The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes-Reference-Cited by-同舟云学术

The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes

Published:2021-07-21 Issue:8 Volume:17 Page:619-632
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Zhao Yuci¹²,Zhou Xiaoping³,Lei Chunni³,Shang Yan⁴,Xu Dan¹²^ORCID,Liu Gang¹²

Affiliation:

1. Research & Development Center for Eco-material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences , Lanzhou 730000 , China

2. University of Chinese Academy of Sciences , Beijing 100049 , China

3. Technical Center of Lanzhou Customs , Lanzhou 730000 , China

4. Lanzhou Industry Research Institute , Lanzhou 730050 , China

Abstract

Abstract In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2020-0192/pdf

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