Preparation Of Cakes Research Articles

Construction and characterization of sesame meal-stabilized Pickering high internal phase emulsions and their application in cake production

Pickering high internal phase emulsions (HIPEs) show promise for solid fat replacement and nutrient delivery, but the availability of safe and easily accessible food-borne particulate emulsifiers is a bottleneck limiting their practical application. In this study, the feasibility of using sesame meal as an emulsifier for the construction of sunflower oil-based Pickering HIPEs was evaluated. These HIPEs were then characterized in terms of their microstructural and mechanical properties, and utilized as a substitute for butter in cake production. Results showed that sesame meal is rich in protein, and has a particle size (median diameter, 46.40 ± 0.83 μm), and wettability that makes it suitable for use as an emulsifier. It stabilized O/W type Pickering HIPEs formulated with sunflower oil with a volume fraction of up to 80 %. The mechanical properties of these Pickering HIPEs were positively correlated with the concentration of sesame meal. Sunflower oil-based HIPEs prepared from sesame meal can partially replace butter for cake preparation when φ = 80 % and c = 9.0 %, and enhance the internal pore structure of cake when butter substitution (Wb) ≤ 30 %. This provides a new way to use sesame meal and new type of food-grade Pickering HIPEs.

EFFECTS OF MUNG BEAN FLOUR ON SPONGE CAKE QUALITY

The possibility of the use of mung bean (Vigna radiata L.) flour, which application is almost unknown in our confectionary, was presented in this article. This study aimed to evaluate the effects of mung bean flour on the quality of sucrose-sweetened sponge cake through its physical and sensory characteristics. Two types of sponge cakes made by a partial and full substitution of wheat flour with mung bean flour were proposed. The methods of descriptive sensory analysis were used for a comparative analysis of the new cakes and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods were characterized with good quality characteristics in comparison with those of the cake without mung bean flour (the control cake-sample). Wheat flour could be replaced up to 100 % with mung bean flour for the preparation of sponge cakes without resulting in an unacceptable product in terms of its physical and sensory characteristics. Increasing mung bean flour up to 50 % had most significant effect on textural sensory characteristics. On the grounds of the received results, it can be expected a potential consumer interest in bakery sweet products enriched with vegetable functional ingredients.

Optimizing the Process Parameters for Carrot Cake Development Using Response Surface Methodology

Carrots (Daucus carota L.) are rich in vitamins B1, B2, B6, β-carotene, and dietary fibers, having nutritional benefits such as, antioxidant, and anticancer properties. Carrot offers a valuable nutritional boost for enhancing bakery products. Incorporating carrot into cake preparation not only adds a unique flavor and moist texture but also boosts the nutritional value with additional vitamins and fiber. The research systematically examines the effects of varying process parameters such as carrot, sweetened condensed milk, and whey protein concentrate (WPC) on specific volume, springiness, and overall acceptability of carrot cake using Central Composite Design (CCD) of Response Surface Methodology (RSM). The optimal formulation for carrot cake consisted of 70.8 g of carrot, 200 g of sweetened condensed milk, and 4.2 g of WPC. This combination resulted in a high-quality carrot cake with a specific volume of 2.58 cm³/g, a springiness measurement of 1.049 mm, and an overall acceptability rating of 8.3. This approach not only enhances product quality but also supports waste reduction by valorizing carrot, aligning with sustainable food processing practices.

Development of plant-based egg-white replacer: Improvement of foaming and thermal properties of plant-based proteins

Optimization of protein mixtures and hydrocolloids was carried out for the preparation of sponge cake using egg-white replacer. First, the protein mixtures ranged fixed as followed; soy protein isolate (SPI, 2–8%), wheat protein isolate (WPI, 2–8%), and potato protein isolate (PPI, 2–4%) based on preliminary experiments. The foaming properties of protein mixture was investigated and evaluated using reactive surface methodology (RSM). Then, the effects of guar gum (GG) and sodium alginate (SA) in protein mixture were investigated. According to the results of foam properties, optimized formula of mixture is strongly influenced by the PPI, WPI, and SA concentration. Based on the results of this research, the optimal proportions of egg-white replacers are (2% SPI; 4.6% WPI; 3.4% PPI; 0.24% GG; 0.15% SA). The overall quality characteristics of sponge cakes made with egg white replacer were similar compared to the egg white.

