Production of Functional Sponge Cake Using Nettle-Fenugreek and Nettle-MT and Optimization of Its Formulation by Mixture Design Method

Subject Areas :

Fariba Ataei Novkabadi ¹ , mohammad Hojjatoleslamy ² , Hajar Abbasi ³

1 - گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
2 - گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران
3 - گروه علوم و صنایع غذایی، واحد شهرکرد، دانشگاه آزاد اسلامی، شهرکرد، ایران

Received: 2020-09-19 Accepted : 2020-12-06 Published : 2023-05-22

Keywords:

References:

1. استاندارد ملی ایران شماره 2553. کیک-‌ویژگی‌ها و روش‌های آزمون.


2. چهاردهی، ا.، داراه، ا.، سلیمان، ش. وابوالحسنی، ف. 1391. بررسی اثر عصاره های الکلی گیاه گزنه  (Urtica dioica ) بر تعدادی باکتری‌های گرم منفی و  بررسی اثر عصاره های الکلی‌گیاه‌گزنه‌گرم مثبت. فصلنامه گیاهان دارویی، سال یازدهم، دوره‌2، شماره42، 104-98.


3. حسن‌زاده، ا.، رضازاده، ش.، شمسا، س.، دولت آبادی، ر. و زرین قلم، ج. 1389. مروری بر خواص درمانی و فیتوشیمیایی شنبلیله (Fenugreek). فصلنامه گیاهان دارویی، سال نهم، دوره 2، شماره 34، 15-1.


4. فرد‌، پ. ، محمدزاده میلانی، ج.، کسایی، م. 1397. اثر جایگزینی آرد برنج با آرد نخودچی بر بیاتی کیک فاقد گلوتن. نشریه پژوهشهای صنایع غذایی، جلد، 28 ، شماره 2‌، 12-1.


5. مقصودلو، ی.، احمدی، ع.، عزیزی، م.، اعلمی، م. وقربانی، م. 1395. تاثیر فیبرهای نشاسته مقاوم بر ویژگیهای کیفی و حسی کیکهای اسفنجی. نشریه پژوهشهای صنایع غذایی، جلد 26، شماره 2، 174-161


6. 2000. Approved methods of the AACC. St. Paul, MN, USA: The American Association of Cereal Chemists


7. Ahmadi, H., Azizi, M.H., Jahanian, L. and Amirkaveei, SH. 2011. Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake. Journal of Food Science and Technology, 8(‌1): 57-64.


8. Alizadeh, A., Nourafcan, H. and Assadi, A. 2017 .The effect of nettle and fenugreek seed extracts on diabetic mice. Agroecology Journal, 13:85-94.


9. Ataei, F. and Hojjatoleslamy, M. 2017. Physicochemical and sensory characteristics of sponge cake made with olive leaf.  Journal of Food Measurement and Characterization, 11: 2259-2264.


10. Bourgeois, C., Leclerc, É.A., Corbin, C., Dousso, J., Vanier, J.R., Seigneuret, J.M. and et al. 2016. Nettle (Urtica dioica) as a source of antioxidant and anti-aging phytochemicals for cosmetic applicationsL'ortie (Urtica dioica L.), une source de produits antioxidants et phytochimiques anti-âge pour des applications en cosmétique. Comptes Randus Chimie,19: 1090-1100.


11. F., Nasehi, B., Barzegar, H. and Abdanan, S. 2017. Investigation of properties of low-calorie cake containing different levels of Stevia leaf powder and tragacanth gum. Journal Food Science Technology, 69:31-41.


12. El –haak, M. A., Atta, B. M. and Abd Rabo, F. F. 2015. Seed yield and Important Seed Constituents For Naturally And Cultivated Milk Thistled (Silybum Marianum) Plants. The Egyptian Society of Experimental Biology,11: 141–146.


13. Ghalavand, A., Motamedi, P., Delaramnasab, M., Khodadoust, M. and Mahmoodkhani Koosskaki, R. 2017. Cardiometabolic Effects of Urtica Dioica in Type II Diabetes. Journal of Diabetes Nursing,‌ 5 (1):59-69.


