Extraction, partial purification and characterization of amylase from parthenocarpic date (<i>Phoenix dactylifera</i>): effect on cake quality

Abed, Hanen El; Khemakhem, Bassem; Fendri, Imen; Chakroun, Mouna; Triki, Mehdi; Drira, Noureddine; Mejdoub, Hafedh

doi:10.1002/jsfa.8198

Cited by 4 publications

(2 citation statements)

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“…The basic formula of cake (El Abed et al 2017;Ayadi et al 2009;Sudha et al 2007) including 100 g of durum wheat flour, 100 g sugar, 120 g fresh egg, 25 g shortening, 40 g refined vegetable oil, 0.5 g Vanoise baking powder, and 1.5 g salt was used. Cake batter was prepared in a Hobart mixer (N-50) using flour batter method, wherein, the flour, shortening, salt and baking powder were creamed together to get a fluffy cream; eggs and sugar were whipped together until getting semi-firm foam.…”

Section: Cake Preparationmentioning

confidence: 99%

“…Enzymes application has gained recognition generally for their widespread uses in various segments of industries (Singh et al 2017). Various kinds of enzymes were made by microorganisms (Singh et al 2017) and plants (El Abed et al 2017;Ben Halima et al 2015). Interestingly, plant enzymes were more valuable in food applications, including amylolytic enzymes that are produced in large quantities mainly during seed germination (El Abed et al 2017;Ben Halima et al 2015).…”

Section: Introductionmentioning

confidence: 99%

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Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek (Trigonella foenum graecum) seeds

et al. 2018

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Three different concentrations of a purified maltogenic amylase (FSA) from fenugreek () seeds were incorporated into the cake formulation. The addition of FSA at 0.003, 0.005 and 0.01 U/g of cake increased the loaf volume, the number of holes (gas cells), and water absorption. Textural study revealed an improvement of the cake quality, resulting in the decrease of hardness and the increase of cohesion. Environmental scanning electron microscopy was performed on different cakes to evaluate the influence of amylase activity on microstructure. The microstructure observation showed that the FSA had a beneficial effect on starch and crumb properties. The sensory evaluation supported this result and confirmed the beneficial effect of adding FSA on cake odor and crust color. In addition, relationships between physical parameters, instrumentally textural parameters, and sensory characteristics of cake treated with FSA might be used for constructing linear regression analysis models to predict overall acceptability. In fact, overall acceptability of treated cake with FSA at 0.01 U appeared to be the most remarkable one and could be a promising technology to improve the quality of cake.

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Section: Cake Preparationmentioning

confidence: 99%