy due to the long time of the process and the production of a lot of waste water so this method had the loss of nutrients in the quinoa. The highest amount of protein, fiber, and ash was obtained in saponinized quinoa flour and a donut containing 40% quinoa flour. The amount of firmness, elasticity, SEM, and sensory properties in the sample with 20% quinoa flour had similar characteristics to the control sample, but increasing the amount of quinoa flour reduced these factors. The oil absorption percentage in donuts containing 40% quinoa flour was higher than in other samples. The results of using saponinized quinoa flour on the sensory characteristics (color crust and crumbs, taste, smell, texture and overall acceptance) of donuts showed that donut with 20% quinoa was similar to the control sample and was acceptable for panelists but increased the concentration up to 40% wasn’t pleasant. Conclusion: In this study, the saponinized quinoa flour used in donut formulation to increase the nutritional value and reduced the calories of donuts also overcame the challenges of wheat shortage. The saponinization methods were compared to choose the method with the highest saponin removal. Then donut with saponinized quinoa flour was prepared. The use of saponinized quinoa flour instead of wheat flour increased the nutritional value of donuts. Adding saponinized quinoa flour to the donuts formulation significantly declined the oil absorptions. Generally, the donuts containing saponinized quinoa flour had relatively similar sensory properties to the donuts with wheat flour (commercial donuts). Therefore, it seems that saponinized quinoa flour could be used successfully to improve the nutritional value of donuts and also consumers' acceptance.
Zahra Sheikholeslami; Mahdi Karimi; Bahareh Sahraiyan
Abstract
Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. Fresh doughnut is soft and has a pleasant taste and aroma. One of the main ways to enrich bakery products is to mix wheat flour with other ...
Read More
Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil. Fresh doughnut is soft and has a pleasant taste and aroma. One of the main ways to enrich bakery products is to mix wheat flour with other flours. Triticale has a higher
percentage of protein compared to wheat, rice, corn, rye and oats and is in good condition in terms of essential amino acids. Lysine in triticale is higher than wheat and less than rye. Also triticale has the same amount of vitamins as wheat. The positive properties of gums extracted from native seeds such as basil can be used to reduce oil absorption and improve shelf- life of fried bakery products. Basil seeds are soaked in water due to the presence of polysaccharides, the outer pericarp swells and turns into a gelatinous substance. Green cardamom with scientific name of Elettaria cardamomum belongs to Zingiberaceae family. Cardamom is one of the most widely used aromatic condiments in some foods, breads, sweets, especially jams. 23 compounds have been identified in green cardamom essential oil, the highest composition (31.53%) belonging to Eucalyptol. Therefore, in this study, enrichment the wheat flour of fried fermented doughnuts by replacing part of wheat flour with triticale flour, reducing oil absorption by using basil seed gum and improving antioxidant and sensory properties and reducing fungal activity in the presence of green cardamom essential oil were investigated.
Material and Methods: In the first part of this research, Triticale flour at 0, 15 and 30% and Basil seed gum at 0, 0.50 and 1% were used to improve the quality and decrease oil absorption of fermented doughnut. Control doughnut formulation had 500 g wheat flour, 20 g milk powder, 4 g salt, 80 g oil, 12 g baker’s yeast, 80 g sugar, 500 ml water, 100 g egg and 1 g vanilla, 1.5 % guar gum and 0.5 % xanthan gum. Moisture, specific volume, porosity, firmness, crust color and oil absorption were evaluated. To study the effect of processing parameters on crust color components of doughnut, the RGB color space images were converted to L*a*b space. For determination of doughnut porosity using image analysis, the color images were first gray scaled and then thresholded using isodata algorithm. The porosity was measured from the ratio of white to the total numbers of pixels. Results were reported as the average of three replications. In the second part of this research, Cardamomum essential oil at 0, 50, 100, 150 and 200 ppm were used to improve antioxidant and sensory properties and decrease microbial contamination of doughnut. . In order to assess significant differences among samples, a complete randomized design of triplicate analyses of samples was performed using the Mini-Tab17. Tukey’s new multiple range tests were used to study the statistical differences of the means with 95% confidence.
