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Web End = J Food Sci Technol (March 2016) 53(3):14181423 DOI 10.1007/s13197-015-2165-9
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Improvement of quality attributes of sponge cake using infrared dried button mushroom
Fakhreddin Salehi1 & Mahdi Kashaninejad2 & Fereshteh Asadi2 & Amin Najafi2
Revised: 13 December 2015 /Accepted: 30 December 2015 /Published online: 7 January 2016 # Association of Food Scientists & Technologists (India) 2016
Abstract Infrared-hot air method, when properly applied, can be used for achieving a high-quality product. The objective of this study was to determine the rheological properties of cake batters and physico-chemical, textural and sensory properties of sponge cake supplemented with four different levels (control, 5 %, 10 %, and 15 %) of button mushroom powder. The button mushroom slices were dried in an infraredhot air dryer (250 W and 60 C). The physical (volume, density, color) and chemical (moisture, protein, fat and ash) attributes were determined in the cakes. Increasing the level of substitution from 5 % to 15 % button mushroom powder significantly (p < 0.05) increased the protein and ash. The apparent viscosity in cake batter, and volume, springiness, and cohesiveness values of baked cakes increased with increasing button mushroom powder levels whereas the density, consistency, hardness, gumminess, chewiness and crumb L, b values of samples showed a reverse trend. Sensory evaluation results indicated that cake with 10 % button mushroom powder was rated the most acceptable.
Keywords Button mushroom . Infrared-hot air dryer . Image processing . Sponge cake . Rheology . Texture profile analysis (TPA)
Introduction
The button mushroom is the most widely cultivated and consumed mushroom throughout the world and it contributes about 40 % of the total world production of mushroom (Giri and Prasad, 2007). Drying is one of the important preservation methods employed for storage of mushroom and dried mushrooms are valuable ingredients in a variety of sauces, bread, biscuit and soups (Ibrahium and Hegazy, 2014).
The enrichment of sponge cake with protein may be achieved through the incorporation of rich protein sources. Button mushroom is one of these sources, which have a great potential, due to their high and...