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77750

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

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Last updated: 22 Jan 2023

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Abstract

Gluten-free bakery products are regarded as low quality and poor nutritionally as minerals and dietary fiber. So, this search was investigated to study theeffect of table sugar substitution by fruit flouras carob (Ceratonia siliqua L), doum (Hyphaenethebaica) and dates(Phoenix dactylifera L.) at 0, 10, 20 and 30 % on quality attributes of gluten-free fruit cake samples. The results of chemical composition showed that the moisture, protein, fat, ash and fiber contents were progressively increased, but carbohydrate content was decreased as the levels of substitution were increased. Additionally, mineral contents as magnesium, phosphor, potassium, calcium and iron were gradually increased. Besides, the moisture content was decreased by increasing the period of storage at room temperature. Moreover, the results of physical properties showed that the baking loss value was decreased, but volume, weight and density values were increased. Also, the results of sensory propertied showed that all fruit cake samples were acceptable. The fruit cake contained 30% date flour had the highest sensory scores compared to others. Finally, substitution table sugar by fruit flour as carob, doum and date can be improved the nutritional value, physical and sensory properties of gluten-free cake.

DOI

10.21608/jfds.2018.77750

Keywords

quality attributes, carob, doum, date, fruit cake, minerals, gluten-free

Authors

First Name

Eman

Last Name

Abd Rabou

MiddleName

A. A.

Affiliation

Home Economics Department, Faculty of Specific Education, Aswan University, Egypt

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First Name

Lamiaa

Last Name

Al-Sadek

MiddleName

M. L.

Affiliation

Home Economics Department, Faculty of Specific Education, Kafr El-Sheikh University, Egypt

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Volume

2018

Article Issue

0

Related Issue

11621

Issue Date

2018-10-01

Receive Date

2020-03-17

Publish Date

2018-10-01

Page Start

29

Page End

36

Print ISSN

2090-3650

Online ISSN

2090-3731

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https://jfds.journals.ekb.eg/article_77750.html

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https://jfds.journals.ekb.eg/service?article_code=77750

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5

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

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Article

Created At

22 Jan 2023