Result and Discussion: The results of the first part showed that the sample contained 15% triticale flour and 0.50% gum with the highest specific volume (3.4 cm3g-1) and porosity (0.81) and the lowest firmness after one week of storage (11.91 N) and was introduced as the best example of the first part. Also, the results of oil absorption showed a decrease of 29.83% in the selected sample (0.17 g/g dry matter) compared to the control sample (0.24 g/g dry matter). The moisture content of the mentioned sample was 21.09% one week after production and L*, a* and b* of crust color was 55.27, 8.86 and 11.91, respectively. Brightness and redness of this sample was more than the control. The results of second part showed that cardamom essential oil had antioxidant activity in all concentrations. Also, the results indicated the concentrations of more than 50 ppm of cardamom essential oil can be considered as an antifungal agent and inhibit positive growth in doughnut. The microbial load of samples containing 100, 150 and 200 ppm had 3.97, 3.81 and 2.94 log cfu g-1 after 15 days of production, respectively. The microbial load of these samples was 51.05, 53.03 and 63.75% less than the sample without essential oil (10.11 log cfu g-1). Finally, the results of sensory evaluation showed that the sample containing 15% triticale flour, 0.50% basil seed gum and 100 ppm cardamom essential oil had the highest overall acceptance score and this sample is introduced as the best sample of this study.
Masoud Hafiz; Zahra Sheikholeslami
Abstract
Introductıon: In baked foods, hydrocolloids have been used for retarding staling and improving the quality of fresh products ((Ba´rcenas et al 2003, 2004). Researchers found that all hydrocolloids are able to hold moisture loss during crumbing of bread and reduce the rate of water loss and moisture ...
Read More
Introductıon: In baked foods, hydrocolloids have been used for retarding staling and improving the quality of fresh products ((Ba´rcenas et al 2003, 2004). Researchers found that all hydrocolloids are able to hold moisture loss during crumbing of bread and reduce the rate of water loss and moisture to increase the bread crumb (Arendt, 2013). Ocimum basilicum L., and Amygdalus scoparia., commonly known as Basil and Farsi gums, are a good source for pharmaceutical, food and industrial applications. The aim of this study was to evaluate the effect of Ocimum Bacilicum and Farsi gums on optimization of loaf bread production by decreasing the hardness and increasing the special volume, porosity and extensibility values by using the response surface method. Materials and methods: The Ocimum bacilicum seeds were first cleaned, then seeds were soaked in distilled water to obtain a water to seed ratio of 37:1 at 40 ˚C and pH = 7. Separation of the hydrocolloid from the swollen seeds was achieved by passing the seeds through an extractor equipped with a rotating plate that scraped the gum layer on the seed surface. The extracted solution was then filtered and dried in an air forced oven at 60˚C and finally the powder was milled, sieved using a mesh 18 sifter, packed and kept at cool and dry condition (Karazhiyan et al., 2010, Mohamad Amini et al., 2007). Farsi gum in powder were bought from Rihan gum Parsian co. The effect of Basil and Farsi seed gum concentration (0-1%) on water activity, moisture, specific volume, hardness and extensibility of bread was investigated. For Data Analysis used SPSS software and Duncan test, for mean comparisons. Results and discusions: The results revealed that the water activity in bread was decreased while an enhancement was observed in moisture, hardness and extensibility with an increase at gum concentration. Further, the specific volume and porosity of bread were increased and then decreased by adding the gum with higher level. In order to reach to a minimum hardness and maximum specific volume, porosity and extensibility, the concentration of Basil and Farsi seed gum should be 0.46 and 0.35% respectively. The results of this study showed that any increase in concentration of gum in the formulation, makes moisture content, hardness and elongation to be increased, but the activity of water decreased. However, with the increase of Farsi gum, the amount of specific volume and porosity increased and then decreased. In the end, it can be stated that, in order to obtain optimal conditions for bread formulation, the percentage of basil and Farsi gum seeds should be 0.42 and 0.35% respectively.
Zahra Sheikholeslami; Mahdi Karimi; Toktam Hejrani; Mehdi GhiafeDavoodi; Hamed Fatemian
Abstract
Introductıon: Hydrocolloids have been employed for reduction of moisture migration from the crumb to crust, added to the formulation, improved texture, prevent ice Crystallization and delay staling (Ba´rcenas et al 2003, 2004, Hager, and Arendt, 2013). However, given the importance of their role still ...
Read More
Introductıon: Hydrocolloids have been employed for reduction of moisture migration from the crumb to crust, added to the formulation, improved texture, prevent ice Crystallization and delay staling (Ba´rcenas et al 2003, 2004, Hager, and Arendt, 2013). However, given the importance of their role still trying to find new resources will continue to create the best quality. Today, researchers introduced new technologies such as modified atmosphere packaging, frozen technology and using different additives to produce bread with higher quality, longer shelf life and high nutritional value. Production of the part baked frozen bread is a method which interrupted baking process, the first stage is the crumb formation and the crust color is not developed. The aim of this study was to evaluate the effect of Ocimum Bacilicum and tragacanth at 3 levels (0, 0.3 and 0.5%) (W/W flour basis) on the quality of part-baked Barbari bread after frozen storage and re-baking.
