Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1396
6
1
gregorian
2017
9
1
19
5
online
1
fulltext
en
Effects of Psyllium and Marve Seed Mucilages on Physical, Sensory and Staling Properties of Sponge Cake
Irreversible changes in the physicochemical properties of bakery products after baking is called staling. One of the most important issues of nutritional and economic importance in the bakery industry is to delay staling. One way to postpone staling is to apply native plant and seed hydrocolloids, especially mucilages, which have high medicinal and nutritional value and low price. Therefore, in this study, the effects of different concentrations of psyllium seed mucilage (0, 0.25, 0.5, 0.75 and 1), marve mucilage (0, 0.25, 0.5, 0.75 and 1) and the combination of both kinds of mucilage (up to 1%) on the physical, sensory and staling properties of sponge cake were investigated. In general, except when 1% of mucilage was used, the overall properties of sponge cake were always improved by hydrocolloid addition. The results showed that the addition of 0.25% marve combined with 0.25% psyllium significantly (P< 0.05) enhanced properties of sponge cakes (volume, overall acceptability, hardness and moisture during storage) compared with the control sample.
Sponge cake,Mucilage,Psyllium,Marve,shelf life
1079
1089
http://jast.modares.ac.ir/browse.php?a_code=A-23-16307-2&slc_lang=en&sid=23
S.
Beikzadeh
S.
Beikzadeh
100319475328460065084
100319475328460065084
No
Department of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
Department of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
S. H.
Peighambardoust
S. H.
Peighambardoust
100319475328460065083
100319475328460065083
No
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
A.
Homayouni-rad
A.
Homayouni-rad
100319475328460065082
100319475328460065082
Yes
Department of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
Department of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
M.
Beikzadeh
M.
Beikzadeh
100319475328460065081
100319475328460065081
Yes
Department of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.
Department of Food Sciences and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Islamic Republic of Iran.