Characteristics Of Cake Research Articles

Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemical and sensory characteristics of gluten-free cakes based on fava beans (Phaseolus lunatus).

Most gluten-free bakery formulations have starch sources of low nutritional value. The objective of this work was to use fava beans (Phaseolus lunatus) for the production of gluten-free sponge cakes, in addition to evaluating the effects of the partial substitution of fava bean flour by galactomannan and xanthan gum, isolated or mixed at 0.5 and 1.0% proportions, compared with a commercial reference. The properties such as viscosity, specific gravity and microscopy of the air bubbles were evaluated in the raw cakes, while the cooked cakes were analyzed according to physicochemical (chemical composition, specific volume, texture and color) and sensorial properties. Hydrocolloids increased the viscosity, specific gravity, and incorporation of air into the batters. Xanthan gum increased the cakes' firmness after cooking; in what concerns color parameters, hydrocolloids did not interfere. Cakes based on fava beans had better sensory acceptance with or without the presence of hydrocolloids and presented higher levels of moisture, proteins, lipids and ashes when compared to the commercial reference, proving to be an excellent food option without gluten and high nutritional value.

Flaxseed and Chia Seed Gel on Characteristics of Gluten-Free Cake

ABSTRACTThis study aimed to evaluate the effect of using flaxseed and chia gel as a gluten substitute in cakes. It was performed in four steps: cake production, 9-point hedonic scale sensory analysis, chemical composition analysis, and ink print texture analysis. Five preparations of gluten-free cake were prepared: one control cake with no added gel and four modified preparations, two preparations with gels extracted from flaxseed and chia seeds without the use of seed and two using the gels mashed with the seeds. Preparations with chia or flaxseed gels showed better acceptance. Isolated chia gel cake had better overall acceptability in sensory analysis. Isolated chia and flaxseed gels cakes had a higher percentage of moisture. Flaxseed cakes had more uniform texture. The use of flaxseed or chia gels as gluten substitute can be beneficial as they give better sensorial characteristics to the product, as well as adding nutritional value to preparations.

Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake.

Effect of heat-moisture treatment (HMT) of brown rice flour on the quality and digestibility of Korean rice cake (jeolpyeon) was investigated. Brown rice flour with 20% moisture content was heat-moisture treated at 100-110°C for 1-2h, and subsequently cooled to 4°C for 1-2h. The lightness of HMT rice cake decreased as HMT temperature and time increased, whereas redness and yellowness increased. The hardness, springiness, and cohesiveness of HMT rice cake were much lower than those of brown rice cake. HMT of rice cake caused an increase in the resistant starch content and a decrease in the rapidly digestible starch content. In sensory evaluation, hardness of HMT rice cake was substantially lower than that of rice cake made with untreated brown rice due to retardation of retrogradation. However, the overall acceptability of HMT rice cake was lower than that of white rice cake or brown rice cake.

EFFECTS of ULTRAVIOLET IRRADIATION of BATTER and DIFFERENT BAKING METHODS on CAKE QUALITY

In this study, cake batters were subjected to ultraviolet (UV) irradiation for different durations (0, 1, 2 and 4 hours) and baked applying conventional, microwave and combinations of both methods and cake quality characteristics were investigated. Quality parameters evaluated were proximal chemical composition, specific volume, water activity, crust and crumb color, textural parameters (hardness, springiness, cohesiveness and resilience) and sensory attributes. Application of UV irradiation along with different baking methods had a significant effect (p

Physicochemical and sensory characteristics of sponge cake made with olive leaf

Oleuropein is the main compound found in olive leaf which has multiple functional properties. Olive leaf powder was added to sponge cake batter (0, 2, 3, 4 g for 100 g flour), called the OLP0, OLP2, OLP3 and OLP4, respectively. Some chemical and physical properties of the cakes were then determined. The result of texture profile analysis showed that density, hardness, cutting force and punching force of the olive leaf cake was higher than those of the control sample. However, moisture content, cohesiveness and roundness index decreased. The results of roundness index determination showed that the number, surface area, major and minor diameter of the pores decreased with an increased level of olive leaf powder. Colour measurements revealed an increment in crust ∆E, crust H, crumb ∆E, and crumb H in the cake with increasing olive leaf powder level, compared to the control sample. In the case of crust a* and BI, crumb L*, a*, b*, SI, BI and WI reverse trend was observed. The results also indicated no significant difference between crust WI and SI of olive leaf added cakes and control sample. In sensory evaluation, OLP3 was selected as the most acceptable sample. OLP3 contained 0.013% oleuropein (3.299 mg oleuropein/25 g cake), and olive leaf powder was suggested for development of functional foods.

