Noor Mageed; Bayan Al-Abdullah
Volume 20, Issue 2 , December 2020, , Pages 57-67
Abstract
A low – fat and calories cake was manufactured by replacing fat with margarine and oil in levels (25, 50, 75 and 100%) , with the cake improver in levels (1, 3, 5, and 7%) with adding 25% resistant starch (RS) instead of fat, also MDG is used in (0.1, 1, 2 and 3%) with adding 25% RS instead of fat. ...
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A low – fat and calories cake was manufactured by replacing fat with margarine and oil in levels (25, 50, 75 and 100%) , with the cake improver in levels (1, 3, 5, and 7%) with adding 25% resistant starch (RS) instead of fat, also MDG is used in (0.1, 1, 2 and 3%) with adding 25% RS instead of fat. Chemical tests were done and some sensory Characteristics of the cake were estimated. The results showed an increase in the moisture content of the produced cake resulted from the replacement of fat with margarine, oil and MDG by (25,50,75,100) %. Ash value increase when replaced cake improver and margarine by 100% and a high percentage of fat increase when substituted margarine by (25,100) %and reached (21.33,20.8) %, respectively. Also, high protein values where observed when replacing fat with oil and MDG. The results showed an increase in the percentage of carbohydrates when replacing the improver with (25 and 50) %, which reached (64.01 and 63.07) %, respectively. The results indicated that replacing the fat with improves, margarine, oil, or MDG with 100% improved the quality of the produced cake. Calories were estimated and some staling evaluations of the laboratory cake were studied. The penetration test showed that there were significant differences between the results of the studied treatments, as significant differences appeared in the fat replacer treatments for the improver and margarine at (25,100)% which had to (14.0,9.33,14.33,10.33)% mm, respectively, as well when replacing the MDG with (0.1,3)%which is (16.0,11.0)% mm, respectively. The results showed the possibility of processing a low fat and calorie cake in good specifications and the same shelf – life of the commercial ordinary cake.
Amal Al-Azzawi; Bayan Al-Abdullah
Volume 19, Issue 2 , June 2019, , Pages 45-54
Abstract
This study was conducted in the laboratories of the Department of Food Science/College of Agriculture, University of Tikrit for the period 2016/10/1 to 2017/10/1. Results of chemical composition of processed pickles. They included(E:Sour cucumber pickle, F: Carrot pickle with spices herps (slow method),G:Cucumber ...
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This study was conducted in the laboratories of the Department of Food Science/College of Agriculture, University of Tikrit for the period 2016/10/1 to 2017/10/1. Results of chemical composition of processed pickles. They included(E:Sour cucumber pickle, F: Carrot pickle with spices herps (slow method),G:Cucumber pickles(rapid method),H: Carrot pickles(rapid method), I: Cucumber pickle with spices(slow method herps), J:Soure carrot pickle) showed significant increase to values of moisture ,dry matter ,protein ,fat, ash, carbohydrate, acidity and pH to the pickles J,F.I.G,E,F,H and H respectively, which they were 95.380%, 6.795% ,2.150%, 0.805%, 3.415%,1.910% ,3.130% and 3.99 respectively .Results of physical properties indicated that pickles samples of E,H were significantly higher than the other treatments at hardness and TSS which they were 15.00 mm and 13.00%, respectively .At storage, results revealed a decrease in values of acidity and hardness and increases at pH .The concentrations of Pb ,Cu, and Zn in local pickles were within permitted limits of international organizations or specifications ,WHO, USDA. Concentrations of Zn ,Fe, Ca, and Mg in processed pickles were at the ranges of (0.01-0.11),(0.15- 0.22),(0.09-0.15) and (0.01-0.17) M/ml .Results showed that the highest content of vitamins B1,B2,B6,B9,B3 and C were16.921,13.297 , 17.451,20.086 , 24.117,and12.597 M/ml for E,E,G,J,F, and H samples respectively .The total phenolic compounds content was within the range of 12.00-15.50mg/100g for each G,J respectively. While TPC content of fresh fruits L,K was 16.90 and 14.90 mg/100g respectively .The higher content of salicalic acid ,vanillin , catechol and recoresenol was revealed at H, E, E, and K samples ,its value was 17.0, 12.0, 8.4, 5.0 M/l respectively .
