جستجوی مقالات مرتبط با کلیدواژه "volume" در نشریات گروه "صنایع غذایی"

The present study aims to investigate replacing sugar with 0, 25, 50, 75 and 100% grape syrup in producing sponge cake and its effect on properties such as texture stiffness, volume, density, and porosity during 7 days after production. The results demonstrated that increasing grape syrup percentage in the cake samples changed their properties significantly. The samples containing 50 and 100% grape syrup had the most density, and  least stiffness, and  most volume, respectively. Comparing the mean of treatment effect in day suggested that the most stiffening occurred in seventh day. In addition, the sample containing 25% grape syrup has the most porosity. The mean and standard deviation of treatment effect of the blank indicated that the stiffening of all the samples  increased compared with the blank. Thus, there is a significant statistical difference between the samples in this regard. Therefore, the sponge cake prepared by 100% replacement of sugar with natural sweetener (grape syrup) could be introduced as the best sample because of having   the most volume,  least stiffening amount, more desirable taste and appearance.

Cake is one of the most popular flour products among all age groups especially in children with different types and calories. The high-energy content of various cake is often attributed to the oil, eggs and sugar in their formulation. Sugar is one of the principle ingredients of sponge cake batter that acts as a stabilizer and tenderizer by retarding and restricting the gluten formation and increasing the temperature of egg protein denaturation and starch gelatinization. In addition to making sweets, sugar keeps air bubbles in the texture of the cake and increases the volume of the cake. Despite all the functional benefits of sugar, due to the association with health risks such as high blood pressure, cardiovascular diseases, non-alcoholic fatty liver disease, tooth decay, obesity and diabetes, these days, the demand for low-sugar foods has increased. The replacing sugar with kinds of sweeteners such as natural and artificial ones in cake formulation for reducing amount of sugar is particularly important. Iran is the tenth largest grape producer in the world and grape syrup is one of the grape products with high nutritional and sweetening value that is produced in different regions of Iran. It is an important food product in human nutrition because of the high amounts of monosaccharides and minerals it contains and it is especially an excellent source of iron. The objective of this study was to use the grape syrup powder as a sugar substitute in cup cake.

The grape syrup without any added sugar or additives with brix 71 was obtained from Tuyserkan (Hamadan province, Iran) and powdered using a spray dryer and maltodextrin to prevent it from sticking to the machine. Cake flour with 72% extraction rate was purchased from Jonoob Factory (Ahwaz, Khuzestan). In order to make a spongy cake, the grape syrup powder at the five ratios of 0%, 25%, 50%, 75% and 100% were substituted with the sugar in the formulation of cake. The batter of cupcake in this research was prepared using the sugar – dough method. The cake batter was poured into mold and cooked in an oven at 325 °C for 25 minutes. The cakes were exposed to air for 40 minutes to cool. The cakes were then packed in polyethylene bags and stored at ambient temperature and away from direct light. The specific gravity of cake batter was determined by dividing the weight of 240 mL of cake batter by the weight of 240 mL water. Then the physicochemical properties including the moisture content, firmness, volume, porosity, and color and sensory characteristics of the cakes were evaluated weekly during twenty-one days of storage. The moisture content of the samples was evaluated using a hot air oven at 105°C until constant weight. The cake volume was measured using the rapeseed displacement method. A Texture Analyzer was used to calculate the firmness of samples. The porosity of the crumb was investigated by imaging using Image J software. Color determinations of cake crust, including lightness (L), redness (a*), and yellowness (b*) were determined using the digital colorimeter system. A panel of ten trained panelists evaluated the cakes, ages 24–37 years (six females and four male), with sensory evaluation experience in descriptive evaluation of various food products. The sensory features including taste, odor, appearance, texture, and overall acceptability of cakes were performed using a descriptive profile test based on a scale of 1-5; where: 0 = extremely low intensity and 5 = extremely high intensity.

The findings observed that increasing the grape syrup powder ratio caused an increase in specific gravity of the cakes batter, although in each case it was lower than the specific gravity of the control sample. The results showed that replacing sugar with different ratios of grape syrup powder as well as storage time had a significant effect on the characteristics of the cake. The moisture content increased significantly with increasing ratio of grape syrup powder to cake formulation. However, in all treatments, the moisture content of cake samples decreased during storage (p < 0.05). By the time of cake storage up to 21 days, the firmness of all cake samples decreased but the firmness of the cakes made from grape syrup powder was lower than the control sample on all days. On the last day, the samples containing 25% and 50% powder did not differ in firmness but were significantly softer than the control. The volume and porosity of cake samples were affected by sugar substitution with grape syrup powder as it decreased with increasing grape syrup powder ratio but the highest porosity and cake volume were observed in the sample containing 25% powder. By raising the ratio of grape syrup powder to the cake formula, the lightness of the cakes decreased and in other words, the cakes became darker and the redness and yellowness of the cakes increased and decreased, respectively. The sensory evaluation results showed that the samples containing 25% and 100% of the grape syrup powder had the highest and the lowest appearance, respectively. Replacement of sugar with grape syrup powder also improved the cake odor, which was significantly different from the control sample. The control sample and the cake sample containing 25% grape syrup powder had the highest softness and elasticity values. On the other hand, the addition of grape syrup powder produced a better taste than the control sample, with the cake containing 75% of the powder having the highest taste score. The highest and lowest overall acceptability scores were obtained in samples containing 25 and 50% grape syrup powder, respectively. In general, the results of sensory evaluation showed that replacing sugar with ratios of 25 to 50% of grape syrup powder improved some of the sensory properties of the cake.

