Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4)

Ceylan, Hacer; Bilgiçli, Nermin; Cankurtaran, Tekmile

doi:10.1016/j.lwt.2021.111301

Cited by 9 publications

(9 citation statements)

References 38 publications

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“…A decrease in the value of L * and b * was observed by previous studies (Ceylan et al., 2021; Kim et al., 2012; Köten, 2021) when sponge cake was formulated with the increasing concentration of terebinth, Jerusalem artichoke flour, cheonnyunchogreen tea powder (GTP); however, the value of a * increased resulting in dark, red, and less yellow cake. Our study is in relevance with these studies that the color values resulted in a dark, red, and less yellowcake obtained due to the mixing of ashwagandha powder, giloy powder, and yogurt.…”

Section: Resultsmentioning

confidence: 60%

Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage

Kumar

Krishali

Purohit

et al. 2022

Food Processing Preservation

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This study was aimed to optimize mixtures of ashwagandha powder and giloy powder along with wheat flour for the production of sponge cake. Ashwagandha powder and giloy powder were applied 2 to 5% and 5 to 8%, and yogurt was used as fat‐replacer 50%. Optimization of the formulation was based on the sensory evaluation obtained through 9‐point Hedonic scale. The results revealed that sponge cake incorporated with 2% ashwagandha powder and 5% giloy powder, i.e. ashwagandha giloy fortified sponge cake (AGFSC‐I) was most appreciated by the tasting panel members with overall acceptability. Protein (%), fat (%), carbohydrates (%), energy (%), TPC (mg GAE/100 mg), TFC (mg QE/100 mg), and IC50 (mg/ml) value decreased during the storage period of 5 days, i.e. from 15.25 ± 0.03 to 13.15 ± 0.10; 12.44 ± 0.04 to 12.2 ± 0.16; 33.62 ± 0.31 to 31.99 ± 0.008; 307.44 ± 1.03 to 290.36 ± 0.96; 14.82 ± 0.13 to 7.694 ± 0.10; 5.111 ± 0.36 to 3.823 ± 0.08; and 13.82 ± 0.10 to 8.807 ± 0.08 respectively. Novelty Statement Wheat flour sponge cake was prepared with the incorporation of ashwagandha and giloy as AGsFSC. Yogurt was used in place of butter in order to prepare low‐fat AGFSC. Shelf‐life analysis was performed to study the stability of AGFSC for 5 days.

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Section: Resultsmentioning

confidence: 60%

Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage

Kumar

Krishali

Purohit

et al. 2022

Food Processing Preservation

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“…Panelists were asked to evaluate the cake samples in terms of color, appearance, pore structure, taste, odor, and overall acceptability. Sensory properties were evaluated by the panelists using a scale of 1–7 (7—like extremely, 1—dislike extremely) (Ceylan et al, 2021).…”

Section: Methodsmentioning

confidence: 99%

The comparison of lupin milk with soy milk as an alternative egg substitute for cake production

Aslan

Bilgiçli

2022

Food Processing Preservation

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This study was aimed to produce low-egg cake by replacing 0%, 25%, 50%, and 75% of egg used in cake production with legume milk obtained from soy and lupin. Some physical, chemical, and sensory properties of the cakes prepared with the different replacement ratios of legume milk were determined. Cakes containing soy milk gave higher amounts of ash, fat, total phenolic content (TPC), antioxidant activity, Ca, K, Mg, and P compared to lupin milk substituted cakes. Crust and crumb L* and b* values of cakes prepared using lupin milk were found to be higher than those using soy milk.Increasing legume milk ratio in the cake formulation decreased the volume index and increased the hardness. Utilization of lupin milk gave higher cake volume index and lower hardness compared to soy milk. According to the sensory analysis results, the substitution of egg with 75% soy or lupin milk caused a decrease in the overall acceptability score. Practical applicationsEgg is an important ingredient for cake formulation. High usage ratio of egg causes both increase in the cost of the product and has negative effects on human health with its high cholesterol content. On the other hand, some people may prefer products with low egg content or eggless. In recent years, various substitutes, mainly vegetable protein-based products, have been used as egg substitutes in food science.This study aimed to develop a cake formulation using soy milk and lupin milk as egg replacer. The use of soy milk as an egg replacer has been studied before, but this study revealed that lupin milk used as an alternative to soy milk, can be a new food ingredient as an egg replacer in cake formulation.

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“…Most studies conducted on cake matrix have utilized mainly RS‐II and RS‐IV as substitutes for flour (Ceylan et al, 2021; Magallanes‐Cruz et al, 2020; Segundo et al, 2017). However, it should be noted that RS can also be used as a fat replacement ingredient (Serinyel & Öztürk, 2017).…”

Section: Chemistry Rheology and Food Application Of Fibers In Bakery ...mentioning

confidence: 99%

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Sempio,

Sahin,

Walter

et al. 2023

Cereal Chem

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Background and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.

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Improvement of functional cake formulation using Jerusalem artichoke flour as inulin source and resistant starch (RS4)

Cited by 9 publications

References 38 publications

Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage

Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage

The comparison of lupin milk with soy milk as an alternative egg substitute for cake production

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

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