The Effects of Using Molasses as a Replacement for Sugar on Dough Properties and Volume and Color of Shortened Cake

Subject Areas : Microbiology

Banafsheh Aghamohammadi ¹ , Masoud Honarvar ² , Babak Ghiassi Tarzi ³ , Babak Delkhosh ⁴

1 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، ایران
2 - استادیار دانشکده علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران،
3 - استادیار دانشکده علوم و مهندسی صنایع غذایی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران،
4 - استادیار دانشکده کشاورزی و منابع طبیعی، دانشگاه آزاد اسلامی، واحد علوم و تحقیقات تهران، ایران

Received: 2011-11-01 Accepted : 2012-06-12 Published : 2013-09-23

Keywords: Color of Cake, Dough, Molasses, Rheology, Volume of Cake,

Abstract :

Introduction: Cake has been accepted as a snack food and part of daily meals for families nowadays and consequently its nutritional values have become important. The use of different components has been considered to improve the cake quality, shelf life and nutritional properties, in recent years.Materials and Methods: In this research, the effects of substituting 25, 50, 75 and 100% of sugar with molasses, on viscosity, density and pH of dough, volume and color of cake, are studied.Results: The results of these experiments showed that pH values of the dough don’t have a meaningful difference as compared to the control sample in all the cases examined. The viscosity decreased in all the samples containing molasses and the differences were significant. By increasing the level of substitution, density and volume of the product increased and decreased respectively. Evaluation of crumb color showed that all of samples are darker than the control.Conclusion: According to the results, the shelf life of the cakes might be increased and the quality and nutritional values might be improved by using molasses in the formulation.

References:

 آقامحمدی، ب.، هنرور، م.، غیاثی طرزی، ب. و دلخوش، ب. (1390). بررسی امکان استفاده از شربت­های قندی کارخانجات قند به عنوان جایگزین شکر در فرمولاسیون کیک روغنی. مجموعه مقالات (سخنرانی) سی و سومین دوره سمینارهای سالانه کارخانه­های قند و شکر ایران، شماره 138، صفحات 133-127.

ایوبی، ا.، حبیبی نجفی، م. ب. و کریمی، م. (1387). تاثیر افزودن کنسانتره پروتئین آب پنیر و صمغ­های گوار و زانتان بر خصوصیات کیفی و فیزیکوشیمیایی کیک روغنی. مجله پژوهش­های علوم و صنایع غذایی ایران، سال چهارم، شماره 2، صفحات 46-33.

برنجی اردستانی، س.، عزیزی، م.ح. و سحری، م. ع. (1386). اثر غنی سازی با آهن، اسیدفولیک، روی و کلسیم بر ویژگی های رئولوژیکی و شیمیایی آرد ستاره. مجله علمی-پژوهشی علوم و صنایع غذایی ایران، دوره 4، شماره 4، صفحات 43-33.

بی نام. (1368). ویژگی­های ملاس چغندر قند و نیشکر، موسسه استاندارد و تحقیقات صنعتی ایران، استاندارد شماره 319 ایران.

بی نام. (1386). گزارش تعداد واحد و ظرفیت اسمی تولید محصول کیک. وزارت صنایع و معادن

AACC. (1983). Approved methods of the American Association of CerealChemists. St. Paul, MN: American Association of CerealChemists.

Abdul Hussain,S. S. & Al-Oulabi, R. A. (2009). Studying The Possibility Of Preparing An Egg-Free Or Egg-Less Cake. International Journal of Engineering and Technology, 1 (4), 324-329.

Akesowan, A. (2010). Effect of konjac flour incorporated with soy protein isolate on quality characteristics of reduced-fat chiffon cakes. African Journal of Biotechnology Vol. 9(28), pp. 4386-4391.

Asadi, D. (2006). Handbook sugar beet technology. John Wiley & Sons, Inc. pp. 302-765.

Asghar, A., Anjum, F. M., Butt, M. S. & Hussain, S. (2006). Functionality of Different Surfactants and Ingredients in Frozen Dough. Turk J Biol, 30, 243-250.

Ashwini, A., Jyotsna, R. & Indrani, D. (2009). Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23, 700–707.

Cauvain, S. & Young, L. (2000). Bakery Food Manufacture and quality. Blackwell Science. pp. 11-195.

Celik, I., Yýlmaz, Y., Isýk, F. & Ustun, O. (2006). Effect of soapwort extract on physical and sensory properties of sponge cakes and rheological properties of sponge cake batters. Food Chemistry, 101 (3), 907-911.

Dendy, D. A. V.& Bogelan, J. D. (2001). Cereal and cereal products chemistry and Technology. An Aspen publication. pp. 235, 237-239, 248-249

Ghazizadeh, M. & Razegh, S. A. (1998). Sensory Evaluation. Food National and Food Technology Research Institute, Tehran, Iran.

Jackson, E. B. (1995). Sugar Confectionary Manufacture. Chapman & Hall, pp 4, 6.

Jay, J. M. (2000). Modern Food Microbiology. Aspen Publishers. pp. 39-56.

Johnson, J. M. & Harris, C. H. (1989). Effect of Acidulants in Controlling Browning in Cakes Prepared with 100% High-Fructose Corn syrup or sucrose. Cereal Chemistry, 66 (3), 158–161.

Lebesi, D. M. & Tzia, C. (2009). Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes, Original Paper. Food Bioprocess Technology, 4 (5), 710-722.

Lin, Sh. D. & Lee C. C. (2005). Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose. Cereal Chemistry. 82 (4), 405–413.

Malbasˇa, R., Loncˇar, E., Djuric, M., & Dosˇenovic, I. (2008). Effect of sucrose concentration on the products of  kombucha fermentation on molasses. Food Chemistry, 108, 926–932.

Phillips, K. M., Carlsen, M. H. & Blomhoff, R. (2009). Total antioxidant content of alternatives to refined sugar. Journal of the American Dietetic Association, 109, 64-71.

Simurina, O. D. & Filip ev, B. (2006). Sugar beet molasses as an ingredient in tea-cookie formulations. PTEP (Serbia and Montenegro), 10, 16-21.