Fortification of cake with soy flour as a functional food

The present study aimed to identify some physical & chemical properties ( moisture, pH, water activity and specific volume ) and descriptive specification /features ( texture, taste, color and smell ) of buttercake, through exchanging different amount of soy flour for wheat flour as well as using water and guargum in its formulation. Accordingly, the approved cake was analyzed upon nutrition criteria for evaluation the rate of fortification resulted from added soy flour. The derived results were analyzed in the form or array of three factors factorial within a full random plan frame. The descriptive features (texture, taste, color and smell) of the treatments were also evaluated by four skillful panelists upon 5 – point hedonic test. Considering the fact the soy flour 25% adding along with the gum causes the quality fixing of the product so the treatment approved as the optimum treatment. Therefore, according tonutrition analyzes the amounting of protein 1.4, calcium (ca) 106, Fe 2.3 and vitamin E 2. 58 were equal to the cake

کلیدواژه ها:

Soybean ، Soya flour ، cake ، fortification