Effect of addition of low sugar raisins (LSR) on physical properties of cakes during storage

dc.contributor.author	Mandala, IG	en
dc.contributor.author	Daouaher, M	en
dc.date.accessioned	2014-06-06T06:45:57Z
dc.date.available	2014-06-06T06:45:57Z
dc.date.issued	2004	en
dc.identifier.issn	01458876	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/2729
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-11844252116&partnerID=40&md5=c90ca566d9cc90ebbb4688f8ec6f55b4	en
dc.subject.other	Absorption	en
dc.subject.other	Emulsification	en
dc.subject.other	Fibers	en
dc.subject.other	Porous materials	en
dc.subject.other	Storage (materials)	en
dc.subject.other	Viscoelasticity	en
dc.subject.other	Water	en
dc.subject.other	Cakes	en
dc.subject.other	Natural sweetners	en
dc.subject.other	Raisins	en
dc.subject.other	Solid-like materials	en
dc.subject.other	Sugar (sucrose)	en
dc.title	Effect of addition of low sugar raisins (LSR) on physical properties of cakes during storage	en
heal.type	journalArticle	en
heal.publicationDate	2004	en
heal.abstract	The influence of low sugar raisins (LSR) on the physical properties of cakes containing different quantities of raisins (0-25%) during a short storage of 7 days was investigated. Porosity, crumb density, moisture content, sorption isotherms of raisins, weight loss and mechanical properties (compression and relaxation experiments) were determined for cakes during storage. During the first 3 days of storage slight changes are observed in the physical properties of all cakes. Thereafter, density and weight loss increase, the porosity decreases and samples become firmer. Control cakes are less firm but also more elastic, and the solid-like materials show the greatest porosity reduction and shrinkage during storage. Raisins in cakes absorb water at the beginning of storage. As the quantity of raisins increases, their moisture content during storage changes less. Cakes containing 25% raisins have the lowest weight loss during storage. Although their firmness increases during storage, their viscoelastic properties remain constant.	en
heal.journalName	Journal of Food Process Engineering	en
dc.identifier.issue	4	en
dc.identifier.volume	27	en
dc.identifier.spage	229	en
dc.identifier.epage	245	en