The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

Abstract

Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.

Characteristics of reduced‐fat mayonnaise prepared by oleaster as a fat replacer and natural antioxidant

“…Oleaster flour was analyzed according to the AACC method (AACC, 2000). The moisture content of flour was according to AACC No: 44‐01, ash percentage according to AACC No: 01‐08 with electric oven (Amalgams, Iran) at 550°C, fat content by Soxhlet method in automatic fat extraction machine (Soxhletsox, 406) according to AACC No: 25‐25, and the protein according to AACC No: 12‐46 and by semiautomatic Kjeldahl nitrogen analyzer (Auto Analyzer 130 Tecator CO) including three stages of digestion, distillation, and titration, and protein coefficient of 6.25 (Kouhanestani et al, 2019).…”

“…Oleaster flour was analyzed according to the AACC method (AACC, 2000). The moisture content of flour was according to AACC No: Tecator CO) including three stages of digestion, distillation, and titration, and protein coefficient of 6.25 (Kouhanestani et al, 2019).…”

“…In addition, in recent decades, changes in human lifestyles and dietary patterns have led to an increase in obesity and chronic cardiovascular disease. Therefore, the general policy of the food industry in different countries is to produce fat‐free or low‐fat foods with a flavor similar to the natural product (Kouhanestani et al, 2019). Given the adverse effects of excessive fat consumption on health, the identification of a suitable fat substitute in the formulation of high‐calorie foods is inevitable (Park et al, 2020).…”

Investigation of the possibilities of using oleaster fruit flour in the production of low-fat- low-cholesterol mayonnaise

“…Oleaster (Elaeagnus angustifolia), also known as Russian olive, Bohemian olive and wild olive, is a member of the Elaeagnaceae family and grows in central Asia, various regions of Europe and North America (Beker et al, 2020). It has reddishbrown fruits approximately 6-10 mm wide and 9-12 mm long (Kouhanestani et al, 2019). The fruit, which is rich in nutritional value, can be consumed either in raw or dried form after ripening in September.…”

“…The fruit, which is rich in nutritional value, can be consumed either in raw or dried form after ripening in September. Due to the remarkable nutritional and functional properties, the possible usage of oleaster fruit in various food products such as ice cream (Çakmakçı et al, 2015), doughnut (Sarraf et al, 2017), yoghurt (Öztürk et al, 2018), cookies (Sahan et al, 2019), sponge cakes (Kouhanestani et al, 2019) was investigated.…”