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder

Nowadays, there is a growing demand for healthy foods enriched with various functional bioactive ingredients. Cakes are ready-to-eat baked products consumed worldwide and are suitable for the development of functional food products. In this study, a Box–Behnken design was used to investigate the effect of three independent variables, including oolong tea powder (OT, 0–20%), white tea powder (WT, 0–15%), and quinoa flour (QF, 0–40%), on the quality characteristics of sponge cake during 21 days of storage. Following the evaluation of the model, the optimum levels of ingredients for the preparation of sponge cake were 15% WT, 17.17% OT, and 24.97% QF. Total phenolic content of 52.09 mg gallic acid/100 g, antioxidant activity of 0.068 mg/mL, overall acceptability of 4.89, lightness of 47.94, and peroxide value of 0.68 mEq/kg were obtained under optimized conditions. The growth of molds and yeasts was prevented during storage time. The hardness, gumminess, and chewiness of the optimized sponge cake improved with increasing WT, OT, and QF levels in comparison to the control. Scanning electron micrographs showed a more porous structure in optimized cake samples. In conclusion, the utilization of OT, WT, and QF as phenolic compounds in sponge cake led to an increase in its nutritional value and improved shelf life.

Rice-Based Alcoholic Fermented Beverages of North-East India: Insight into Ethnic Preparation, Microbial Intervention, Ethnobotany, and Health Benefits

Introduction. Alcoholic fermented rice-based beverages (AFRBs) have been used since time immemorial for spiritual connection and cultural rituals in North-East India. AFRBs are also used traditionally in the healthcare system for remedy of tiredness, digestion problems, hypertension, and diabetes. Problems Statement. Limited scientific documents are available on AFRBs including starter cake preparation, production of the beverages, microbial intervention, nutritional aspects, and health benefits. Objectives. This review has been undertaken to find insight into ethnic preparation, microbial intervention, ethnobotany, and health benefits as well as nutritional aspects of popular AFRBs of North-East India. Major Findings. Studies reveal that AFRBs are enriched with medicinal benefits due to the presence of various microflora and medicinal plants. The presence of medicinal plants plays an important role underlying the health benefits of AFRBs. In addition, several functional microorganisms, such as strains of Lactobacillus and yeast, enhance the therapeutic potential of the AFRBs. Interestingly, strains of Pediococcus and Lactobacillus spp. improve bile and gastric juice tolerance, hyperlipidemia, diabetes, obesity, and amylolytic activities and regulate the expression of fatty acid biosynthetic genes. Moreover, strains of Saccharomyces decrease the secretion of proinflammatory cytokines and alter the respective mRNA expression. Furthermore, the consumption of AFRBs has no harmful effect among the communities on a regular basis in normal diet. Conclusion. A detailed scientific approach is required to maintain the desired product quality of AFRBs for the upliftment of the socioeconomic status of North-East India.

Zeytinyağı oleojelinin şortening ikame maddesi olarak kullanılmasının kekin kalite özellikleri üzerine etkisinin belirlenmesi

This study investigates the potential of using olive oil oleogel as a solid fat substitute in cake production. For this purpose, the shortening content in the cake formula was replaced with 25% (25% Oleogel-cake) and 50% (50% Oleogel-cake) of the oleogel. Only shortening was used as oil in the control sample (Control cake). The specific gravity values of the Control-cake, 25% Oleogel-cake, and 50% Oleogel-cake batters were 0.90 ±0.00, 0.98 ±0.00, and 1.06 ±0.01, respectively. All cake batters displayed shear thinning behaviour (n < 1, pseudoplastic) and conformed to the Herschel-Bulkley model (R2, 0.9975-0.9950). The apparent viscosity values of the cake batters containing oleogel were lower than those of the control cake. G′ values were higher than G′′ values in all cake batters, indicating that all samples had solid-like structures. The highest hardness value belonged to the Control-cake (403.92 ±14.84 g), while the lowest belonged to the 50% Oleogel-cake (303.11 ±12.10 g). As the amount of oleogel added to the cake formulation increased, the elasticity of the cakes increased. Differences between the samples regarding the sensory analysis parameters were statistically insignificant (p > 0.05). The results show that using oleogel as a substitute for shortening in cake preparation has a promising future.

