Effect of Replacing Wheat Flour with Grapefruit Fibers on Physicochemical and Sensory Characteristics of Sponge Cake
Subject Areas : MicrobiologyM. E. Nasrabadi 1 , H. Nori topkanloo 2 , E. Azadfar 3 , Z. Ghazi 4
1 - Instructor of the Department of Food Science and Technology, Technical Girls Faculty of Neyshabour, Razavi Khorasan Branch, Technical and Vocational University (TVU), Iran.
2 - PhD Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
3 - PhD Student of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
4 - Lecturer of the Department of Food Science and Technology, Technical Girls Faculty of Neyshabour, Razavi Khorasan Branch, Technical and Vocational University (TVU), Iran.
Keywords: Grapefruit Fiber, Physicochemicals, Sensory Properties, Sponge cake,
Abstract :
Introduction: Deficiency of fiber compounds in diets leads to constipation, cardiovascular diseases and various types of cancers. Therefore, in this research, grapefruit fiber was used as a hybrid compound in the formulation of sponge cake. Materials and Methods: In this study, grapefruit fiber was first added to cake formulation at five levels of zero, 0.5, 1, 1.5 and 2%as a substitute for flour. The viscosity of the dough was measured by Brookfield viscometer. After making the cake, the specific volume, amount of porosity, texture, color components, and acceptability were investigated. Results: The results indicated that by increasing the amount of dietary fiber, the dough viscosity, fiber percentage, cake moisture, texture firmness and b * color were significantly increased, while dough density, pH, cake protein and L * color were significantly decreased as compared to the control sample. The specific volume and porosity of the cakes containing grapefruit fiber were not significantly different up to 1% of the control sample but decreased at higher levels of specific volume and porosity of the cakes therefore the difference was significant as compared to the control sample. Based on the results of the acceptance mediated by sensory properties, it was found that the sample containing 1% grapefruit fiber was the most accepted among the referees. Conclusion: The result indicated that, adding 1% grapefruit fiber to the cake can improve the nutritional value of the cake while maintaining the quantitative and qualitative characteristics of the cake.
زارع، ز.، نوری، ل. و فهیم دانش، م. (1395). بررسی تأثیر جایگزینی آرد گندم با آرد سنجد بر خصوصیات فیزیکوشیمیایی و حسی کیک روغنی. نشریه ی نوآوری در علوم و فناوری غذایی، سال هشتم، شماره2، صفحات 55-65.
زاوه زاد، ن. و حقایق، غ. (1395). استفاده از آرد دانه ی خربزه به عنوان مقلد چربی در تولید کیک کمچرب و بررسی خصوصیات کمی و کیفی محصول نهایی. فصلنامه علوم و صنایع غذایی، سیزدهم، شماره53، صفحات 23-15.
صالحی، ف.، کاشانی راد، م. و علی پور، ن. (1395). ﺑﺮرﺳﻰ وﯾﮋﮔﻰﻫﺎى ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﻰ، ﺣﺴﻰ و ﺑﺎﻓﺘﻰ ﮐﯿﮏ اﺳﻔﻨﺠﻰ ﻏﻨﻰ ﺷﺪه ﺑﺎ ﭘﻮدر ﺳﯿﺐ. ﻓﺼﻠﻨﺎﻣﻪ ﻓﻨﺎﻭﺭﯼﻫﺎﯼ ﻧﻮﻳﻦ ﻏﺬﺍﻳﯽ، سال سوم، شماره 11، صفحات 47-39.
عظیمی محله، ا.، زمردی، ش.، محمدی ثانی، ع. و احمدزاده قویدل، ر. (1392). ﺑﺮرﺳﻲ ﺗﺄﺛﻴﺮ ﻣﻴﻮه ﻓﻴﺒﺮ ﭘﺮﺗﻘﺎل ﺑﺮ ﺧﻮاص ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴﺎﻳﻲ، رﺋﻮﻟﻮژﻳﻜﻲ و ﺣﺴﻲ ﻣﺎﺳﺖ میوهای ﺗﻮت ﻓﺮﻧﮕﻲ ﺑﻪ روش ﭘﺎﺳﺦ ﺳﻄﺢ. مجله نوآوری در علوم و فنون غذایی، سال پنجم، شماره 1، صفحات 23-35.
