Study on the Quality Characteristics and Retarding Retrogradation of Pound Cakes containing Teff (Eragrostis tef) Flour

정기영,; 송가영,; 오현빈,; 장양양,; 신소연,; 김영순,

doi:10.17495/easdl.2017.2.27.1.41

Cited by 10 publications

(7 citation statements)

References 12 publications

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“…Baking loss is caused by the expansion of the air cell by the heating process during baking. When cake expansion is suppressed and moisture evaporation is restricted, the baking loss is reduced (Joung et al, 2017). There were no significant differences among the cake samples in terms of baking loss.…”

Section: Resultsmentioning

confidence: 99%

“…The pound cake samples were prepared with the recipe described by Joung et al (2017) as shown in Table 1. For CON, the butter was first creamed in advance using a KMM020 electric mixer at speed setting of 4 for 1 min (Kenwood, Havant, UK).…”

Section: Methodsmentioning

confidence: 99%

“…The cooking factor was calculated as the ratio of the cake weight to the batter weight, as shown by Oliveira de Souza et al (2018). The baking loss and batter yield were calculated by previously described by Joung et al (2017).…”

Section: Methodsmentioning

confidence: 99%

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Effects of d ‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes

Lee

Kim

et al. 2020

J Food Process Preserv

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Pound cakes were prepared with four different proportions of d‐allulose (25%, 50%, 75%, and 100%, designated AL25‐AL100 cakes, respectively, with sucrose used instead for the control cake (CON)), and the cake product aeration, textural, and sensorial properties were evaluated. The crust browning index increased with the increase in added d‐allulose. The solvent retention capacity was the highest in CON and decreased in the cakes with increasing d‐allulose proportions. The crumb moisture decreased from CON to AL100, whereas the samples showed no significant differences in cooking factor, batter moisture, batter yield, and baking loss. The crumb hardness was the highest for CON and lowest for AL25. Aside from CON, the AL25, AL50, and AL75 cakes had high appearance and flavor scores, and there was no significant difference in the texture scores. These results suggest that pound cake can be accepted as palatable low‐calorie, low‐sugar cakes when up to 25% of allulose is added. Practical applications Sugar reduction is a global consumer trend and governments around the world have also implemented policies to reduce the sugar consumption, and the market for alternative sweeteners is growing accordingly. Based on the present study, d‐allulose performed as desirable partial substitute of sucrose in pound cake. Regarding the low calorie and low glycemic index of d‐allulose, replacement of sucrose with d‐allulose would be an appropriate choice. d‐Allulose can be used not only in the baked goods but also in a variety of foods.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Effects of d ‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes

Lee

Kim

et al. 2020

J Food Process Preserv

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“…It has been used in bakery products and evaluated by many researchers, such as studying the quality characteristics and retardation of the retrogradation of bread containing teff flour carried out by Joung et al . in 2017. Or Nespeca et al .…”

Section: Introductionmentioning

confidence: 98%

“…According to Zhu (2018), iron and lysine content is higher in teff when compared to other cereals such as wheat, rice, corn, and barley and its gluten-free proteins. It has been used in bakery products and evaluated by many researchers, such as studying the quality characteristics and retardation of the retrogradation of bread containing teff flour carried out by Joung et al in 2017. Or Nespeca et al (2021 replaced the flour with sorghum and teff flour and how the nutritional quality impacted chocolate cake's texture and sensory profile.…”

Section: Introductionmentioning

confidence: 99%

Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods

Nespeca

Cardoso

Droval

et al. 2023

Int J of Food Sci Tech

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Summary This study aimed to optimise an orange flavour gluten‐free cake formulation using rice flour, teff, sorghum and yacon. Nine cake formulations were initially submitted for acceptance and purchase intent tests with 66 assessors, where colour, odour, flavour, texture and overall acceptance were judged. After the result of the acceptance test and purchase intention, an optimised formulation (OP) was elaborated through the desirability function. This formulation was composed of 25% rice flour, 60% sorghum flour and 15% teff flour. After that, the sensory test of the Flash Profile was carried out to evaluate the consensus of the assessors about the optimised formulation, and for the 33 assessors of the Flash Profile test, with the method of analysis by Common Dimensions (ComDim), 92.29% described the F3 formulations (100% teff) and FO (optimised) are similar. This can be explained by the fact that the formulations have teff flour in their composition, while formulations F1 and F2 are made only with 100% rice flour and 100% sorghum flour, respectively. It was found that it is possible to use the flour under study to develop gluten‐free cakes with orange flavour with good sensory acceptance.

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Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Kim,

Kim

et al. 2024

Food Sci. Preserv.

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Edible insects, such as the two-spotted cricket (Gryllus bimaculatus, GB), have high nutritional value but are not widely consumed because of their appearance and smell. Consequently, the development of foods containing these insects in less recognizable forms, e.g., flour-like powders, has drawn considerable attention. Herein, we investigated the quality characteristics of muffins prepared from wheat flower supplemented with fresh ginseng (5%) and GB (0, 10, 20, and 40%) powders. GB loading was negatively correlated with muffin volume, height, moisture content, and textural properties (hardness, springiness, cohesiveness, and chewiness) and positively correlated with crude protein content and antioxidant properties. Significant (p<0.05) color differences were observed between samples with different GB loadings. The contents of hexanal and nonanal, which are the major volatiles responsible for off-flavor, increased with increasing GB loading, and the number of volatiles maximized at 40% GB. Sensory preference decreased in the order of 0% GB>10% GB≈20% GB>40% GB. Based on these results, a GB loading of 20% offered the best trade-off between attractiveness and nutritional value. Thus, this study promotes the widespread use of GB in the food industry and the development of various edible-insect-based food products.

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Study on the Quality Characteristics and Retarding Retrogradation of Pound Cakes containing Teff (Eragrostis tef) Flour

Cited by 10 publications

References 12 publications

Effects of d ‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes

Effects of d ‐allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes

Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

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