Enrichment of Sponge Cake with Button Mushrooms Powder Dried in Infrared-Hot Air System

Document Type : Research Article

Authors

1 PhD Student, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Associate Professor, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Asistant Professor, Food Materials and Process Design Engineering, Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Drying of vegetables and fruits with infrared-hot air system compared to conventional methods have advantages such as high appearance and sensory quality of the product, bright color, short time of drying and low power consumption. In this study, first button mushrooms (Agaricus bisporus) dried in optimal conditions by infrared - hot air system (250 W and 60 °C), milled and screened; and then was used for enrichment of sponge cake. Button mushrooms powder at four levels of 0, 5, 10 and 15 % as substitute of wheat flour was used in the cake formulation. Cake batter viscosity and rheology was measured by a brookfield rotational viscometer. Characteristics of the cakes such as density and composition by standard methods, color by image processing method, penetration testing by texture analyzer and sensory evaluation were evaluated. With increasing the button mushroom powder in the formulation, batter viscosity was increased. Apparent viscosity of enriched cake batter at shear rate of 60 s-1 was obtained in the range of 12.55 to 18.20 Pa.s. With increasing of button mushrooms powder no significant difference was observed between the textural properties of cakes and sample firmness was in the range of 1.812-2.070 N. According to the sensory evaluation results, samples containing 10% mushroom powder had the highest total acceptance score. The L*, a* and b* parameters for selected samples were 63.74, 0.55 and 27.34 respectively.

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References

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Innovative Food Technologies
Volume 3, Issue 1
December 2015
Pages 1-9

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History

  • Receive Date: 12 March 2015
  • Revise Date: 20 March 2015
  • Accept Date: 14 March 2016

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