Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

Basit Öğe Kaydı
dc.contributor.authorAydogdu, Ayca
dc.contributor.authorSumnu, Gulum
dc.contributor.authorSahin, Serpil
dc.date.accessioned2024-02-23T14:00:00Z
dc.date.available2024-02-23T14:00:00Z
dc.date.issued2018
dc.departmentNEÜen_US
dc.description.abstractThe aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (GaEuro(3)). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.en_US
dc.identifier.doi10.1007/s13197-017-2976-y
dc.identifier.endpage677en_US
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue2en_US
dc.identifier.pmid29391631en_US
dc.identifier.scopus2-s2.0-85035804581en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage667en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-017-2976-y
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11416
dc.identifier.volume55en_US
dc.identifier.wosWOS:000423388600024en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherSpringer Indiaen_US
dc.relation.ispartofJournal Of Food Science And Technology-Mysoreen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectOaten_US
dc.subjectPeaen_US
dc.subjectLemonen_US
dc.subjectAppleen_US
dc.subjectDietary Fiberen_US
dc.titleEffects of addition of different fibers on rheological characteristics of cake batter and quality of cakesen_US
dc.typeArticleen_US

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