Physicochemical Characterization and Preparation of Gluten-Free Cakes with Flour from The Pulp and Seed of Artocarpus heterophyllus

Este trabalho teve como objetivo desenvolver e analisar as características físico-químicas das farinhas da polpa (PFAh) e da semente (SFAh) de A. heterophyllus, bem como as características físico-químicas e aspectos sensoriais de bolos sem glúten elaborados com essas farinhas. Os bolos foram elaborados com três formulações, sendo padrão e com PFAh e SFAh, respectivamente PFC20 e SFC20, com substituição de 20% da mistura base isenta de glúten. Foram determinados granulometria, índice de solubilidade (ISA), índice de absorção de água (WAI) e a composição centesimal das farinhas e a composição centesimal, análise e avaliação sensorial dos bolos. O PFAh e SFAh apresentaram 77,5% e 70% de partículas menores que 250μm, respectivamente. WAI e ISA aumentaram para as duas farinhas com o aumento da temperatura, sendo maior para PFAh. Teores de proteínas, lipídios e fibras foram maiores para SFAh, enquanto cinzas e carboidratos foram maiores para PFAh. O o índice de aceitabilidade variou de 85,6% (SFC20) a 96,6% (PFC20). Conclui-se que o uso de PFAh e SFAh no preparo de bolos sem glúten mostrou-se técnica, sensorial e nutricionalmente viável e pode ser explorada na indústria alimentícia.

Formulation and Evaluation of Quality Characteristics of Complementary Food

Background: Banana (Genus Musa) cultivars have been farmed for a long time all over the world. Various parts of this plant have nutritional and therapeutic applications. According to research, various components of the banana can be used to cure ailments, such as diabetes, hypertension, cancer, ulcers, diarrhea, urolithiasis, Alzheimer's, and infections. Despite such vast knowledge about bananas, there is a lacuna in exploring the different varieties with their nutritional value and suitability. Objective: The present study was carried out to analyze the nutritional composition of different varieties of bananas and their consumption. Methods: Robusta, Rasakadali, and Red banana varieties were studied for their chemical and nutrient composition and wide consumption. Results: Among the observed varieties, Robusta was found to have high protein (1.99 ± 0.10), fat (0.18 ± 0.01), carbohydrates (78.76 ± 0.01), ash (1.23 ± 0.1), fiber (1.00 ± 0.10), and energy (316.81 ± 0.00) as compared to other varieties. Minerals like calcium (6.25 ± 0.77), manganese (0.81 ± 0.00), and iron (0.10 ± 0.00) were found to be slightly high in Robusta. Furthermore, sensory acceptability results revealed that the cakes prepared by Robusta had the highest acceptability scores. Conclusion: Robusta had better nutrient and chemical composition along with a good sensory profile compared to the other two varieties and thus preferred for cake preparation.

Dry-fractionated protein concentrate as egg replacer in sponge cake: how the rheological properties of the batters affect the physical and structural quality of the products.

Egg replacement is a notable food trend for academics and industry. Dry-fractionated protein concentrates (DFp) are minimally processed and sustainable ingredients. DFp from chickpea, red lentil and mung bean, prepared as aqueous dispersions at 20-40% (w/w), were used to replace egg in sponge cakes. To understand the effect of DFp on the physicochemical features of sponge cakes, the batter rheological properties (i.e., flow behavior, frequency-dependent and temperature-dependent behaviors) were investigated. Frequency sweep revealed a higher storage modulus (G') than loss modulus (G″), indicating predominantly elastic-like behavior, dependent on the frequency. Increasing DFp content, especially at 40%, resulted in firmer batters, indicated by elevated apparent viscosity. During temperature sweep, G' increased starting from 80 °C in all DFp-based batters, indicating protein and starch conformational changes. Higher DFp content better simulated the egg behavior, affecting specific volume and thickness variation after baking but resulting in harder cakes. Crumb structure was similar to the control, highlighting that DFp can emulate the egg behavior in cake preparation. Protein content in cakes containing 30% DFp was similar to the control. However, the addition of DFp caused an increase in phytic acid. Sensory analysis of sponge cakes revealed differences in crust color, sweetness and legume flavor, with minimal effect on astringency. Chickpea and lentil DFp are suggested as preferred alternatives because of their to milder sensory impact. Overall, eggs in cake formulation can be substituted by plant-based protein produced by dry fractionation. However, further research is essential to evaluate the nutritional characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Preparation and characterization of akara and senke cakes made from cowpea flour paste

