Characteristics Of Cake Research Articles

Physical, chemical and sensory characteristics of fiber-enriched cakes prepared with coffee silverskin as wheat flour substitution

Coffee silverskin untreated (UTCS) and treated with water (WTCS) were used in cake formulations to substitute of 20, 25 and 30% of wheat flour and the quality characteristics of cakes with untreated and water treated coffee silverskin were investigated. The use of coffee silverskin in cake formulations caused reduction in specific volume, depending on the substitution level. Baking loss of cake decreased, crumb colour of cakes was darker, redder and less yellow compared to the control cake. Increase in hardness and decrease in cohesiveness values was observed. Springiness value of cakes did not change and chewiness value of cakes decreased with WTCS. Ash and antioxidant activity of cakes increased and WTCS enhanced the moisture content of cakes. Sensory quality of cakes with WTCS were found as cakes closest to control cake and fibrousness, coffee taste and bitter taste intensity were perceived lower in cakes with WTCS, contrary to cakes with UTCS. WTCS could be used as wheat flour substitute up to 30% in cake formulations to improve cake for high fiber content, with no significant alterations on cake quality characteristics.

The Substitution Effect of Avocado Seed Flour on The Organoleptic Properties of Sponge Cake

<p><em>The aims of this study was<strong> </strong>t</em><em>o determine the substitution effect of avocado seed flour on the organoleptic properties of sponge cake. Method: This was experimental study where the substitution rate of wheat flour with avocado seeds was treated. There were 3 treatments, F1 (15% of avocado seed flour), F2 (25% of avocado seed flour), F3 (40% of avocado seed flour) and F0 (control). The substitution of avocado seed flour had a significant effect (P <0.05) on the organoleptic properties. The F1 (15%) was the best formula with the highest acceptability compared to other formulas determined by hedonic test. The characteristics of the sponge cake were sweet taste, very fragrant aroma, very soft texture, and have a yellow colour. The product contained 44.77% (w/w) of carbohydrates, 17.97% (w/w) fat, 8.04% (w/w) protein, 28.02% (w/w) water, and 1.2% (w/w) ash.</em><em> </em><em>To get the best acceptability of the sponge cake, the maximum substitution of avocado seed flour in the sponge cake is 15%. </em></p>

The effect of pH adjustment on the properties and pressure filtration characteristics of bauxite residue slurries

The influence of the slurry pH on the characteristics of a topical unit operation, pressure filtration of bauxite residue slurries, was investigated in this experimental study. The primary aim of pH adjustment is to precipitate aluminate off from the liquid phase and to facilitate safe disposal of the residue. In the investigated cases, pH adjustment was performed with hydrochloric acid. The experiments were carried out by using two types of pressure filters, a Nutsche filter unit used for the acquisition of average filtration data, and a piston press used for measuring local cake characteristics. The Nutsche filter was used to separate the bauxite residue slurry with a pH of 13.3 and 11.0 at three different filtration pressures (300, 450 and 600 kPa), while the piston press was operated under a constant filtration pressure of 1200 kPa and with a wider pH range (13.3, 11.0 and 7.0). The average particle/agglomerate size increased as the pH was reduced, however, the width of particle size distribution increased somewhat as well when the pH was adjusted to 7.0. Based on the average cake properties, it could be concluded that the specific cake resistance and cake compressibility index increased, while cake solidosity decreased as the slurry pH was reduced from 13.3 to 11.0. The final average solidosity (at 300 kPa) decreased from 0.43 to 0.31 when the pH was adjusted from 13.3 to 11.0. The local filtration properties also showed that the cake became more compressible and the structure of the cake more porous as a consequence of pH reduction. The local hydrostatic pressure measurements indicated that the expression rate of the cakes was decreased for filter cakes formed from a slurry with a lower pH level (pH 11 and 7 compared to a pH of 13.3).

