Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes

Arozarena, Íñigo; Bertholo, Hugo; Empis, José; Bunger, Andrea; Sousa, Isabel

doi:10.1007/s002170100391

Cited by 65 publications

(57 citation statements)

References 1 publication

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“…Two-way ANOVA also revealed a significant effect of both BCF and XG on muffin height (Table 2). Arozarena et al (2001) also reported an increase in height of eggless yellow cakes with the addition of XG. In addition, muffin height and specific volume were positively related with each other, and also with L*, a* and b* of crusts and crumbs as shown in Fig.…”

Section: Specific Volume and Heightmentioning

confidence: 87%

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

2015

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Gluten-free muffins are generally made from purified flours and starches (from non-gluten sources) which are deficient in dietary fibre and have poor quality attributes. In this regard, the present work was undertaken to explore application of black carrot pomace dietary fibre concentrate (BCF) and xanthan gum (XG) in gluten-free rice muffins. Physicochemical properties of BCF and rice flour were studied. BCF was incorporated at three levels (3, 6 and 9 %) in rice flour, while XG was added at 0.5 % level to study their effect on muffin batters and physicochemical properties of muffins. BCF showed higher water absorption and oil absorption capacities than rice flour. Incorporation of BCF and XG increased flour paste viscosities and batter viscoelasticity. Incorporation of BCF increased total dietary fibre content (TDF) and decreased the L* and b* values, water activity (a w ), specific volume and firmness. On the other hand, XG improved appearance and specific volume of the rice muffins prepared with and without BCF . Muffins prepared with 6 % BCF incorporation and XG were the most acceptable. This study demonstrated that BCF and XG can be used as viable functional ingredients in the preparation of gluten-free muffins.

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Section: Specific Volume and Heightmentioning

confidence: 87%

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

2015

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“…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. The trials of substitutes of eggs in cake products, such as total replacement with white lupine protein, emulsifiers, and xanthan gum in yellow cakes (Arozarena et al 2001), and bovine plasma protein in high yield white cakes (Lee et al 1993;Myhara and Kruger 1998;Raeker and Johnson 1995), were not successful in replacing egg's attribute and contribution in foaming. The egg white protein is critical for foaming in the angel food cake (Abu-Ghoush et al 2010;McWilliams 2008).…”

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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“…3 ; time ϭ 120 min; temperature ϭ 35°C; G ϭ grafting ratio; A ϭ add-on concentration; C ϭ conversion; E ϭ grafting efficiency; H ϭ homopolymer concentration; R g ϭ rate of grafting.…”

Section: Resultsmentioning

confidence: 99%

“…The graft copolymer was characterized according to the following parameters: [13][14][15] Grafting ratio (%) 3 ; time ϭ 120 min; temperature ϭ 35°C; G ϭ grafting ratio; A ϭ add-on concentration; C ϭ conversion; R g ϭ rate of grafting; E ϭ grafting efficiency; H ϭ homopolymer concentration). 3 ; time ϭ 120 min; temperature ϭ 35°C; G ϭ grafting ratio; A ϭ add-on concentration; C ϭ conversion; E ϭ grafting efficiency; H ϭ homopolymer concentration; R g ϭ rate of grafting.…”

Section: Resultsmentioning

confidence: 99%

Synthesis and characterization of xanthan gum‐g‐N‐vinyl formamide with a potassium monopersulfate/Ag(I) system

Banerjee

Srivastava

et al. 2006

J of Applied Polymer Sci

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A xanthan gum-g-N-vinyl formamide graft copolymer was synthesized through the graft copolymerization of N-vinyl formamide (NVF) onto xanthan gum with an efficient system, that is, potassium monopersulfate (PMS)/Ag(I) in an aqueous medium. The effects of the concentrations of Ag(I), PMS (KHSO 5 ), hydrogen ion, xanthan gum, and NVF along with the time and temperature on the graft copolymerization were studied by the determination of the grafting parameters (grafting ratio, add-on, conversion, grafting efficiency, and homopolymer) and the rate of grafting. The maximum grafting ratio was obtained at a 0.6 g/dm 3 concentration of xanthan gum. All the parameters showed an increasing trend with an increasing concentration of peroxymonosulfate, except the homopolymer percentage, which showed a decreasing trend. The grafting ratio, add-on conversion, grafting efficiency, and rate of grafting increased with the concentration of Ag(I) increasing from 0.8 ϫ 10 Ϫ2 to 1.2 ϫ 10 Ϫ2 mol/dm 3 . The optimum time and temperature for the maximum degree of grafting were 90 min and 35°C, respectively. The graft copolymer was characterized with IR spectral analysis, thermogravimetric analysis, and differential calorimetry analysis.

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Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes

Cited by 65 publications

References 1 publication

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum

Improvement of Eggless Cake Structure Using Ultrasonically Treated Whey Protein

Synthesis and characterization of xanthan gum‐g‐N‐vinyl formamide with a potassium monopersulfate/Ag(I) system

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