2016
DOI: 10.1007/s13197-015-2165-9
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Improvement of quality attributes of sponge cake using infrared dried button mushroom

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 infrared-hot air dryer (250 W and 60 °C). The physical (volume, density, color) and chemical (moisture, protein, fat a… Show more

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Cited by 58 publications
(36 citation statements)
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“…With decreasing in the drying time from 92.5 to 80 min at a fixed infrared power, the vacuum pressure was decreased from 150 to 50 kPa (200 W). It seems that drying of thin layers had a higher efficiency at far‐infrared (25–100 μm) compared to near‐infrared radiation (NIR, 0.75–3.00 μm) for thicker samples (Salehi et al., ).…”
Section: Resultsmentioning
confidence: 99%
See 2 more Smart Citations
“…With decreasing in the drying time from 92.5 to 80 min at a fixed infrared power, the vacuum pressure was decreased from 150 to 50 kPa (200 W). It seems that drying of thin layers had a higher efficiency at far‐infrared (25–100 μm) compared to near‐infrared radiation (NIR, 0.75–3.00 μm) for thicker samples (Salehi et al., ).…”
Section: Resultsmentioning
confidence: 99%
“…The color space of images was in RGB system and they were converted into L * a * b * system. In the L * a * b * space, the color perception is more uniform (Mashkour, Shahraki, Mirzaee, & Garmakhany, ; Salehi & Kashaninejad, ; Salehi et al., ).…”
Section: Methodsmentioning
confidence: 99%
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“…[1][2][3][4] Bakery products such as bread, cakes and biscuits are consumed all over the world and the enrichment of these products with the vitamin, mineral, polyphenols and fibres may be achieved through the incorporation of rich sources. Dried mushrooms are one of these sources, which have great potential [5][6][7][8][9] (Figure 1). Rai and Arumuganathan [10] studied the value-added products from the mushrooms.…”
Section: Introductionmentioning
confidence: 99%
“…Efforts have been made to utilize dried mushrooms in foods such as bread [17][18][19][20][21] , biscuits [6,15,[22][23][24][25][26][27][28] and cakes. [5,[29][30][31][32] Mushrooms powder can be used in bakery products for acquiring nutritionally valuable products which can be consumed by a wide group of consumers with almost every meal. The present study summarized the effect of dried mushrooms on the rheological, textural and physical properties and quality of bakery products.…”
Section: Introductionmentioning
confidence: 99%