Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek (Trigonella foenum graecum) seeds.
Khemakhem, Bassem; Smaoui, Slim; El Abed, Hanenet al.
Cake; Fenugreek seeds amylase; Multiple linear regression; Quality characteristics
Abstract :
[en] Three different concentrations of a purified maltogenic amylase (FSA) from fenugreek (Trigonella foenum graecum) seeds were incorporated into the cake formulation. The addition of FSA at 0.003, 0.005 and 0.01 U/g of cake increased the loaf volume, the number of holes (gas cells), and water absorption. Textural study revealed an improvement of the cake quality, resulting in the decrease of hardness and the increase of cohesion. Environmental scanning electron microscopy was performed on different cakes to evaluate the influence of amylase activity on microstructure. The microstructure observation showed that the FSA had a beneficial effect on starch and crumb properties. The sensory evaluation supported this result and confirmed the beneficial effect of adding FSA on cake odor and crust color. In addition, relationships between physical parameters, instrumentally textural parameters, and sensory characteristics of cake treated with FSA might be used for constructing linear regression analysis models to predict overall acceptability. In fact, overall acceptability of treated cake with FSA at 0.01 U appeared to be the most remarkable one and could be a promising technology to improve the quality of cake.
Disciplines :
Food science
Author, co-author :
Khemakhem, Bassem; Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, PB 1171, 3000 Sfax, Tunisia.
Smaoui, Slim; Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, PB 1171, 3018 Sfax, Tunisia.
El Abed, Hanen; Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, PB 1171, 3000 Sfax, Tunisia.
Fendri, Imen; Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, PB 1171, 3000 Sfax, Tunisia.
Hammami, Hajer; Laboratory of Plant Biotechnology, Faculty of Sciences of Sfax, PB 1171, 3000 Sfax, Tunisia.
Ayadi, Mohamed ; 3Food Analysis Laboratory, National Engineering School of Sfax (ENIS), Route de Soukra, km 4.5, BP 3038, Sfax, Tunisia. ISNI: 0000 0001 2323 5644. GRID: grid.412124.0
Language :
English
Title :
Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek (Trigonella foenum graecum) seeds.
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