جستجوی مقالات مرتبط با کلیدواژه « نشاسته پری‏ژلاتینه » در نشریات گروه « صنایع غذایی »

One of the most common problems in modern communities is long-term high energy intakes due to consumption of high energy foods, resulting in overweight and obesity. Therefore the aim of this study was to produce microwave baked low calorie cake, by reducing fat and optimization of formulation with xanthan gum and pre-gelatinized starch to calorie reducing and retardation of staling. In this study, response surface methodology and central composite design In order to evaluate and optimization of the independent variables including oil (x1:3-13%), xanthan gum (x2: 0-0.3%) and pre-gelatinized starch (x3:0-1%) on the characteristics of the final product were used.The results of formulation of microwave baked cakes showed that with reduced fat and add xanthan gum and pre-gelatinized starch, moisture content and water activity of the cake, better preserved which leads to reduced stiffness and gumminess and increases the cohesiveness, therefore softer cake with a longer shelf-life was produced. The uses of these compounds in the cake formulation can offset the negative effect from the fat reducing results in reduce the porosity and volume of the cake. Formulation optimization done to minimize stiffness and gumminess as well as to maximize the volume and cohesiveness of cake that was confirmed in practical tests for Independent parameters of the oil, xanthan and pregelatinized starch 6.2%, 0.3% and 1% respectively. At this point, the optimal response levels include humidity, aw, stiffness, gumminess, the cohesiveness and volume of samples was 20.34 %, , 0.80, 0.19 N, 0.204 N, 1.08 and 98 cm3 respectively. Finally, by comparing the two methods of baking with microwave and conventional methods shows that there was no significant difference between these two methods of baking, except that the microwave baked cake due to preserve more moisture, was softer and therefore have a longer shelf life.