Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake
Abd Rabou, E., Al-Sadek, L. (2018). Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake. EKB Journal Management System, 03(3), 29-36. doi: 10.21608/jfds.2018.77750
Eman A. A. Abd Rabou; Lamiaa M. L. Al-Sadek. "Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake". EKB Journal Management System, 03, 3, 2018, 29-36. doi: 10.21608/jfds.2018.77750
Abd Rabou, E., Al-Sadek, L. (2018). 'Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake', EKB Journal Management System, 03(3), pp. 29-36. doi: 10.21608/jfds.2018.77750
Abd Rabou, E., Al-Sadek, L. Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake. EKB Journal Management System, 2018; 03(3): 29-36. doi: 10.21608/jfds.2018.77750

Influence of Substitution Table Sugar by Fruit Flour on Quality Attributes of Gluten-Free Cake

Journal of Food and Dairy Sciences
Article 5, Volume 03, Issue 3, 2018, Page 29-36  XML PDF (405.25 K)
Document Type: Original Article
DOI: 10.21608/jfds.2018.77750
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Authors
Eman A. A. Abd Rabou1; Lamiaa M. L. Al-Sadek2
1Home Economics Department, Faculty of Specific Education, Aswan University, Egypt
2Home Economics Department, Faculty of Specific Education, Kafr El-Sheikh University, Egypt
Abstract
Gluten-free bakery products are regarded as low quality and poor nutritionally as minerals and dietary fiber. So, this search was investigated to study theeffect of table sugar substitution by fruit flouras carob (Ceratonia siliqua L), doum (Hyphaenethebaica) and dates(Phoenix dactylifera L.) at 0, 10, 20 and 30 % on quality attributes of gluten-free fruit cake samples. The results of chemical composition showed that the moisture, protein, fat, ash and fiber contents were progressively increased, but carbohydrate content was decreased as the levels of substitution were increased. Additionally, mineral contents as magnesium, phosphor, potassium, calcium and iron were gradually increased. Besides, the moisture content was decreased by increasing the period of storage at room temperature. Moreover, the results of physical properties showed that the baking loss value was decreased, but volume, weight and density values were increased. Also, the results of sensory propertied showed that all fruit cake samples were acceptable. The fruit cake contained 30% date flour had the highest sensory scores compared to others. Finally, substitution table sugar by fruit flour as carob, doum and date can be improved the nutritional value, physical and sensory properties of gluten-free cake.
Keywords
quality attributes; carob; doum; date; fruit cake; minerals; gluten-free
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