跳至主要内容

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Read  full  paper  at:
http://www.scirp.org/journal/PaperInformation.aspx?PaperID=53159#.VLXf1MnQrzE

ABSTRACT
Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn’t influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn’t affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% - 10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g-1 dw and 3.44 μmol TE g-1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.
 
Cite this paper
Khalifa, I. , Barakat, H. , El-Mansy, H. and Soliman, S. (2015) Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues. Food and Nutrition Sciences, 6, 83-100. doi: 10.4236/fns.2015.61010.
 
References
[1]Hafez, A.A. (2012) Physico-Chemical and Sensory Properties of Cakes Supplemented with Different Concentration of Marjoram. Australian Journal of Basic and Applied Sciences, 6, 463-470.
 
[2]Hussain, S. and Al-Oulabi, R. (2009) Studying the Possibility of Preparing an Egg-Free or Egg-Less Cake. International Journal of Engineering & Technology, 1, 324-329.
http://dx.doi.org/10.7763/IJET.2009.V1.65
 
[3]Zhang, Y., Song, Y., Hu, X., Liao, X., Ni, Y. and Li, Q. (2012) Effects of Sugars in Batter Formula and Baking Conditions on 5-Hydroxymethylfurfural and Furfural Formation in Sponge Cake Models. Food Research International, 49, 439-445.
http://dx.doi.org/10.1016/j.foodres.2012.07.012
 
[4]Ahmed, A.R. (2014) Influence of Chemical Properties of Wheat-Lupine Flour Blends on Cake Quality. American Journal of Food Science and Technology, 2, 67-75.
http://dx.doi.org/10.12691/ajfst-2-2-4
 
[5]Rodríguez, R., Jimenez, A., Fernández-Bolanos, J., Guillén, R. and Heredia, A. (2006) Dietary Fibre from Vegetable Products as Source of Functional Ingredients. Trends in Food Science and Technology, 17, 3-15.
http://dx.doi.org/10.1016/j.tifs.2005.10.002
 
[6]Leo, L., Leone, A., Longo, C., Lombardi, D.A., Raimo, F. and Zacheo, G. (2008) Antioxidant Compounds and Antioxidant Activity in “Early Potatoes”. Journal of Agricultural and Food Chemistry, 56, 4154-4163.
http://dx.doi.org/10.1021/jf073322w
 
[7]FAO (2013) Production of Potato.
http://faostat3.fao.org/browse/Q/QC/E
 
[8]Habeebullah, K., Nielsen, N. and Jacobsen, C. (2010) Antioxidant Activity of Potato Peel Extracts in a Fish-Rapeseed Oil Mixture and in Oil-in-Water Emulsions. Journal of the American Oil Chemists’ Society, 87, 1319-1332.
http://dx.doi.org/10.1007/s11746-010-1611-0
 
[9]Amado, I.R., Franco, D., Sánchez, M., Zapata, C. and Vázquez, J.A. (2014) Optimization of Antioxidant Extraction from (Solanum tuberosum) Potato Peel Waste by Surface Response Methodology. Food Chemistry, 165, 290-299.
http://dx.doi.org/10.1016/j.foodchem.2014.05.103
 
[10]Al-Weshahy, A., El-Nokety, M., Bakhete, M. and Rao, V. (2013) Effect of Storage on Antioxidant Activity of FreezeDried Potato Peels. Food Research International, 50, 507-512.
http://dx.doi.org/10.1016/j.foodres.2010.12.014
 
[11]Mohagheghi, S.A., Poorazarang, H., Hematyar, N. and Elhamirad, A. (2012) Phenolics in Potato Peels: Extraction and Utilization as Natural Antioxidants. World Applied Sciences Journal, 18, 191-195.
 
[12]Mohdaly, A.A.A., Sarhan, M.A., Smetanska, I. and Mahmoud, A. (2010) Antioxidant Properties of Various Solvent Extracts of Potato Peel, Sugar Beet Pulp and Sesame Cake. Journal of the Science of Food and Agriculture, 90, 218226.
http://dx.doi.org/10.1002/jsfa.3796
 
[13]Li, K.H., Eung-Jun, P., Hoi-Seon, L., Dong-Man, K., Stephen, L.L. and Hak-Tae, L. (2006) Evaluation of Potato Varieties with High Antioxidant Activities by Measuring Phenolic Acids in Different Tuber Parts. Horticulture, Environment, and Biotechnology, 47, 126-131.
 
