Investigation of Chemical and Sensory Properties of Diet Chiffon Cake using Flaxseed Flour, Mulberry Juice and Oleaster Powder

Document Type : Research Paper


1 MSc Student of the Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.

2 Assistant Professor of the Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.


Introduction: In this study, the use of flaxseed flour, mulberry juice and oleaster powder as effective compounds in reducing the amount of energy intake on the physicochemical and sensory properties of chiffon cake was investigated.
Materials and Methods: To prepare a diet cake, from three variables of oleaster powder (15, 30 and 45%), mulberry juice (30, 60 and 90%) and flaxseed flour (10, 20 and 30%), Physicochemical parameters (pH, fat, fatty acidity, peroxide, total sugar and water activity) and sensory (taste, color, texture and general acceptance) were investigated and the results were analyzed by statistical method of response surface . Also, the results of the analysis of independent variables on the amount of evaluated indicators were checked in the period of 2 hours after baking the chiffon cake.
Results: The highest interaction of variables in physicochemical properties was related to the effect of mulberry juice- flaxseed flour, which improved the amounts of fat, acidity, peroxide, total sugar and water activity, and in the sensory properties, the interaction of mulberry juice-oleaster powder had the greatest effect, which were significant in increasing the taste and general acceptance indices. The values obtained to measure the shelf life of the cake, based on the optimally produced cakes, for the first 10 days after production showed the absence of mold and yeast.
Conclusion: Finally, the independent variables in the optimal conditions of chiffon cake formulation for flaxseed flour, mulberry juice and oleaster powder were 11.25, 48.35 and 23.75%, respectively.


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