Background and Objectives
Phenylketonuria (PKU) is a genetic disorder of the metabolism of phenylalanine. Patients with PKU have to consume protein‐free or low‐protein products. For the purpose of ...formulating a low‐protein sponge cake, the effects of Xanthan‐Locust bean hydrocolloids, Pentosan, and egg yolk on the qualitative properties of the product based on corn starch were evaluated.
Findings
Independent variables reduced the hardness and improved the cohesiveness of the products. In a distinctive starch‐based batter, the water absorbability of Pentosan and hydrocolloids and the emulsification property of egg yolk reduced the water availability of starch granules. Increasing the gelatinization temperature of granules increased the expansion of air bubbles, reduced the final product's density, and improved the colorimetric properties of the developed product.
Conclusions
The best sample had 0.33% hydrocolloids, 1.1% Pentosan, and 1.5% egg yolk. Approximately 80% of the protein content of control was reduced in this sample. Its total protein content (1.27/100 g) and amino acid composition (0.028/100 g phenylalanine and 0.04/100 g tyrosine) were in the acceptable range for PKU.
Significance and Novelty
The combination of pentosan and Xanthan‐Locust bean gum at appropriate levels by simulating a gluten‐like network is suitable for the preparation of a low‐protein sponge cake.
The use of oleogels for replacing solid fats is a hot topic in the food industry. The objective of this work was to partially or totally replace butter by candelilla wax/canola oil oleogel, and ...evaluate its effect on starch digestibility and texture of wheat sponge cake bread. Candelilla wax/canola oil oleogel/butter blends were made substituting butter in 0, 25, 50, 75 and 100% by the oleogel. Increased substitution levels of oleogel by butter produced batters with significantly reduced the viscoelastic properties (up to ~ 60–70%). Total butter substitution by oleogel decreased cakes hardness from 29.61 to 13.37 N, but increased cake specific volume from 1.91 to 1.98 cm3/g. FTIR analysis indicated the formation of hydrated and short-range crystallized starch structures at the expense of a reduction of amorphous domains, with the short-range ordering increasing by about 120%. Oleogel incorporation had a positive effect on the in vitro starch digestibility, as the digestible starch fraction increased from 70% to about 84%. Overall, the results showed that the use of oleogel for the preparation of sponge cake imposes a trade-off problem between improving the textural properties or increasing starch digestibility.
•Candelilla wax/canola oil oleogel replaced partially or totally butter in cakes.•Cake batter viscoelasticity was improved by addition of oleogel.•High oleogel levels decreased hardness and increased cohesiveness in cakes.•Oleogel addition increased in vitro starch digestibility of cakes.•Oleogel addition decreased the formation of amylose-lipid complexes in cakes.
Fluid shortening is an important ingredient in the production of sponge cake. Peanut oil with 0, 43% and 85% of diacylglycerol content was used as the base oil. Different emulsifiers, such as ...glycerol monostearate, soy lecithin and sucrose ester, and their respective amounts, were investigated. It was found that the addition of emulsifiers had a positive effect on water-absorbing capacity, air-absorbing capacity and viscosity of the oils. Glycerol monostearate was the preferred emulsifier for fluid shortening with a recommended addition of 1.5%. The effects of different diacylglycerol content on fluid shortening and their impact on sponge cake production was also investigated. The onset oxidation temperature of the oil could be increased from 253.21 °C for PO-TAG-based fluid shortening to 263.70 °C for PO-DAG85-based fluid shortening. And the increase in diacylglycerol content leading to a lower specific gravity of the batter, which was 1.06 g/mL, 1.02 g/mL and 0.98 g/mL prepared by PO-DAG, PO-DAG43 and PO-DAG85 shortening, respectively. The results showed that diacylglycerols can be used as base oils in fluid shortening to improve the crystal network and stability of fluid shortenings, thereby reducing the specific gravity of the batter and improving the structural properties of the cake. This will extend the potential applications of diacylglycerols and increase the variety of base oils available for fluid shortening preparation.
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Many types of cake deteriorated rapidly due to microbial infection, which gives them a short shelf life. Accordingly, near-infrared hyperspectral imaging (NIR-HSI), in the range of range of ...935–1720 nm, was tested to determinate whether it could be used as a nondestructive method to determine the shelf life and classify cakes based on microorganism infections during storage. The average spectrum from a region of interest (ROI) in the spectral image of each sample was acquired by NIR-HSI. Partial least squares regression (PLSR) was used to establish the model in order to predict storage time of sponge cakes. The model proved accurate with a correlation coefficient (R) of 0.835 and the root mean square error of prediction (RMSEP) of 1.242 days. Partial least squares discriminant analysis (PLS-DA) was applied to establish the classification model for distinguishing between non-expired and expired of sponge cakes. The results showed the accuracy of prediction was 91.3%. The predictive images showed different colors based on their storage time that could be inspected visually. Therefore NIR-HSI was shown to have potential to be used for predicting storage time of cakes and classifying cakes into expired and non-expired, which has potential for application in the bakery industry.