[14]Al-Weshahy, A. and Venket Rao, A. (2009) Isolation and Characterization of Functional Components from Peel Samples of Six Potatoes Varieties Growing in Ontario. Food Research International, 42, 1062-1066.
http://dx.doi.org/10.1016/j.foodres.2009.05.011
 
[15]Wu, Z., Xu, H., Ma, Q., Cao, Y., Ma, J. and Ma, C. (2012) Isolation, Identification and Quantification of Unsaturated Fatty Acids, Amides, Phenolic Compounds and Glycoalkaloids from Potato Peel. Food Chemistry, 135, 2425-2429.
http://dx.doi.org/10.1016/j.foodchem.2012.07.019
 
[16]Albishi, T., John, J.A., Al-Khalifa, A.S. and Shahidi, F. (2013) Phenolic Content and Antioxidant Activities of Selected Potato Varieties and Their Processing By-Products. Journal of Functional Foods, 5, 590-600.
http://dx.doi.org/10.1016/j.jff.2012.11.019
 
[17]Dhingra, D., Michael, M. and Rajput, H. (2012) Physico-Chemical Characteristics of Dietary Fibre from Potato Peel and Its Effect on Organoleptic Characteristics of Biscuits. Journal of Agricultural Engineering, 49, 25-32.
 
[18]Slavin, J.L. (2005) Dietary Fiber and Body Weight. Nutrition, 21, 411-418.
http://dx.doi.org/10.1016/j.nut.2004.08.018
 
[19]Nomura, A., Hankin, J., Henderson, B., Wilkens, L., Murphy, S., Pike, M., Le Marchand, L., Stram, D., Monroe, K. and Kolonel, L. (2007) Dietary Fiber and Colorectal Cancer Risk: The Multiethnic Cohort Study. Cancer Causes & Control, 18, 753-764.
http://dx.doi.org/10.1007/s10552-007-9018-4
 
[20]Roth, J. and Mobarhan, S. (2001) Preventive Role of Dietary Fiber in Gastric Cardia Cancers. Nutrition Reviews, 59, 372-374.
 
[21]King, D.E. (2005) Dietary Fiber, Inflammation, and Cardiovascular Disease. Molecular Nutrition & Food Research, 49, 594-600.
http://dx.doi.org/10.1002/mnfr.200400112
 
[22]Gómez, M., Moraleja, A., Oliete, B., Ruiz, E. and Caballero, P.A. (2010) Effect of Fibre Size on the Quality of FibreEnriched Layer Cakes. LWT-Food Science and Technology, 43, 33-38.
http://dx.doi.org/10.1016/j.lwt.2009.06.026
 
[23]Santos, A.C., Yassunaka, N.N., Ruiz, S.P., Schneider, V.V.A., Visentainer, J.V. and Madrona, G.S. (2014) Sensory and Physicochemical Study of Carrot Leaf Sponge Cake. Revista Brasileira de Pesquisa em Alimentos, 4, 41-46.
http://dx.doi.org/10.14685/rebrapa.v4i2.121
 
[24]Al-Sayed, H. and Ahmed, A.R. (2013) Utilization of Watermelon Rinds and Sharlyn Melon Peels as a Natural Source of Dietary Fiber and Antioxidants in Cake. Annals of Agricultural Sciences, 58, 83-95.
http://dx.doi.org/10.1016/j.aoas.2013.01.012
 
[25]Kaack, K. and Pedersen, L. (2005) Low Energy Chocolate Cake with Potato Pulp and Yellow Pea Hulls. European Food Research and Technology, 221, 367-375.
http://dx.doi.org/10.1007/s00217-005-1181-9
 
[26]Moraes, é.A., Dantas, M., Morais, D., Silva, C., Castro, F., Martino, H. and Ribeiro, S. (2010) Sensory Evaluation and Nutritional Value of Cakes Prepared with Whole Flaxseed Flour. Food Science and Technology (Campinas), 30, 974979.
 