Based on the findings of this study, up to 25% grape syrup powder as a natural sweetener can be replaced with sugar in the cupcake formula.

The study of relationship between physical properties such as mass and volume and other physical properties, such as geometric dimensions, has been the subject of numerous studies by researchers. The fruit size, shape and mass are important in sorting and measuring fruits, and it determines that the fruits can be put in boxes of transport or plastic bags by a specific size. Damage to the fruit may be due to various causes, including Impact, pressure and vibration, all of which cause physical damage at moment or at storage time, the amount of damages depends on location of impact, the size and volume. Also, the volume and physical properties of agricultural products are very important for storage. On the other hand, cell damage and forces involved in fruits reason bruising in fruits, which can be controlled by physical properties. Quality assessment is usually carried out using a combination of destructive and non-destructive methods, generally done by the product manufacturers or the first purchasers, and includes the separation of materials based on specific size and weight. Among non-destructive methods used, the use of CT and X-rays, which allow a person to examine bruises at different times in the fruit, is increasing. Due to the fact that mass and volume of fruits for storage, transportation, packaging and etc are of great importance, in this research, the relationship between pear fruit volume and mass with bruise percentage during the storage period was studied using non-destructive CT scan tests due to dynamic loads. Firstly, the pendulum and the required masses were made in a workshop. The fruits were placed in the desired position and then the device arm was raised to the desired angle (90°), and in the controlled state of the arm impact the pear. The pendulum had a 200 g and three different attachment masses of 100, 150, and 200 g for knocking. It should be noted that air resistance and friction were neglected through this procedure. In this research, via CT scan, the relationship between mass and volume of pears (Before and after the impact) due impact loading and storage times with bruise was investigated. Before loading and storing, 50 pears were examined using Scan CT and 27 pears with zero bruise percentage were selected, the next chosen pears were subjected to impact loading with a pendulum with three weight of 300, 350 and 400 g and 5, 10 and 15 days storage was used to investigate the effect of impact on pears. Then, after impact and storing, with the use of CT scan in each period of storage, the rate of pear bruise was calculated. The pears volume before impact with the bruise percentage for all three weights had a negative and non-significant correlation and the decrease pear mass percentage with the bruise percentage for all three weights has a positive correlation and pears mass before impact with the bruise percentage for all three weights had a positive and non-significant correlation. Any decrease in pear mass percentage had a positive correlation with caries percentage for all three weights. The correlation test showed that with the increase in pear volume, the bruise percentage was decreased and a direct correlation was found between the decreasing percentage volume and the bruise percentage. –also The effect of 5-day storage duration was found considerable on the bruise percentage subject to the exertion of 350 g and higher impact  rates

Bezhi (or Beji) is a special sweet and fried cookie which is produced traditionally in west region of Iran. In this study, the effect of different temperature levels (150, 165 and 180°C) and frying time (1 to 8 min) on physicochemical properties of Bezhi was investigated. The obtained results showed that increasing frying time up to the first 3 minutes causes a significant increase in sample volume. Although, further increase in frying time was not accompanied by volume increase but the mean volume was decreased significantly. Generally any increase in the studied parameters (temperature and frying time) would increase the samples’ diameter while other dimensional characteristics remained unchanged. Moreover, increasing temperature and frying time would increase the samples’ hardness as well as their color changes (∆E). L* value showed decrease when increasing studied parameters. The rate of decrease in L* in the studied temperature levels (150, 165 and 180 °C) were found to be 0.00987, 0.07665 and 0.11250 S-1 respectively. In addition a* value was increased by increasing the studied parameters while b* remained unchanged. The activation energy for the enzymatic reactions in Bezhi samples was 31.12 Kcal/mole which demonstrates the high effect of temperature on these reactions in the studied temperature range. Temperature and frying time showed considerable effect on the crust formation of samples. While the maximum crust thickness at 150 °C was reached to 0.55 mm, the value of 1.45 mm was recorded as the maximum crust thickness at 165 and 180 °C. So oil temperature and frying time have an important effect on physiochemical properties of Bezhi.

Sponge cake is one of the cereal products which has a shelf-life about 4 weeks and contains 15 to 25 % fat. Moisture migration and staling are of most problems related to this product leading irreversible changes in its physical and sensorial properties and finally diminished shelf-life. In this study the effects of tragacanth addition on quality properties and staling pattern in order to improve the quality of cake and increase its shelf-life was investigated. Hence، cakes containing different concentration of tragacanth were prepared and then their volume index، sensory attributes، and physical properties (softness using the texture analyser) were determined. Results showed that cakes contained up to 0. 4 % tragacanth had significantly more volume index، softer texture، and better sensory attributes than the reference cake.