بررسی خصوصیات شیمیایی و حسی کیک شیفون رژیمی با استفاده از آرد کتان، شیره توت و پودر سنجد
محورهای موضوعی : تکنولوژی غلات
علی نیکدل
1
,
احمد پدرام نیا
2
,
مهدی جلالی
3
1 - دانشجوی کارشناسی ارشد گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
2 - استادیار گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
3 - استادیار گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران
کلید واژه: شیره توت, پودر سنجد, کیک شیفون, آرد کتان,
چکیده مقاله :
مقدمه: امروزه به واسطه علاقه مصرف کنندگان به ویژگی های تغذیه ای مواد غذایی درخواست برای تولید مواد غذایی کم کالری افزایش یافته، در این پژوهش استفاده از آرد کتان، شیره توت و پودر سنجد به عنوان ترکیباتی موثر در کاهش مقدار انرژی دریافتی، بر خواص فیزیکوشیمیایی و حسی کیک شیفون مورد بررسی قرار گرفت.مواد و روش ها: برای تهیه کیک رژیمی، از سه متغیر پودر سنجد (15، 30 و 45 درصد)، شیره توت (30، 60 و 90 درصد) و آرد کتان (10، 20 و 30 درصد) به ترتیب به عنوان جایگزین های آرد گندم، شکر و تخم مرغ استفاده شد. پارامترهای فیزیکوشیمیایی (pH، چربی، اسیدیته چربی، پراکسید، قند کل و فعالیت آبی) و حسی (طعم، رنگ، بافت و پذیرش کلی) بررسی و با روش آماری سطح پاسخ و طرح مرکب مرکزی، نتایج مورد تجزیه و تحلیل قرار گرفتند. برای تعیین میزان ماندگاری کیک، بعد از مشخص نمودن فرمولاسیون نمونه بهینه تولیدی، از آزمون اندازه گیری کپک و مخمر استفاده گردید. همچنین بررسی نتایج آنالیز متغیرهای مستقل بر میزان شاخص های ارزیابی شده، در بازه زمانی 2 ساعت پس از پخت کیک شیفون صورت گرفت.یافته ها: نتایج نشان داد که اثر خطی شیره توت و پودر سنجد بر شاخص های چربی، پراکسید و فعالیت آبی معنی دار بود. در بین متغیرهای مستقل بیشترین اثر توان دوم مربوط به آرد کتان بود که بر پارامترهای pH، چربی، اسیدیته چربی، پراکسید و قند کل معنی دار شد. بالاترین تاثیر متقابل متغیرها در ویژگی های فیزیکوشیمیایی مربوط به اثر شیره توت-آرد کتان بود، که در بهبود مقادیر چربی، اسیدیته، پراکسید، قند کل و فعالیت آبی و در خصوصیات حسی اثر متقابل شیره توت-پودر سنجد بیشترین تاثیر را داشت که در افزایش شاخص های طعم و پذیرش کلی معنی دار شدند. مقادیر به دست آمده برای اندازه گیری میزان ماندگاری کیک، براساس کیک های تولیدی بهینه، برای 10 روز اول بعد از تولید نشان دهنده عدم وجود کپک و مخمر بود.نتیجه گیری: در نهایت متغیرهای مستقل در شرایط بهینه فرمولاسیون کیک شیفون برای آرد کتان، شیره توت و پودر سنجد به ترتیب 25/11، 35/48 و 75/23 درصد به دست آمد.
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.
AACC. (2000). Approved Methods of the American Association of Cereal Chemists, (10th ed.). Vol. 2. American Association of Cereal Chemists, St. Paul, MN.
Abd El-Wahab, G.I. (2016). Utilization of sweet potato flour as natural antioxidant to keeping quality of butter cake during storage. Middle East Journal of Applied Sciences, 6(4), 1066-1075.
Ahmadi, H., Azizi, M.H., Jahanian, L. & Amir Kaveei, SH. (2011). Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake. Journal of Food Science and Technology, 8(28), 57-64 [In Persian].
