Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

Date

2018-02-01

Author

Aydogdu, AYÇA
Şümnü, Servet Gülüm
Şahin, Serpil

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (GaEuro(3)). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

Subject Keywords

Dietary fiber, Apple, Lemon, Pea, Oat

URI

https://hdl.handle.net/11511/46620

Journal

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

DOI

https://doi.org/10.1007/s13197-017-2976-y

Collections

Department of Food Engineering, Article

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Citation Formats

A. Aydogdu, S. G. Şümnü, and S. Şahin, “Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, pp. 667–677, 2018, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46620.