Effects of various emulsifiers on physicochemical and sensory attributes of cake during storage

Abstract

Emulsifiers are important functional additives in modern food processing, which can emulsify and stabilize emulsions and perform many diverse functions in food product development. Typically numerous emulsifiers are used in baking industries to improve the quality of baked products. The objective of this study was to prepare a cake with three types of emulsifiers such as an ester of monoglyceride, glycerol monostearate and disodium phosphate and investigate the effects of emulsifiers on physicochemical properties, colour and sensory attributes of cake during the storage period. Cakes prepared with emulsifiers had lower specific gravity and higher dough yield than those prepared without emulsifiers. The protein, fat and ash contents of the cakes were dependent on emulsifier types throughout the storage period. L* values were decreased whereas a*, b* and firmness were increased for all samples after 30 days of storage. Control samples were not acceptable after 15 days of storage. There was no statistically significant difference in overall acceptability among all cakes prepared with emulsifiers. Therefore, the results showed that good quality cake could be made with the ester of monoglyceride, glycerol monostearate and disodium phosphate and quality could be maintained for up to 30 days without any nutritional changes.