Effect of Lepidium perfoliatum seed gum as a fat replacer on the rheological properties of chiffon cake batter
عنوان مقاله: Effect of Lepidium perfoliatum seed gum as a fat replacer on the rheological properties of chiffon cake batter
شناسه ملی مقاله: HYDROCOLLOIS01_044
منتشر شده در اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا در سال 1393
شناسه ملی مقاله: HYDROCOLLOIS01_044
منتشر شده در اولین کنفرانس بین المللی صمغ های بومی و کاربرد آن در صنعت غذا در سال 1393
مشخصات نویسندگان مقاله:
Sepideh Amirabadi - Graduate student, Ferdowsi University of Mashhad
Arash Koocheki - Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad Mashhad, Iran
Mohebbat Mohebbir - Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad iran
خلاصه مقاله:
Sepideh Amirabadi - Graduate student, Ferdowsi University of Mashhad
Arash Koocheki - Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad Mashhad, Iran
Mohebbat Mohebbir - Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad iran
Effect of reducing fat (25,50,75% of fat weight ) and substituting L. perfoliatum gum (0.1,0.2,0.3% of flour weight), extracted from Qodome shahri seeds, as a carbohydrate-based fat replacer on rheological properties of cake batter were investigated. Power law was a suitable model to explain cake batter flow behavior. All batters showed non-newtonian, shear thinning (n<1) and time-dependent behavior. Unexpectedly, the relation between fat reduction and viscosity of batter was not linear and batter containing 100% and 75% fat had the lowest and the highest viscosity, respectively.
کلمات کلیدی: Chiffon cake batter, Lepidium perfoliatum seed gum, Low fat, Rheological properties
صفحه اختصاصی مقاله و دریافت فایل کامل: https://civilica.com/doc/711487/