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Characteristics of Some Fiber Incorporated Cake Preparations and their Dietary Fiber Content
Author(s) -
Sreenath Hassan K.,
Sudarshanakrishna Kadambi R.,
Prasad Niranjan N.,
Santhanam Krishnaswamy
Publication year - 1996
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19960480208
Subject(s) - food science , dietary fiber , fiber , specific gravity , pulp (tooth) , wheat flour , chemistry , water content , materials science , composite material , mineralogy , dentistry , medicine , geotechnical engineering , engineering
The dietary fibers were mainly isolated from seed hull of field beans ( Phaseolus vulgaris ), waste pulp of pineapple ( Ananas camosus ) as well as from whole wheat flour and, the fiber yields were 16.8, 2.0 and 7.0g/100g, respectively. These isolated fibers were included in sponge cake preparation by partially replacing all‐purpose flour (maida) by 5% (w/w). Cakes and cake batter were evaluated for pH change, specific gravity, volume, moisture content, and color. The sensory characteristics and volume of the cakes were not altered with the inclusion of isolated fiber in the cake. The sensory quality evaluation showed that the fiber incorporated cakes were acceptable similar to the cake without added fiber. Incorporation of various fibers in the cake preparation increased the total dietary fiber content of the product by 4‐6%.