Using Sesame Oil and Psyllium Seed Mucilage in Oil Cake Formulation and Evaluating the Induced Physical and Textural Changes

According to the disadvantages of solid fats in baking products such as cakes in terms of Health, in this study, the effect of sesame oil and Psyllium seed mucilage were investigated on the physical properties of dough and textural properties of the cake. Fat replacement with sesame oil and emulsifier replacement with Psyllium seed mucilage in the formulation of oil cakes, were used in the ratio of 0, 50 and 100%. Moisture, protein, gluten and flour particle size measurements for flour, acidity, peroxide, melting point and iodine index measurements for shortening and sesame oil based on national standards and determining the dough special density and viscosity and the volume and texture of the produced cakes test were conducted on the cake samples. Data analysis was conducted by factorial test in a completely randomized design and Duncan's Multiple Range at 5% and was analyzed by SPSS software. dough samples containing 100 percent sesame oil had a much lower viscosity than other mixed treatments. According to the texture analyzer tests, mixed and 100% shortening treatments, when used by psyllium gum, due to the ability of the gum to retain moisture and prevent starch retrogradation, retain their freshness. Shortening treatments, induced a softer texture than liquid oils. During storage, enhanced staling found from the first two-week to the forth two-week. Samples with 100 percent shortening and psyllium gum, showed the lowest staling. Control treatment had the second score. Finally, by eliminating 50 percent of solid oil and replacement of 50% sesame oil together with psyllium gum or emulsifier, low-fat cake was produced with high nutritional properties.