•NIR-HSI could be used to determine the shelf life and classify sponge cakes.•Model for predicting storage time obtained R = 0.835 and RMSEP = 1.242 day.•Model for distinguishing non-expired and expired cakes obtained 91.3%.•Predictive images of cakes for storage time and classification can be created.
Gluten‐free bakery products are the definitive solution for people with celiac disease and gluten sensitivity. In this study, the production of gluten‐free sponge cake was optimized using a mixture ...design methodology. Effects of the amount of ingredients, including quinoa (Chenopodium quinoa) (6–10 g), oleaster (Eleagnus Angustifolia) (1–2 g), and pumpkin powder (Cucurbita moschata) (1–4 g) on the physicochemical characteristics and sensory qualities (color, flavor, cutability, texture, appearance, and overall acceptability) of cakes were investigated. Significant regression models that explained the effects of different amounts of flour on all response variables were determined. The proposed model in this study had high R2 and R2 (adj). Therefore, the model was approved for fitting information. Finally, a gluten‐free sponge cake recipe was formulated using 1 g of oleaster flour, 1 g of pumpkin, and 10 g of quinoa flour to achieve the desired sensory quality.
This research aimed to optimize the formulation of a sponge cake by adding quinoa, oleaster, and pumpkin flour. After completing the replacement, the resulting product is a gluten‐free cake suitable for celiac patients. Then, this study aimed to evaluate the impact of substitution on the physicochemical and sensory properties of gluten‐free sponge cakes using a mixture design methodology.
Simplex lattice design was used to design 15 sponge cakes formulations combining pea (PP), hemp (HP) and insect (IP) flours representing 15% of dough composition. Moisture, protein content, baking ...loss, specific volume, texture and cost of the 15 samples plus the control (0% added protein) were analysed. Results showed that the effect of PP, HP and IP on cake properties could be modelled with linear regressions (96.80% < R2 < 99.96%). Ternary diagrams showed the effect of the combination of the three proteins in each response. The desirability function was used to obtain a multi-response optimization of the samples with maximum protein, maximum specific volume and minimum incremental cost. Sensory results of the 5 optimised samples showed that by combining 3.75% pea, 3.75% hemp and 7.5% insect it was possible to obtain a dairy- and egg-free sponge cake without significant differences from the control with animal-derived proteins.
•Optimization of an egg- and dairy-free sponge cake using pea, hemp and insect flours.•Simplex lattice design was used to formulate and analyse 15 sponge cakes mixtures.•10 responses could be modelled with linear regressions from R2 from 96.80 to 99.96%.•The desirability function was used to obtain a multi-response optimization (% protein, volume, cost).•3.75% pea, 3.75% hemp and 7.5% insect flours resulted in optimum sensory properties.
An effective strategy for controlling postprandial hyperglycemia and type 2 diabetes is by inhibiting the activity of α-amylase and α-glucosidase using natural inhibitors. In current study, the in ...vitro inhibitory potential of pomegranate peel extract (PPE) against α-amylase and α-glucosidase activity was investigated. The impact of PPE (0.5, 1, and 1.5 g/100 g) on starch digestibility, glycemic index (GI), the color, texture and sensory properties of sponge cakes was determined. The IC50 value for porcine α-amylase inhibition was 70.3 ± 1.98 μg/mL. The IC50 value for inhibition of α-glucosidase from rat intestines (6140 ± 85.1 μg/mL) was significantly higher than that from Saccharomyces cerevisiae (18.75 ± 1.12 μg/mL) (P < 0.05). In comparison to control cake, the addition of 1.5 g/100 g PPE to sponge cake decreased the digestible starch and GI by 43.5% and 44%, respectively. PPE affected color and texture of the cake significantly by decreasing the lightness (L*), redness (a*) and yellowness (b*) of the crust and increasing firmness (P < 0.05). The consumer acceptance study suggested that up to 1 g/100 g PPE supplementation gave an acceptable cake product. Taken together, PPE improves the quality of a functional low GI sponge cake.
•Pomegranate peel extract (PPE) was used in sponge cake to control glycemic index.•Cake with PPE level up to 1% was recommended by consumers.•PPE showed significant inhibitory effect on α-amylase and α-glucosidase.•PPE showed lower IC50 for yeast α-glucosidase than rat intestinal α-glucosidase.•PPE (1.5g/100g) decreased glycemic index ~ 44%.
Summary
Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds ...texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.
Liquid separated from canned chickpea is readily recovered using a screen then used to replace egg white in a sponge cake recipe.
•A novel formulation of sponge cake fortified with whey protein concentrate was developed.•The incorporation of whey protein concentrates had very important effects on the all cake ...characteristics.•Two cake formulas were optimized using an experimental mixture design.
This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorporation increased their hardness. Considering all cakes properties, two formulas F1 (78.5% Maize, 15% Rice and 6.5% WPC) and F2 (82.4% Maize, 12% Rice and 5.6% WPC) were optimized using a mixture design. The microstructure F1 was more organized and very well structured with smaller aggregates. According to the organoleptic evaluation, F1 was also most appreciated by the tasting panel. The findings of the present study indicated that maize and rice flours, and WPC could be used as a substitute for wheat flour in producing sponge cakes of high quality.
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