Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

Matsakidou, Anthia; Blekas, Georgios; Paraskevopoulou, Adamantini

doi:10.1016/j.lwt.2010.02.002

Cited by 97 publications

(66 citation statements)

References 26 publications

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“…Among them, cakes are popular and are associated in the consumer's mind with a delicious sponge product with desired organoleptic characteristics [13].…”

Section: Introductionmentioning

confidence: 99%

Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality

Ibrahim¹

2016

IJNFS

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Current dietary guidelines focus on lowering dietary fat and increasing complex carbohydrate intake. In the present study, two grain starches corn and millet were used to produce resistant starch (RS) and used as partially fat replacer (at 12.5, 25, 37.5 and 50%) in cakes. The effect of the level of fat substitution on the physicochemical and sensory properties as well as starch digestibility and shelf life of the cakes were investigated. The study showed that moisture content of the products was increased by increasing the level of fat substitution. The caloric values of produced cakes were lower than that of control. The specific volume of cakes were higher at 12.5 and 25% fat replacement levels. In contrast, cake density decreased by increasing shortening replacement level up to 25%, it was lower and reached 0.38g cm -3 in relative to control (0.41g cm -3 ). TPA values cleared that cake prepared with 12.5 and 25% substitution levels were less hardness. Increasing the replacement level more than 25% increased the cake hardness, gumminess and chewiness. Results of color analysis showed a significant increase in L value and a decrease in b value. The highest decrement in starch digestibility was observed at 50% replacement level. The use of (RS) does not change the taste and improve sensory properties of produced cakes. The shelf life based on the microbial examination of the cake for all samples and control recorded 2 weeks.

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“…Among them, cakes are popular and are associated in the consumer's mind with a delicious sponge product with desired organoleptic characteristics [13].…”

Section: Introductionmentioning

confidence: 99%

Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality

Ibrahim¹

2016

IJNFS

View full text Add to dashboard Cite

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“…Among them, cakes are popular and are associated in the consumer's mind with a delicious sponge product with desired organoleptic characteristics (Matsakidou et al 2010). The physicochemical properties of cakes are largely dependent on the batter and cake structure.…”

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confidence: 99%

Funcionality of several cake ingredients: A comprehensive approach

Rodríguez-García¹,

Puig²,

Salvador³

et al. 2013

Czech J. Food Sci.

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Rodríguez-García J., Puig A., Salvador A., Hernando I. (2013): Funcionality of several cake ingredients: A comprehensive approach. Czech J. Food Sci., 31: 355-360.The roles of some cake ingredients -oil, a leavening agent, and inulin -in the structure and physicochemical properties of batter and cakes were studied in four different formulations. Oil played an important role in the batter stability, due to its contribution to increasing batter viscosity and occluding air during mixing. The addition of the leavening agent was crucial to the final height and sponginess of the cakes. When inulin was used as a fat replacer, the absence of oil caused a decrease in the stability of the batter, where larger air bubbles were occluded. Inulin dispersed uniformly in the batter could create a competition for water with the flour components: gluten was not properly hydrated and some starch granules were not fully incorporated into the matrix. Thus, the development of a continuous network was disrupted and the cake was shorter and softer; it contained interconnected air cells in the crumb, and was easily crumbled. The structure studies were decisive to understand the physicochemical properties.

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“…Bu çalışmada kabak tozu ilavesi arttıkça çiğnenebilirlik değerinde azalma kaydedilmiştir ve buda elde dilen ürünün daha zor çiğnendiği anlamına gelmektedir. Benzer sonuçlar, pirinç unu içeren kekte 1.40-2.68 [24] ve margarin ve ekstra saf zeytinyağı kullanarak elde ettikleri kekte 1.10-1.60 [23], pirinç unu ile zenginleştirilmiş kekte 0.52-4.92 [29], kek üzerine yapılan çeşitli çalışmalarda 2.95-4.34 [16], ve nohut unu ile zenginleştirilmiş kekte 1.96-4.73 [18] Ancak kabak tozu ilavesi arttıkça kekin pH değerinde bir azalış olduğu görülmüştür. Renk özellikleri incelendiğinde ise standart kek formülüne göre yapılan keklerle kıyaslandığında, keklere katılan kabak tozu oranı arttırıldığında L* değerlerinde azalma yani daha koyu bir ürün elde edildiği belirlenmiştir.…”

Section: Tekstürunclassified

Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi

Baltacıoğlu¹,

Uyar²

2017

Akademik Gıda

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In this study, potential use of pumpkins, which are byproducts of pumpkins grown for their seeds only, was determined in cake production. Pumpkin powder was added into cake dough by means of displacement with wheat flour at rates of 15, 30 and 45%. While an increase in viscosity of cake dough was observed due to the use of pumpkin powder, a decrease in pH value of cake was determined. In terms of color values of cakes, L* values decreased by an increase in the rates of pumpkin powder, meaning that darker product was obtained in comparison to the control cake formula. On the other hand, a* and b* color values increased by an increase in the rates of pumpkin powder. Texture values for fracture force, hardness, adhesiveness, springiness, chewiness and resilience decreased. Results of sensory analysis indicated the highest score was the cake prepared with 30% pumpkin powder.In conclusion, the incorporation of pumpkin powder into cake formulation may be important for the cake industry, and results of this present study may be valuable for future studies.Keywords: Pumpkin powder, Cake, Texture, Sensory, Color GİRİŞYumuşak buğday ürünlerinden olan kek, üretimi ve tüketimi, gelir dağılımı alışkanlıkları, nüfus artışı şehirleşme olgusu, ulaşım imkanlarının gelişmesi ve yeni tekniklerin uygulanması ile artmaktadır. Kek pek çok ülkede üretilen besleyici değeri yüksek, tüketimi kolay, göz ve damak zevkine hitap edebilen çeşitlilikte,

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Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil

Cited by 97 publications

References 26 publications

Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality

Influence of Corn and Millet Starches as Fat Substitutes on Cake Quality

Funcionality of several cake ingredients: A comprehensive approach

Kabak (Cucubita pepo L.) Tozunun Kek Üretiminde Potansiyel Kullanımı ve Kek Kalite Parametrelerine Etkisi

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