Fatemh Eivani; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
Abstract
Introduction: Increasing the demand for purchase and use of high quality products with good health benefits has led to a lot of efforts to increase and maintain the quality of different products. Sponge cake is one of the cereal products that the stale and lack of dietary fiber in cake flour is one of ...
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Introduction: Increasing the demand for purchase and use of high quality products with good health benefits has led to a lot of efforts to increase and maintain the quality of different products. Sponge cake is one of the cereal products that the stale and lack of dietary fiber in cake flour is one of the major problems in this product. Cake is one of the flour mills and is intermediate in terms of calorie content of bread and biscuits. This high-consumption product has many fans among children and adolescents. Given the fact that this group of people is in the age of growth and healthy and nutritious nutrition will play a significant role in their health, the enrichment of all kinds of cakes is among the most important issues. Since the predominant promise is low-value and even unattractive and with high calories, it only causes obesity and cardiovascular disease. Recently, the use of fruit and vegetable waste has become widespread to reduce environmental pollution. Considering that these lesions are important sources of polyphenols. Industrial and agricultural residues are sources of natural antioxidants and food fibers. The functional properties of some skin components, such as pectin, flavonoids, carotenoids, lemonies, and poly-methoxyflavones, should be taken into account. Nowadays, cake producers have a major problem with lipid oxidation, which limits the shelf life of their products. Bakery products such as cakes, especially those with high fat content, tend to become corrosive after prolonged storage due to unsaturated fatty acids. Special attention has been paid to the use of natural antioxidants to minimize the use of synthetic additives. In recent years, the growing trend of bakeries with nutritional value such as rich fiber has been observed. In order to increase fiber content in cake and muffins, several raw materials such as bran, outer layers of grains have been used. Materials and methods: Pomegranate was purchased freshly from the market, then the seeds were separated, then the samples were dewatered and the cores were dried at 30 ° C for 2 days. The pomegranate cores were dried after milling and after passing the sieve with the mesh 35 was used. The dough was prepared and the pomegranate and xanthan gum flour was added to the dough. The prepared dough was poured into the mold, then the molds were bake for 30 minutes in an oven at 175 ° C. Cakes were then stored after leaving the oven and cooled in polyethylene packages at room temperature until further tests were performed. An image processing method was used to check the porosity and color of the crust and crumb of enriched cakes. For this purpose, the imaging was carried out in a special box with a uniform white light at all directions and from a fixed distance with the Canon Power Shot P500 Canon Camera. Pictures are saved in JPG format. To get the same levels from each image, Adobe Photoshop CS4 (Photoshop CS6) was designed with 457 x 504 pixels for the brain and skin. To colorize the samples, the RGB color space was converted by Image J software to * L,*a, and *b. In this research, the effect of replacing wheat flour with pomegranate powder (0-50%) and xanthan gum (0 to 0.3%) on the physico-chemical (Moisture, pH, ash, porosity, volume index, fiber and protein), qualitative (Density, stiffness, weight loss, symmetry, volume, color and durability) and sensory properties of cake were evaluated using the response surface method in the form of a composite design. Results and discussion: The results of this study showed that increasing the replacement of pomegranate powder has a positive and significant effect on fiber content, protein and weight loss and negative effect on density properties, texture stiffness, symmetry, volume index, color indices, the overall acceptance and flavor of the samples. Also, increase in the percentage of xanthan gum has a positive and significant effect on density, texture stiffness, volume, porosity, and volume index and weight loss of samples. In general, the evaluation of all characteristics showed that the cake sample containing 0.1% gum and 22.22% pomegranate powder had the best quality. On the other hand, comparing the optimal sample and the control indicates that the replacement of pomegranate powder has increased the phenolic compounds and reduced peroxide value.
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.
Adieh Anvar; Behzad Nasehi; Mohammad Noshad; Hassan Barzegar
Abstract
In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased ...
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In the present study, the effects of addition of quince pomace powder (0- 15%) and water content (25- 35%) on the batter rheological properties, physicochemical characterizes and sensory properties of sponge cake were evaluated. The results showed that increasing substitution of quince pomace increased the viscosity and consistency batter and the dietary fiber, firmness, overall acceptability of cake and reduced the moisture content, and density of cake. Results of RSM based desirability function showed cakes formulated with 12.56% of quince pomace powder and 29.62% of water content had the most and desired physicochemical quality. Total phenol content (7.71 mg/g), iron (0.263 mg/Kg dry weight) and calcium (340 mg/Kg dry weight) of the control sponge cake was improved to 8.32 (mg/g), 0.361 (mg/Kg dry weight) and 1160 (mg/Kg dry weight) in the optimal sponge cake, respectively. SEM results showed the quince powder increased in the number of cavities in the cake's structure and the uniformity of these cavities.
Hojjat Karazhiyan; Vahid Keyhani
Abstract
Chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. The purpose of current research is to gain these advantages of Chubak extract in sponge cake production. For this purpose 25, 50 and 75% of egg white in sponge ...
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Chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. The purpose of current research is to gain these advantages of Chubak extract in sponge cake production. For this purpose 25, 50 and 75% of egg white in sponge cake was substituted with this extract and the effects of such substitution on physicochemical and rheological properties of batter and physical and sensorial properties of sponge cakes were evaluated. The results showed that substitution of 75% egg white with Chubak extract has no significant effect on specific gravity and flow index behaviour (p > 0.05) but caused a significant decrease on pH and consistency coefficient (P < 0.05). Although these substitution levels did not lead to a significant decrease in specific volume, porosity and sensory grants properties of color, texture and total acceptance in cake (p > 0.05) and even sensory grant properties of chewiness was enhanced (P > 0.05) and had better effects in comparance with blank sample in moisture preservation and retrogradation retardation during storage times, but caused a significant decrease in sensory grant properties of taste (P < 0.05). This research demonstrated that there is a probable substitution of 50% egg white with Chubak extract in sponge cake formulation and thereupon it is possible to produce a functional food product with desirable quality and lower cost.