A Research of Effect of Three Sweet Potato Varieties and Addition on Resistant Starch Content and Physical Characteristics of Steamed Rice Bowl Cake

This research aimed to evaluate the effect of different varieties and proportion of sweet potatoes on the resistant starch content (RSC) and physical characteristics of steamed rice bowl cake. Accordingly, the research further evaluated the optimal conditions for the production of steamed rice bowl cake with high RSC. According to the research results, RSC (10.31-12.01%) was significantly increased (p p p p < 0.05) a* and b* values were observed in steamed rice bowl cake of TN 66 (a*=1.01, 2.87 and 4.67), TN 73 (a*=9.79, 13.33 and 16.99) and TN 57 (b*=7.91, 11.96 and 16.09), TN 66 (b*=22.78, 30.38 and 38.11), respectively.

Crystallizing amino acids as bulking agents in freeze-drying

Bulking agents as mannitol (Man) and glycine (Gly) require high bulking agent to stabilizer ratios to ensure their crystallization during the freeze-drying process. The aim of this study was to investigate several amino acids (AA) as potential alternative bulking agents in low AA to sucrose (Suc) ratios. A fast freeze-drying process was performed above the collapse temperature (Tc) of the amorphous phase challenging the crystalline AA scaffold. Lyophilizates and liquid formulations were characterized by differential scanning calorimetry. Karl-Fischer titration and X-ray powder diffraction as well as macroscopic cake appearance and reconstitution times were evaluated. Stability of a monoclonal antibody was investigated by UV–Vis spectroscopy, light obscuration and size exclusion chromatography. Phenylalanine (Phe), leucine (Leu) and isoleucine (Ile) crystallized upon freeze-drying at 5/45 and 10/40 AA/Suc ratios. 2.5/47.5 AA/Suc ratio showed less pronounced crystallization. Crystallization peaks were not suppressed by 2 or 50 mg/mL antibody in Leu and Ile lyophilizates. Reconstitution times could be improved by addition of surfactant. No signs of protein aggregation were detected after freeze-drying. Man and Gly yielded inacceptable cake appearance when dried with the fast freeze-drying cycle in such low bulking agent to Suc ratios. Leu, Ile and Phe can be used as alternate bulking agents at lower bulking agent to Suc ratios compared to Man or Gly. The selected AAs provided promising cake characteristics and good protein process stability.

Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder

Studies on Quality Characteristics of Sponge Cake made with Aloe vera Powder

Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P ≤ 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P ≤ 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality.

DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES

The article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour.

Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry

Gluten-free products exhibit some undesirable features due to the absence of the gluten network. Effects of ingredient interactions and baking type on the food matrix have not clearly been explored. The objective of this study was to investigate the effect of ingredient and baking types on the quality characteristics of cake by using nuclear magnetic resonance (NMR) relaxometry. Carob bean flour containing gluten-free cakes formulated either with hydroxypropyl methylcellulose (HPMC) or whey protein were baked in both conventional and microwave–infrared combination ovens. Specific gravity of batters was measured and cakes were analyzed in terms of weight loss, hardness, and specific volume. Microstructure of cakes was investigated by scanning electron microscopy (SEM). NMR relaxometry was used to support the information about water retention, and water–food matrix interactions. Cakes baked in microwave–infrared (MW-IR) combination oven had some undesirable characteristics due to higher weight loss and insufficient gelatinization of starch which was supported by SEM results. Compartments of relaxation data also indicated two specific proton pools for MW-IR-baked samples, which represented gelatinized and ungelatinized parts of the cakes. Spin–spin relaxation times (T2) were found to be good indicators for explaining the physical state and distribution of water inside the samples, having Pearson correlation of 0.96, 0.86, and − 0.98 (p < 0.05) between monoexponential T2 values and hardness, specific volume, and moisture, respectively.

PENGARUH PENGGUNAAN TEPUNG LABU KUNING (CUCURBITA MOSCHATA DURCH) TERHADAP KARAKTERISTIK CHIFFON CAKE BERBAHAN DASAR MODIFIED CASSAVA FLOUR (MOCAF)

