Effects of commercial oat fiber on characteristics of batter and sponge cake

Mahsa Majzoobi, Maryam Habibi, Sara Hedayati, Fatemeh Ghiasi, Asgar Farahnaky

Research output: Contribution to journalArticle

13 Citations (Scopus)
10 Downloads (Pure)

Abstract

Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fiber content can have adverse effects on product acceptability. The main objective of this study was to include oat fiber in the cake recipe and to determine the physical and sensory properties of the resultant product. Therefore, oat fiber at different levels of 0, 5, 10, 15, 20, and 30% (w/w, flour basis) were added in the cake recipe. Increasing the level of oat fiber resulted in the increase in batter density and consistency and cake volume. In addition, cake crust and crumb became darker. Cake hardness and gumminess increased, while cohesiveness and springiness decreased as determined using a texture analyzer. Cakes containing no more than 20% oat fiber had acceptable sensory characteristics. In total, it was concluded that addition of maximum 20% oat fiber to cake can result in a product of acceptable sensory characteristics.
Original languageEnglish
Pages (from-to)99-107
Number of pages9
JournalJournal of Agricultural Science and Technology
Volume17
Issue number1
Publication statusPublished - 2015

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sponge cakes
batters
Porifera
oats
dietary fiber
sensory properties
Diet
fiber content
Hardness
Dietary Fiber
Flour
texture
Avena
Food
cohesion
diet
Health
hardness
flour
physical properties

Cite this

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title = "Effects of commercial oat fiber on characteristics of batter and sponge cake",
abstract = "Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fiber content can have adverse effects on product acceptability. The main objective of this study was to include oat fiber in the cake recipe and to determine the physical and sensory properties of the resultant product. Therefore, oat fiber at different levels of 0, 5, 10, 15, 20, and 30{\%} (w/w, flour basis) were added in the cake recipe. Increasing the level of oat fiber resulted in the increase in batter density and consistency and cake volume. In addition, cake crust and crumb became darker. Cake hardness and gumminess increased, while cohesiveness and springiness decreased as determined using a texture analyzer. Cakes containing no more than 20{\%} oat fiber had acceptable sensory characteristics. In total, it was concluded that addition of maximum 20{\%} oat fiber to cake can result in a product of acceptable sensory characteristics.",
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author = "Mahsa Majzoobi and Maryam Habibi and Sara Hedayati and Fatemeh Ghiasi and Asgar Farahnaky",
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Effects of commercial oat fiber on characteristics of batter and sponge cake. / Majzoobi, Mahsa; Habibi, Maryam; Hedayati, Sara; Ghiasi, Fatemeh; Farahnaky, Asgar.

In: Journal of Agricultural Science and Technology, Vol. 17, No. 1, 2015, p. 99-107.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of commercial oat fiber on characteristics of batter and sponge cake

AU - Majzoobi, Mahsa

AU - Habibi, Maryam

AU - Hedayati, Sara

AU - Ghiasi, Fatemeh

AU - Farahnaky, Asgar

N1 - Includes bibliographical references.

PY - 2015

Y1 - 2015

N2 - Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fiber content can have adverse effects on product acceptability. The main objective of this study was to include oat fiber in the cake recipe and to determine the physical and sensory properties of the resultant product. Therefore, oat fiber at different levels of 0, 5, 10, 15, 20, and 30% (w/w, flour basis) were added in the cake recipe. Increasing the level of oat fiber resulted in the increase in batter density and consistency and cake volume. In addition, cake crust and crumb became darker. Cake hardness and gumminess increased, while cohesiveness and springiness decreased as determined using a texture analyzer. Cakes containing no more than 20% oat fiber had acceptable sensory characteristics. In total, it was concluded that addition of maximum 20% oat fiber to cake can result in a product of acceptable sensory characteristics.

AB - Despite the numerous health effects of the dietary fibers, the amount of the fiber in the diet is generally lower than the recommended value. Therefore, increasing the fiber content of the foods particularly those of high consumption can compensate for the shortage of the fiber in the diet. However, it seems a difficult task since increasing the fiber content can have adverse effects on product acceptability. The main objective of this study was to include oat fiber in the cake recipe and to determine the physical and sensory properties of the resultant product. Therefore, oat fiber at different levels of 0, 5, 10, 15, 20, and 30% (w/w, flour basis) were added in the cake recipe. Increasing the level of oat fiber resulted in the increase in batter density and consistency and cake volume. In addition, cake crust and crumb became darker. Cake hardness and gumminess increased, while cohesiveness and springiness decreased as determined using a texture analyzer. Cakes containing no more than 20% oat fiber had acceptable sensory characteristics. In total, it was concluded that addition of maximum 20% oat fiber to cake can result in a product of acceptable sensory characteristics.

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