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3 Biotech

, 8:174 | Cite as

Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek (Trigonella foenum graecum) seeds

  • Bassem Khemakhem
  • Slim Smaoui
  • Hanen El Abed
  • Imen Fendri
  • Hajer Hammami
  • Mohamed Ali Ayadi
Original Article
  • 37 Downloads

Abstract

Three different concentrations of a purified maltogenic amylase (FSA) from fenugreek (Trigonella foenum graecum) seeds were incorporated into the cake formulation. The addition of FSA at 0.003, 0.005 and 0.01 U/g of cake increased the loaf volume, the number of holes (gas cells), and water absorption. Textural study revealed an improvement of the cake quality, resulting in the decrease of hardness and the increase of cohesion. Environmental scanning electron microscopy was performed on different cakes to evaluate the influence of amylase activity on microstructure. The microstructure observation showed that the FSA had a beneficial effect on starch and crumb properties. The sensory evaluation supported this result and confirmed the beneficial effect of adding FSA on cake odor and crust color. In addition, relationships between physical parameters, instrumentally textural parameters, and sensory characteristics of cake treated with FSA might be used for constructing linear regression analysis models to predict overall acceptability. In fact, overall acceptability of treated cake with FSA at 0.01 U appeared to be the most remarkable one and could be a promising technology to improve the quality of cake.

Keywords

Fenugreek seeds amylase Cake Quality characteristics Multiple linear regression 

Notes

Acknowledgements

Special thanks go to Miss Amina Gammoudi (High Institue of Applied Biology of Medenine, University of Gabes, Tunisia) for her kind help with English.

Funding

Not applicable.

Compliance with ethical standard

Conflict of interest

The authors declare that they have no conflict of interest in the publication.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  • Bassem Khemakhem
    • 1
  • Slim Smaoui
    • 2
  • Hanen El Abed
    • 1
  • Imen Fendri
    • 1
  • Hajer Hammami
    • 1
  • Mohamed Ali Ayadi
    • 3
  1. 1.Laboratory of Plant Biotechnology, Faculty of Sciences of SfaxSfaxTunisia
  2. 2.Laboratory of Microorganisms and BiomoleculesCenter of Biotechnology of SfaxSfaxTunisia
  3. 3.Food Analysis Laboratory, National Engineering School of Sfax (ENIS)SfaxTunisia

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