&#x0D; &#x0D; &#x0D; The purpose of this research is to know the effect of pumpkin flour and ratio mocaf on the characteristics of chiffon cake and to know the right ratio for pumpkin flour and mocaf to produce chiffon cake with the best characteristics. The experimental design used is randomized block design with the treatment ratio of pumpkin flour with mocaf 10% : 90%; 20% : 80%; 30% : 70%; 40% : 60%; 50% : 50%; and 60% : 40%. The treatment was repeated 3 times to get 18 units of the experiment. The data obtained from the result research were analyzed by variance and if the treatment had an effect on the variable then continued with Duncan test. The results showed that the ratio of pumpkin flour and mocaf had significant effect on water and ash content, total carotenoid, unfolding factor, hedonic test (colour, aroma, texture, taste, pores uniformity and overall acceptance), and scoring test (colour, aroma, taste, pores uniformity) of chiffon cake. Ratio of 30% pumpkin flour : 70% mocaf has the best characteristic with 36.65% water content, 1.38% ash content, 511.65% unfolding factor, 27.39 ?g/g total carotenoid, pores uniformity is uniform and liked, color yellow and liked, flavor pumpkin medium and rather liked, texture soft and liked, taste rather typical pumpkin and liked and overall acceptance liked.&#x0D; &#x0D; &#x0D;

Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract.

Bakery products are a food appreciated by consumers all over the world. There is a great opportunity to incorporate more bioactive compounds to enhance its quality. The objective of this study was to utilize the advantage of CTE in the production of sponge cake. The five different levels of CTE (0, 5, 10, 15 and 20%, w/w) was incorporated into sponge cake. The sponge cakes were evaluated for physicochemical (color, volume, water activity, total phenolic content, and antioxidant properties) and texture characteristics as well as consumer acceptance. Addition of CTE into the sponge cakes increased the polyphenol content and antioxidant activity concomitant with reduced lipid peroxidation. Increasing hardness, adhesiveness, gumminess, and chewiness and decreasing cohesiveness, springiness and resilience of cakes were seen when increasing percentage of CTE in the cake. A significant decrease was observed in the lightness, redness and yellowness in the cake containing CTE. No differences were found in overall acceptability between the control and the cake containing CTE. The findings suggest that CTE could be a potential source for development of sponge cakes with more effective antioxidant properties.

Kandungan Antosianin dan Karakteristik Sensori Kue Pia Ubi Ungu

The aim of this research is to know the anthocyanin content and Characteristics of Pia cake of Purple Sweet Potato as well as The Indonesia National standards (SNI) and has sensory properties are acceptable and preferred by consumers. Specific objectives of this study was to determine the effect of the addition of purple sweet potato anthocyanin content, moisture content and texture of thePiaPurple Sweet Potato. This research was carried out to know the substitution of purple sweet potato and wheat such as (100% : O%= T0), (95% : 5%,=T1) (90% : 10%=T2), (85 %: 15%=T3), (80% : 20%=T4 and 75% : 25%=T5). Experiments were performed with 3 repetitions. Parameters measured were anthocyanin content (Apriantono et al., 1989), the water content with the oven method (Selamet Sudarmaji, 1997) and sensory test with Scoring test. The research of results showed that the addition concentration of purple sweet potato 10% give the best results pia cake with the characteristics of the water content of 29.10%, anthocyanin 2.87%, texture preferred (score 6:06), color preferred (6:20) and the flavor is preferred (score 6:53)

Influence of protein source on the characteristics of gluten-free layer cakes

The aim of this study was to examine the effect of four commercial proteins (pea, rice, egg white and whey) on the characteristics of gluten-free layer cakes. Rice flour was partially substituted with 15, 30 and 45% protein. Hydration properties, batter density and viscosity, cake characteristics (weight loss, specific volume, texture and colour) and consumer acceptability were analysed. In general, the addition of protein increased the viscosity of the batters, with higher protein contents exhibiting greater effects and with pea protein presenting the highest effect overall. The addition of egg white protein led to the hardest cakes (p < 0.05) and whey protein, which also increased the cake hardness (p < 0.05), gave rise to cakes with the highest specific volume. Both animal proteins increased the cake cohesiveness and springiness (p < 0.05). On the contrary, pea and rice protein hardly modified hardness, colour and specific volume of cakes overall, but reduced their cohesiveness (p < 0.05). Regarding sensory evaluation, all protein-enriched cakes presented lower acceptability with respect to control cake (p < 0.05), but this effect was more pronounced when rice and egg white protein were added due to their taste, odour and texture. Whey protein cakes were, among the enriched samples, the ones with the highest acceptability.

