Volume 19, Issue 131 (2022)
FSCT 2022, 19(131): 247-259 |
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sahraiyan B, Mortazavi S A, Karimi M, Tabatabaei yazdi F, Mohebbi M. Investigation on Replacing Sucrose by Enzymatic Sorghum Malt Flour in Gluten-Free Rice Cake. FSCT 2022; 19 (131) :247-259
URL: http://fsct.modares.ac.ir/article-7-65695-en.html
URL: http://fsct.modares.ac.ir/article-7-65695-en.html
Bahareh Sahraiyan1 
, Seyed Ali Mortazavi 2, Mahdi Karimi3 , Farideh Tabatabaei yazdi4 , Mohebbat Mohebbi4
, Seyed Ali Mortazavi 2, Mahdi Karimi3 , Farideh Tabatabaei yazdi4 , Mohebbat Mohebbi4
1- Ph.D, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. , morteza@um.ac.ir
3- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
4- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
2- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran. , morteza@um.ac.ir
3- Associate professor of Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research and Education Center, AREEO, Mashhad, Iran.
4- Professor, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract: (902 Views)
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.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2015/09/1 | Accepted: 2015/11/1 | Published: 2022/12/31
Received: 2015/09/1 | Accepted: 2015/11/1 | Published: 2022/12/31
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