Ahmet Ayaz, F. & Bertoft, E. (2001). Sugar and phenolic acid composition of stored commercial oleaster fruits. Journal of Food Composition and Analysis, 14(5), 505-511.
Aksu, M.I. & Nas S. (1996). Mulberry pekmez manufacturing technique and physical and chemical properties. Gida, 21(2), 83-88.
Al-Jumaily, E.F., Al-Shimary, A.O.A. & Shubbr, E.K. (2012). Extraction and purification of lignan compound from flax seed Linum usitatissimum. Asian Journal of Plant Science and Research, 2(3), 306-312.
Amirabadi, S., Koocheki, A. & Mohebbi, M. (2015). Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of Chiffon cake. Iranian Food Science and Technology Research Journal, 10(4), 375-386 [In Persian].
Anon. (2006). Cake-Specification and test methods. Iran National Standards Organization. ISIRI Standard No. 2553 [In Persian].
Anon. (2019). Microbiology of pastry and confectionery products- specifications and test methods. Iranian National Standardization Organization. INSO Standard No. 2395, 2nd Revision [In Persian].
Ashoori, M.H., Movahed, S. & Eyvazzadeh, O. (2020). Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake. Journal of Food Science and Technology, 16(97), 51-61 [In Persian].
Ayoubi, A. (2018). Effect of flaxseed flour incorporation on physicochemical and sensorial attributes of cupcake. Journal of Food Science and Technology, 15(79), 217-228 [In Persian].
Ayoubi, A. (2018). The effect of wheat flour replacement with eleaagnus angustifolia powder on quality characteristics of cupcake. Iranian Journal of Nutrition Sciences & Food Technology, 13(2), 79-88 [In Persian].
Basiri, Sh. & Gheybi, F. (2019). Production of natural sweetener of mulberry extract by assessing the sensory and physicochemical properties. Journal of Food Science and Technology, 16(89), 333-340 [In Persian].
Bennion, E.B. & Bamford, G.S. (1997). The technology of cake making. London, UK: Blackie Academic and Professional.
Chen, Z.Y., Ratnayake, W.M.N. & Cunnane, S.C. (1994). Oxidative stability of flaxseed lipids during baking. Journal of the American Oil Chemists' Society, 71(6), 629-632.
Chinachoti, P. (1995). Carbohydrates: functionality in foods. American Journal of Clinical Nutrition, 61(4), 922-929.
Elhami rad, A.H. (2002). Fruits, Nutrition, Products and Quality Management, Publishing of Jahankadeh, At the request of the Research Deputy of Islamic Azad University- Sabzevar Branch [In Persian].
Erdemoglu, N., Akkol, E.K., Yesilada, E. & CalIs, I. (2008). Bioassay-guided isolation of anti-inflammatory and antinociceptive principles from a folk remedy, Rhododendron ponticum L. leaves. Journal Ethnopharmacol, 119(1), 172-178.
Fazilati, M., Aarabi, A. & Tadayon Charsoghi, A. (2014). Investigation the effect of flaxseed bread on reduction of blood glucose in diabetic patients. Journal of Food Technology and Nutrition, 11(3), 91-96 [In Persian].
Freeman, T.P. (1995). Structure of flaxseed In: Flaxseed in Human Nutrition, edithed by Cunnane, Sc., & Thompson, L.U., Champaing & AOCS Press, pp. 11-21.
Ganorkar, P.M. & Jain, R.K. (2013). Flaxseed–a nutritional punch. International Food Rescearch Journal, 20(2), 519-525
Goncharova, N.P. & Glushekova, A.I. (1990). Lipids of elaeagnus fruits. Chemistry of Natural Compounds, 26(1), 12-15.
Imran, M., Anjum, F.M., Butt, M.S. & Sheikh, M.A. (2014). Influence of extrusion processing on tannin reduction and oil loss in flaxseed (linum usitatissimum l.) meal. Journal of Food Processing and Preservation, 38(1), 622-629.
Jalini, M., Ghiafeh Davoodi, M. & Sheikholeslami, Z. (2017). The effect of increasing flaxseed on the nutritional properties and shelf life of Barbary bread. Journal of Innovation in Food Science and Technology, 9(3), 1-11 [In Persian].
