• Home
  • The Effect of Percentage and Particle Size of Date Seed Powder on the Qualitative Characteristics of Batter and Gluten-free Sponge Cake

Share To

Article Url


Manuscript ID : JFST-2004-1632 (R1) Visit : 164 Page: 123 - 141

10.30495/jfst.2021.684152

20.1001.1.24234966.1401.14.3.10.5

Article Type: Original Research

The Effect of Percentage and Particle Size of Date Seed Powder on the Qualitative Characteristics of Batter and Gluten-free Sponge Cake

Subject Areas :

Marjan Hajizadeh 1 , Sara Ansari 2 , Bahram Bahri 3

1 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران
2 - استادیار، گروه علوم و صنایع غذایی، واحد کازرون، دانشگاه آزاد اسلامی، کازرون، ایران.
3 - استادیار، گروه مهندسی مکانیک، واحد شهرضا، دانشگاه آزاد اسلامی، شهرضا، ایران

Received: 2020-04-06 Accepted : 2020-06-20 Published : 2022-09-23

Keywords:

Abstract :

References:


  1. AACC . 2000. Approved Methods of the AACC. St Paul Minnesota: American Association of Cereal Chemists.
    2.
  2. Ajil, A., Leelavathi, K. and Prasadarao, U. J. S. 2008 .Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science, 48: 319-326.
    3.
  3. Alvarez-Jubete, L., Arendt, E. K. and Gallagher, E. 2009. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients. International Journal of Food Science and Nutrition, 4: 240–257.
    4.
  4. Amany, M. M. B., Shaker, M. A. and Abeer, A. K. 2012. Antioxidant activities of date pits in a model meat system. International Food Research Journal, 19 (1).
    5.
  5. Asghari-pour, S., Noshad, M., Nasehi, B., Jooyandeh, H., and Beiraghi- Toosi, S. 2018. Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour. Journal of Food Processing and Preservation, DOI: 10.1111/jfpp.13821
    6.
  6. Ataei, F. and Hojjatoleslamy, M. 2017. Physicochemical and sensory characteristics of sponge cake made with olive leaf. Journal of Food Measurment and Characterization, 11(4): 2259-2264.
    7.
  7. Ayadi, M. A., Abdelmaksoud, W., Ennouri, and Attia,  H. 2009. Cladodes from Opuntia ficusindica as a source of dietary fibre: Effect on dough characteristics and cake making. Journal of Industrial Crops and Products, 30: 40–47.
    8.
  8. Besbes, S., Blecker, C., Deroanne, C., Lognay, G., Drira, N. E. and Attia, H. 2004. Date seeds: chemical composition and characteristic profiles of the lipid fraction. Food Chemistry, 84: 577-584.
    9.
  9. Bourne, M.C. 2002. Food texture and Viscosity concept and measurement. San Diego, Academic Press. Pp. 15–32.
    10.
  10. Caponio, F., Summo, C., Clodoveo, M.L. and Pasqualone, A. 2008. Evaluation of the nutritional quality of the lipid fraction of glutenfree biscuits. European Food Research and Technology, 227: 135– 139.
    11.

 