Carrot fibre enrichment of fat reduced cake

Cake is a broadly consumed product and its dietary profile can be improved by using dietary fibre to replace part of flour or fat. The replacement of flour (10-30%) by carrot fibre in full fat and reduced fat cakes was examined. Flour replacement in full fat cakes increased batter viscosity and decreased air incorporation, providing harder cakes with dense structure. Inulin was used to replace 65% of fat in the reduced fat cakes, which presented lower batter viscosity but not significantly different volume development compared to the full fat cake. The incorporation of 10% carrot fibre in the reduced fat formulation appeared to counteract the effect of inulin in terms of batter viscosity and bubble size distribution, but impaired the volume development and the textural properties. The quality characteristics of the enriched cake were improved by the use of emulsifiers (monoglycerides, sodium stearoyl lactylate, diacetyl tartaric acid esters of mono- and diglycerides), which also had a stabilising effect o...

Characterization and secondary sludge dewatering performance of a novel combined aluminum-ferrous-starch flocculant (CAFS)

The sludgedewateringperformance depends on the chemical and physical characteristics of sludge cakes. To investigate the relation between the sludge cake structural properties, the protein content in loosely bound extracellular polymeric substances (LB-EPS) and the dewatering performance of sludge, the sludge dewatering ability of a combined aluminum- ferrous- starch flocculant (CAFS) was evaluated for capillary suction time (CST), settling volume percentage (SV30), specific resistance to filtration (SRF), time to filter (TTF), dryness and the LB-EPS protein content. The dewatering mechanism was also probed by investigation of the compressibilities, SEM images andstructuralproperties of cakes. The results showed that CAFS could break sludge colloids easily and release more LB-EPS proteins. Cake microscopic structures and compressibility analyses indicated that the CAFS helped to form large incompressible dense cakes with discontinuous surfaces, containing a better adsorption capacity, which were closely related to the synergistic effect of cationic groups and starch mesh chains.

Quality Characteristics of Sponge Cake Added with Aronia melanocarpa Powder

Quality Characteristics of Sponge Cake Added with Aronia melanocarpa Powder

Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all other cakes. The crust and the crumb characteristics changed with the incorporation of JSF. Proximate composition of the cakes like carbohydrate, ash, fibre and protein increased with the substitution of JSF, butfat and protein decreased. Nutritionally, composite cakes with different levels of JSF were found better than control sample. In sensory tests, significant changes were found in color, flavour, texture and taste, and overall acceptability of cakes were observed with the increase of substitution. However, cake with 10% JSF incorporation got the highest acceptability by the panelists.J. Bangladesh Agril. Univ. 14(2): 219-227, December 2016

Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer

SummaryReplacement of animal proteins could be interesting for the food industry because it allows long‐term cost savings, among other reasons. Replacing egg/milk protein (50–100 wt%) by lentil protein (LP) was evaluated on angel cake/muffin quality. The replacement did not significantly affect final product volume, neither the muffins nor the angel food cakes. LP did not affect dough formation and contributed to hold crumb structure building an entangled network in both cake products. In addition, angel cakes and muffins containing LP had significantly lower baking loss than the control. Inferior quality for angel cakes and muffins containing LP was observed regarding hardness and chewiness that increased upon storage, compared to the control. For sensory evaluation in angel cakes, appearance of LP formulations showed lower scores than the control, likely due to the change of crumb colour. Other attributes were not significantly impacted by LP presence. For muffins, M‐100‐LPC formulation showed significant differences with the control for most of the attributes, except appearance and flavour. Indeed, consumers preferred muffins with 100% egg/milk protein replacement, which received higher acceptability scores than control. They also appreciated the ‘nutty’ flavour and moisture of angel cake with 50% egg protein replacement. This research suggests that lentil protein can totally or partially substitute egg/milk protein as foam and emulsion stabiliser in cakes, producing products with satisfactory quality.

Physical and sensory characteristics of cake prepared with six whole-grain flours

Studies on gluten-free products reported on the following research are based on alternative refined flours, thus data on the development of nutrient-dense, whole-grain and fiber rich gluten free baked goods with sensory and quality properties similar to those baked goods containing gluten are lacking. This study aimed to develop a gluten-free cake with flour of cowpea, quinoa, proso millet, chickpeas, flaxseed and white rice. We assessed the chemical composition of the cake, including the content of minerals, the texture profile, and the sensory profile. The content of protein showed an increase of 3% when compared to cakes sold in regular shops. The contents of iron, magnesium and zinc represented, respectively, 26, 34.2 and 20% of Daily Reference Intake, which enables this cake to be considered as a source of these minerals. The analysis of sensory characteristics of the cake showed hedonic percentages higher to “liked very much”. The acceptance index was 84%, which indicates that the product is sensorially accepted. Therefore, the cake made with six whole-grain flours is a viable alternative as a gluten-free food and as a source of minerals and proteins.

The Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake

The Effect of Doum (Hyphaene thebaica) Powder on Lipid Profile and Quality Characteristics of Cake

Effects of temperature ramp rate during the primary drying process on the properties of amorphous-based lyophilized cake, Part 1: Cake characterization, collapse temperature and drying behavior

In the lyophilization process for injectable pharmaceuticals, the shelf of the lyophilizer is heated to the target temperature at a constant ramp rate during the primary drying process. Although the shelf temperature (Ts) and chamber pressure (Pc) have mainly been investigated to optimize the primary drying process, the impact of the ramp rate on the lyophilized cake properties is poorly understood. We evaluated the relationship between the ramp rate and cake properties using a model formulation containing 10% trehalose as a bulking agent. Elegant lyophilized cakes were obtained when lyophilization was conducted at a fast ramp rate. In contrast, the lyophilized cakes collapsed at slow ramp rate cycles. To identify the cause of collapse, the impact of the ramp rate on the collapse temperature (Tc) was evaluated by light transmission freeze-dry microscopy. The Tc decreased with the decrease in the ramp rate. Lower Tc and higher resistance of the dried matrix in the low sublimation state were hypothesized as the cause of the collapse. Numerous lyophilization runs were executed at different Ts and ramp rates. We confirmed that an increased ramp rate led to successful lyophilization at a higher Ts and that the drying time was significantly reduced.

Effect of Mixing Wheat Flour with Pumpkin and Dates on the Nutritional and Sensory Characteristics of Cake

Effect of Mixing Wheat Flour with Pumpkin and Dates on the Nutritional and Sensory Characteristics of Cake

Extraction, partial purification and characterization of amylase from parthenocarpic date (Phoenix dactylifera): effect on cake quality.

Phoenix dactylifera L. plays an important role in social, economic and ecological Tunisian sectors. Some date palms produce parthenocarpic fruit named Sish. The objective of the present study was to extract biomolecules from parthenocarpic fruit by producing value-added products from the fruits. The extraction of amylolytic activity from parthenocarpic fruit (AmyPF) was optimized using Box-Behnken design (BBD). Partial purification of about 250-fold with an activity yield of 47% was achieved. The amylase exhibited a specific activity of 80 U mg-1 protein. The optimum pH and temperature for enzyme activity were 5 and 55 °C respectively. The enzyme was highly active over a wide range of pH (5-10), and significant stabilization was observed at 60 °C. The purified enzyme belongs to the exo type of amylases. Given the economic and industrial relevance of amylases used in the food industry, three different concentrations of AmyPF (0.007, 0.014 and 0.018 U g-1 ) were incorporated into a cake formulation, resulting in a decrease in density, moisture retention and water activity and an increase in hardness. The beneficial effect of AmyPF on the technological characteristics of cakes was confirmed by sensory evaluation. © 2017 Society of Chemical Industry.

The solid-liquid separation behaviors of the typical leach slurries in the alkaline processes for alumina

The filtration kinetics and the cake properties of the alumina leach slurry were investigated. Four kinds of alumina leach slurry were prepared by the hydro-chemical process to treat the bauxite, the Bayer process, the Bayer process with less lime, and the hydro-chemical process to treat the Bayer red mud. The filtration kinetics was regressed by filtration test method at constant pressure. The diversity of the solid-liquid separation behaviors indicates that the digestion conditions play an important role in the filtration process. The composition and phase, the size distribution, the shape and the surface properties of the solid particles as well as the viscosity of filtrate were measured, and their effects on the filtration resistance and the cake compressibility were confirmed. Results indicate that the fine size and the broad size distribution of the particles lead to a high cake resistance. And the substances containing Fe or Ti exhibit a noticeable influence on the cake characteristics. Methods of filtration optimization through changing digestion conditions were recommended.

Effect of germinated grain flours on physicochemical characteristics of rice cakes, Seolgitteok.

Minor grains and their germinated shoots such as buckwheat, Job's tears, and mungbean have diverse bioactive functionalities. In this study, the flours of grains and germinated grains were added to Korean rice cakes, known as Seolgitteok, and the effects on properties such as starch gelatinization and retrogradation were examined. The dietary fiber content, blue value index, amylogram, texture properties and sensory evaluation of Seolgitteok were also investigated. Rice flour amylogram results showed that addition of buckwheat, germinated Job's tears, and mungbean decreased starch setback, and that addition of buckwheat decreased consistency, which are related to slowed retrogradation. Buckwheat, especially when germinated, delayed starch retrogradation, which is one of the main drawbacks of rice cakes. Seolgitteok with added germinated buckwheat possessed preferable sensory qualities.

Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours

Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter. No significant difference was observed in specific volume between rice cake and cake containing 20% of germinated chickpea and sorghum flours which given 2.71, 2.62 and 2.56 cm3/g, respectively. Data also revealed that gluten-free cake lightness (L*) and total intensity significantly increased with 40% of sorghum flour followed by 30 and 20% of sorghum flour. Substitution of 40% rice flour with germinated chickpea flour resulted in significant high in redness (a*), yellowness (b*) and chroma of gluten-free cake being 11.95, 33.72 and 35.77, respectively followed by substituted levels 30% and 20% which attributed to their natural yellow pigments compared with other investigated samples. Overall acceptability of gluten-free cakes was improved after adding 20, 30% of sorghum flour and 20% of germinated chickpea flour which being 90.7, 88.6 and 87.5, respectively compared to rice flour cake (88.4). Rice flour cake was more freshness than wheat flour cake and other treatments during storage duration. After 6 days, rice cake had significant high freshness (306.2%) followed by gluten-free cake samples with 20% of sorghum or germinated chickpea flours which given 294.5% and 289.4%, respectively. Generally, it could be concluded that the quality and nutritional properties of gluten-free rice cakes could be improved when using 20%, 30% of sorghum flour and 20% of germinated chickpea flour as substitution levels of rice flour.

Development of Novel Drilling-Fluid Nanoparticles for Enhanced Drilling Operations

This article, written by JPT Technology Editor Chris Carpenter, contains highlights of paper IPTC 18381, “Development and Testing of Novel Drilling Fluids Using Fe2O3 and SiO2 Nanoparticles for Enhanced-Drilling Operations,” by Zisis Vryzas, Texas A&M University at Qatar; Omar Mahmoud and Hisham A. Nasr-El-Din, Texas A&M University; and Vassilios C. Kelessidis, Texas A&M University at Qatar, prepared for the 2015 International Petroleum Technology Conference, Doha, Qatar, 7–9 December. The paper has not been peer reviewed. Copyright 2015 International Petroleum Technology Conference. Reproduced by permission. This work focuses on the laboratory techniques for developing, assessing, and analyzing innovative water-based drilling fluids containing iron oxide (Fe2O3) and silica (SiO2) nanoparticles. The examined nanoparticles have the potential to significantly improve the characteristics of the filter cakes at both low-pressure/low-temperature (LP/LT) and high-pressure/high-temperature (HP/HT) conditions. They also have the ability to maintain optimal rheological properties so that many drilling problems can be mitigated efficiently. Introduction Drilling-fluid loss is considered the major source of capital expenditure during drilling operations. Nanoparticles have proved to be more effective in reducing the filtrate losses than conventional fluid-loss reducers. Because they exhibit different adsorption and transportation behavior in different porous media, nanoparticles have been used successfully as stabilizers in emulsions and foams, as rheology modifiers, and as fluid-loss additives in surfactant/polymer or water-based drilling fluids. Addition of Fe2O3 and SiO2 nanoparticles can improve or at least maintain fluid properties even at high temperatures. This work aims to find the optimal concentration of such nanoparticles. Experimental Procedure Materials and Sample Preparation. Bentonite was supplied in powder form; the water/bentonite suspension gives a mixture with a pH range of 8 to 10. The Fe2O3 nanoparticles were purchased in powder form with a spherical shape and an average diameter of less than 50 nm with a purity greater than 97%. Nanosilica was purchased in powder form with a spherical shape and an average diameter of 12 nm with a purity greater than 99.5%. Deionized water with pH range 6.8 to 7.2 was used along with the bentonite to prepare the base fluid. All the prepared samples had pH in the range of 7.9 to 8.3. The preparation of the samples was carried out following American Petroleum Institute (API) standards. The base fluid (BF) was formulated with a bentonite concentration of 7.0 wt% in 600 cm3 of deionized water. Different concentrations of Fe2O3 and SiO2 nanoparticles were used (0.5, 1.5, and 2.5 wt%). First, bentonite was added to deionized water and mixed for 20 minutes. The desired concentration of nanoparticles was added slowly to minimize the agglomeration, and mixing continued for 20 more minutes. The samples were then sealed in plastic containers and left for 16 hours at room temperature for the bentonite to hydrate.

설탕 대체제로 야콘 시럽을 이용하여 제조한 스펀지케이크의 특성

설탕 대체제로 야콘 시럽을 이용하여 제조한 스펀지케이크의 특성