Impact of fast and conservative freeze-drying on product quality of protein-mannitol-sucrose-glycerol lyophilizates

PurposeMannitol/sucrose formulations are employed to generate lyophilizates for biopharmaceuticals with an elegant cake appearance. The aim of this study was to dry protein/mannitol/sucrose formulations as fast as possible without loss of cake appearance and protein stability. Glycerol was included as potential additional protein stabilizer. Three proteins (lysozyme and two monoclonal antibodies) at low and high concentration were analyzed comparing fast with conservative freeze-drying. MethodsFreeze-drying cycle development was carried out with mannitol/sucrose formulations. A product temperature (Tp) close to the Te of mannitol and clearly above the Tg’ of sucrose was targeted. Protein formulations were exposed to the final fast lyophilisation process and to a conservative freeze-drying cycle. Lyophilizates were characterized by differential scanning calorimetry, Karl-Fischer titration and X-ray diffractometry. Additionally, macroscopic cake appearance and reconstitution times were evaluated. Protein stability was characterized by UV/Vis spectroscopy, light obscuration and size exclusion chromatography. ResultsThe fast freeze-drying cycle resulted in a primary drying time of 7 h (Tp: −10 °C) and a secondary drying time of 2 h in contrast to 47 h (Tp: −39 °C) and 12 h for the conservative cycle. Lyophilizates showed Tg values above 60 °C, a residual moisture level of 1%, reconstitution times of less than 35 s, δ-mannitol and elegant cake appearance. Mannitol/sucrose ratios below 4/1 did not lead to complete mannitol crystallization and were therefore not suitable for the selected process conditions. Characterisation of protein stability rendered low aggregation and particle levels for both, fast and conservative freeze-drying conditions. ConclusionsIt was shown that fast freeze-drying of mannitol/sucrose formulations above Tg’ at a Tp of −10 °C resulted in good protein process stability and appropriate cake characteristics at maximum time reduction.

Improving changes in physical, sensory and texture properties of cake supplemented with purified amylase from fenugreek (Trigonella foenum graecum) seeds

Three different concentrations of a purified maltogenic amylase (FSA) from fenugreek (Trigonella foenum graecum) seeds were incorporated into the cake formulation. The addition of FSA at 0.003, 0.005 and 0.01U/g of cake increased the loaf volume, the number of holes (gas cells), and water absorption. Textural study revealed an improvement of the cake quality, resulting in the decrease of hardness and the increase of cohesion. Environmental scanning electron microscopy was performed on different cakes to evaluate the influence of amylase activity on microstructure. The microstructure observation showed that the FSA had a beneficial effect on starch and crumb properties. The sensory evaluation supported this result and confirmed the beneficial effect of adding FSA on cake odor and crust color. In addition, relationships between physical parameters, instrumentally textural parameters, and sensory characteristics of cake treated with FSA might be used for constructing linear regression analysis models to predict overall acceptability. In fact, overall acceptability of treated cake with FSA at 0.01U appeared to be the most remarkable one and could be a promising technology to improve the quality of cake.

Study on Sponge Cake Qualities Made from Hen, Duck and Ostrich Eggs

This study compared hen, duck and ostrich eggs on the physicochemical characteristics of sponge cakes. Hen egg white exhibited a higher overrun and foam stability. The sponge cakes elaborated with hen eggs provided softer texture, higher volume and higher overall acceptability, despite duck egg white had higher foam stability than that of ostrich egg white, whereas duck egg gave harder cake texture than that of ostrich. Sponge cakes made from hen and ostrich eggs had higher L value, while cakes made from duck egg had significantly higher b value indicating a more yellow color tome. Sensory evaluation showed that the cakes made from hen egg possessed best quality and acceptability.

