The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-depend...

To develop new type of sponge cake, the effects of partial (0~40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05~8.23 and 28.49~36.59, respectively, and significantly decreased upon addition of RCP (P<0.05). Baking loss rate and cake firmness significantly increased with higher RC...

promotion of the dietary fiber of foods can enhance human health by reducing the risk of many serious diseases. cakes are among the highly consumed foods but sadly of low fiber content. therefore, increasing the fiber content in them is of great importance, and this was the aim followed in this study. wheat flour was partially replaced at 0, 10, 20 and 30% (w/w) with corn resistant starch (rs),...

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...

regarding the nutritional value and availability of acorns in west and southwest of iran, the effects of partial substitution of wheat flour with acorn flour was investigated. wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. density of cakes was increased with increasing the acorn flour. as the substitution degree ...

Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular b...

chubak extract because of its high saponin content, is a unique agent in production stable foam meantime has high pharmaceutical properties. the purpose of current research is to gain these advantages of chubak extract in sponge cake production. for this purpose 25, 50 and 75% of egg white in sponge cake was substituted with this extract and the effects of such substitution on physicochemical a...

rice bran is a major by-product of the rice milling process that contains high amounts of fiber, proteins, fats, vitamins, minerals as well as antioxidants and hence can be utilized in enriching food products. the main aim followed in this study was to determine the effects of rice bran of variable particle sizes (53, 125 and 210 µm) and its quantity (0, 5, 10, 15 and 20%) on the quality of bat...

The technique that employs flash freezing and environmental scanning electron microscopy (ESEM) was utilised for detailed investigation of the fouling materials in a membrane bioreactor (MBR). The method involves the flash freezing of a wet sample in liquid nitrogen for 10s to preserve its structure for direct ESEM observation with a high image resolution. ESEM images show that the sludge 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...