نجفی، ز.، موحد، س. و احمدی چناربن، ا. (1396). ﺗﺎﺛﯿﺮ ﺟﺎﯾﮕﺰﯾﻨﯽ ﻓﯿﺒﺮ ﭘﺮﺗﻘﺎل ﺑﺎ روﻏﻦ و ﺗﺨﻢ ﻣﺮغ ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﻮ ﺷﯿﻤﯿﺎﯾﯽ و ارﮔﺎﻧﻮﻟﭙﺘﯿﮏ ﻣﺎﻓﯿﻦ. ﻧﺸﺮﯾﻪ پژوهشهای ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ اﯾﺮان، سال سیزدهم، شماره 4، صفحات 468-458.
وطن دوست، س.، عزیزی، م. ح.، حجت الاسلامی، م.، مولوی، ه. و رئیسی، ز. (1394). ﺗﺎﺛﻴﺮ اﻓﺰودن ﭘﻮدر ﺳﻨﺠﺪ ﺑﺮ وﻳﮋﮔﻲﻫﺎی ﻛﻴﻔﻲ ﻧﺎن ﻫﻤﺒﺮﮔﺮ. ﻓﺼﻠﻨﺎﻣﻪ ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ، سال دوازدهم، شماره 49، صفحات 84-73.
AACC. (2000). Approved methods of the American Association of the Cereal Chemist, 10th edition.
AACC. (2003). Approved methods of analysis of the American association of Cereal Chemists, St. Paul.MN US.
Bhat, M. A. & Bhat, A. (2013). Study on physico-chemical characteristics of pumpkin blended cake. Journal of Food Processing & Technology, 4(9), 4-9.
Bruneton, J. (1995). Pharmacognosy phytochemistry medicinal plants. Intercept Ltd. England. pp: 449.
Garcıa-Pe rez, F.J., Sendra, E., Lario, Y., Fernandez-Lopez, J., Sayas-Barbera, E. & Perez-Alvarez, J. A. (2006). Rheology of orange fiber enriched yogurt. Milchwissenschaft, 61, 55–59.
Gomez, M., Ronda, F., Coballera, A., Blanco, A. & Rosell, M. (2005). Functionality of diffehydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173.
Gomez, M., Oliete, B., Rosell, C. M., Pando, V. & Fernandez, E. (2008). Studies on cake quality made of wheat chickpea flour blends. LWT-Food Science and Technology, 41, 1701-1709.
Gomez, M., Ruiz-París, E., Oliete, B. & Pando, V. (2010). Modeling of texture evolution of cakes during storage. Journal Texture Studies, 41, 17-33.
Heenana, S. P., Dufoura, J. P., Hamida, N., Harveyc, W. & Delahuntya, C. M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT-Food Science and Technology, 43, 1032–1041.
Jeong, C. H. & Shim, K. H. (2004). Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. Journal of the Korean Society of Food Science and Nutrition, 33, 716-722.
Lawless, J. (1995). The Illustrated Encyclopedia of Essential Oils. Rockport, MA: Element Books, pp: 57-60.
Larrauri, J. A. (1999). New approaches in the preparation of high dietary fiber powders from fruits by-products. In: Trends in Food Science and Technology, 10, 24-29.
Lebesi, D. M. & 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.
Lee, S., Kim, S. & E Inglett, G. (2005). Effect of shortening replacement with oatrim on the physical and rheological properties of cakes. Cereal Chemistry, 82, 120-124.
Lundberg, B. (2005). Using highly expanded citrus fiber to improve the quality and nutritiona properties of food. Cereal Foods World, 50 (5), 248-252.
Masoodi, F. A., Sharma, B. & Chauhan, G. S. (2002). Use of apple pomace as a source of dietary fiber in cakes. Journal of Agricultural and Food Chemistry, 57, 121-128.
Pabon, C. V., Frouts, P., Latres, J. L. & Frouts, G. (1992). Invitro study of mixed controlled of bread baked indifferent ovens. Food Science and Nutrition, 18, 2163-2173.
Sahan, Y., Dundar, A.N., Aydin, E., Kilci, A., dna Dulger, D., Kaplan, F. B., Gocmen, D. & Celik, G. (2013). Characteristics of Cookies Supplemented with Oleaster (Elaeagnus ngustifolia L.) Flour. I Physicochemical, Sensorial and Textural Properties. Journal of Agricultural, 5, 160-168.
