Negin Zangeneh; Hassan Barzegar; Mohammad Amin Mehrnia; Mohammad Noshad; Mohammad Hojjati
Abstract
Introduction: Celiac is an autoimmune digestive disorder caused by the consumption of gluten and the only way of treatment is consuming gluten free diet. Cake fortification due to its high consumption is pursuing by the bakery industry and the application of dietary fibers is increasing due to its relation ...
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Introduction: Celiac is an autoimmune digestive disorder caused by the consumption of gluten and the only way of treatment is consuming gluten free diet. Cake fortification due to its high consumption is pursuing by the bakery industry and the application of dietary fibers is increasing due to its relation to human health. In this research, the effect of adding different parts of oleaster (core powder, peel and flesh powder and whole powder) at different concentrations (5, 10 and 20%), on physicochemical and sensory properties of gluten free cakes were investigated. Flour structure, functional properties, unique taste, dietary fiber, minerals and phenolic content of oleaster has made it a good ingredient in bakery products, yoghurt, ice cream, baby foods, chocolate and cookies. Oleaster due to the high content of fiber and minerals could be used in preparing gluten free functional foods. Due to the high demand for gluten free products for celiac patients, our goal was formulation optimization of gluten free cake based on corn flour and oleaster. Materials and methods: Corn flour (Tarkhineh, Tehran), sugar (Zarin Alborz), vanilla and baking powder (Bartar Co.), egg (Telavang), sunflower oil (Ladan) and oleaster were purchased from a local shop in Ahvaz. After cleaning and removing impurities of oleasters, peel, flesh and core were separated, grinded and passed through mesh no. 35. Samples were kept in plastic bags at room temperature. Corn flour was partially (5, 10 and 20%) substituted with Powder of core, peel, flesh and whole oleaster. Moisture, pH, fat, protein, fiber, specific volume, textural properties, color and sensory properties of cakes were determined. Data were analyzed using a completely randomized design in SPSS and graphs were plotted using Excel. Results and discussion: Low nutritional value and low diversity of gluten free products are major problems for celiac patients. Food scientists are trying to increase the nutritional value of such products through the addition of functional ingredients. Results of the present research showed a significant effect of adding oleaster powder on the physicochemical and sensory properties of free gluten cake samples. By increasing oleaster powder, moisture content of cake samples was increased and the highest moisture content was seen in samples containing peel and flesh powder which is due to presence of hygroscopic constituents like fibers and sugars. The addition of oleaster powders was significantly increased ash of samples which is due to the higher mineral content of oleaster comparing to corn flour. Evaluation of the browning index showed a significant effect of oleaster powder. Crust browning index increased by increasing the powder level in all types of cake samples. The highest browning index was seen in samples containing 20% core powder and the lowest was in the control. The browning index increased because of a rising Maillard reaction due to the higher amount of monosaccharides in oleaster powder. By increasing oleaster powder, firmness of samples increased and the lowest and highest firmness was seen in samples containing peel and flesh and core powder respectively. During storage time, by rising oleaster powder level, firmness increased. A significant increase of firmness was due to decrement of volume and thickening air bubbles walls in cakes crumb. By increasing oleaster powder in cakes, fat and protein content decreased and fiber increased. The lowest fat content was seen in samples containing 20% core powder. Sensory evaluation of cakes approve that oleaster powder could be used as a functional ingredient in cake formulations due to its nutritional and functional properties.
Negin Zangeneh; Hassan Barzegar; Behrooz Alizadeh Behbahani; Mohammad Amin Mehrnia
Abstract
Introduction: Spirulina platensis belongs to the Division of Cyanobacteria and the family of Oscillatoriaceae. It is autotroph and photo-synthesizer and can be reproduced through double cell division. Spirulina platensis is a filamentous blue-green multi-cellular microalgae naturally occurring in the ...
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Introduction: Spirulina platensis belongs to the Division of Cyanobacteria and the family of Oscillatoriaceae. It is autotroph and photo-synthesizer and can be reproduced through double cell division. Spirulina platensis is a filamentous blue-green multi-cellular microalgae naturally occurring in the tropical and alkaline lakes of America, Mexico, Asia and central Africa. It contains unique and extraordinary nutrients which can be used in the production of functional foods. Among bakery and flour products, cake has a relatively high diversity and long shelf-life and is famous among a variety of people, especially children. Since the knowledge associated with the enrichment of sponge cake, as a popular product among different communities (in particular, children) is limited, the aim of the present research is to produce a sponge cake enriched with spirulina platensis, and to examine its nutritional, physicochemical and sensory properties. Materials and methods: In this research, the effect of Spirulina platensis at four levels (0, 0.5, 1 and 1.5%) was investigated on the nutritional properties (protein, fat, iron, zinc and copper contents), physicochemical properties (moisture content, pH, total phenol content, antioxidant potential, textural properties and color indices) and sensory attributes (odor, color, texture, flavor and taste, chewiness and total acceptance) of the sponge cake samples prepared with wheat flour. Results and discussion: Results showed that algae powder was rich in protein (56.33%) and iron (13.18 ppm). The addition of Spirulina platensis to the sponge cake caused reduction in its moisture content during storage (days 1, 5 and 10). The results also revealed that the different levels of algae addition brought about significant differences in the moisture content of the samples (p<0.05). The results also indicated that the protein, fat and mineral contents as well as other nutritional properties of the sponge cake increased as the algae content was elevated. The total phenol content of the cake samples was also raised with an increase in the algae powder level, compared with the control. This could be attributed to the large amounts of phytochemical and biological active substances such as flavonoids, sterols and other phenolic compounds. The results demonstrated that the porosity values of the control and the sample containing 1.5% of the algae were not significantly (p<0.05) different. The percentage of porosity was equal to 24.94, 37.99, 33.39 and 27.81 in the control and the samples containing 0.5, 1 and 1.5% of Spirulina platensis. Overall, the sample with 0.5% of the algae and the control had the highest and lowest porosity percentage respectively. As the algae level rose, the textural parameters (hardness, cohesiveness and gumminess) of the sponge cake increased on days 1, 5 and 10 of the storage period. The colorimetry results showed that the effect of Spirulina platensis was significant (p<0.05) on color parameters (L*, a* and b*). Sensory evaluation revealed that the sponge cake with 0.5% of the microalgae was the most acceptable among the samples. The green color of the cake crumb was attractive to the panelists and a comparison between the total sensory scores indicated that the incorporation of Spirulina platensis into the sponge cake was desirable from the panelists` points of view. The results of this study demonstrated that the addition of Spirulina platensis to sponge cake for the enrichment of this product, caused an increase in its protein and mineral contents, antioxidant potential, in addition to other functional ingredients naturally occurring in this algae. The results revealed that different levels of this algae (0.5, 1, and 1.5%) did not significantly affect the cake texture, however, had a significant impact on its color. Incorporation of Spirulina platensis into sponge cake reduced its L*, a* and b*, which was highly noticed by the panelists. Therefore, it can be declared that enrichment of sponge cake, as a popular product among different people of societies, particularly children, is a desirable and easy way of transferring the useful and valuable compounds of this algae to human.
