جستجوی مقالات مرتبط با کلیدواژه "sucrose replacement" در نشریات گروه "صنایع غذایی"

In present study the effect of date syrup as a replacement for sugar on the rheological, physical and sensory properties of sponge cake was investigated. Sucrose was replaced by date syrup at 0%, 20%, 40% and 60% incorporation levels in cakes and evaluated for the consistency and pH of batter, moisture, volume, texture, color properties and sensory characteristic of cakes. It was found that date syrup replacement caused an increase in batter consistency. As date syrup level increased moisture content increased. Sucrose substitution with date syrup in dough formulations affected volume of cakes and caused a decrease due to an increase in consistency and reduction in pH values of batters. Results showed that there is a clear evidence of sucrose substitution on improvement of cake texture, as date syrup level increased, cake hardness decreased. Date syrup had a significant effect on color properties of cakes, with increasing date syrup level in cakes the L values (lightness) for cake crust and crumb decreased and cakes got darker. According to the sensory evaluation and physical properties results cake with 40% date syrup reported as the most favorable formulation.

In this research¡ effect of sucrose replacements with fig extract was studied. Physical properties of cake batter such as consistency and specific gravity and cake characteristics such as pH¡ volume¡ apparent density¡ solid density¡ porosity¡ symmetry and uniformity¡ moisture¡ water activity¡ crust and crumb color and textural firmness were evaluated. Results showed that fig extract caused an increase in specific gravity and consistency. Sucrose replacement with studied fig extract gave less pH¡ volume¡ porosity¡ solid density ¡and and textural firmness and more apparent density¡ moisture¡ and water activity compared to those of control sample. By increasing amount of fig extract parameter L * (darkness product) and a * (redness) of the cake crust and crumb color increased and b * (yellowness) decreased. Results indicated that sensory properties showed that Replacement of up to 20 and 40 percent had significant effect on the characteristics of color¡ taste¡ texture¡ mouth feel and¡ total acceptance samples compared to the control. Cake sample with 20% fig syrup as the best example was identified.