Materials and methods: The Ocimum Bacilicum seeds were cleaned, then were firstly soaked in distilled water to obtain a water to seed ratio of 37:1 at 40˚C and pH 7. Separation of the hydrocolloid from the swollen seeds was achieved by passing the seeds through an extractor equipped with a rotating plate that scraped the gum layer on the seed surface. The extracted solution was then filtered and dried in an air forced oven at 60˚C and finally the powder was milled, sieved using a mesh 18 sifter, packed and kept at cool and dry condition (Karazhiyan et al., 2010, Sahraiyan et al., 2013). Tragacanth purchased from the local market as a tape shape after milling and sieve (70 mesh) were used. Bread prepared as part baked, freezing in -18°C and storage for 15 days, after this time samples were thawing and full baked. The test includes moisture content, specific volume, porosity, firmness, image analysis and sensory properties was measured. For Data Analysis used SPSS software and Duncan test, for mean comparisons.
Results and discusions: The results obtained from volume, texture, moisture content and sensory properties showed Tragacanth gum at 0.5 concentrations and Ocimum Bacilicum gum at 0.5 levels improved moisture content. Using tragacanth at 0.3% and Ocimum Bacilicum gums at 0.5 % concentration improved the specific volume, porosity, firmness, and sensory properties. The hydrocolloids are highly hydrophilic nature, it made hydrogen link between the water available in the system, prevent the movement of water from crumb and improved the firmness and improved the quality of bread (Manadala et al., 2008). The hydrocolloids capable to strengthen the gluten matrix surrounded cell gas as result maintenance them during part baked and frozen storage. Hydrocolloid, coalescence of gas cells as a result of expansion during the proofing step and increase the volume and porosity of bread (Shillini & Laxemi, 2007).
Conclusion: Addition of Ocimum Bacilicum and tragacanth to bread recipe improved the crumb texture of the bread that obtained from part-baking, frozen storage and re-baking. In addition, the presence of gums improved the specific volume, texture and the overall quality of the product during frozen storage, removing the negative effects of that process conditions. The Ocimum Bacilicum in comparison of tragacanth had the greater concentration effect on PBF Barbari bread on improved the quality. The interaction of tragacanth and Ocimum Bacilicum (0.3 and 0.5 %) respectively had the best result to improving the all parameters that investigated in part baked and freezing storage of Barbari bread. This study provides insights into the complexity of interactions between tragacanth and Ocimum Bacilicum as a new source of hydrocolloids and their combined influence on bread characteristics, thereby serving as a guide for future research on the other bread
Maryam Ghanadrezaee; Akram Arianfar; Zahra Sheikholeslami
Abstract
Introduction: Application of emulsifiers is important in production of good quality cake. Monoglycoside and its derivatives, sterol lactilat, propylene glycol, Mono stearate, Mono stearate sorbitan, polysorbate, lecithin are used as Emulsifiersin in cake industry. Emulsifier that is used as a gel form ...
Read More
Introduction: Application of emulsifiers is important in production of good quality cake. Monoglycoside and its derivatives, sterol lactilat, propylene glycol, Mono stearate, Mono stearate sorbitan, polysorbate, lecithin are used as Emulsifiersin in cake industry. Emulsifier that is used as a gel form in production of cakes , called cake gel. The use of gel cake in the cake batter increases distribution of air bubbles and resulting viscosity was increased and form a better texture and volume of the cake.Today, crystalline alpha gel of glycerol ester with alpha gel monoglycerides and propylene glycol stearate gel was used in the production of cakes. The stable Alpha gel wiche made from a mixture of monoglycerides and polyglycerol ester glycerol have impact effect on cake quality. The purpose of this study was to investigated the effect of Datem emulsifiers in three levels (5, 10 and 15%) poly glycerol in two levels (10 and 15%) and monoglycoside (60%) in gel emulsifier formulation to improve physicochemical, rheological and sensory properties of oil cake. The color index (L *, a * and b *), specific volume, texture and moisture of the cake were evaluated. The results showed that Datm emulsifier in (10%) with polyglycerol at 15% concentrations in gel emulsifier formulation had the best result on quality properties of cake.