Despite commercial acceptability as diets in some West African and South American households, the bulk of the world's population does not consider akara and senke to be foods due to a lack of scientific proof demonstrating their intrinsic benefits and formulation processes. The focus of this study, therefore, was to prepare and characterize akara and senke developed from dehulled (DH) and undehulled (UDH) cowpea. Sample A (100% DH), Sample B (100% UDH), Sample C (25% UDH: 75% DH), Sample D (75% UDH:25% DH), Sample E (50% UDH:50% DH). Analysis was carried out using standard methods. Results showed that samples E and A had the highest and lowest values for oil absorption capacity (OAC), water absorption capacity (WAC), and loose-packed density (LBD), respectively. Protein (17.40%), carbohydrate (42.33%), and energy (541.72 kcal/g) were the highest for samples A, D, and C, respectively. The fat content (14.44%) was the lowest in sample D, while sample B had the lowest ash content (3.18%). While sample C had the highest L value (50.94), a (13.14) and b (-6.13) were the lowest in sample A. The sensory qualities showed that senke made from Sample E had the highest ratings (except for color) in all the sensory parameters. The average overall acceptability was 7.13, and statistical analysis revealed no significant (p<0.05) differences among the samples. Formulation of dehulled and undehulled cowpea flour paste as cakes has intrinsic nutritional benefits and their consumption should be encouraged globally.

Effect of Rice Bran Oil Spread (RBOS) as a fat substitute on the sensory properties of baked products

Studies were carried out to replace Hydrogenated Fat (HF) with Rice Bran Oil (RBO) and two varieties of Rice Bran Oil Spread - RBOS1 and RBOS2 in the preparation of cake, cookies, piecrusts, muffins and doughnuts. Sensory evaluation of all the baked products prepared with HF, RBO, RBOS1 and RBOS2 was carried out using a 9 point hedonic score card and results indicated that cakes were most liked followed by piecrust and muffinsprepared with RBOS2. There was no significant difference in overall acceptability of baked products made with HF and RBOS2 indicating that RBOS2 can be used for development of baked products without any compromise on the sensory attributes. All baked products made with RBOS2 were well accepted by the respondents compared to HF indicating that RBOS2 can be popularized as a baking fat.

Rice cakes of North-East region of India: A systematic review

Documentation is the chief approach for conserving indigenous traditional knowledge. Traditional foods form an integral part of the diets of indigenous people all over the world. The indigenous techniques for rice-based foods in the North-eastern region of India have not been documented systematically. The North-eastern region is made up of eight states: Meghalaya, Assam, Tripura, Mizoram, Nagaland, Arunachal Pradesh, Sikkim and Manipur, each with its own food habits and social distinctiveness. Rice cakes are well-known in the North-east region and are mainly consumed during tea time, ceremonies, festivals, and other occasions. This study was performed through direct interview and observation, which signifies the distinct features in the preparation of rice cakes and the limitation of knowledge merely to domestic level. It also describes the techniques of rice cake production, which have few similarities among different states. This study recommends the need to upgrade, preserve, and document indigenous knowledge to promote rice cakes for better marketing and, more importantly, to attempt to conserve these products through general awareness. In addition, several health benefits of rice cake products have been discussed.

