Standard Cake Research Articles

Growth/no-growth models of propionic and sorbic acid for bread and cake moulds

Propionic and sorbic acid are very effective weak-organic acid preservatives in bakery products. Their pH-dependent antifungal activity, the role of undissociated acid and the importance of the aqueous phase was studied. Besides looking for new natural preservation techniques the gain of further knowledge on their activity is still highly relevant to tackle the problem of food waste. In this study, the susceptibility of spoilage moulds for propionic (PA) and sorbic acid (SA) was tested in-vitro and in bread and cake. Aspergillus niger, Aspergillus montevidensis, Aspergillus ruber, Cladosporium ramotenellum, Penicillium brevicompactum and Penicillium roqueforti were subjected to PA and SA, both through macrodilution on malt extract agar (MEA) plates with adjusted aw (0.93, 0.95, 0.97), pH (5, 5.5, 6.0), acid (max. 2000 mg/L MEA), and through validation in wheat bread (max. 2901 mg PA/kg) and (lemon) cake (max. 1988 mg SA/kg). The undissociated acid concentrations (CHA) were estimated using either the Henderson-Hasselbalch (HH) equation or two modified HH equations. The influence of the food matrix (liquid oil, water, pH, aw), partitioning coefficient of the acids and spoilage fungi were evaluated and results were compared with in-vitro predictive models. In bread, the regular HH eq. proved to have good predictive power of CHA, whereas in cake a modified HH eq. (model 2) had better performance due to the inclusion of potential loss of CHA in the oil phase of complex food systems. The minimal inhibitory concentration (MIC) of PA in bread, after 30 days, was higher than 2901 mg/kg bread due to the strong resistance of P. brevicompactum, P. roqueforti and A. montevidensis. MIC of SA in lemon cake was 1429 mg SA/kg (pH 5.2), whereas in standard cake with pH 7.2, the max. level of 1988 mg SA/kg was insufficient for postponing mould growth to 30 days. The pH of cake had no influence on MIC of SA against A. niger and A. rubrum, whereas this effect was seen for C. ramotenellum, P. brevicompactum and P. roqueforti.

Does flaxseed and chia use affect postprandial glucose, insulin and subjective saturation response in healthy individuals?

Background/Aim: In recent years, there has been an increase in the prevalence of obesity and its complications, along with a growing awareness of healthy nutrition. As a result, consumers are seeking to incorporate more functional foods into their diets. Chia and flax seeds have gained popularity due to their soluble fiber and antioxidant capacity. This study aims to compare the effects of consuming cakes made with the addition of chia and flax seeds on blood glucose and insulin levels, as well as evaluate their impact on post-consumption satiety response in individuals. Methods: This randomized, double-blind, self-controlled experimental study involved 12 volunteers (19–64 years old) who were free from acute or chronic diseases. The participants had a body mass index (BMI) value between 18.5 and 24.9 kg/m2 and a Beck Depression Inventory score of 8 or below. The study investigated the effects of standard and test cakes containing 50 g of digestible carbohydrates, including chia-added cake, flaxseed-added cake, and chia+flaxseed-added cake. Postprandial blood sugar, insulin, and subjective satiety responses were assessed. A standard nutrition program (diet: 60% carbohydrates, 20% protein, 30% fat) was implemented at least one week before the study, and participants were asked to maintain 24-h food consumption records the day before the test days. Throughout the study period, individuals were instructed to avoid caffeine, medication, nutritional supplements, and heavy physical activity. Cake consumption sessions were conducted at the research center, with participants visiting four times in total, with at least 1-week intervals. Fasting for 10–12 h prior to each visit, saturation responses were measured using a visual analog scale at 0, 15, 30, 60, 90, 120, and 180 min. Blood samples were also collected to assess blood glucose and insulin levels. Results: The study revealed that cakes containing chia and flaxseeds, compared to the standard cake, as well as flaxseed-added cake compared to chia-added cake, resulted in higher plasma glucose under-curve values and saturation responses and lower hunger responses (P=0.038, P=0.016, P=0.004, respectively). Conclusion: The findings indicate that both chia and flax seeds impact glycemic control and the sensation of satiety, with flaxseed exhibiting greater effectiveness than chia.

Impact of Processing Method on AQF Functionality in Bakery Items.