Jürgens, H., Haass, W., Castañeda, T.R., Schürmann, A., Koebnick, C., Dombrowski, F., Otto, B., Nawrocki, A.R., Scherer, P.E., Spranger, J., Ristow, M., Joost, H.G., Havel, P.J. & Tschöp, M.H. (2005). Consuming fructose-sweetened beverages increases body adiposity in mice. Obesity research, 13(7), 1146-1156.
Karboune, S., St-Louis, R. & Kermasha, S. (2008). Enzymatic synthesis of structured phenolic lipids by acidolysis of flaxseed oil with selected phenolic acids. Journal of Molecular Catalysis B: Enzymatic, 52-53, 96-105.
Klich, M.G. (2000). Leaf variations in Elaeagnus angustifolia related to environmental heterogeneity. Environmental and Experimental Botany, 44(3), 171-183.
Kouhanestani, S.B., Abbasi, H. & Zamindar, N. (2019). The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes. Brazilian Journal of Food Technology, 22, e2018142
Lim, C.W., Norziah, M.H. & Lu, H.F.S. (2010). Effect of flaxseed oil towards physic-chemical and sensory characteristic of reduced fatice creams and its stability in ice cream upon storage. International Food Research Journal, 17, 393-403.
Manni, L., Cajander, S., Lundeberg, T., Naylor, A.S., Aloe, L., Holmäng, A., Jonsdottir, I.H. & Stener-Victorin, E. (2005). Effect of exercise on ovarian morphology and expression of nerve growth factor and α1- and β2-adrenergic receptors in rats with steroid-induced polycystic ovaries. Journal of Neuroendocrinology, 17(12), 846-858.
Mathlouthi, M. (2001). Water content, water activity, water structure and the stability of foodstuffs. Food Control, 12(7), 409-417.
Miranda, J.M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J.A., Lamas, A., Franco, C.M. & Cepeda, A. (2015). Egg and egg-derived foods: effects on human health and use as functional foods. Nutrients, 7(1), 706-729.
Moraes, E., Dentas, M.I.S., Morais, D.C., Silva, C.O., Castro, F.A.F, Martino, H.S.D. & Ribeiro, S.M.R. (2010). Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour. Food Science and Technology, 30(4), 947-979.
Namakin, K., Moasheri, N. & Khosravi, S. (2012). Studying Birjand Girls' secondary school students' nutritional pattern. Modern Care Journal, 9(3), 264-272 [In Persian].
Qi, X. & Tester, R.F. (2019). Fructose, galactose and glucose – In health and disease. Clinical Nutrition ESPEN, 33, 18-28.
Qureshi, A., Ainee, A., Nadeem, M., Munir, M., Qureshi, T.M. & Jabbar, S. (2017). Effect of grape fruit albedo powder on the physicochemical and sensory attributes of fruit cake. Pakistan Journal of Agricultural Research, 30(2), 185-193.
Saboonchian, F., Jamei, R. & Hosseini Sarghein, S. (2014). Phenolic and flavonoid content of Elaeagnus angustifolia L. (leaf and flower). Avicenna Journal of Phytomedicine, 4(4), 231-238.
Sahan, Y., Aydin, E., Dundar, A.I., Altiner, D.D., Celik, G. & Gocmen, D. (2019). Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. Food Science and Biotechnology, 28, 1401-1408.
Sahan, Y., Dundar, A.N., Aydin, E., Kilci, A., Dulger, D., Kaplan, F.B., Gocmen, D. & Celik, G. (2013). Characteristics of cookies supplemented with oleaster (elaeagnus ngustifolia l.) flour. I physicochemical, sensorial and textural properties. Journal of Agricultural Science, 5(2), 160-168.
Shahidi, B., Kalantari, M. & Boostani, S. (2017). Preparation and characterization of sponge cake made with grape juice. Iranian Food Science and Technology Research Journal, 13(2), 415-425 [In Persian].
Tajally Tehrani, H., Faraji, A. & Moshashaei, S.A. (2021). Study on qualitative characteristics of reduced fat and sugar oil cake utilizing charkhak gum, bamboo fiber and sucralose. Journal of Innovation in Food Science and Technology, 13(1), 131-147 [In Persian].