Characterization of quinoa-wheat flour blend for the preparation of dry cake

The current study aimed at the quinoa-wheat composite flour's characterization (including total phenolics, total flavonoids, and antioxidant activity) as well as its effect on dry cake sensory quality. Findings revealed a rise in ash content, fat, protein, and crude fiber of composite-flour (0.56-1.23%, 1.13-1.76%, 10.14-11.02%, and 0.23-1.04%, respectively) with an increase of quinoa flour (5-20%). The addition of quinoa flour to the composite flour enhanced cake texture (0.26-.70 kg), but it also decreased L-value of cake crumb (55.29-50.73). Total flavonoids (56.44-59.48 mg QE/100 g) and antioxidant activity (4.66-9.76%) increased as quinoa flour was increased, whereas total phenolics (8.68-5.46 mgGAE/g) decreased. By mixing wheat flour with quinoa flour, the nutritional value of wheat flour was increased. During sensory evaluation, the cake made from composite-flour containing 10% quinoa-flour scored the highest overall acceptability. Sensory quality of last two treatments, which included 15% and 20% quinoa flour, was lower. Quinoa seeds had a better nutritional profile than wheat, with higher levels of amino acids, minerals, dietary fibers, and oil. Since wheat is a staple food in Pakistan, adding quinoa-flour would help to reduce malnutrition in Pakistan. Furthermore, no previous research on the suitability of quinoa-wheat flour for dry cake has been conducted on Pakistani wheat flour.

A Measurement Method for the Pore Structure of Coal Slime Filter Cake

The accurate determination of the coal slime filter cake pore structure has always been a problem in the field of solid–liquid separation. An innovative measurement method for the pore structure of filter cake after filtration dehydration of coal slime water, including the preparation of coal slime filter cake, the solidification of the filter cake, and the preparation and measurement of test filter cake, was established in this paper. Epoxy resin and curing agent can ensure the strength of the filter cake, and red colorant can realize the accurate separation of coal particles and pores. The most suitable perfusate consists of epoxy resin, red colorant, and curing reagent, and the optimal ratio is 12:3:5. The application of the method to the study of the effect of filtration time on the coal slime filter cake pores shows that the modified method is effective. At the initial stage of filtration, intergranular pores formed by coarse particles are the main pores. With increasing filtration time, the macropores formed by the coarse particles are mainly filled with fine particles, and the pore size of the filter cake rapidly decreases. These measuring results and rules are accurate. This method can be conveniently used to study the microstructure of filter cake, pore channel regulation, filtration dehydration mechanisms, etc.

Lupin (Lupinus albus L.) Seeds: Balancing the Good and the Bad and Addressing Future Challenges

Lupinus albus L. (lupine) is a legume whose grain/seed has gained increasing interest. Its recognized nutritional properties, namely a high content of protein, dietary fiber and its low fat content, make lupine a suitable alternative not only for animal protein, but also as a substitute for more processed and less balanced flours from a nutritional point of view, used in the preparation of bread, cakes and cookies, among others. In addition, its nutritional and bioactive compounds have potential benefits for human health in the prevention and treatment of some diseases. However, the existence of some anti-nutritional compounds and contaminants reveal some concern, requiring effective methods for their detection and eventual removal. This review intends to address the potential of lupine (L. albus) in food and human health and to balance the pros and cons. Nutritional and anti-nutritional components of L. albus seeds and possible contaminants of lupine seeds are examined. The potential health benefits of lupine (seeds), including energy metabolism, cardiovascular diseases, hypertension, glucose and insulin metabolism, bower function and anticonvulsant action, are discussed based on scientific evidence (both clinical trials and studies performed with animal models).

Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour.

The abilities of Tartary buckwheat whole flour (TBWF), Tartary buckwheat core flour (TBCF), and Tartary buckwheat bran flour (TBBF) to directly construct Pickering high internal phase emulsions (HIPEs) were compared. The results indicated that these flours had a similar appearance and size distribution, but TBBF was rich in proteins, lipids, and rutin. As a result, its hydrophobicity and ability to reduce interfacial tension were superior to TBWF and TBCF. These flours could fabricate HIPEs with an oil phase volume fraction (φ) of 80%, and the increase in the addition amount (c) was not only beneficial to the mechanical properties, but also accelerated gel formation. When c was constant, the HIPEs developed by TBBF exhibited the smallest droplet size and the highest gel strength. The sunflower oil-based HIPE developed by TBBF at φ=80% and c=5% could also partially replace butter for cake preparation, and improve antioxidant activity of cakes.