  1. Dhen, N., Rom_an, L., Rejeb, I. B., Martínez, M. M., Garogouri, M., Gomez, M. 2016. Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes. LWT - Food Science and Technology, 66: 179-185.
    2.
  2. Esmaeilpour Fallahi, Z. The effect of addition of date seed powder on the quality characteristics of sponge cake. M.Sc. thesis, Faculty of food science, Aras University, Tabriz [in Persian].
    3.
  3. Fahloul, D., Abdedaim, M., and Trystram, G. 2010. Heat, mass transfer and physical properties of biscuits enriched with date powder. Journal of Applied Sciences and Research, 6: 1680- 1686.
    4.
  4. Fikry, M., Yusof, Y. A., Al-Awaadh, A. M., Rahman, R. A., Chin, N. L., Mousa, E., and Chang, L. S. 2019. Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds. Foods, 8: 61; doi:10.3390/foods8020061
    5.
  5. Gomes, L.O.F., Santiago, R.A.C., Carvalho, Z.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 Science and Technology, 35: 307–313.
    6.
  6. 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 Science and Technology, 43: 33-38.
    7.
  7. Gómez, M., Ruiz, E. and Oliete, B. 2011. Effect of batter freezing conditions and resting time on cake quality. LWT-Food Science and Technology, 44 (4): 911-916.
    8.
  8. Gularte, A., de la Hera, E., Gomez, M. and Rosell, C.M. 2012. Effect of different fibres on batter and gluten-free layer cake properties. LWT Food Science and Technology, 48: 209–214.
    9.
  9. Habib, H.M., Platat, C., Meudec , E., Cheynier , V., and Ibrahim, W.H. 2013. Polyphenolic compounds in date fruit seed (Phoenix dactylifera): characterisation and quantification by using UPLC-DAD-ESI-MS. Journal of the Science of Food and Agriculture. DOI 10.1002/jsfa.6387
    10.
  10. Kocer, D., Hicsasmaz, Z., Bayindirli, A. and Katnas, S. Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat-replacer. Journal of Food Engineering, 78: 953–964.
    11.
  11. Levent, H. and Bilgicli, N. 2011. Effect of gluten-free flour on physical properties of cakes. Journal of Food Science and Engineering, 1: 354–360.
    12.
  12. Lu, T. M., Lee, C. C., Maud, J. L. and Lin, Sh.D. 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry, 119: 1090-1095.
    13.
  13. Majzoobi, M., Darabzadeh, and Farahnaky, A. 2012. Effects of percentage and particle size of wheat germ on some properties of batter and cake. Journal of Agricultural Science and Technology, 14 (4): 827-836.
    14.
  14. Majzoobi, ,  Mansoury,  H., Falsafi, S. R., and Farahnaky, A. 2015. Effects of date stone powder on characteristics of biscuit dough and hard biscuit. Food Technology and Nutrition, 12 (2): 5-14 [in Persian].
    15.
  15. Majzoobi, , Vosooghi Poor,  Z. V.,  Jamalian,  J.  and Farahnaky, A. 2016. Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science and Technology, 51 (6): 1369-1377.
    16.
  16. Moghimi, M. 2017. Investigationand modeling prediction of physicochemical properties of baguette bread fortified with date seed powder. JFST, 67 (14): 252-263 [in Persian].
    17.
  17. Nasehi, B. and Asgharipour, S. Investigating the effect of adding date palm kernel flour on gluten-free cookie based on rice flour. JFST, 90 (16): 15-25 [in Persian].
    18.
  18. O'Shea, N., Arendt, E. and Gallagher, E. 2014. State of the art in gluten‐free
    19.

 

research. Journal of Food Science, 79 (6), R1067-R1076.

  1. O'Shea, , Roble, C., Arendt, E. and Gallagher, E. 2015.  Modeling the effects of orange pomace using response surface design for gluten- free bread baking. Food Chemistry, 166: 223–230.
    2.
  2. Phimolsiripol, Y., Mukprasirt, A. and Schoenlechner, R. 2012. Quality improvement of rice-based gluten free bread using different dietary fibre fractions of rice bran. Journal of Cereal Science, 56: 389–395
    3.
  3. Platat, C., Habib, H. M., Hashim, I.B., Kamal, H.,  AlMaqbali, F., Souka, U. and Ibrahim, W.H. 2015. Production of functional pita bread using date seed powder. Journal of Food Science and Technology, 52(10): 6375-84.
    4.
  4. Rasocaj, O., Dimic, E. and Tsao, R. 2014. Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers. Journal of Food Science, 79: C318–C325.
    5.
  5. Ronda, F., Perez-Quirce, S., Lazaridou, A. and Biliaderis, C.G. 2015. Effect of barley and oat b-glucan concentrates on glutenfree rice based dough and bread characteristics. Food Hydrocolloids, 48, 197–207.
    6.
  6. of emulsifiers in sponge cake production. Journal of the Science and Agriculture, 83: 1419–1429.
    7.

 

  1. Sharoba, M., Farrag, M. A. and Abd El-Salam, A. M. 2013. Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies, 19(4): 429-444.
    2.
  2. Shih, F.F., Truing, V.D. and Daigle, K.W. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality, 29: 97–107.
    3.
  3. Singh, J.P., Kaur, A., Shevkani, K. and Singh, N. (2015a). Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of glutenfree eggless rice muffins. International Journal of Food Science and Technology, 50: 1190–1197.
    4.
  4. Sudha, M.L., Baskaran, V. and Leelavathi, K. 2007. Apple pomace as a source of dietary fibre and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104: 686–692.
    5.
  5. Wilderjans, E., Pareyt, B., Goesaert, H., Brijs, K. and Delcour, J.A. 2008. The role of gluten in a pound cake system: a model approach based on gluten-starch blends. Food Chemistry, 110: 909– 915.
    6.

 

_||_

Related articles

The rights to this website are owned by the Raimag Press Management System.
Copyright © 2021-2024

Home| Login| About Us| Contact Us|
[فارسی] [العربية] [fa] [ar]