There is a need to explore the utilization of new protein ingredients in the formulation of new food products or to enrich the traditional formulations. Then, Jojoba (Simmondsia chinesis) and Moringa (Moringa olifeira) defatted seed meals is an inexpensive protein source with good nutritional quality and properties. The objective of this study was to examine the protein concentrate of Jojoba and Moringa as a Fat Mimetic on Physical and Sensory Properties of Cup Cake. Fat replacers can be used to help decrease the amount of fats used in cooking, therefore these health risks can be reduced. This study showed that Sensory quality was assessed by ten experienced panelists from Desert Research center, using attributes such as bread taste, flavor, firmness, softness, crumb and crust colors, appearance and overall acceptability. Principal components and cluster analyses confirmed two groupings of treatments with protein concentrate of Jojoba and Moringa as a fat mimetic. The results indicated that the moisture increased and its specific volume decreased in final product with the increase of protein concentrate of jojoba and moringa. Also, Sensory properties of the cupcake samples we introduced the sample containing 25% protein concentrate of jojoba and moringa as the best sample. Then, the second level was acceptance in the study was content 50% of protein concentrate of jojoba and moringa. Based on results, the increase in protein concentrate contents of the sample to 75% led to reducing in quality cupcakes products. Finally, protein concentrate of jojoba and M. olifeira presented good functionality for utilization in food formulations.
| Published in | World Journal of Food Science and Technology (Volume 1, Issue 1) |
| DOI | 10.11648/j.wjfst.20170101.12 |
| Page(s) | 7-14 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Jojoba, Moringa, Protein Concentrate, Fat Mimetic and Cup Cake
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APA Style
Khaled Mohamed Rashad Makpoul, Abdel Hamed Abdel Samee Ibraheem, Amira Mohamed Shokry. (2017). Investigate the Effect of Using Jojoba and Moringa Protein Concentrate as a Fat Mimetic on Physical and Sensory Properties of Cup Cake. World Journal of Food Science and Technology, 1(1), 7-14. https://doi.org/10.11648/j.wjfst.20170101.12
ACS Style
Khaled Mohamed Rashad Makpoul; Abdel Hamed Abdel Samee Ibraheem; Amira Mohamed Shokry. Investigate the Effect of Using Jojoba and Moringa Protein Concentrate as a Fat Mimetic on Physical and Sensory Properties of Cup Cake. World J. Food Sci. Technol. 2017, 1(1), 7-14. doi: 10.11648/j.wjfst.20170101.12
AMA Style
Khaled Mohamed Rashad Makpoul, Abdel Hamed Abdel Samee Ibraheem, Amira Mohamed Shokry. Investigate the Effect of Using Jojoba and Moringa Protein Concentrate as a Fat Mimetic on Physical and Sensory Properties of Cup Cake. World J Food Sci Technol. 2017;1(1):7-14. doi: 10.11648/j.wjfst.20170101.12
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Download@article{10.11648/j.wjfst.20170101.12,
author = {Khaled Mohamed Rashad Makpoul and Abdel Hamed Abdel Samee Ibraheem and Amira Mohamed Shokry},
title = {Investigate the Effect of Using Jojoba and Moringa Protein Concentrate as a Fat Mimetic on Physical and Sensory Properties of Cup Cake},
journal = {World Journal of Food Science and Technology},
volume = {1},
number = {1},
pages = {7-14},
doi = {10.11648/j.wjfst.20170101.12},
url = {https://doi.org/10.11648/j.wjfst.20170101.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20170101.12},
abstract = {There is a need to explore the utilization of new protein ingredients in the formulation of new food products or to enrich the traditional formulations. Then, Jojoba (Simmondsia chinesis) and Moringa (Moringa olifeira) defatted seed meals is an inexpensive protein source with good nutritional quality and properties. The objective of this study was to examine the protein concentrate of Jojoba and Moringa as a Fat Mimetic on Physical and Sensory Properties of Cup Cake. Fat replacers can be used to help decrease the amount of fats used in cooking, therefore these health risks can be reduced. This study showed that Sensory quality was assessed by ten experienced panelists from Desert Research center, using attributes such as bread taste, flavor, firmness, softness, crumb and crust colors, appearance and overall acceptability. Principal components and cluster analyses confirmed two groupings of treatments with protein concentrate of Jojoba and Moringa as a fat mimetic. The results indicated that the moisture increased and its specific volume decreased in final product with the increase of protein concentrate of jojoba and moringa. Also, Sensory properties of the cupcake samples we introduced the sample containing 25% protein concentrate of jojoba and moringa as the best sample. Then, the second level was acceptance in the study was content 50% of protein concentrate of jojoba and moringa. Based on results, the increase in protein concentrate contents of the sample to 75% led to reducing in quality cupcakes products. Finally, protein concentrate of jojoba and M. olifeira presented good functionality for utilization in food formulations.},
year = {2017}
}
TY - JOUR T1 - Investigate the Effect of Using Jojoba and Moringa Protein Concentrate as a Fat Mimetic on Physical and Sensory Properties of Cup Cake AU - Khaled Mohamed Rashad Makpoul AU - Abdel Hamed Abdel Samee Ibraheem AU - Amira Mohamed Shokry Y1 - 2017/05/16 PY - 2017 N1 - https://doi.org/10.11648/j.wjfst.20170101.12 DO - 10.11648/j.wjfst.20170101.12 T2 - World Journal of Food Science and Technology JF - World Journal of Food Science and Technology JO - World Journal of Food Science and Technology SP - 7 EP - 14 PB - Science Publishing Group SN - 2637-6024 UR - https://doi.org/10.11648/j.wjfst.20170101.12 AB - There is a need to explore the utilization of new protein ingredients in the formulation of new food products or to enrich the traditional formulations. Then, Jojoba (Simmondsia chinesis) and Moringa (Moringa olifeira) defatted seed meals is an inexpensive protein source with good nutritional quality and properties. The objective of this study was to examine the protein concentrate of Jojoba and Moringa as a Fat Mimetic on Physical and Sensory Properties of Cup Cake. Fat replacers can be used to help decrease the amount of fats used in cooking, therefore these health risks can be reduced. This study showed that Sensory quality was assessed by ten experienced panelists from Desert Research center, using attributes such as bread taste, flavor, firmness, softness, crumb and crust colors, appearance and overall acceptability. Principal components and cluster analyses confirmed two groupings of treatments with protein concentrate of Jojoba and Moringa as a fat mimetic. The results indicated that the moisture increased and its specific volume decreased in final product with the increase of protein concentrate of jojoba and moringa. Also, Sensory properties of the cupcake samples we introduced the sample containing 25% protein concentrate of jojoba and moringa as the best sample. Then, the second level was acceptance in the study was content 50% of protein concentrate of jojoba and moringa. Based on results, the increase in protein concentrate contents of the sample to 75% led to reducing in quality cupcakes products. Finally, protein concentrate of jojoba and M. olifeira presented good functionality for utilization in food formulations. VL - 1 IS - 1 ER -
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