Effect of Urtica pilulifera seed mucilage on physico-chemical, rheological and sensory properties of sponge cake

Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

مقاله 6، دوره 10، شماره 2، مهر 2019، صفحه 49-55   

نوع مقاله: Original article

نویسندگان

Sepideh Fouladgar¹؛ Maryam Jafari^{* 1}؛ Sayed Mohammad Sahafi²

¹Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran;

²Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran

چکیده

Background & aim: Roman nettle(Urtica pilulifera) is a herbaceous annual flowering plant in the family Urticaceae with great nutritional and medicinal value and its various organs have been used to treat diseases for a long time. The seeds of this plant are rich in mucilage. In this study, the effect of Roman nettle mucilage on the physico-chemical and textural properties of the cake was evaluated.
Experimental: In this study, the effect of different percentages Roman nettle mucilage (0.1, 0.2, 0.3, 0.4 and 0.5%) on the texture and sensory characteristics of sponge cake has been investigated in a completely randomized design.
Results: The results showed that the highest apparent density was related to the control sample and the use of nettle seed mucilage reduced this parameter in cake samples. Adding mucilage up to 0.3% reduces the firmness of the cake crust and crumb on the first day and at the end of the storage period (day 30), all samples containing mucilage showed more softness than the control sample. At the end of the storage period, the highest and lowest overall acceptance were related to the samples containing 0.2% mucilage and the control sample, respectively.
Recommended applications/ industries: The use of Roman nettle mucilage in bakery products, especially sponge cakes, can improve the rheological properties and increase the shelf life of the products.

کلیدواژه‌ها

Roman nettle؛ mucilage؛ physico-chemical properties؛ rheological properties

مراجع

AACC. 1999, Approved method of the AACC, American Association of Cereal Chemist, St, Paul, MN.

Al-Dmoor, H.M. 2013. Cake flour: functionality and quality (review). European Scientific Journal, 9: 166-180.

AOCS. 1998. Official Methods and Recommended Practices of the AOCS, 5^th Edn., The American Oil Chemists’ Society, Champaign, IIIinois.

Bayram, E.S.S. 2009. Determination on the agricultural and quality properties of Urtica Pilulifera L. (Isirgan) under bornova ecological conditions. Journal of Pharmacology of Istanbul, 40: 77-87.

Beikzadeh, S., Peighambardoust, S. H., Beikzadeh, M. and Asghari Javar-Abadi, M. 2018. Effect of Psyllium seed and xanthan gums on physical, sensory and staling properties of sponge cake. Food Science and Technology, 15(76): 141-152.

Bench, A. 2007. Water binders for better body: Improving texture and stability with natural hydrocolloids. Food and Beverage Asia, 32-33.

Biliaderis, C.G., Arvanitoyannis, I., Izydroczyk, M.S. and Prokopowich, D.J. 1997. Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch/ Staerke, 49: 278-283.

Gomez, M., Ronda, F., Caballero, P.A., Blanco, C. and Rosell, C. 2007. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21: 167-173.

Gomez, M., Ronda, F., Coballera, P.A., Blanco, C.A. and Rosell, C.M. 2005. Functionality of different hydrocolloids on the quality and shelf life of yellow layer cakes. Food Hydrocolloids, 21(2), 167-173.

Hajmohammadi, A., Keramat, J., Hojjatoleslami, M. and Molavi, H. 2014. Evaluation effect of tragacanth gum on quality properties of sponge cake. Iranian Journal of Food Science Technology, 42(11). 1-8. (In Farsi)

Kocer, D., Hicsasmaz, Z., Bayindirli, A. and Katnas, S. 2006. Bubble and pore formation of the high ratio cake formulation with poly-dextrose as a sugar and fat replacer. Journal of Food Engineering, 78:953-964

Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. and Biliaderis, C. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten free formulations. Journal of Food Engineering. 79: 1033-1047.

linas, G., Roy, G. and Guillet. 1999. Relative effects of ingredients on cake staling based on an accelerated shelf-life test. Journal of Food Science, 64:937-940.

Matsakidou, A, Georgios, B. and Paraskevopoulou, A. 2010. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT - Food Science and Technology, 43: 949-957.

Movahhed, S., Ranjbar, S. and Ahmadi, H. 2014. Evaluation of chemical, staling and organoleptic properties of free gluten cakes containing Xanthan and CMC gums. Iranian Journal of Biosystems Engineering, 44: 173-178.

Peighambardoust, S.H., Homayouni Rad, A., Beikzadeh, S. and Asghari Jafar-abadi, M. 2016. Effect of basil seed mucilage on physical, sensory and staling properties of sponge cake. Iranian Journal of Biosystem Engineering, 74(1): 1-9.

Rosell, C., Rojas, D. and De Barber, C.B. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15: 75- 81

Sowmya, M., Jeyarani, T., Jyotsna, R. and Indrani, D. 2009. Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids, 23: 1827-1836.