background & aim: oleuropein has pharmacologic properties and is the main component of olive leaves which is considered to be the most pharmacologic compounds of olive (olea europaea l.). the aim of this work was to investigate the possible using of the extract of this plant in food industry (sponge cake) in order to take advantage of its medicinal properties.experimental: ethanolic extract...

The Investigation of the effect maltitol replacement with sugar also antibacterial and improvement texture farsi gum on physicochemical, microbial sensory properties cake in storage period

background: oxidation of lipids causes reduction of different properties of products that contains lipids. nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as bha, bht and tbhq. objective: in this study, extract of aerial parts of echinacea purpurea l. was used instead of synthetic antioxidants in cake then, antioxidant a...

Papaya leaf are not one of the richest natural resources in Indonesia which is utilization optimal. One way to optimize papaya process into powder. powder will be applied processed pastries that add variety semprit cake. The purpose making a cake with ratio tapioca flour and texture, color, water content protein content. This research was an experimental study using completely randomized design...

 Background: Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ. Objective: In this study, extract of aerial parts of Echinacea purpurea L. was used instead of synthetic antioxidants in cake then, ant...

Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. can be performed out at several points of the (nib or cake), with different agents various intensities. All these variables may affect properties, but also physico-chemical sensory properties derived products (i.e. cakes). This work aims evaluate impact alkalization type vs....

Bungong kayee is a traditional Acehnese cake which has distinctive shape like leaves arranged to form flower with crunchy texture, white bone color pale yellow. This obtained from the cooking process oil using low heat so that it almost same as cork egg cake. study aims determine level of panelists' preferences for cakes in terms sensory assessment increasing added value local food. The sample ...

Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...

We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simp...