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Title

DEVELOPMENT OF A FUNCTIONAL SPONGE CAKE USING OAT FIBER

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Abstract

 THIS ARTICLE EVALUATES THE EFFECT OF OAT FIBER AS A FUNCTIONAL INGREDIENT IN CAKE PRODUCTION. IN THIS RESEARCH WHEAT FLOUR WAS REPLACED (0, 5, 10, 15, 20 AND 30%) WITH THE OAT FIBER AND THE PREPARED CAKES WERE EVALUATED FOR ITS PHYSICAL AND SENSORIAL PROPERTIES. THE RESULTS SHOWED THAT WITH INCREASING THE OAT FIBER LEVEL, BATTER DENSITY OF THE CAKES INCREASED SIGNIFICANTLY. RESULT OF TEXTURAL TESTS (TPA TEST) SHOWED THAT FIBER INCREASED THE CRUMB HARDNESS AND DECREASED COHESIVENESS OF CAKE. CAKES ALSO WERE EVALUATED FOR FLAVOR, TEXTURE AND TASTE BY A DESCRIPTIVE SENSORY PANEL. BASED ON OVERALL LIKING (5-POINT HEDONIC SCALE), EVALUATION OF CAKES SHOWED THAT 20% ADDITION OF OAT FIBER HAD HIGHER OVERALL ACCEPTABILITY.

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    • Cite

    APA: Copy

    MAJZOOBI, MAHSA, HABIBI, MARYAM, GHIASI, FATEMEH, FARAHNAKY, ASGAR, & HEDAYATI, SARA. (2013). DEVELOPMENT OF A FUNCTIONAL SPONGE CAKE USING OAT FIBER. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926627/en

    Vancouver: Copy

    MAJZOOBI MAHSA, HABIBI MARYAM, GHIASI FATEMEH, FARAHNAKY ASGAR, HEDAYATI SARA. DEVELOPMENT OF A FUNCTIONAL SPONGE CAKE USING OAT FIBER. 2013. Available from: https://sid.ir/paper/926627/en

    IEEE: Copy

    MAHSA MAJZOOBI, MARYAM HABIBI, FATEMEH GHIASI, ASGAR FARAHNAKY, and SARA HEDAYATI, “DEVELOPMENT OF A FUNCTIONAL SPONGE CAKE USING OAT FIBER,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926627/en

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