Salehi, F., Kashaninejad, M., Asadi, F. & Najafi, A. (2016). Improvement of quality attributes of sponge cake using infrared dried button mushroom. Journal of Food Science and Technology, 53(3), 1418-1423.
Siro, I., Kapolna, E., Kapolna, B. & Lugasia, A. (2008). Functional food product development marketing and consumer acceptance. Areview, Appetite, 51, 456-467.
Sun, D. (2008). Computer vision technology for food quality evaluation. Academic Press. New York.
Weining, H. & Kim, Y. (2008). Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature. Journal of Cereal Science, 45, 1-8.
_||_زارع، ز.، نوری، ل. و فهیم دانش، م. (1395). بررسی تأثیر جایگزینی آرد گندم با آرد سنجد بر خصوصیات فیزیکوشیمیایی و حسی کیک روغنی. نشریه ی نوآوری در علوم و فناوری غذایی، سال هشتم، شماره2، صفحات 55-65.
زاوه زاد، ن. و حقایق، غ. (1395). استفاده از آرد دانه ی خربزه به عنوان مقلد چربی در تولید کیک کمچرب و بررسی خصوصیات کمی و کیفی محصول نهایی. فصلنامه علوم و صنایع غذایی، سیزدهم، شماره53، صفحات 23-15.
صالحی، ف.، کاشانی راد، م. و علی پور، ن. (1395). ﺑﺮرﺳﻰ وﯾﮋﮔﻰﻫﺎى ﻓﯿﺰﯾﮑﻮﺷﯿﻤﯿﺎﯾﻰ، ﺣﺴﻰ و ﺑﺎﻓﺘﻰ ﮐﯿﮏ اﺳﻔﻨﺠﻰ ﻏﻨﻰ ﺷﺪه ﺑﺎ ﭘﻮدر ﺳﯿﺐ. ﻓﺼﻠﻨﺎﻣﻪ ﻓﻨﺎﻭﺭﯼﻫﺎﯼ ﻧﻮﻳﻦ ﻏﺬﺍﻳﯽ، سال سوم، شماره 11، صفحات 47-39.
عظیمی محله، ا.، زمردی، ش.، محمدی ثانی، ع. و احمدزاده قویدل، ر. (1392). ﺑﺮرﺳﻲ ﺗﺄﺛﻴﺮ ﻣﻴﻮه ﻓﻴﺒﺮ ﭘﺮﺗﻘﺎل ﺑﺮ ﺧﻮاص ﻓﻴﺰﻳﻜﻮﺷﻴﻤﻴﺎﻳﻲ، رﺋﻮﻟﻮژﻳﻜﻲ و ﺣﺴﻲ ﻣﺎﺳﺖ میوهای ﺗﻮت ﻓﺮﻧﮕﻲ ﺑﻪ روش ﭘﺎﺳﺦ ﺳﻄﺢ. مجله نوآوری در علوم و فنون غذایی، سال پنجم، شماره 1، صفحات 23-35.
نجفی، ز.، موحد، س. و احمدی چناربن، ا. (1396). ﺗﺎﺛﯿﺮ ﺟﺎﯾﮕﺰﯾﻨﯽ ﻓﯿﺒﺮ ﭘﺮﺗﻘﺎل ﺑﺎ روﻏﻦ و ﺗﺨﻢ ﻣﺮغ ﺑﺮ ﺧﺼﻮﺻﯿﺎت ﻓﯿﺰﯾﮑﻮ ﺷﯿﻤﯿﺎﯾﯽ و ارﮔﺎﻧﻮﻟﭙﺘﯿﮏ ﻣﺎﻓﯿﻦ. ﻧﺸﺮﯾﻪ پژوهشهای ﻋﻠﻮم و ﺻﻨﺎﯾﻊ ﻏﺬاﯾﯽ اﯾﺮان، سال سیزدهم، شماره 4، صفحات 468-458.