[27]Masoodi, F.A., Sharma, B. and Chauhan, G.S. (2002) Use of Apple Pomace as a Source of Dietary Fiber in Cakes. Plant Foods for Human Nutrition, 57, 121-128.
http://dx.doi.org/10.1023/A:1015264032164
 
[28]Sudha, M.L., Baskaran, V. and Leelavathi, K. (2007) Apple Pomace as a Source of Dietary Fiber and Polyphenols and Its Effect on the Rheological Characteristics and Cake Making. Food Chemistry, 104, 686-692.
http://dx.doi.org/10.1016/j.foodchem.2006.12.016
 
[29]AACC (2002) Approved Methods of the American Association of Cereal Chemists. American Association of Cereal Chemists, St. Paul.
 
[30]Heywood, A.A., Myers, D.J., Bailey, T.B. and Johnson, L.A. (2002) Functional Properties of Low-Fat Soy Flour Produced by an Extrusion-Expelling System. Journal of the American Oil Chemists’ Society, 79, 1249-1253.
http://dx.doi.org/10.1007/s11746-002-0635-y
 
[31]Kuniak, L. and Marchessault, R.H. (1972) Study of the Crosslinking Reaction between Epichlorohydrin and Starch. Starch-Starke, 24, 110-116.
http://dx.doi.org/10.1002/star.19720240404
 
[32]AACC (2000) Approved Methods of the American Association of Cereal Chemists. American Association of Cereal Chemists, St. Paul.
 
[33]FAO (2003) Food Energy—Methods of Analysis and Conversion Factors. Food and Nutrition Paper, Rome, 77.
 
[34]Lee, S.C., Kim, J.H., Jeong, S.M., Kim, D.R., Ha, J.U., Nam, K.C. and Ahn, D.U. (2003) Effect of Far-Infrared Radiation on the Antioxidant Activity of Rice Hulls. Journal of Agricultural and Food Chemistry, 51, 4400-4403.
http://dx.doi.org/10.1021/jf0300285
 
[35]AOCS (2006) Official Methods and Recommended Practices of the American Oil Chemist’s Society. Champaign.
 
[36]Dubat, A. (2010) A New AACC International Approved Method to Measure Rheological Properties of a Dough Sample. Cereal Foods World, 55, 150-153.
 
[37]Steel, R., Torrie, J. and Dickey, D. (1996) Principles and Procedures of Statistics: A Biometrical Approach. 3 Sub Edition, McGraw-Hill, New York.
 
[38]Traynham, T.L., Myers, D.J., Carriquiry, A.L. and Johnson, L.A. (2007) Evaluation of Water-Holding Capacity for Wheat-Soy Flour Blends. Journal of the American Oil Chemists’ Society, 84, 151-155.
http://dx.doi.org/10.1007/s11746-006-1018-0
 
[39]El-Safy, F.S., Salem, R.H. and Abd El-Ghany, M. (2012) Chemical and Nutritional Evaluation of Different Seed Flours as Novel Sources of Protein. World Journal of Dairy & Food Sciences, 7, 59-65.
 
[40]Kahraman, K., Sakiyan, O., Ozturk, S., Koksel, H., Sumnu, G. and Dubat, A. (2008) Utilization of Mixolab® to Predict the Suitability of Flours in Terms of Cake Quality. European Food Research and Technology, 227, 565-570.
http://dx.doi.org/10.1007/s00217-007-0757-y
 
[41]Purwandari, U., Hidayati, D., Tamam, B. and Arifin, S. (2014) Gluten-Free Noodle Made from Gathotan (an Indonesian Fungal Fermented Cassava) Flour: Cooking Quality, Textural, and Sensory Properties. Food Research Journal, 21, 1951-1956.
 
