Changes in physicochemical properties and starch crystallinity of sponge cake containing HPMC and extra virgin coconut oil during room temperature storage

Abstract

Starch retrogradation is an important factor affecting cake firmness. Effects of hydroxy‐propyl‐methylcellulose (HPMC) at 0.5% (w/w) or extra virgin coconut oil (EVCO) at 20% (w/w), either alone or together, on physicochemical properties and starch crystallinity of sponge cake during storage was investigated. Addition of EVCO increased specific volume and expansion ratio, while addition of HPMC increased water activity of the freshly baked sponge cake. Changes in firmness, moisture, and spin‐lattice relaxation time from nuclear magnetic resonance (T1) of sponge cakes followed a first‐order kinetic reaction. Use of HPMC and/or EVCO in sponge cake could retard the firmness rate in the following order: EVCO + HPMC, < EVCO < HPMC < control (no HPMC and EVCO). The Avrami model satisfactorily fitted the retrogradation kinetics data. The growth of remainder crystals was slower in the presence of EVCO + HPMC, while both the nucleation and growth rates of new crystals were slower with 20% EVCO. Practical applications Deterioration of sponge cake during storage is a major problem and can be costly to the bakery industry. HPMC and Extra virgin coconut oil could retard a firmness rate of sponge cake during storage. The kinetic modeling can be applied for tracking quality changes in sponge cake. Lipid decreases starch crystal growth and a nucleation rate in sponge cake. Firmness of sponge cake is directly related to the degree of starch crystallization. This research can be beneficial to the industrial cake production for improvement of product shelf life.

Effect of fat replacement with HPMC and lecithin stabilised nanoemulsion on the physical characteristics and sensory attributes of short dough biscuits

“…The incorporation of emulsi ers, such as lecithin and HMPC helped in the retention of water during baking, giving place to nal biscuits with similar WL, moisture and a w than B-Control. When HPMC is dispersed in water hydrogen bonding between the hydroxyl groups in HPMC and water are formed 48,49 . Then during baking, there is an increase of strong hydrophobic interactions between HPMC chains that gave place to a sol-gel transition 50,51 , which will have retained more water within the biscuit systems (B-CNE and B-INE).…”

Saturated fat replacement in short dough biscuits with HPMC and lecithin stabilised nanoemulsions

“…The incorporation of emulsifiers, such as lecithin and HMPC helped in the retention of water during baking, giving final biscuits with similar WL, moisture and a w than B-Control. When HPMC is dispersed in water, hydrogen bonds form between the hydroxyl groups in HPMC and water 47,48 . Then during baking, there is an increase of strong hydrophobic interactions between HPMC chains that gave place to a sol-gel transition 49,50 , which will have retained more water within the biscuit systems (B-CNE and B-INE).…”