Effects of powder from white cabbage outer leaves on sponge cake quality
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چکیده
منابع مشابه
Oleuropein content in olive leaves extract of sponge cake
Background & Aim: Oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (Olea europaea L.). The aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties. Experimental: Ethanolic extract of...
متن کاملOleuropein content in olive leaves extract of sponge cake
Background & Aim: Oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (Olea europaea L.). The aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties. Experimental: Ethanolic extract of...
متن کاملTotal phenolic contents in sponge cake with different concentrations of the leaves of lemon balm
Background & Aim: Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes wer...
متن کاملTotal phenolic contents in sponge cake with different concentrations of the leaves of lemon balm
Background & Aim: Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes wer...
متن کاملThe Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
The potential of quince powder was evaluated for the production of fiber rich sponge cakes. In this study, quinces slices were dried in an infrared–hot air dryer (375 W, 60°C and 1 m/s flow rate). The rheological properties of cake batters and physico-chemical, textural and sensory properties of the sponge cake supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of qui...
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ژورنال
عنوان ژورنال: International Agrophysics
سال: 2015
ISSN: 2300-8725
DOI: 10.1515/intag-2015-0055