The function of maltodextrins and ziziphus gum in cake and cake batter

Abstract

Commercial maltodextrins (MD) and ziziphus gum (ZG) have been investigated for their effects on cake quality and possible use in slowing the staling process. The effects of MD and ZG were assessed by analyzing the pasting properties of the wheat flour slurry, the properties of the dough, and the quality of the cake after baking and after three days of storage. The qualities of the gel texture were assessed using a texture profile analysis (TPA) test, the qualities of the dough and cake were assessed using the Micro-doughLab and the TA-TXT texture analyzer, respectively. The evaluation of overall acceptance, texture, aroma, taste, and color was also done using 9 points hedonic sensory methods. Overall, despite their impacts were not similar, MD and ZG had a considerable impact on the quality of the cake, the dough, and the cake batter. By lowering gel hardness, which is the opposite of MD's effect, and raising setback, which appears to support amylose retrogradation, ZG appears to limit amylose retrogradation. Less mixing tolerance index (MTI) and more stability were imparted in the dough by both ZG and MD. ZG and MD both significantly increased the cake volume, although MD did so more. Although the batter density was high, MD greatly increased cake volume. The cake's sensory parameter scores indicated that MD had a positive impact on it, and both the 2% MD blends and the control blends performed equally well in terms of general acceptance.