The Effect of Adding oat β-D-glucan On physical Properties of Sponge cake

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 7, Volume 9, Issue 3 - Serial Number 25, October 2013   

Document Type: Research Article

DOI: 10.22067/ifstrj.v9i3.29648

Authors

Azam Hajmohammadi^{* 1}; Javad Keramat²; Mohammad Hojjatoleslami¹; Hooman Molavi¹

¹Islamic Azad University, Shahrekord Branch

²Isfahan University

Abstract

The increasing tendency for health oriented products caused considerable research has studied on
increase and maintaining quality of different products. Sponge cake is one of the cereal products which
itsmain problems arereterogradation and lack of soluble dietary fibers which has many health benefits. In this
research, therefore, the effects of adding oat β-D-glucan on the physical properties of sponge cake were
investigated. Samples were produced by different concentrations of β-D-glucan (1, 2, 3 and 4%)with control
sample. Physical properties of samples including volume index, porosity, hardness, color and sensory properties
were examined. The results showed that the addition of β-D-glucan up to 2 (%) softened the cakes without
unpleasant changes in sensory properties, also increased volume index, porosity and color of the cakesamples

Keywords

Oat β-glucan; Volume index; porosity; Color; Sensory properties of sponge cake

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