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- Title
ارزیابی ویژگیهاي فیزیکوشیمیایی کیک فنجانی بدون گلوتن حاوي اینولین.
- Authors
پریا کلانی; سارا جعفریان; محمدحسین عزیزي; غلامحسن اسدي; لیلا روزبه نصیرا
- Abstract
The health -conscious public demands high -quality and low -calorie products that are low in fat and sugar. The aim of this research is to evaluate the physicochemical characteristics of gluten -free cup cake containing inulin. In this research, rice, white bean and chia flours are used as a partial substitute for wheat flour, respectively at the levels of 50, 40 and 10 grams, inulin as a fat mimic sat the levels of 0 and 30 grams, and sucralose as a partial substitute for sugar in the cake is used at the levels of 0 and 0.05 grams. According to the results of this study, sugar substitution with sucralose and fat replacement with inulin in gluten -free prebiotic cake, reduced moisture content, brighter and yellower crust and crumb, decreased pH, increased hardness and decreased springiness and cohesiveness.
- Subjects
INULIN; CUPCAKES; SUCRALOSE; FLOUR; GLUTEN; CAKE; FAT; CHIA
- Publication
Journal of Food Science & Technology (2008-8787), 2022, Vol 19, Issue 130, p111
- ISSN
2008-8787
- Publication type
Article
- DOI
10.22034/FSCT.19.130.111