Touré, A. & Xueming, X. (2010). Flaxseed lignans: Source, biosynthesis, metabolism, antioxidant activity, bio-active components, and health benefits. Comprehensive Reviews in Food Science and Food Safety, 9(3), 261-269.
Tufail, F., Pasha, I., Butt, M.S., Abbas, N. & Afzaal, S. (2002). Use of date syrup in the preparation of low caloric cakes replacing sucrose. Pakistan Journal of Agricultural Sciences, 3, 149-153.
Waszkowiak, K. & Gliszczyn´ska‑S´wigło, A. (2016). Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts. European Food Research and Technology, 242, 777-786.
Xu, Y., Hall, C.A. & Manthey, F.A. (2014). Effect of flaxseed flour on rheological properties of wheat flour dough and on bread characteristics. Journal of Food Research, 3(6), 83-91.
Yaseen, A.A., Shouk, A.E.A. & Ramadan, M.T. (2010). Corn-wheat pan bread quality as affected by hydrocolloids. Journal of American Science, 6(10), 684-690.
Yoğurtçu, H. & Kamişli, F. (2006). Determination of theological properties of some pekmez samples in Turkey. Journal Food Engineering, 77(4), 1064-1068.
Zaree, Z., Noori, L. & Fahim Danesh, M. (2016). The effect of replacing wheat flour with Eleaagnus angustifolia flour on physicochemical and sensory properties of oil cake. Journal of Innovation in Food Science and Technology, 8(2), 55-63 [In Persian].
_||_AACC. (2000). Approved Methods of the American Association of Cereal Chemists, (10th ed.). Vol. 2. American Association of Cereal Chemists, St. Paul, MN.
Abd El-Wahab, G.I. (2016). Utilization of sweet potato flour as natural antioxidant to keeping quality of butter cake during storage. Middle East Journal of Applied Sciences, 6(4), 1066-1075.
Ahmadi, H., Azizi, M.H., Jahanian, L. & Amir Kaveei, SH. (2011). Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake. Journal of Food Science and Technology, 8(28), 57-64 [In Persian].
Ahmet Ayaz, F. & Bertoft, E. (2001). Sugar and phenolic acid composition of stored commercial oleaster fruits. Journal of Food Composition and Analysis, 14(5), 505-511.
Aksu, M.I. & Nas S. (1996). Mulberry pekmez manufacturing technique and physical and chemical properties. Gida, 21(2), 83-88.
Al-Jumaily, E.F., Al-Shimary, A.O.A. & Shubbr, E.K. (2012). Extraction and purification of lignan compound from flax seed Linum usitatissimum. Asian Journal of Plant Science and Research, 2(3), 306-312.
Amirabadi, S., Koocheki, A. & Mohebbi, M. (2015). Effect of Xanthan and Lepidium perfoliatum seed gums on quality and shelf-life of Chiffon cake. Iranian Food Science and Technology Research Journal, 10(4), 375-386 [In Persian].
Anon. (2006). Cake-Specification and test methods. Iran National Standards Organization. ISIRI Standard No. 2553 [In Persian].
Anon. (2019). Microbiology of pastry and confectionery products- specifications and test methods. Iranian National Standardization Organization. INSO Standard No. 2395, 2nd Revision [In Persian].
Ashoori, M.H., Movahed, S. & Eyvazzadeh, O. (2020). Effect of Date sap and glucose syrup as replacement of sucrose on qualitative properties of muffin cake. Journal of Food Science and Technology, 16(97), 51-61 [In Persian].
Ayoubi, A. (2018). Effect of flaxseed flour incorporation on physicochemical and sensorial attributes of cupcake. Journal of Food Science and Technology, 15(79), 217-228 [In Persian].
Ayoubi, A. (2018). The effect of wheat flour replacement with eleaagnus angustifolia powder on quality characteristics of cupcake. Iranian Journal of Nutrition Sciences & Food Technology, 13(2), 79-88 [In Persian].