14. Gomez, M., Ruiz, E. and Oliete, B. 2011. Effect of better freezing conditions and resting time on cake

 

quality. LWT-Food Science and Technology,‌ 44: 911-916.

15. Haghi, Gh and Hatami, A. 2010. Simultaneous Quantification of Flavonoids and Phenolic Acids in Plant Materials by a Newly Developed Isocratic High-Performance Liquid Chromatography Approach. Journal of Agricultural and Food Chemistry, 58‌: 1803-1811.


16. Hussein, A. M. S., Hegazy, N. A., Kamil, M. M and Ola, S. S. M. 2016. Utilization of Yoghurt and Sucralose to Produce Low-calorie Cakes. Journal of Nutrition & Food Sciences, 6(1):2-6.


17. Khalili, N. , Fereydoonzadeh, R., Mohtashami, R., Mehrzadi, S., Heydari, M., and Fallah Huseini, H. 2017. Silymarin, Olibanum, and Nettle, A Mixed Herbal Formulation in the Treatment of Type II Diabetes: A Randomized, Double-Blind, Placebo-Controlled, Clinical Trial. Journal of Evidence-Based Complementary & Alternative‌ Medicine, 22: 603-608.


18. Kim, J. H., Lee, H. J., Lee, H. S., Lim, E. J., Imm, J.Y. and Suh, H. J. 2012. Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa. LWT -‌Food Science and Technology, 47(2) : 478-484.


19. Kocer, D., Hicsasmaz, Z., Bayindirli, A. and Katnas, S. 2006. Bubble and pore formation of the high ratio cake formulation with poly-dextrose as a sugar and fat replacer. Journal of Food Engineering, 78:953- 964.


20. Lebesi, D. M. and Tzia, C. 2011. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food and Bioprocess Technology, 4(5):710-722.


21. Lim, E. J. 2012. Quality characteristics of sponge cake added with laminaria japonia powder. The Korean Journal of Food And Nutrition, 25(‌4): 922-929. 


22. Lu, T. M., Lee, C. C., Mau, J. L. and Lin, S.D. 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry,119: 1090-1095.


23. Maria Man, S., P˘aucean, A., Daniela C˘alian, I., Muresan,V., Simona Chis, M., Pop, A. and et al. 2019. Influence of Fenugreek Flour (Trigonella foenum-graecum ) Addition on the Technofunctional Properties of Dark Wheat Flour. Journal of Food Quality.2019: 1-8. https://doi.org/10.1155/2019/8635806


24. Masood, F. A., Sharma, B. and Chauhan, G. S. 2002. Use of apple as a source of dietary fiber in cakes. Plant Foods for Human Nutrition, 57:121–128.


25. Paton, D., Larocque, G. M., and Holme, J. 1981. Development of cake structure: Influence of ingredients on the measurement of cohesive force during baking. Cereal Chemistry, 58: 527–529.


26. Prokopov, T., Goranova, Z., Baeva, M., Slavov, A. and Galanakis, CH.  Effects of powder from white cabbage outer leaves on sponge cake quality.  Int. Agrophys, 29:1-8.


27. Qavami, N., Naghdi Badi, H., Labbafi, M. R. and Mehrafarin, A. 2013. A Review on Pharmacological, Cultivation and Biotechnology Aspects of Milk Thistle (Silybum marianum (L.) Gaertn.). Journal of Medicinal Plants, 12‌(47): 19-37.

 

28. Seo, M. J., Park, J. E., and Jang, M. S. 2010. Optimization of sponge cake added with turmeric (Curcuma longa L.) powder using mixture design. Food Science and Biotechnology, 19: 617–625.


29. Siro, I., Kapolna, E., Kapolna, B. and Lugasia, A. 2008. Functional food product development, marketing and consumer, acceptance. Areview Appetit, 51: 456-467.


30. Tayoub, Gh., Sulaiman, H. and ALorfi, M. 2018.  Quantitative identification of total silymarin in wild Silybum marianum by using HPLC.  International Journal of Herbal Medicine, 6: 110-114.


31. Zieliński, H., del Castillo, M. D., Starowicz, M. and Ciesarova, Z. 2012. Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life. Food Chemistry,135 (4): 2965-2973.