با همکاری انجمن علوم و صنایع غذایی ایران
نوع مقاله : مقاله پژوهشی
نویسندگان
دانش آموخته کارشناسی ارشد، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
کلیدواژهها
عنوان مقاله English
نویسندگان English
In this research, different concentrations of xanthan and Lepidium perfoliatum seed gums (0.1, 0.2 and 0.3%) were used to improve the quality and shelf-life of chiffon cake. For this purpose, specific gravity and apparent viscosity of batter, and the volume, specific volume, moisture, sensory and texture properties, crumb and crust color were examined. To investigate the effect of gums on the shelf-life, all cakes were stored for sixth days. Results showed that there were a positive correlation between viscosity of batter and cake volume. Both gums improved chiffon cake properties after removing from the oven and during storage. It was found that using 0.1% xanthan gum increased the cake volume, cohesiveness and sensory scores, decreasing firmness and moisture loss during storage of cake.
کلیدواژهها English
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