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Potential of Sponge Cake Making Using Infrared-Hot Air Dried Carrot

The document summarizes two studies on developing healthier baked goods using alternative ingredients. The first study evaluated using dried carrot powder at different levels in sponge cakes. Cakes with 10% carrot powder were rated the most acceptable with good texture and color properties. The second study developed low glycemic index muffins using a combination of water chestnut flour and barley flour. Muffins with 30% barley flour had desirable qualities and sensory attributes while providing higher resistant starch content than muffins with only water chestnut flour.

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Jamaica Marcilla
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51 views1 page

Potential of Sponge Cake Making Using Infrared-Hot Air Dried Carrot

The document summarizes two studies on developing healthier baked goods using alternative ingredients. The first study evaluated using dried carrot powder at different levels in sponge cakes. Cakes with 10% carrot powder were rated the most acceptable with good texture and color properties. The second study developed low glycemic index muffins using a combination of water chestnut flour and barley flour. Muffins with 30% barley flour had desirable qualities and sensory attributes while providing higher resistant starch content than muffins with only water chestnut flour.

Uploaded by

Jamaica Marcilla
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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POTENTIAL OF SPONGE CAKE MAKING USING INFRARED-HOT AIR

DRIED CARROT

Abstract
The potential of carrot powder was evaluated for production of fiber rich sponge cakes.
In this study, first, the carrots slices were dried in an infrared‐hot air dryer (250 W, 60C
and 1 m/s flow rate). Then, the rheological properties of cake batters and
physicochemical, textural and sensory properties of sponge cake supplemented with
five different levels of carrot powder (0, 5, 10, 20 and 30%) were evaluated. The
apparent viscosity of cake batters increased from 12.3 to 37.2 Pa s with increasing
carrot powder levels from 0 to 30%. Increasing the level of substitution from 0 to 30%,
carrot powder decreased the volume of cakes from 66.67 to 56.29 cm 3. The density,
ash, β‐carotene and moisture content of baked cakes increased with increasing carrot
powder levels from 0 to 30%, whereas the protein and carbohydrate content of samples
showed a reverse trend. Sensory evaluation results indicated that cake with 10% carrot
powder was rated the most acceptable. The hardness, cohesiveness and chewiness
values were in the range of 693.82–869.18 g, 0.55–0.58 g and 358.99–450.56 g,
respectively. The sponge cake with 10% carrot exhibited a color, with L*, a* and b*
equal to 76.81, 1.81 and 68.45, respectively.

https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12165

DEVELOPMENT OF LOW GLYCEMIC INDEX MUFFINS USING WATER


CHESTNUT AND BARLEY FLOUR
Abstract

The present research was conducted with an aim to explore underutilized crops like
water chestnut and barley for the development of low glycemic index (GI) muffins.
Incorporation of barley flour (BF) had a significant (p < 0.05) effect on quality attributes
and glycemic response of muffins. The resistant starch content of final product (43.5%)
was also found to be higher than water chestnut (40.24%) and BF (5.18%). The study
confirms that replacement of 30% of water chestnut flour (WCF) with BF is feasible for
development of low GI muffins with desired sensory attributes. During storage, firmness,
water activity, free fatty acid, and peroxide value of the muffins prepared from 70%
WCF and 30% BF were found to increase, whereas moisture content and overall
acceptability were decreased. Inference drawn from storage studies was that linear low‐
density polyethene is suitable packaging material for safe storage of muffins up to
35 days.

https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14049

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