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  • 标题:Effect of psyllium husk on physical, nutritional, sensory and staling properties of dietary prebiotic sponge cake
  • 本地全文:下载
  • 作者:Beikzadeh S. ; Peighambardoust S.H. ; Beikzadeh M.
  • 期刊名称:Czech Journal of Food Sciences
  • 印刷版ISSN:1212-1800
  • 电子版ISSN:1805-9317
  • 出版年度:2016
  • 卷号:34
  • 期号:6
  • 页码:534-540
  • DOI:10.17221/551/2015-CJFS
  • 出版社:Czech Academy of Agricultural Sciences
  • 摘要: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.
  • 关键词:prebiotic cake; dietary fibre; quality properties; sensory evaluation
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