Effects of Level and Particle Size of Date Fruit Press Cake on Batter Rheological Properties and Physical and Nutritional Properties of Cake

Document Type : Original Research

Authors
M. Majzoobi
G. Karambakhsh
M. T. Golmakani
G. Mesbahi
A. Farahnaky
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Islamic republic of Iran.
Abstract
Date Press Cake (DPC) is a by-product of date fruit juicing, which has remained mostly underutilized in food products. The main objective of this research was to investigate the viability of adding DPC in cake formulation. Thus, different levels (0, 10, 20, 30, and 40%) and particle sizes (210 µm= DPC210 and 500 µm= DPC500) of DPC were used in cake formulation. The results showed that DPC had higher fiber, ash, and fat content than cake flour. Increasing the level and reducing the particle size of DPC increased batter consistency, firmness, stickiness, cohesiveness and viscosity. Inclusion of DPC increased cake density, reduced pH and crust moisture content, but these were not affected by DPC particle size. The samples became harder and less cohesive as the level of DPC increased. DPC210 resulted in softer and less cohesive cakes compared to the DPC500. Addition of DPC improved the antioxidant content of the cakes, particularly when DPC210 was added. Overall, the sample produced with 10% DPC210 had acceptable sensory characteristics.

Keywords

Subjects

AACC 2000. Approved methods of the AACC (10th ed). American Association of Cereal Chemists, St. Paul, MN.
Afshari-Jouibari, H. and Farahnaky, A‌. 2011. Evaluation of Photoshop software potential for food colorimetry. J. Food Eng, 106,170-175.
M., Alasalvar, C., Al-Abid, M., Al-Shoaily, K., Al-Amry, M. and Al-Rawahy, F. 2008. Compositional and functional characteristics of dates, syrups and their by-products. Food Chem, 104, 943-947.
Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M. and Shaihdi, F. 2005. Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date Phoenix dactylifera varieties grown in Oman. J. Agric. Food Chem, 53, 7592-7599.
Ashraf, Z. and Hamidi-Esfahani, Z. 2011. Date and date processing: A review. Food Rev. Int, 27, 101-133.
Baixauli, R., Salvador, A. and Fiszman, S.M. 2008. Textural and color changes during storage and sensory shelf life of muffins containing resistant starch. Eur. J. Food Res. Technol, 226, 523–530.
Bouaziz, M.A., Amara, W.B., Attia, H., Blecker, C. and Besbes, S. 2010. Effect of the addition of defatted date seeds on wheat dough performance and bread quality. J. Texture Std, 41, 511-531.
Bouhlali, E.T., Ramchoun, M., Alem, C., Ghafoor, K., Ennassir, J. and Zegzouti, Y.F. 2015. Functional composition and antioxidant activities of eight Moroccan date fruit varieties Phoenix dactylifera L. J. Saudi Soc. Agric. Sci, Available online, doi: 10.1016/j.jssas.2015.11.002.
Bourne, M.C. 2002. Food Texture and Viscosity: Concept and Measurement. Academic Press, New York.
Cevoli, C., Balestra, F., Ragni, L. and Fabbri, A. 2013. Rheological characterization of selected food hydrocolloids by traditional and simplified techniques. Food Hydrocol, 33, 142-150.
Gomes, L.O.F., Santiago, R.A.C., Carvalho, A.V., Carvalho, R.N., Oliveira, I.G. and Bassinello, P.Z. 2015. Application of extruded broken bean flour for formulation of gluten-free cake blends. Food Sci. Technol, 32, 307-313.
Gómez, M., Moraleja, A., Oliete, B., Ruiz, E. and Caballero, P.A. 2010. Effect of fiber size on the quality of fiber-enriched layer cakes. LWT Food Sci. Technol, 43, 33-38.
Gularte, M.A., Hera, E., Gómez, M. and Rosell, C.M. 2012. Effect of different fibers on batter and gluten-free layer cake properties. LWT Food Sci. Technol, 48, 209-214.
Jridi, M., Souissi, N., Salem, M.B., Ayadi, M.A., Nasri, M. and Azabou, S. 2015. Tunisian date Phoenix dactylifera L. by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts. Food Chem, 188, 8-15.
Majzoobi, M., Darabzadeh, N. and Farahnaky, A. 2012. Effects of percentage and particle size of wheat germ on some properties of batter and cake. J. Agric. Sci. Technol, 14, 827-836.
Majzoobi, M., Sharifi, S., Imani, B. and Farahnaky, A. 2013. Effect of particle size and level of rice bran on the batter and sponge cake properties. J. Agric. Sci. Technol, 15, 1175-1184.
Majzoobi, M., Ghiasi, F., Habibi, M., Hedayati, S. and Farahnaky, A. 2014a. Influence of soy protein isolate on the quality of batter and sponge cake. J. Food Proc. Pres, 38, 1164-1170.
Majzoobi, M., Hedayati, S., Habibi, M., Ghiasi, F. and Farahnaky, A. 2014b. Effects of corn resistant starch on the physicochemical properties of cake. J. Agric. Sci. Technol, 16, 569-576.
Majzoobi, M., Habibi, M., Hedayati, S., Ghiasi, F. and Farahnaky, A. 2015. Development of a functional sponge cake using oat fiber. J. Agric. Sci. Technol, 17, 99-107.
Majzoobi, M., Mansouri, H., Mesbahi, G., Farahnaky, A. and Golmakani, M.T. 2016. Effects of sucrose substitution with date syrup and date liquid sugar on the physicochemical properties of dough and biscuits. J. Agric. Sci. Technol, 18, 643-656.
Sanz, T., Salvador, A., Baixauli, R. and Fiszman, S.M. 2009. Evaluation of four types of resistant starch in muffins. II. Effects in texture, color and consumer response. Eur. J. Food Res. Technol, 229, 197–204.
Sudha, M.L., Baskaran, V. and Leelavathi, K. 2007. Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem, 104, 686-692.
Tang, C.H. 2007. Functional properties and in vitro digestibility of buckwheat protein products: Influence of processing. J. Food Eng, 82, 568–576
Van Hung, P., Maeda, T., Miyatake, K. and Morita, N. 2009. Total phenolic compounds and antioxidant capacity of wheat graded flours by polishing method. J. Food Res. Int. 42, 185-190.
Velioglu, Y.S., Mazza, G., Goo, L. and Oomah, B.D. 1998. Antioxidant activity and total phenolics in selected fruits, vegetable and grain products. J. Agric. Food Chem, 46, 4113-4117.
Wilderjans, E., Luyts, A., Goesaert, H., Brijs, K. and Delcour, J.A. 2010. A model approach to starch and protein functionality in a pound cake system. Food Chem, 120, 44-51.
Yaseen, T., Ashraf, I., Rehman, S., Ali, S. and Pasha, I. 2013. Shelf life assessment of muffins prepared by date syrup and wheat bran. J. Pub. Health Biol. Sci, 2, 156-163.
Youssef, K.M., El-Hady, A., El-Sayed, A., Moussa, A., Tamer, E. and El-Samahy, S.K. 2013. Rheological behavior and some quality parameters of date ice cream. J. Agric. Vet. Sci, 6, 149-160.
Journal of Agricultural Science and Technology
Volume 22, Issue 1
January and February 2020
Pages 121-133