Material and methods:The materials was used in the production gel Emulsifier includs, glycerol (co-Timer Network Malaysia), sorbitol (Omid company) and Propylene glycol (Kimiya garan Emroz Chemical Industry Co.) was prepared. Materials for production of cakes containing wheat flour ( Khorasan Co.) with moisture content (14%), protein (8.5%), ash (48%), PH (6.2%), eggs (Telavang Co.), vanilla from (AROMA Company), liquid vegetable oil (Laden Company) invert syrup (Simorgh Co) were prepared. baking powder (Mahsa) was purchased from local market. Sugar with fine white crystals bought in batches of 15 kg and was kept in the Store for consumption.Ingredients of gel Emulsifier formulation were mixed together Continuous agitation, the mixture then heated at temperature of 70 ° C In order to prepare the cake batter, the ingredients were weighed according to the formulation. The Moisture content of cup cake was measured 2 hr and 1 week after baking according to AACC- methods (AACC, 2000). Specific volume was determined an hour after baking based on rapeseed displacement method (AACC 2000). TPA test of cup cake was measured by A QTS texture analyser (CNS Farnell, Hertfordshire, UK) to measure the force required for penetration 2h and 1 week after baking. The color of cup cake determined by L*, a* and b* index, by using image j software after 2 hr, by (HP Scanjet , G 3010). Sensory evaluation was performed by 10 trained panellists and the overall quality of cake was evaluated using a ranking scale with scores ranging from 1 (least pleasure) to 5 (best pleasure).In this study, some sensory properties including odor, taste, texture and overall quality (total acceptance) of cup cake were evaluated. Results were reported as the average of three replications (all treatments were evaluated in three batches). In order to assess significant differences among samples, a complete randomized design of triplicate analyses of samples was performed using the Mstat-c. Duncan’s new multiple range tests were used to study the statistical differences of the means with 95% confidence.
Results and discussion:The results showed that gel emulsifier formulation with (10%) concentrations of Datm and (15%) concentration of polyglycerol are suitable in gel emulsifier formulation, This formula was increased the volume, L* index of crust and crumb of cake and sensory properties such as texture, Chewiness and reduced firmness of cake and moisture loss content over 1 week after the baking . Increasing the specific volume of cakes is due to the formation of alpha crystal films around the air bubbles, and trapping air bubbles in the dough. This phenomen was reduced surface tension of fat phase and improved spread ability of the fat phase in the cake batter, thus increasing the volume and softness of cake. Reduction of cake Firmness is due to interaction of emulsifiers with starch that is prevent retrogradation phenomenon. increasing of polyglycerol ester concentration in gel emulsifier formulation, improved the moisture maintain during baking and prevent from rough and wrinkled skins in the final product and therefore increases L* index .
Seyed Ali Mortazavi; Zahra Sheikholeslami; Mehdi GhiafeDavoodi
Abstract
Introduction: Bread stales and unfortunately it is a certainty and causes significant product waste all over the world.Staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during ...
Read More
Introduction: Bread stales and unfortunately it is a certainty and causes significant product waste all over the world.Staling results in loss of important sensory parameters of bread, like flavor and texture, and it is a consequence of a group of several physical–chemical changes occurring during bread storage that lead mainly to an increase of crumb firmness and loss of freshness (Gray and Bemiller 2003). At 21th century freezing technology introduced to bakery industry in order to increase bread shelf life, access fresh bread with a minimum need for equipment and skilled personal at any time.The current trend in the baking industry is to use frozen dough to manufacture quality products because it can be quickly transformed into fresh baked product. However, the use of frozen dough has certain disadvantages such as its variable performance and loss of stability over long-term frozen storage (Ribotta and Le Bail 2007). Research has shown that ice crystallization and recrystallization causes physical damage to the gluten network, leading to changes in the rheological properties of the frozen dough. Water available for freezing forms ice crystals that injure yeast cells (Mazur 1968). Gums trap free water and control moisture migration.Furthermore, Ward and Andon (1993) mentioned that gums such as carboxymethyl cellulose, carrageenan, gum arabic, and locust bean gum may be used to alleviate the problems associated with frozen dough. Numerous studies report that enzymes play key roles in bread making such as increasing loaf volume, producing finer crumb cells, and extending shelf-life. Amylase improved frozen dough bread quality; the enzyme allowed us to obtain breads from frozen dough with high specific volume and low crumb firmness(Ribotta and Le Bail 2007). Therefore, the aim of this work was to study the effect of guar gum and alpha amylase on frozen dough and the influence of them on the minimization of the damage caused by frozen storage. Materials and methods: Wheat flour sample (cvs, Pishgam) with 10.52% moisture, 10.8% proteins ,79% ash, 26.7% wet gluten, was obtained from silo No.3, Mashhad, Iran. Bread recipes also contained active dry yeast (Razavi Co., Mashhad, Iran), vegetable oil( Ladan Co. Behshahr, Iran), salt and sugar (Local market). Amylase enzyme (25 klu/g) and guar gum afforded from Novozyme and Rodhia CO respectively. The bread formula used for Barbari bread consisted of flour (100 parts), compressed yeast (2 parts), salts (2 parts), sugars (1parts), vegetable oil (1 part) and water (based on water absorption at 500 BU). Guar and amylase replaced in bread formulation at two levels (0.4 and 0.8%), and (0.05. 