Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

Díaz‐Ramírez, Mayra; Calderón‐Domínguez, Georgina; Salgado‐Cruz, Ma. de la Paz; Chanona-Pérez, Jorge; Andraca-Adame, J. A.; Ribotta, Pablo Daniel

doi:10.1111/ijfs.13081

Cited by 17 publications

(12 citation statements)

References 30 publications

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“…Moisture migration from crust to crumb and starch retrogradation are the main factors for cake staling (Baik & Chinachoti, 2000;Cauvain, 1998). Freezing and frozen storage processes can extend the shelf life of cake by decreasing staling rate and inhibiting microbial growth (Jongsutjarittam & Charoenrein, 2013;Díaz-Ramírez et al, 2016). However, the effect of pregelatinized sweet potato flour addition on qualities of cake and frozen cake has not been reported in the literature.…”

Section: Practical Applicationsmentioning

confidence: 99%

Production of pregelatinized sweet potato flour and its effect on batter and cake properties

Chittrakorn

Bora

2021

J. Food Process. Preserv.

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Sweet potato (Ipomoea batatas L.) is a tuber root rich in carbohydrates, dietary fiber, vitamins, and antioxidants including phenolic acids, anthocyanins, tocopherol, and beta carotene (Teow et al., 2007). Sweet potatoes are classified based on cultivar and flesh color, such as white, yellow, orange, and purple. White fresh sweet potato is normally consumed cooked and can be processed into flour to increase shelf life and improve functional properties for food industry applications. The process involves blanching and drying of sweet potato roots with different dehydration method such as solar and tray drying and then milling into flour. Sweet potato flour can be used in soup, ready to eat snacks, bakery products, baby foods, and alcoholic drinks (Trancoso-Reyes et al., 2016;Yadav et al., 2007).Pregelatinization is a physical modification process that causes changes in the physicochemical and functional properties of flour and enhances the utilization of flour for industrial purposes. Properties of pregelatinized flour depend on source, production method, and process conditions. Drum drying, extrusion, and spray drying are most commonly used to produce pregelatinized flour and starch. During the thermal process, starch granules are disrupted and loss of birefringence and crystallinity of the starch granules occurs. Changes in starch granule structure cause increase in water absorption and solubility of pregelatinized flour and starch. Drum drying is an economical and easy method to produce pregelatinized flour and starch compared to spray drying and extrusion

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Section: Practical Applicationsmentioning

confidence: 99%

Production of pregelatinized sweet potato flour and its effect on batter and cake properties

Chittrakorn

Bora

2021

J. Food Process. Preserv.

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“…It is considered by a number of researchers (Botosoa et al, 2015;D ıaz-Ram ırez et al, 2016;Wang et al, 2015) that the energy input during the heating can be directed in two ways: breaking down the complex between the emulsifiers and the starch, and breaking down the bonds between the water and the starch. Depending on the rate of starch amylose deposition during the storage, the endothermic phase transition of the crystalline structure of the retrogradated amylose fraction is formed.…”

Section: Resultsmentioning

confidence: 99%

“…Preservation of baked products (e.g., breads, cakes, biscuits, etc.) is of particular interest because storage conditions influence their organoleptic and nutritional qualities (Botosoa et al, 2015;D ıaz-Ram ırez et al, 2016). The aging of these matrices, all composed of flour (gelatinized starch and gluten) with limited quantities of water, is called staling.…”

Section: Introductionmentioning

confidence: 99%

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Staling of sponge cakes with added emulsifiers

2021

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The effect of three types of emulsifiers (polyglycerol monostearate ester – E475, sucrose stearate ester – E473 and modified inulin palmitate ester – HP-25) on the starch retrogradation in sponge cake (SC) during storage was investigated. The method of differential scanning calorimetry (DSC) was applied to determine the changes in the starch retrogradation during the staling process. The retrogradation temperature and the enthalpy of the endothermic transition decreased when emulsifiers were added. The lowest values of the enthalpy for the whole storage period were found for SC with 1% HP-25. The methods of differential thermal analysis (DTA) and thermogravimetry analysis (TGA) showed significantly bigger (1.43 times) amount of strongly bound water in the crumb of the SC with E475 and HP-25 in comparison to the control sample on the sixth day of storage. Based on our results, emulsifiers possessed retarding effect on the starch retrogradation and extend the shelf-life of the SC.

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“…Sponge cake microstructure, starch retrogradation, and quality changes during 6-months frozen storage have been reported (Diaz-Ramirez et al, 2016). However, the combined effects of HPMC and EVCO on physicochemical properties and starch crystallinity of sponge cake during room temperature storage have not been reported in the literature.…”

mentioning

confidence: 99%

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

Poonnakasem

Laohasongkram

Chaiwanichsiri

et al. 2018

J Food Process Preserv

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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.

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Sponge cake microstructure, starch retrogradation and quality changes during frozen storage

Cited by 17 publications

References 30 publications

Production of pregelatinized sweet potato flour and its effect on batter and cake properties

Production of pregelatinized sweet potato flour and its effect on batter and cake properties

Staling of sponge cakes with added emulsifiers

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

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