The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes (original) (raw)

Quality evaluation of dietetic sucrose-free sponge cakes with einkorn wholemeal flour (TriticumMonococcuml.)

2019

The possibility of the use of einkorn wholemeal flour, which application is almost unknown in sucrose-free sponge cake, is presented in this article. Four types of sucrose-free sponge cakes production by a substitution of wheat flour with einkorn wholemeal flour (with 25%, 50%, 75% and 100% einkorn wholemeal flour). The sponge cake batters recipe composition is specified as the physical characteristics of the goods are determined. Тhe methods of descriptive sensory analysis are used for a comparative analysis of the new and the control sponge cakes sugar free. The newly obtained baker's goods are characterized with very good quality properties in comparison with those of the cake without einkorn wholemeal flour (the control cake-sample). On the grounds of the received results it can be expected a potential consumer interest in pastry food products enriched with functional components.

Effects of polyols and nondigestible oligosaccharides on the quality of sugar-free sponge cakes

Food Chemistry, 2005

Interest in nutrition is driving consumer demands for less fat, sugar, and calories. In most foods, however, the removal or reduction of ingredients causes readily detectable losses in appearance, texture and mouthfeel. In this work seven bulking agents (maltitol, mannitol, xylitol, sorbitol, isomaltose, oligofructose and polydextrose) were used to totally replace sucrose in sponge cakes. The effect of this substitution on cake quality was determined by measuring texture, colour and volume after baking under controlled conditions. These parameters were established instrumentally and by sensory evaluation. Best results were obtained with xylitol and maltitol, leading to sponge cakes more similar to the control one-manufactured with sucrose-and with the highest acceptance level in sensory evaluations. Lower quality sponge cakes were those elaborated with mannitol.

Different Hydrocolloid Types and Concentrations Effects Towards Non Gluten Sponge Cake S Chemical Quality and Organoleptic

Food Science and Technology Journal (Foodscitech), 2021

The number of people with autism and celiac disease keeps increasing. One of the efforts to assist the healing process naturally is through food consumption that is healthy, safe, and not carelessly, such as providing non-gluten food. The most favoured non-gluten product alternatives are the sponge cake. To produce a soft and elastic non-gluten sponge cake, then hydrocolloid is required. On the other side, the types and amounts of hydrocolloid are varied, depending on the product's types and ingredients. This research aims to determine the correct type and concentration of hydrocolloid (xanthan gum and guar gum) towards chemical quality and organoleptic of the non-gluten sponge cake from the best cowpea. This research would also help fulfil food availability and diversity for the increasing number of people with autism and celiac disease, reduce the consumption of wheat flour as the gluten source that is now still imported, and utilise and increase consumption of cowpea locally-sourced food. This research employs Randomised Block Design method consists of two factors: hydrocolloid type factor, which consists of two levels (xanthan gum and guar gum) and hydrocolloid concentration type factor, which consists of three levels (1 gr, 2 gr, and 3 gr). The chemical test parameters involve protein, water, and ash content. The organoleptic test parameters involve colour, aroma, flavour, and texture. This research resulted in the best treatment of the cowpea sponge cake is at the usage of xanthan gum type on the 2 grams concentration (HIK2) with the highest Result Value of 0.78, with research criteria scores as follows: flavour = 5.7 (like); texture = 5.

Development and quality assessment of oat flour incorporated sponge cake

NUST Journal of Natural Sciences (NJNS), 2024

The demand for healthy foods enhanced with different functional bioactive ingredients is rising in the modern day. Cakes are widely consumed, ready-to-eat baked goods that can be used to produce functional food products. The present study was conducted to utilize oat flour as a wheat flour replacer in sponge cake development. The developed treatments included: T1 = Control (whole wheat flour cake), T2 = 10% oat flour with 90% wheat flour, and T3 = 30% oat flour with 70% wheat flour. The results showed that the cake treated with 30% oat flour and 70% wheat flour (T3) resulted in 37.98% moisture, 0.65% ash, 11.47% protein, 9.25% fat, 11.14% fiber, 45.60% carbohydrate, 262.49 Kcal/100 g energy value, 860 cm3 cake volume, 4.00 cm cake height, 283 g cake weight, 9.91% baking loss, 8.34 color, 8.23 texture, 7.90 taste, 8.46 aroma and 8.76 overall acceptability. Similarly, the cake with 10% oat flour and 90% wheat flour (T2) resulted in 26.95% moisture, 0.62% ash, 10.21% protein, 8.48% fat, 9.05% fiber, 43.30% carbohydrate, 246.62 Kcal/100 g energy value, 640 cm3 cake volume, 3.77 cm cake height, 273 g cake weight, 5.53% baking loss, 7.50 color, 7.43 texture, 7.63 taste, 7.70 aroma and 7.23 overall acceptability. The control (whole wheat flour cake) resulted in 25.77% moisture, 0.55% ash, 9.25% protein, 7.16% fat, 7.73% fiber, 34.58% carbohydrate, 219.43 Kcal/100 g energy value, 600 cm3 cake volume, 3.00 cm cake height, 268 g cake weight, 3.70% baking loss, 6.95 color, 6.94 texture, 6.76 taste, 6.43 aroma and 6.63 overall acceptability. The findings of the study indicate that the cake treated with 30% oat flour and 70% wheat flour (T3) showed a better effect on the proximate, baking, and sensorial qualities of the cake.

Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour

Journal of Food Science and Technology, 2019

Effect of addition of native and gelatinized starches from various sources (CS, corn; WCS, waxy corn starch; WS, wheat; PS, potato starch; KB, kidney bean SP, sweet potato; and RS, rice starch) on viscoelasticity and sponge-making properties of wheat flour (WF) was investigated. Sponge cakes prepared using native and gelatinized starches were compared to those prepared with 100% WF. The addition of gelatinized starches from various botanical sources led to increase in batter viscosity (increased storage and loss modulus and decreased tan d) of batter. Sponge cakes made with addition of native and gelatinized starches from different botanical sources showed higher springiness, specific volume and cohesiveness. Firmness of sponge cakes showed variation among botanical sources and type (native or gelatinized) of starch. Sponge cakes prepared from gelatinized RS showed firmer texture. The crust color became more reddish brown on addition of gelatinized starch from all sources, however, crumb color varied with the source. Overall, it was observed that addition of gelatinized starches resulted in sponge cakes with softer texture and better organoleptic properties as compared to those made from WF.

Nutritional and Sensory Analysis of Millet Based Sponge Cake

International Journal of Nutrition and Food Sciences, 2013

Food companies are faced with an increased demand by health professionals and consumers for healthier food products. The need for flours that are free of gluten (such as millet, tapioca, potato, soy, flax, etc.) are becoming progressively more popular and are offering new sales potentials for food companies. It is against this background that the study was undertaken to produce millet based sponge cakes with the view of improving the sensory and nutritional values of the product. In addition to a control sample using only wheat flour, ten different cake formulations were prepared using varying wheat and millet flours ratios. Sensory analysis using forty untrained panel and proximate analyses were performed. The results revealed that significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among these products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that all products scores were more than 6 on the scale which is an indication that all sensory attributes were at least liked slightly in each case by the panel. Panel was able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable with Sample E being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the millet based cakes. There was improvement on the nutritional content (carbohydrate, fat and ash) of the formulations as the proximate analysis generally showed a mean increase of 2.08±0.36% for ash and 33.41±3.32% for fat against the control sample of 1.53% and 30.96% respectively. No significant change was observed in the protein content (7.43±0.92% against 7.44%). However, there was a decrease (71.41±5.38%) in carbohydrate content against control sample of 77.43%.

Effect of Hydrocolloids and Lipids on Physicochemical Properties and Consumer Acceptance of Sponge Cake

2014

One of the important physicochemical property changes of sponge cake is staling which is presumed to be due to starch retrogradation and moisture migration. In this study, the effect of various hydrocolloids and lipids was determined. First, influence of hydrocolloids (hydroxy-propyl-methylcellulose, HPMC; xanthan gum, XG; alginate, AG) at 0.5 and 1.0% on textural kinetics of sponge cake during storage at 15, 25, 35 and 45 OC was studied. The firmness change of sponge cake at different storage temperatures followed a 1st-order kinetic reaction, where the activation energy (Ea) decreased in the following order: HPMC > AG > XG, which was in contrast to the firmness change rate constant (k). Addition of 0.5% HPMC gave the lowest k and highest Ea values, reflecting its better firmness retarding property. Moreover, effect of different lipids on physicochemical properties and consumer acceptance and emotion of sponge cake was evaluated. Healthy oils (extra virgin coconut oil, EVCO; ...

The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis

Foods

Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were investigated using sensory (hedonic and intensity) and physicochemical analysis. Texture liking and overall acceptability (OA) were the only hedonic sensory parameters significantly affected after a 50% SR in sponge cake (p < 0.05). A 25% SR had no significant impact on any hedonic sensory properties and samples were just as accepted as the control sucrose sample. A 30% SR was chosen for further e...

Influence of functional ingredients on starch gelatinization in sponge cake batter

Food Chemistry, 2019

The present study evaluated the thermal properties of sponge cake batters with different functional ingredients, and the effects of their adding on starch gelatinization. Samples of sponge cake batter: with wheat flour (control batter), with a reduced quantity of wheat flour and addition of functional ingredients (sponge cake batter with 50% einkorn wholemeal flour, sponge cake batter with 20% Jerusalem artichoke powder, sponge cake batter with 35% cocoa husk powder) were investigated. Using the method of differential scanning calorimetry (DSC) the starch gelatinization temperature intervals (°C) and energies of the different batters during baking were evaluated. Based on the experimental results, it could be concluded that the addition of functional ingredients in the cake batter retard the starch gelatinization. The gelatinization occurs at higher temperature and with higher energy consumption. The 2 retarding effect of the functional ingredients is related to the water binding capacity and the presence of dietary fiber.