Background & Aim: Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes wer...

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 ...

effect of sucrose replacement with date syrup powder on physiochemical properties of sponge cake such as specific gravity, volume, apparent density, solid density, porosity, symmetry, moisture content, water activity, crust color and textural firmness was studied. batter specific gravity of the control sample was higher than that of other samples. sucrose replacement with 100% of date syrup pow...

Plant extracts play an important role in improving the quality properties and enhancing shelf life of food products. In present study, different concentrations green tea (0–2%), white ginger (0 to 1.5%) were used formulate a sponge cake. Response surface methodology was investigate cake attributes. For each response, second-order polynomial model with high coefficient determination (R2; >0.9...

background & aim: nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. in this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes...

OBJECTIVE To evaluate the influence of label design on children's perception of 2 popular snack foods across 3 income levels. DESIGN Labels of 2 snack products (yogurt and sponge cake) were designed using a fractional factorial design with 3 2-level variables: cartoon character, nutrition claims, and front-of-package nutritional information. PARTICIPANTS A total of 221 children (aged 9-13 y...