Preferred Language
Details
Publication Date
Fri Nov 01 2019
Journal Name
Iop Conference Series: Earth And Environmental Science
Volume
388
DOI
10.1088/1755-1315/388/1/012053
Choose Citation Style
Statistics
View publication
4
Statistics
Scopus (3)
Crossref (1)
Articles
/
fxf-GY8BVTCNdQwCE1tq
Phisco-Chemical analysis and sensory evaluation of Iraqi cake incorporated with grape and date (Zahidi) syrup
Alsirrag M.A. Alsirrag
Hussein ali
Awahd hamed
Jasim Awda
...Show More Authors
Abstract<p>In this research, The effect of substituting sucrose with different level of DS and DG (0, 25, 30,50,70 and 100%) on the physiochemical, microbial and sensory properties of cake were studied. Cake models were as well construed for microbial content and organic structure during, before then next 35 days storing at experimental temperature. Results showed no significant variances (p < 0.01) in the chemo physical structure of the date and grape test cake for protein values while there were significant differences for Asch, fiber and fat content values, Sensory assessment results showed high significant variance (p < 0.01) among the cake trials with the exemption of texture (6.04-6.07) for both treatment and general acceptability (7.05 and 7.08) for date and grape cakes, respectively. The microbial content (fungal and bacterial) of the grape cake were lesser than the date cake all over the period of the 35 days storing at experimental temperature. The maximum microbial content was documented next the 25th days (148.0 × 105 cfu/g) in addition to (194.30 × 105 cfu/g) for grape and date trial cakes respectively. The fungus content was additionally supreme at 25th day of storing (14.33 × 101 cfu/g) and (12.67 × 103 cfu/g) for grape and date cakes respectively. The total viable counts remained in suitable parameters for human utilization. So, grape and date syrup can easily replace sucrose in sweetened cake making in Iraq. The aim of research study the effect of the accepted neutral sweetener (grape and date syrup) acting as replacement of sugar in production of local cake sensory and chemical characteristic have been examined.</p>
Scopus Crossref
View Publication
Related publications
Publication Date
Tue Jan 18 2022
Journal Name
Materials Science Forum
The Effect of Gamma Radiation on the Manufactured HgBa&lt;sub&gt;2&lt;/sub&gt;Ca&lt;sub&gt;2&lt;/sub&gt;Cu&lt;sub&gt;2.4&lt;/sub&gt;Ag&lt;sub&gt;0.6&lt;/sub&gt;O&lt;sub&gt;8+δ&lt;/sub&gt; Compound
Gamma doses radiation
crystal size
strain
degree of crystallinity
Scherrer
crystallinity and Williamson equations.
zainab j
Balqees A.
Mohammed A.
Kareem A.
Auday H.
...Show More Authors

In this article four samples of HgBa2Ca2Cu2.4Ag0.6O8+δ were prepared and irradiated with different doses of gamma radiation 6, 8 and 10 Mrad. The effects of gamma irradiation on structure of HgBa2Ca2Cu2.4Ag0.6O8+δ samples were characterized using X-ray diffraction. It was concluded that there effect on structure by gamma irradiation. Scherrer, crystallization, and Williamson equations were applied based on the X-ray diffraction diagram and for all gamma doses, to calculate crystal size, strain, and degree of crystallinity. I

... Show More
View Publication
Scopus (2)
Crossref (2)
Scopus Crossref