The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
الموضوعات :
F. Salehi
1
(Assistant Professor of the Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.)
M. Kashaninejad
2
(Professor of the Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources,Gorgan, Iran.)
الکلمات المفتاحية: Infrared, image processing, Quince, Rheology, Sponge cake, Texture,
ملخص المقالة :
The potential of quince powder was evaluated for the production of fiber rich sponge cakes. In this study, quinces slices were dried in an infraredhot air dryer (375 W, 60°C and 1 m/s flow rate). The rheological properties of cake batters and physico-chemical, textural and sensory properties of the sponge cake supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of quince powder were evaluated. The physical (volume, density, color) and chemical (moisture, protein, fat, carbohydrate and ash) attributes of the cakes were determined. The apparent viscosities of cake batters were increased from 11.47 to 33.63 Pa.s by increasing quince powder levels from 0 to 20 % (shear rate = 45.6 s-1). Increasing the level of substitution of quince powder from 0 to 20 % decreased the volume of cakes from 66.67 to 56.91 cm3. The density, consistency and hardness values of baked cakes increased with increasing quince powder levels from 0 to 15 %, whereas the volume, cohesiveness, resilience, chewiness and crumb L values of the samples showed a reverse trend. The results of sensory evaluation indicated that the cake with 10 % quince powder was rated the most acceptable.