[42]Torbica, A., Hadnadev, M. and Dapcevic, T. (2010) Rheological, Textural and Sensory Properties of Gluten-Free Bread Formulations Based on Rice and Buckwheat Flour. Food Hydrocolloids, 24, 626-632.
http://dx.doi.org/10.1016/j.foodhyd.2010.03.004
 
[43]Cho, Y.J., Bae, I.Y., Inglett, G.E. and Lee, S. (2014) Utilization of Tartary Buckwheat Bran as a Source of Rutin and Its Effect on the Rheological and Antioxidant Properties of Wheat-Based Products. Industrial Crops and Products, 61, 211-216.
http://dx.doi.org/10.1016/j.indcrop.2014.07.003
 
[44]Kim, J.H., Lee, H.J., Lee, H., Lim, E., Imm, J.Y. and Suh, H.J. (2012) Physical and Sensory Characteristics of FibreEnriched Sponge Cakes Made with Opuntia humifusa. LWT-Food Science and Technology, 47, 478-484.
http://dx.doi.org/10.1016/j.lwt.2012.02.011
 
[45]Gularte, M.A., de la Hera, E., Gómez, M. and Rosell, C.M. (2012) Effect of Different Fibers on Batter and Gluten-Free Layer Cake Properties. LWT-Food Science and Technology, 48, 209-214.
http://dx.doi.org/10.1016/j.lwt.2012.03.015
 
[46]Lu, T., Lee, C.Y., Mau, J. and Lin, S. (2010) Quality and Antioxidant Property of Green Tea Sponge Cake. Food Chemistry, 119, 1090-1095.
http://dx.doi.org/10.1016/j.foodchem.2009.08.015
 
[47]Lebesi, D.M. and Tzia, C. (2012) Use of Endoxylanase Treated Cereal Brans for Development of Dietary Fiber Enriched Cakes. Innovative Food Science & Emerging Technologies, 13, 207-214.
http://dx.doi.org/10.1016/j.ifset.2011.08.001
 
[48]Sharif, K., Butt, M.S., Anjum, F.M. and Nasir, M. (2005) Improved Quality of Baked Products by Rice Bran Oil. Internet Journal of Food Safety, 5, 1-8.                                                                           eww150114lx
标签：

评论

发表评论

此博客中的热门博文

Electron Spin and Proton Spin in the Hydrogen and Hydrogen-Like Atomic Systems

Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52202#.VIj7tMnQrzE Author(s) Stanisław Olszewski * Affiliation(s) Institute of Physical Chemistry, Polish Academy of Sciences, Warsaw, Poland . ABSTRACT The mechanical angular momentum and magnetic moment of the electron and proton spin have been calculated semiclassically with the aid of the uncertainty principle for energy and time. The spin effects of both kinds of the elementary particles can be expressed in terms of similar formulae. The quantization of the spin motion has been done on the basis of the old quantum theory. It gives a quantum number n = 1/2 as the index of the spin state acceptable for both the electron and proton ...
发表评论
阅读全文

A Study on the Seismic Isolation Systems of Bridges with Lead Rubber Bearings

Read full paper at: http://www.scirp.org/journal/PaperInformation.aspx?PaperID=52566#.VJt06cCAM4 Author(s)   Woo-Suk Kim , Dong-Joon Ahn , Jong-Kook Lee Affiliation(s) School of Architecture, Kumoh National Institute of Technology, Gumi, Republic of Korea . ABSTRACT This study consists of the development and presentation of example of seismic isolation system analysis and design for a continuous, 3-span, cast-in-place concrete box girder bridge. It is expected that example is developed for all Lead-Rubber Bearing (LRB) seismic isolation system on piers and abutments which placed in between super-structure and sub-structure. Design forces, displacements, and drifts are given distinctive consideration in...
发表评论
阅读全文

Effects of Karate Training on Basic Motor Abilities of Primary School Children

“You never attack first in karate” might be the best conclusion of karate, which is a martial art practiced typically without weapons. It’s reported that karate has a long history for several hundred years, but the modern karate was spread to the whole Japan from Okinawa in the early part of 20th century. Now it has become one of the most widely practiced martial art forms in the world. Usually, it’s divided into Kihon, Kata and Kumite. As for the beginners, Kihon is more suitable for them because it involves basic techniques. Due to karate consists of dynamic offensive and defensive techniques using all parts of the body to their maximum advantage, the best understanding of true karate practice is the perfection of oneself through the perfection of the art. It not only develops coordination, quickens reflexes, and builds stamina, but also develops composure, a clearer thought process, deeper insight into one’s mental capabilities, and more self-confidence. So many researchers stu...
发表评论
阅读全文