کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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6405607 | 1330919 | 2012 | 7 صفحه PDF | دانلود رایگان |
Cheonnyuncho (Opuntia humifusa) has multiple functional properties and is a good source of dietary fibre. The purpose of this study was to investigate the quality characteristics of sponge cakes made with cheonnyuncho powder. The moisture, ash, and dietary fibre levels in the sponge cakes increased linearly with the addition of 0-9Â g of cheonnyuncho powder/100Â g of wheat flour, and the carbohydrate and calorie contents of the samples decreased. The specific gravity and yield of dough increased with the addition of cheonnyuncho powder. For the crumb colour values, L and a decreased with the addition of cheonnyuncho powder whereas the b and ÎE values increased. In the texture analysis, hardness and gumminess were reduced, but cohesiveness and springiness were increased by the addition of cheonnyuncho powder. When the sensory characteristics were evaluated, the addition of 9Â g of cheonnyuncho powder/100Â g of wheat flour showed the best sensory properties. Overall, the addition of 9Â g of cheonnyuncho powder/100Â g of wheat flour improved the physical quality and taste of the sponge cake.
⺠Cheonnyuncho (Opuntia humifusa) is a good source of dietary fibre. ⺠Increasing cheonnyuncho powder content will decrease calorie from dietary fibre. ⺠In the crumb colour and texture quality increased with cheonnyuncho powder addition. ⺠The 9% cheonnyuncho sponge cake showed the best sensory properties.
Journal: LWT - Food Science and Technology - Volume 47, Issue 2, July 2012, Pages 478-484