Tahiti lime peel flour as an alternative for increasing fiber content in new food products

The development of new products by adding value to residues such as Tahiti lime peel, which may contribute to additional nutritional value, is of great interest. Thus, this study aimed to characterize the flour of Tahiti lime peel and use it in the preparation of cake, along with the evaluation of its nutritional quality and sensory acceptability. The flour was produced from the Tahiti lime peel, and six cake formulations were made, one standard and the others containing different amounts of this flour (5% to 14%). In addition to the physical and chemical characterization of the flour obtained, cakes with greater sensory acceptability were also analyzed. The Tahiti lime peel flour had high dietary fiber content, 67.70%. All cakes formulations obtained good sensory acceptability, with an acceptability index above 70%. The formulations added to the flour had a higher content of dietary fiber and a lower content of lipid and caloric value in relation to the standard cake formulation. Thus, it can be concluded that there is feasibility of using the Tahiti lime peel flour in the preparation of cakes, adding nutritional value to this product and indicating the potential of the flour to increase fiber content in the diet.

Physical Characteristics, Mineral Content, and Antioxidant and Antibacterial Activities of Punica granatum or Citrus sinensis Peel Extracts and Their Applications to Improve Cake Quality.

One-third of all food produced for human use is discarded as waste, resulting in environmental pollution and impaired food security. Fruit peels have bioactive compounds that may be used as antimicrobials and antioxidants, and the use of fruit peels is considered an alternative way to reduce environmental problems and agro-industrial waste. The aim of this study was to evaluate the phytochemical, mineral, extraction yield, total phenolic, total flavonoids, antioxidant, and antibacterial activity of several peel fruits, including Citrus sinensis (orange) and Punica granatum (pomegranate). The results revealed that pomegranate peel powder contains the highest amounts of ash, fiber, total carbohydrates, Ca, Fe, Mg, and Cu, while orange peel contains the highest amounts of moisture, protein, crude fat, P, and K. Furthermore, the aqueous and methanolic pomegranate peel extracts yielded higher total phenolic and total flavonoids than the orange peel extract. The identification and quantification of polyphenol compounds belonging to different classes, such as tannins, phenolic acids, and flavonoids in pomegranate peel and flavonoid compounds in orange peel were performed using UPLC-MS/MS. In addition, GC-MS analysis of orange peel essential oil discovered that the predominant compound is D-Limonene (95.7%). The aqueous and methanolic extracts of pomegranate peel were proven to be efficient against both gram-positive and gram-negative bacteria linked to human infections. Sponge cake substituting wheat flour with 3% pomegranate peel and 10% orange peel powder had the highest total phenolic, flavonoid compounds, and antioxidant activity as compared to the control cake. Our results concluded that pomegranate and orange peel flour can be used in cake preparation and natural food preservers.

Substituting wheat flour with sohphlang (Flemingia vestita) flour: Impact on rheological, physicochemical, antioxidant and antifungal properties of cakes

Investigations on the replacement of wheat flour by sohphlang flour at various levels (10–100%) for cake preparation were studied. Batter or cake made from 100% wheat flour was selected as the control. Sohphlang flour had comparatively higher nutrients and antioxidant activities, and better water absorption capacity than wheat flour. All cake batters showed the shear-thinning and dominance of elastic over viscous behaviour. Enhancing the proportion of sohphlang flour to the batter formulations reduced the viscosity while moduli and specific gravity were increased. With the incorporation of sohphlang flour, baking loss was reduced, cakes became less white and volume index was lower than those of the control cake, while total phenolic content, total flavonoid content, antioxidant activities, and firmness of cakes were enhanced. When compounds were identified and quantified by RP-HPLC, it was observed that gallic acid, quercetin, and isoflavones (genistein, formononetin and biochanin-A) were still retained in cake samples, with genistein as the predominant compound. These compounds were also observed to increase with the subsequent increase in the proportion of sohphlang flour. Cakes prepared from formulation containing 20% sohphlang flour (Cake C) received the highest score for overall acceptability. Interestingly, mould formation on crumbs surface occurred on the eight day of storage and was lessened on progressive increase in the level of sohphlang flour.