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

Metadata

Show full item record

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

Item Usage Stats

395
views

0
downloads

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

Suggestions

OpenMETU
Core

Effects of different batter formulations on quality of deep-fat fried carrot slices Akdeniz, Neslihan; Şahin, Serpil; Department of Food Engineering (2004) The main objective of the study was to evaluate the effects of starch and gum types on product quality of deep-fat fried carrot slices. It was also aimed to evaluate the applicability of image processing for determination of oil uptake. In the first part of the study, carrot slices were dipped into batters containing three different concentrations of dextrin or pre-gelatinized tapioca starch and fried for 2, 3, and 4 minutes at 170±2 oC. Coating pick-up of batter formulations and moisture content, oil conte...
Effects of different flour, gum and protein types on quality of gluten-free cakes Berk, Eda; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2016) The main objective of this study was to investigate the influence of flour type, concentration, gum/protein type on rheological, physical and morphological behavior of gluten free cake batter, and to study impact of them on cake quality. In the first part of the study, the effects of partial replacement of rice flour with buckwheat flour, or carob bean flour at different concentrations (10%, 20%, 30%), and addition of different types of gums (xanthan gum, guar gum), or proteins (soy protein and whey protein...
Effects of different batter formulations on physical and chemical properties of microwave and conventionally fried chicken fingers Barutçu Mazı, Işıl; Şahin, Serpil; Department of Food Engineering (2009) The main objective of this study was to determine the effects of batters containing various flour types and frying methods on physical and chemical properties of chicken fingers. To determine the effects of different flour types, 30 % of the corn and wheat flour mix in control batter was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70 %) power level and at 1801°C for different times. Samples were also fried in a conventional fryer at 1801°C for comparison. T...
Influence of fat content and emulsifier type on the rheological properties of cake batter Sakiyan, O; Şümnü, Servet Gülüm; Şahin, Serpil; Bayram, Göknur (2004-11-01) The effects of fat content and emulsifier type on the rheological properties of cake batter have been investigated by using a parallel-plate rheometer. The apparent viscosity of cake batter with five different fat concentrations (0, 12.5, 25, 37.5, and 50%) and two types of emulsifier, namely Purawave and Lecigran, was studied as a function of the shear rate. In addition, the time dependency of different cake formulations was investigated. It was found that cake batter with different fat concentrations and ...
Effect of boiling, roasting and frying on disintegration of peanuts in simulated gastric environment Kong, Fanbin; Öztop, Halil Mecit; SINGH, R. Paul; MCCARTHY, Michael J. (2013-01-01) The objective of this study was to investigate the influence of boiling, roasting and frying on the digestion of peanuts in simulated gastric environment. Raw and processed peanuts were tested for disintegration in a model stomach system. The differences in disintegration rate were explained with respect to the changes in moisture absorption and texture. The absorption of moisture and the swelling of peanuts during gastric digestion were studied using Magnetic Resonance Imaging (MRI). The results show that ...

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.