Investigation of physicochemical and sensory characteristics of low calorie sponge cake made from flaxseed mucilage and flaxseed flour
Fariba Ahmadinia,
Forogh Mohtarami,
Mohsen Esmaiili
et al.
Abstract:This research aimed to extract flaxseed mucilage (FM) and investigate its rheological properties (static and dynamic tests) compared with animal oil. In the next stage, the D-optimal design was applied to investigate the effect of FM (0–60%) and FF (0–30%) replacements with animal oil and cake flour, respectively on the sponge cake's physicochemical, textural, and sensory properties. According to the flow behavior test, FM showed Newtonian behavior while animal oil had pseudoplastic behavior. The results of th… Show more
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