Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

Ashwini, A.; Rajiv, Jyotsna; Indrani, D.

doi:10.1016/j.foodhyd.2008.06.002

Cited by 112 publications

(89 citation statements)

References 13 publications

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“…The volume significantly decreased when cake flour was partially replaced by RCP (P＜0.05), which can be attributed to the improved gas retention capacity of the control batter and a more controlled structure development during baking (34). Reduced expansion of RCPsupplemented sponge cakes could be attributed to decreased batter stability during baking caused by structural changes (35). Similar phenomenon was observed in sponge cakes elaborated with pine leaf powder (29) and banana powder (36).…”

Section: Cake Morphologymentioning

confidence: 60%

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder

Lee¹

2015

JFN

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ABSTRACT:To develop new type of sponge cake, the effects of partial (0∼40%) replacement with Rubus coreanus powder (RCP) on the quality characteristics of sponge cakes were investigated. The pH level and moisture content ranged from 4.05∼8.23 and 28.49∼36.59, respectively, and significantly decreased upon addition of RCP (P＜0.05). Baking loss rate and cake firmness significantly increased with higher RCP content in the formulation, whereas morphological characteristics of cakes such as height, volume, and symmetry indices significantly decreased (P＜0.05). For crumb color values, L*-and b*-values significantly decreased while a*-value significantly increased as a result of RCP substitution (P＜0.05). Hedonic sensory results indicated that sponge cakes supplemented with 30∼40% RCP showed the most favorable acceptance scores for most of the sensory attributes evaluated. Overall, Rubus coreanus sponge cake could be developed with comparable physicochemical qualities without sacrificing consumer acceptability.

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Section: Cake Morphologymentioning

confidence: 60%

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder

Lee¹

2015

JFN

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“…Mazza and Biliaderis (1989) found that solubility, foamability, rheological properties and chemical properties of flaxseed gum resemble those of gum arabic. Ashwini et al (2009) observed a decrease in peak viscosity and cold paste viscosity of wheat flour with the use of arabic gum. Funami et al (2005) stated that a decrease in peak viscosity is caused by a reduced amylose leaching prevailed over the increase in viscosity due to gums present in the continuous phase.…”

Section: Resultsmentioning

confidence: 94%

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

et al. 2011

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Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensograph resistance to extension and extensibility values decreased with the increase in the substitution of RGF from 0-20%. The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15% RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15% RGF showed no significant change with respect to acidity of extracted fat and peroxide values due to storage of cookies upto 90 days in metallised polyester pouches at ambient conditions. The gas chromatographic analysis of fatty acid profile indicated that the control cookies contained negligible linolenic acid and the flaxseed cookies contained 4.75 to 5.31% of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of omega-3-fatty acid.

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“…Today, people tend to reduce egg intake for several reasons including egg cholesterol and specific dietary needs of the vegans, vegetarians, and egg allergy consumers (Ashwini et al 2009). With consumers actively searching for healthier food options with no sacrifice for its taste and appearance, food manufacturers constantly look for alternatives of egg in food manufacture.…”

Section: Introductionmentioning

confidence: 99%

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Tan

Chin

Yusof

et al. 2014

Food Bioprocess Technol

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Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.

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Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

Cited by 112 publications

References 13 publications

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder

Physicochemical and Sensory Characteristics of Sponge Cakes with Rubus coreanus Powder

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

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