Effect of addition of different levels of β-glucan from minor millet on the functional, textural and sensory characteristics of cake premix and cake

β-Glucan is a fibrous polysaccharide and good source of soluble dietary fiber having multiple functional and medicinal properties. Functionality of β-glucan extracts was investigated followed by studying the characteristics of cakes containing 2.5–7.5% of this extracts. Yield, purity, foaming ability, DPPH activity, WBC and SP β-glucan extracts of germinated millets improved due to germination. The in vitro antioxidant activity of cake increased from 18.23 to 22.58% with increase in β-glucan level from 2.5 to 7.5%. The volume index of cake was improved with β-glucan addition up to 5.0% and decreased with further addition to 7.5%. TPA characteristics of the cake improved significantly with β-glucan addition where as firmness decreased with increase in β-glucan content. Panelists rated highly cake fortified with β-glucan levels up to 5.0%. The decrease in sensory score at higher β-glucan level could be attributed to the increase in gumminess, cohesiveness and decrease in resilience score. The L and b values of cake crust and crumbs decreased significantly whereas ‘a’ value increased significantly with increase in β-glucan levels. Overall, the addition of upto 5.0% β-glucan extract in wheat flour cake improved its physicochemical, textural, sensory and in vitro antioxidant characteristics.

Effect of sprouting on cake quality from wheat–barley flour blends

The study reports the effect of blending raw and sprouted barley flour on cake production from refined wheat flour. Different proportions of raw and sprouted barley flour were separately blended with wheat flour and analyzed for physicochemical and pasting properties. Addition of sprouted barley flour in comparison to raw barley flour resulted in lesser increase in pasting properties (peak viscosity and set back) and greater increase in nutritional parameters (fat, protein and ash content). Cakes prepared from flour blends were analyzed for proximate, physical, textural, microbial and sensory attributes. Cakes containing barley flour exhibited higher protein contents with improved color. Physical characteristics of blended cakes such as volume index, symmetrical index decreased while uniformity index increased. Textural attributes such as cohesiveness, firmness and adhesiveness of cakes increased with barley flour addition. However, incorporation of sprouted barley flour in comparison to raw barley flour lead to greater percentage change in parameters studied. Cakes containing sprouted barley flour were nutritionally superior, softer and firmer than both control and raw barley flour based cakes. Sprouting drastically decreased the sensory properties of cakes. All cake samples were microbiologically safe for human consumption. Hence sprouting of barley flour for cake production can be used to improve the nutritional and some of the physical characteristics of cakes.

Texture profile analysis and stress relaxation characteristics of quince sponge cake

Stress relaxation has traditionally been employed as one of the principal means for measuring the viscoelastic behavior of foods. In this study, first the quinces slices were dried in an infrared—hot air dryer (375 W, 60 °C and 1 m/s flow rate). The effects of quince powder substitution (0, 5, 10, 15 and 20%) on stress relaxation and textural parameters of sponge cakes were evaluated by the Texture Analyzer. The results showed that mechanical stress relaxation data of quince sponge cakes were fitted well by both the Peleg-Normand and four-element Maxwell models. The initial force (F0) and percentage stress relaxation (%SR) parameter of quince sponge cakes increased with increasing substitution. Generally, increasing the substitution of flour by quince resulted in less elasticity and higher hardness of sponge cakes. The elasticity of the sponge cakes was the lowest at 20% substitution of quince powder. The consistency and hardness values of baked cakes increased with increasing quince powder levels, whereas the cohesiveness, resilience and chewiness of samples showed a reverse trend.

Coffee silverskin as fat replacer in cake formulations and its effect on physical, chemical and sensory attributes of cakes

Coffee silverskin untreated and treated with water has been studied as a potential fat substitute in cake and the effects of the replacement of 20, 25 and 30% of fat by coffee silverskin on physical, chemical and sensory attributes of cakes were evaluated. Replacement of fat by coffee silverskin did not significantly alter the specific volume and weight loss of the cakes. L* and b* values of crumb decreased, whereas a* value increased, hardness and chewiness of the cakes increased, whereas springiness and cohesiveness decreased. Ash and antioxidant activity of cakes increased with coffee silverskin and water treated coffee silverskin enhanced the moisture content of cakes. Sensory quality of cakes with water treated coffee silverskin showed similarity with control cake in terms of crumb porosity, cohesiveness, moistness, oiliness and sweetness. As the substitution level of water treated coffee silverskin increased perceived oiliness of cakes did not change. Coffee and bitter taste intensity was not found to be strong in cakes with water treated coffee silverskin. Water treated coffee silverskin could be used as fat substitute up to 30% in cake formulations to improve cake for high fiber content, with no significant alterations on cake characteristics.