Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake

Samira Beikzadeh, Seyed Hadi Peighambardoust, Mehdi Beikzadeh, Mohammad ASGHARI Javar-Abadi and Aziz Homayouni-Rad
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Samira Beikzadeh: Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Seyed Hadi Peighambardoust: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
Mehdi Beikzadeh: Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
Mohammad ASGHARI Javar-Abadi: Road Traffic Injury Research Centre, Faculty of Hygiene, Tabriz University of Medical Sciences, Tabriz, Iran; 4Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran

Czech Journal of Food Sciences, 2016, vol. 34, issue 6, 534-540

Abstract: The effects of various levels of psyllium husk on the properties of dietary prebiotic sponge cakes was evaluated. The control sample showed the lowest specific gravity and apparent density, as well as the highest volume. During the increase of husk percentage, the cake water activity and protein content increased but then they decreased. In comparison with the control, an increase in moisture content and a decrease in symmetry were observed when the husk was added. The softest and the hardest samples were those which contained 7.5 and 15% of husk, respectively. With the addition of husk, the crumb became darker, more reddish, and less yellowish. An elevated level of ash and total fibre was observed in samples with 15% of husk. The overall acceptability of the samples with husk was closer to the property of the control.

Keywords: prebiotic cake; dietary fibre; quality properties; sensory evaluation (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:6:id:551-2015-cjfs

DOI: 10.17221/551/2015-CJFS

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