0.07 %) respectively. Bread was part baked in an electric oven with an incorporated proofing chamber (Zuccihelli, forni, Hal, Italy) at 210˚C for 7 min to obtain texture structure before starting coloring reaction. Barbari bread sample were packaged in polyethylene bags and frozen in a blast freezer. After storage at -18°C for 15 day, PBF bread was thawed at room temperature for 10 min and rebaked at 260°C for 8 min. The fresh bread baked at 230 °C for 15 mines (Ba´rcenas and Rosell, 2007). Specific volume , porosity, texture evaluation, image analysis (L*a*b*) and sensory evaluation of bread were measured using AACC methods (2000). Results were reported as the average of three replications (all treatments were evaluated in three batches). The data obtained were statistically treated by a complete randomized design (factorial) analysis while the means were compared by the Duncan’s test at a significance level of 5%, in both cases using SPSS statistical software (version 17). Result and discussion: The results showed that frozen storage had significant effects on the specific volume, moisture content, crumb hardness, sensory properties and bread color. Addition of gum and enzyme to bread recipe improved bread quality, alone and in combination. The presence of guar and amylase removing the negative effects of process conditions. Addition of guar at 0.4% improved specific volume, textural properties, color, sensory score and decrease bread firmness. Also using of amylase in 0.07%,increased bread quality. When guar used in combination with amylase, the synergistic effect was observed. The best result, obtained with 0.4% guar and 0.07% amylase. Conclution: In summary, the result of this study has shown that textural and sensory properties of part baked frozen bread were poor. Addition of guar gum increased specific volume and sensory score of bread. Guar in 0.4% concentration in comination with amylase in 0.07%, were more effective and it could introduce as a improver for part baked frozen bread.
Amir abbas Omidfar; Esmaeil Atayesalehi; Zahra Sheikholeslami
Abstract
Introduction: Low quality and short shelf-life are the most important reasons for bread waste. Statistics show that each Iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. Previously barley malt ...
Read More
Introduction: Low quality and short shelf-life are the most important reasons for bread waste. Statistics show that each Iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. Previously barley malt was used as an additive to improve the quality and shelf life of bread (including Barbari bread). The most common type of the malt used in the world is barley malt. This is because of the utilization of most of the malt product in the world, including to produce beverages based on malt, particularly alcoholic and non-alcoholic onesand considering that the malt made from barley grains has the best quality among the other cereals to produce these products.Therefore, discussion on other malted cereals would be find less in the literature especially corn malt (which has not a good quality to produce malted beverages). On the other hand, corn is the main cereal widely consumed in the world after wheat and rice. The purpose of this study was to produce Barbaribread usingcorn malt (powder or extract) as an additive to increase shelf-life, volume and softness, as well asimprove the sensory characteristics (staling, total appearance, softness, texture, brain color, crust color, crust appearance, flavor and odor). Materials and methods: For this purpose, bakery flour with 85% extraction rate, Dent corn (Zea mays var. Indentata), Saccharomyces cerevisiae as an active dry yeast, malt extract or powder and other additives, used in the formulation of Barbari bread. To evaluate the sensory characteristics, the bread samples were analyzed by 15 trained referee. The results were based on a factorial arrangement with two factors completely randomized design that the first factor is type of corn malt (powder or extract) and the second one is amount of corn malt (in four levels of 0, 0.5, 1.0 and 1.5 percent) was evaluated. Results & Discussion: The resultsshowed that the treatment with 1.5 percent extract corn malthas the highestspecific volume(with an average of 4.5) and thetreatment with 1.5 percent powderhas the lowestspecific volume(with an average of 3.67). And just the treatments with 1 and 1.5% malt extract in compared with the control sample showed significance differences (P
Sahar Pakbaten; Mahdi Karimi; Amir Hossein Elhami Rad; Zahra Sheikholeslami
Abstract
The effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. Color analyze (L*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. Results ...
Read More
The effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. Color analyze (L*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. Results showed that increasing the levels of each factors (sonication and emulsifier) made a decrease in a*, b* of dough, crust and crumb of cake and increased in porosity, volume and L* of dough, crust and crumb color of cake. While these two factors used together changes were more obviously. In sample contain 0.6 % emulsifier that sonicated for 4 minute the highest decrease in a*, b* and increase in porosity, volume, shelf life and L* were observed.
