Effect of superfine grinding Sargassum fusiforme residue powder on sponge cakes properties

被引：13

作者：

Gan, Lu-Jing ^{[1
]}

You, Qian ^{[2
]}

Luo, Yimin ^{[2
]}

Ye, Yanting ^{[1
]}

Lei, Lei ^{[1
]}

Deng, Zeyuan ^{[3
]}

Rong, Han ^{[2
]}

机构：

[1] Guangzhou Nansha Mingzhu Agr Dev Co LTD, Res & Dev Dept, Guangzhou 51462, Peoples R China

[2] Beijing Inst Technol, Sch Mat & Environm, Dept Food Sci & Engn, Zhuhai 519088, Peoples R China

[3] Nanchang Univ, Coll Food Sci, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 165卷

关键词：

Sargassum fusiforme; Superfine grinding; Sponge cake; Dietary fibers; DIETARY FIBER; ANTIOXIDANT PROPERTIES; DENDROBIUM-OFFICINALE; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; HYDRATION PROPERTIES; SENSORY PROPERTIES; TOTAL REPLACEMENT; QUALITY; FLOUR;

D O I：

10.1016/j.lwt.2022.113735

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sargassum fusiforme residue (SFR) was ground by superfine grinding and regular grinding, the physical properties of powders were investigated. Superfine grinding SFR powder, with a mean particle size of 10.42 mu m, showed higher water solubility index, soluble dietary fiber content, and total phenolic content compared with regular grinding SFR powder. Different levels (5%, 10%, 15%) of both kinds of SFR powders were added as flour replacement to make sponge cakes, their effects on the textural properties and sensory evaluation of cakes were studied. Cake batter density and viscosity, as well as sponge cake hardness and chewiness, were increased as the SFR powder amounts increased. Cakes contained regular grinding SFR powder showed higher hardness and chewiness than cakes contained superfine grinding SFR powder in general. The sensory evaluation results showed that cake with 10% superfine grinding SFR powder had the highest acceptability score.

引用

页数：7

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