We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
بررسی امکان جایگزینی ساکارز با آرد مالت آنزیمی سورگوم درکیک برنجی بدون گلوتن.
- Authors
بهاره صحرائیان; سید علی مرتضوي; مهدي کریمی; فریده طباطبایی ی; محبت محبی
- Abstract
Today various sweeteners are competing with sucrose in food market. They are creating acceptable sweetness and preserving technological and sensory properties of the product. In this study enzymatic sorghum malt use as sucrose replacer in gluten-free rice cake production. For this purpose, moisture, specific volume, porosity, crust color values, firmness and sensory properties were evaluated. The results showed that with increasing substitution of sucrose by enzymatic sorghum malt, moisture content and a* increased. However, falling the moisture content in sample containing malt flour were lower than control during the storage (1week) was with the lapse of time a week after bake a cake, malt flour contains less moisture loss in samples from the control samples. The results also showed enzymatic sorghum malt increased the softness of texture and able to prevent hardening of the texture during storage. In addition, the results indicated that the sample that 40% sucrose had been replaced with malt flour had the highest porosity, specific volume and L* value. Also this sample was equal in sweetness to control and the judges taste the sample was superior in other features. Thus, according to the results we can say that an enzymatic sorghum malt can be used as a natural sweetener, especially in celiac disease is needed products.
- Subjects
RICE cakes; NATURAL sweeteners; CELIAC disease; CAKE; SWEETENERS; SUCROSE; GLUTEN-free foods
- Publication
Journal of Food Science & Technology (2008-8787), 2023, Vol 19, Issue 131, p247
- ISSN
2008-8787
- Publication type
Article
- DOI
10.22034/FSCT.19.131.247