Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake

Saghafi, Zahra; Naeli, Mohammad Hossein; Bahmaei, Manochehr; Tabibiazar, Mahnaz; Zargaraan, Azizollaah

doi:10.1007/s11694-019-00226-0

Cited by 14 publications

(11 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The PCA showed that correlations of protein, lipids and ash with hardness and chewiness were strongly positive, mainly: lipids and hardness ( p = 0.00953; R = 0.9659); protein and hardness ( p = 0.00747; R = 0.9660); chewiness and protein ( p = 0.01425; R = 0.9476); chewiness and lipids ( p = 0.0136; R = 0.9491), and chewiness and ash ( p = 0.04282; R = 0.8904). Saghafi et al. (2019) demonstrated the direct effect of increased lipid content on hardness in cakes.…”

Section: Resultsmentioning

confidence: 95%

See 1 more Smart Citation

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

Ramos

Mendes

Cruz

et al. 2022

BFJ

View full text Add to dashboard Cite

PurposeBaru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them.Design/methodology/approachCakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated.FindingsBaru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased.Originality/valueThe findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.

show abstract

Section: Resultsmentioning

confidence: 95%

“…Fresh bread crumb is expected to exhibit springiness, but cake crumb is not (Cauvin, 2016). Although consumers expect a soft cake, a firmer texture does not necessarily result in lower acceptance (Saghafi et al. , 2019).…”

Section: Resultsmentioning

confidence: 99%

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

Ramos

Mendes

Cruz

et al. 2022

BFJ

View full text Add to dashboard Cite

show abstract

“…As a result, EC/HPMC‐based‐oleogel‐shortening‐batter had a more uniform and flexible structure than EC‐based‐oleogel‐shortening‐batter ( p < 0.05). G ′ LVR (value of modulus G ′ at the end of LVR) is a structural strength index, as the higher G ′ LVR , the higher the structural strength of the sample would be (Saghafi et al, 2019). According to Table 2, G ′ LVR of the control‐batter sample had the highest followed by EC/HPMC‐based‐oleogel‐shortening‐batter ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake

Naeli

Milani

Farmani

et al. 2023

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

This study attempts to fill the gap in ongoing research on the design, optimization, and characterization of ethyl cellulose/hydroxypropyl methyl cellulose‐based (EC/HPMC‐based) low‐saturated oleogel‐shortenings by examining their functional effects on physicochemical, and rheological properties in the cupcake and its batter. Thus, the commercial shortening was completely replaced with the oleogel‐shortenings in the cake formulation and, then, characteristics of the batter (including specific gravity, emulsion stability, and rheological properties), and cake samples (specific volume, moisture content, and texture properties) were evaluated and compared with each other and the control samples (containing commercial‐shortening). In short, the EC‐based‐ and EC/HPMC‐based‐oleogel‐shortenings‐batters had more specific gravity and emulsion stability than the control‐batter. Liner viscoelastic rang in EC/HPMC‐based‐oleogel‐shortenings‐batter, EC‐based‐oleogel‐shortenings‐batter, and control‐batter was 0.212%, 0.159%, and 0.195%, respectively. EC/HPMC‐based‐oleogel‐shortenings‐batter had a more viscoelastic behavior than EC‐based‐oleogel‐shortening‐batter after the control‐batter (p < 0.05). The results of frequency sweep and dynamic shear tests indicated a higher similarity of the rheological behavior of the EC/HPMC‐based‐oleogel‐shortening‐batter with the control‐batter. The results of moisture content and texture profile analysis of the cake samples indicated a slower staling in the oleogel‐shortenings containing samples, especially EC/HPMC‐based‐oleogel‐shortening type.

show abstract

“…Plastic fats, such as shortening and margarine, are usually used in food processing, and their main sources are animal fats and hydrogenated vegetable oils ( Saghafi, Naeli, Bahmaei, Tabibiazar, & Zargaraan, 2019 ). The former is rich in saturated fatty acids, while the latter contains a considerable amount of trans fatty acids.…”

Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour

et al. 2022

View full text Add to dashboard Cite

Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake

Cited by 14 publications

References 39 publications

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

Ethyl cellulose/hydroxypropyl methyl cellulose‐based oleogel shortening: Effect on batter rheology and physical properties of sponge cake

Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour

Contact Info

Product

Resources

About