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Information Journal Paper

Title

Physicochemical, textural and sensory properties of cake containing jujube

Pages

  33-46

Abstract

 Jujube is a functional fruit with a great source of fibers, vitamins and nutritional elements and has a sweet, delicious flavor. Replacement effects of wheat flour with varying levels of jujube powder (0, 5, 15 and 25 % w/w) on the physicochemical, texture and sensory properties of the cakes based on completely randomized design, was investigated. The Color:#ff0078">Viscosity of cake batter increased from 744. 5 cp (% 0 jujube powder) to 9872. 5 cp (% 25 jujube powder) as the replacement level of wheat flour with jujube powder increased (p <0. 05). The physicochemical (moisture content, volume, Color:#ff0078">Porosity, firmness, fiber and ash) and sensory properties of the cake prepared by replacing wheat flour with jujube powder were changed significantly (p <0. 05). As the replacement level of wheat flour with jujube powder increased, the volume and Color:#ff0078">Porosity of the cake were decreased and the hardness, fiber, ash, browning index and the lightness of them were increased (p <0. 05). Cakes made with the % 5 and then the higher level (up to % 15) as compared to control, received the highest sensory overall scores (p <0. 05). The cakes containing % 5 jujube powder, showed the least physicochemical changes similar to control samples and found to be more acceptable from sensory points as compared to other treatments (p <0. 05).

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    APA: Copy

    EMAMIFAR, A., ZANGANEH, Z., LATIFIAN, M., & Arbab, Z.. (2020). Physicochemical, textural and sensory properties of cake containing jujube. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(103 ), 33-46. SID. https://sid.ir/paper/398568/en

    Vancouver: Copy

    EMAMIFAR A., ZANGANEH Z., LATIFIAN M., Arbab Z.. Physicochemical, textural and sensory properties of cake containing jujube. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(103 ):33-46. Available from: https://sid.ir/paper/398568/en

    IEEE: Copy

    A. EMAMIFAR, Z. ZANGANEH, M. LATIFIAN, and Z. Arbab, “Physicochemical, textural and sensory properties of cake containing jujube,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 103 , pp. 33–46, 2020, [Online]. Available: https://sid.ir/paper/398568/en

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