Effects of Corn Resistant Starch on the Physicochemical Properties of Cake

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

Research output: Contribution to journalArticle

10 Citations (Scopus)
7 Downloads (Pure)

Abstract

Promotion of the dietary fiber of foods can enhance human health by reducing the risk of many serious diseases. Cakes are among the highly consumed foods but sadly of low fiber content. Therefore, increasing the fiber content in them is of great importance, and this was the aim followed in this study. Wheat flour was partially replaced at 0, 10, 20 and 30% (w/w) with corn Resistant Starch (RS), as a source of dietary fiber, and used in the production of sponge cake. Obtained results indicated that batter consistency increased while its density reduced with an increase in the level of RS. Increasing the level of RS caused an increase in cake density but a decrease in volume. Cakes became softer but their cohesiveness, springiness and chewiness reduced. They also became whiter, less reddish and less yellowish. Addition of less than 30% RS had no significant effect on the sensory attributes of the cakes. In total, it was concluded that a maximum level of RS in the sponge cake recipe to produce an acceptable product amounted to 20%.
Original languageEnglish
Pages (from-to)569-576
Number of pages8
JournalJournal of Agricultural Science and Technology
Volume16
Issue number3
Publication statusPublished - May 2014

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resistant starch
Starch
Zea mays
physicochemical properties
corn
sponge cakes
Dietary Fiber
Porifera
fiber content
dietary fiber
Food
batters
chewiness
Flour
cohesion
wheat flour
Triticum
human health
sensory properties
Health

Cite this

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title = "Effects of Corn Resistant Starch on the Physicochemical Properties of Cake",
abstract = "Promotion of the dietary fiber of foods can enhance human health by reducing the risk of many serious diseases. Cakes are among the highly consumed foods but sadly of low fiber content. Therefore, increasing the fiber content in them is of great importance, and this was the aim followed in this study. Wheat flour was partially replaced at 0, 10, 20 and 30{\%} (w/w) with corn Resistant Starch (RS), as a source of dietary fiber, and used in the production of sponge cake. Obtained results indicated that batter consistency increased while its density reduced with an increase in the level of RS. Increasing the level of RS caused an increase in cake density but a decrease in volume. Cakes became softer but their cohesiveness, springiness and chewiness reduced. They also became whiter, less reddish and less yellowish. Addition of less than 30{\%} RS had no significant effect on the sensory attributes of the cakes. In total, it was concluded that a maximum level of RS in the sponge cake recipe to produce an acceptable product amounted to 20{\%}.",
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Effects of Corn Resistant Starch on the Physicochemical Properties of Cake. / Majzoobi, Mahsa; Hedayati, Sara; Habibi, Maryam; Ghiasi, Fatemeh; Farahnaky, Asgar.

In: Journal of Agricultural Science and Technology, Vol. 16, No. 3, 05.2014, p. 569-576.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Effects of Corn Resistant Starch on the Physicochemical Properties of Cake

AU - Majzoobi, Mahsa

AU - Hedayati, Sara

AU - Habibi, Maryam

AU - Ghiasi, Fatemeh

AU - Farahnaky, Asgar

N1 - Imported on 12 Apr 2017 - DigiTool details were: month (773h) = May; Journal title (773t) = Journal of Agricultural Science and Technology. ISSNs: 1680-7073;

PY - 2014/5

Y1 - 2014/5

N2 - Promotion of the dietary fiber of foods can enhance human health by reducing the risk of many serious diseases. Cakes are among the highly consumed foods but sadly of low fiber content. Therefore, increasing the fiber content in them is of great importance, and this was the aim followed in this study. Wheat flour was partially replaced at 0, 10, 20 and 30% (w/w) with corn Resistant Starch (RS), as a source of dietary fiber, and used in the production of sponge cake. Obtained results indicated that batter consistency increased while its density reduced with an increase in the level of RS. Increasing the level of RS caused an increase in cake density but a decrease in volume. Cakes became softer but their cohesiveness, springiness and chewiness reduced. They also became whiter, less reddish and less yellowish. Addition of less than 30% RS had no significant effect on the sensory attributes of the cakes. In total, it was concluded that a maximum level of RS in the sponge cake recipe to produce an acceptable product amounted to 20%.

AB - Promotion of the dietary fiber of foods can enhance human health by reducing the risk of many serious diseases. Cakes are among the highly consumed foods but sadly of low fiber content. Therefore, increasing the fiber content in them is of great importance, and this was the aim followed in this study. Wheat flour was partially replaced at 0, 10, 20 and 30% (w/w) with corn Resistant Starch (RS), as a source of dietary fiber, and used in the production of sponge cake. Obtained results indicated that batter consistency increased while its density reduced with an increase in the level of RS. Increasing the level of RS caused an increase in cake density but a decrease in volume. Cakes became softer but their cohesiveness, springiness and chewiness reduced. They also became whiter, less reddish and less yellowish. Addition of less than 30% RS had no significant effect on the sensory attributes of the cakes. In total, it was concluded that a maximum level of RS in the sponge cake recipe to produce an acceptable product amounted to 20%.

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