Basiri, Sh. & Gheybi, F. (2019). Production of natural sweetener of mulberry extract by assessing the sensory and physicochemical properties. Journal of Food Science and Technology, 16(89), 333-340 [In Persian].
Bennion, E.B. & Bamford, G.S. (1997). The technology of cake making. London, UK: Blackie Academic and Professional.
Chen, Z.Y., Ratnayake, W.M.N. & Cunnane, S.C. (1994). Oxidative stability of flaxseed lipids during baking. Journal of the American Oil Chemists' Society, 71(6), 629-632.
Chinachoti, P. (1995). Carbohydrates: functionality in foods. American Journal of Clinical Nutrition, 61(4), 922-929.
Elhami rad, A.H. (2002). Fruits, Nutrition, Products and Quality Management, Publishing of Jahankadeh, At the request of the Research Deputy of Islamic Azad University- Sabzevar Branch [In Persian].
Erdemoglu, N., Akkol, E.K., Yesilada, E. & CalIs, I. (2008). Bioassay-guided isolation of anti-inflammatory and antinociceptive principles from a folk remedy, Rhododendron ponticum L. leaves. Journal Ethnopharmacol, 119(1), 172-178.
Fazilati, M., Aarabi, A. & Tadayon Charsoghi, A. (2014). Investigation the effect of flaxseed bread on reduction of blood glucose in diabetic patients. Journal of Food Technology and Nutrition, 11(3), 91-96 [In Persian].
Freeman, T.P. (1995). Structure of flaxseed In: Flaxseed in Human Nutrition, edithed by Cunnane, Sc., & Thompson, L.U., Champaing & AOCS Press, pp. 11-21.
Ganorkar, P.M. & Jain, R.K. (2013). Flaxseed–a nutritional punch. International Food Rescearch Journal, 20(2), 519-525
Goncharova, N.P. & Glushekova, A.I. (1990). Lipids of elaeagnus fruits. Chemistry of Natural Compounds, 26(1), 12-15.
Imran, M., Anjum, F.M., Butt, M.S. & Sheikh, M.A. (2014). Influence of extrusion processing on tannin reduction and oil loss in flaxseed (linum usitatissimum l.) meal. Journal of Food Processing and Preservation, 38(1), 622-629.
Jalini, M., Ghiafeh Davoodi, M. & Sheikholeslami, Z. (2017). The effect of increasing flaxseed on the nutritional properties and shelf life of Barbary bread. Journal of Innovation in Food Science and Technology, 9(3), 1-11 [In Persian].
Jürgens, H., Haass, W., Castañeda, T.R., Schürmann, A., Koebnick, C., Dombrowski, F., Otto, B., Nawrocki, A.R., Scherer, P.E., Spranger, J., Ristow, M., Joost, H.G., Havel, P.J. & Tschöp, M.H. (2005). Consuming fructose-sweetened beverages increases body adiposity in mice. Obesity research, 13(7), 1146-1156.
Karboune, S., St-Louis, R. & Kermasha, S. (2008). Enzymatic synthesis of structured phenolic lipids by acidolysis of flaxseed oil with selected phenolic acids. Journal of Molecular Catalysis B: Enzymatic, 52-53, 96-105.
Klich, M.G. (2000). Leaf variations in Elaeagnus angustifolia related to environmental heterogeneity. Environmental and Experimental Botany, 44(3), 171-183.
Kouhanestani, S.B., Abbasi, H. & Zamindar, N. (2019). The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes. Brazilian Journal of Food Technology, 22, e2018142
Lim, C.W., Norziah, M.H. & Lu, H.F.S. (2010). Effect of flaxseed oil towards physic-chemical and sensory characteristic of reduced fatice creams and its stability in ice cream upon storage. International Food Research Journal, 17, 393-403.
Manni, L., Cajander, S., Lundeberg, T., Naylor, A.S., Aloe, L., Holmäng, A., Jonsdottir, I.H. & Stener-Victorin, E. (2005). Effect of exercise on ovarian morphology and expression of nerve growth factor and α1- and β2-adrenergic receptors in rats with steroid-induced polycystic ovaries. Journal of Neuroendocrinology, 17(12), 846-858.