وطن دوست، س.، عزیزی، م. ح.، حجت الاسلامی، م.، مولوی، ه. و رئیسی، ز. (1394). ﺗﺎﺛﻴﺮ اﻓﺰودن ﭘﻮدر ﺳﻨﺠﺪ ﺑﺮ وﻳﮋﮔﻲﻫﺎی ﻛﻴﻔﻲ ﻧﺎن ﻫﻤﺒﺮﮔﺮ. ﻓﺼﻠﻨﺎﻣﻪ ﻋﻠﻮم و ﺻﻨﺎﻳﻊ ﻏﺬاﻳﻲ، سال دوازدهم، شماره 49، صفحات 84-73.
AACC. (2000). Approved methods of the American Association of the Cereal Chemist, 10th edition.
AACC. (2003). Approved methods of analysis of the American association of Cereal Chemists, St. Paul.MN US.
Bhat, M. A. & Bhat, A. (2013). Study on physico-chemical characteristics of pumpkin blended cake. Journal of Food Processing & Technology, 4(9), 4-9.
Bruneton, J. (1995). Pharmacognosy phytochemistry medicinal plants. Intercept Ltd. England. pp: 449.
Garcıa-Pe rez, F.J., Sendra, E., Lario, Y., Fernandez-Lopez, J., Sayas-Barbera, E. & Perez-Alvarez, J. A. (2006). Rheology of orange fiber enriched yogurt. Milchwissenschaft, 61, 55–59.
Gomez, M., Ronda, F., Coballera, A., Blanco, A. & Rosell, M. (2005). Functionality of diffehydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173.
Gomez, M., Oliete, B., Rosell, C. M., Pando, V. & Fernandez, E. (2008). Studies on cake quality made of wheat chickpea flour blends. LWT-Food Science and Technology, 41, 1701-1709.
Gomez, M., Ruiz-París, E., Oliete, B. & Pando, V. (2010). Modeling of texture evolution of cakes during storage. Journal Texture Studies, 41, 17-33.
Heenana, S. P., Dufoura, J. P., Hamida, N., Harveyc, W. & Delahuntya, C. M. (2010). The influence of ingredients and time from baking on sensory quality and consumer freshness perceptions in a baked model cake system. LWT-Food Science and Technology, 43, 1032–1041.
Jeong, C. H. & Shim, K. H. (2004). Quality characteristics of sponge cakes with addition of Pleurotus eryngii mushroom powders. Journal of the Korean Society of Food Science and Nutrition, 33, 716-722.
Lawless, J. (1995). The Illustrated Encyclopedia of Essential Oils. Rockport, MA: Element Books, pp: 57-60.
Larrauri, J. A. (1999). New approaches in the preparation of high dietary fiber powders from fruits by-products. In: Trends in Food Science and Technology, 10, 24-29.
Lebesi, D. M. & 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.
Lee, S., Kim, S. & E Inglett, G. (2005). Effect of shortening replacement with oatrim on the physical and rheological properties of cakes. Cereal Chemistry, 82, 120-124.
Lundberg, B. (2005). Using highly expanded citrus fiber to improve the quality and nutritiona properties of food. Cereal Foods World, 50 (5), 248-252.
Masoodi, F. A., Sharma, B. & Chauhan, G. S. (2002). Use of apple pomace as a source of dietary fiber in cakes. Journal of Agricultural and Food Chemistry, 57, 121-128.
Pabon, C. V., Frouts, P., Latres, J. L. & Frouts, G. (1992). Invitro study of mixed controlled of bread baked indifferent ovens. Food Science and Nutrition, 18, 2163-2173.
Sahan, Y., Dundar, A.N., Aydin, E., Kilci, A., dna Dulger, D., Kaplan, F. B., Gocmen, D. & Celik, G. (2013). Characteristics of Cookies Supplemented with Oleaster (Elaeagnus ngustifolia L.) Flour. I Physicochemical, Sensorial and Textural Properties. Journal of Agricultural, 5, 160-168.
Salehi, F., Kashaninejad, M., Asadi, F. & Najafi, A. (2016). Improvement of quality attributes of sponge cake using infrared dried button mushroom. Journal of Food Science and Technology, 53(3), 1418-1423.
Siro, I., Kapolna, E., Kapolna, B. & Lugasia, A. (2008). Functional food product development marketing and consumer acceptance. Areview, Appetite, 51, 456-467.
Sun, D. (2008). Computer vision technology for food quality evaluation. Academic Press. New York.
Weining, H. & Kim, Y. (2008). Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature. Journal of Cereal Science, 45, 1-8.