Effects of Commercial Oat Fiber on Characteristics of Batter and Sponge Cake
Publish Year: 1393
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:
JR_JASTMO-17-1_009
تاریخ نمایه سازی: 1 آذر 1402
Abstract:
Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fiber content can have adverse effects on product acceptability. The main objective of this study was to include oat fiber in the cake recipe and to determine the physical and sensory properties of the resultant product. Therefore, oat fiber at different levels of ۰, ۵, ۱۰, ۱۵, ۲۰, and ۳۰% (w/w, flour basis) were added in the cake recipe. Increasing the level of oat fiber resulted in the increase in batter density and consistency and cake volume. In addition, cake crust and crumb became darker. Cake hardness and gumminess increased, while cohesiveness and springiness decreased as determined using a texture analyzer. Cakes containing no more than ۲۰% oat fiber had acceptable sensory characteristics. In total, it was concluded that addition of maximum ۲۰% oat fiber to cake can result in a product of acceptable sensory characteristics.
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Authors
M. Majzoobi
Department of Food Science and Technology, Shiraz University, Shiraz, Islamic Republic of Iran.
M. Habibi
Department of Food Science and Technology, Shiraz University, Shiraz, Islamic Republic of Iran.
S. Hedayati
Department of Food Science and Technology, Shiraz University, Shiraz, Islamic Republic of Iran.
F. Ghiasi
Department of Food Science and Technology, Shiraz University, Shiraz, Islamic Republic of Iran.
A. Farahnaky
Department of Food Science and Technology, Shiraz University, Shiraz, Islamic Republic of Iran.
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