Mathlouthi, M. (2001). Water content, water activity, water structure and the stability of foodstuffs. Food Control, 12(7), 409-417.
Miranda, J.M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J.A., Lamas, A., Franco, C.M. & Cepeda, A. (2015). Egg and egg-derived foods: effects on human health and use as functional foods. Nutrients, 7(1), 706-729.
Moraes, E., Dentas, M.I.S., Morais, D.C., Silva, C.O., Castro, F.A.F, Martino, H.S.D. & Ribeiro, S.M.R. (2010). Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour. Food Science and Technology, 30(4), 947-979.
Namakin, K., Moasheri, N. & Khosravi, S. (2012). Studying Birjand Girls' secondary school students' nutritional pattern. Modern Care Journal, 9(3), 264-272 [In Persian].
Qi, X. & Tester, R.F. (2019). Fructose, galactose and glucose – In health and disease. Clinical Nutrition ESPEN, 33, 18-28.
Qureshi, A., Ainee, A., Nadeem, M., Munir, M., Qureshi, T.M. & Jabbar, S. (2017). Effect of grape fruit albedo powder on the physicochemical and sensory attributes of fruit cake. Pakistan Journal of Agricultural Research, 30(2), 185-193.
Saboonchian, F., Jamei, R. & Hosseini Sarghein, S. (2014). Phenolic and flavonoid content of Elaeagnus angustifolia L. (leaf and flower). Avicenna Journal of Phytomedicine, 4(4), 231-238.
Sahan, Y., Aydin, E., Dundar, A.I., Altiner, D.D., Celik, G. & Gocmen, D. (2019). Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies. Food Science and Biotechnology, 28, 1401-1408.
Sahan, Y., Dundar, A.N., Aydin, E., Kilci, A., Dulger, D., Kaplan, F.B., Gocmen, D. & Celik, G. (2013). Characteristics of cookies supplemented with oleaster (elaeagnus ngustifolia l.) flour. I physicochemical, sensorial and textural properties. Journal of Agricultural Science, 5(2), 160-168.
Shahidi, B., Kalantari, M. & Boostani, S. (2017). Preparation and characterization of sponge cake made with grape juice. Iranian Food Science and Technology Research Journal, 13(2), 415-425 [In Persian].
Tajally Tehrani, H., Faraji, A. & Moshashaei, S.A. (2021). Study on qualitative characteristics of reduced fat and sugar oil cake utilizing charkhak gum, bamboo fiber and sucralose. Journal of Innovation in Food Science and Technology, 13(1), 131-147 [In Persian].
Touré, A. & Xueming, X. (2010). Flaxseed lignans: Source, biosynthesis, metabolism, antioxidant activity, bio-active components, and health benefits. Comprehensive Reviews in Food Science and Food Safety, 9(3), 261-269.
Tufail, F., Pasha, I., Butt, M.S., Abbas, N. & Afzaal, S. (2002). Use of date syrup in the preparation of low caloric cakes replacing sucrose. Pakistan Journal of Agricultural Sciences, 3, 149-153.
Waszkowiak, K. & Gliszczyn´ska‑S´wigło, A. (2016). Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts. European Food Research and Technology, 242, 777-786.
Xu, Y., Hall, C.A. & Manthey, F.A. (2014). Effect of flaxseed flour on rheological properties of wheat flour dough and on bread characteristics. Journal of Food Research, 3(6), 83-91.
Yaseen, A.A., Shouk, A.E.A. & Ramadan, M.T. (2010). Corn-wheat pan bread quality as affected by hydrocolloids. Journal of American Science, 6(10), 684-690.
Yoğurtçu, H. & Kamişli, F. (2006). Determination of theological properties of some pekmez samples in Turkey. Journal Food Engineering, 77(4), 1064-1068.
Zaree, Z., Noori, L. & Fahim Danesh, M. (2016). The effect of replacing wheat flour with Eleaagnus angustifolia flour on physicochemical and sensory properties of oil cake. Journal of Innovation in Food Science and Technology, 8(2), 55-63 [In Persian].