Aquafaba (AQF) has the unique ability to foam like egg whites and is a waste product of cooked chickpea that is not currently utilized by the food industry. Thus, the goal of this research was to concentrate the solids by reverse osmosis (cAQF) followed by drying. Dried AQF was prepared by cooking chickpea in excess water. After removal of the chickpea, the liquid AQF was subjected to reverse osmosis followed by freeze, tray, or spray drying. The resulting AQF products were incorporated into standard cake mix and sugar cookie formulas. Hardness, gumminess, and chewiness of cakes made with eggs were significantly higher compared to the cakes made with AQF. Spread factor was significantly greater for cookies made with AQF compared to eggs while hardness was significantly lower in cookies with AQF. Higher flavor and overall acceptability scores were observed in cookies made with AQF compared to cookies made with egg. However, sensory characteristics were generally not different among cakes. In general, cAQF and spray-dried AQF tended to produce cakes and cookies with the best quality and sensory characteristic. This research supports the use of RO and drying methods in producing AQF ingredients for baking applications.

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.

Molecular structures of octenyl succinic anhydride modified starches in relation to their ability to stabilize high internal phase emulsions and oleogels

Structuring edible oil into solid fat without trans fat is massive technological challenge in the food industry. Here, amphiphilic octenyl succinic anhydride (OSA) starches with different molecular structures (OSA-1, OSA-2, and OSA-3) were used as stabilizers to transform liquid oil into soft-solid high internal phase emulsions (HIPE), and HIPE as template were further constructed oleogels, which explored molecular structures of OSA starches in relation to their ability to stabilize HIPE and oleogels. OSA-3 with the highest degree of substitution (DS) and smallest hydrodynamic radius (Rh), could decrease interfacial tension effectively, but exhibit weak rheological behavior of HIPE. DS of OSA-1 was the lowest, which displayed the lowest adsorption towards interface. Compared with OSA-1 and OSA-3, OSA-2 exhibited larger Rh and moderate DS, could form compact structure as crosslinkers in the bulk phase and at the interface to create higher values of storage modulus of HIPE, even resisted the structural deformation under large strain. These results indicated emulsification was controlled by DS, but the structure and rheological behavior of HIPE depended principally on Rh. Additionally, among three OSA starches, OSA-2 was an appropriate material for preparing oleogels with stable structure and higher mechanical strength, which could be used as margarine alternative and displayed comparable textural property to the standard cake. This finding demonstrates deep understanding of structure-function relationship between molecular structures of OSA starches and ability to stabilize HIPE and oleogels, providing the technical support for the application of OSA starches in the field of trans free fat.

التأثيرات الوقائية المحتملة لنبات الخرشوف علي قرحة المعدة لدي الفئران

: Artichoke has been reported to be used internally for the treatment of inflammation of the intestinal mucosa. It has been claimed to act as an antioxidant. The objective of this study was added artichoke powder in baked products and its assessed the protective activity of artichoke against peptic ulcer which induced by ethyl alcohol in adult male rats. Artichoke was used to replace part of the whole wheat flour ( 2.5%, 5% and 10%) in standard cake. Appearance, taste, flavor, texture, color and overall acceptability were evaluated in cake .The results showed that groups which treatment with artichoke were significantly decreased in ulcer score, ulcer index and increase in preventive index compared with the positive control group. Supplemented rats diet with 10% of artichoke powder were more effective to protect the stomach of ulcer. Moreover sensory evaluation showed that all replacement of artichoke in cake were showed acceptable by the panelists. It concluded that artichoke had a protective activity against peptic ulcer in adult rats which induced by ethyl alcohol. Also, Thirty rats were randomly divided into five groups (n=6 for each), the first and second groups fed standard diet, from the third to the fifth groups fed standard diet containing 2.5, 5, 10% artichoke powder(AP). The rats of second to fifth groups were received a single orally dose of ethyl alcohol 90% at 10 ml/kg body weight. After two hour later and under anesthesia by diethyl ether, abdominal wall was opened, the pylorus identified, stomachs ligated from esophageal opening, removed, opened at greater curvature, gastric juice collected and centrifuged for studying of gastric secretion parameters.

Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives

Structuring edible oils into solid lipids without saturated and trans fats has attracted increasing interest due to the benefits for human health and promises potential as novel delivery systems for lipophilic bioactive ingredients. The study shows that a zein stabilized high (ϕ=0.6) oil-in-glycerol (O/G) emulgels enriched with β-carotene was performed, by a facile one-step homogenization. Rheological measurements and morphologies observations indicated that increasing β-carotene resulted in a progressive strengthening of gel-like network and improving their spreadability in the O/G emulgels stabilized by zein, which was closely related to the hydrophobic interaction of zein and β-carotene. The formation of emulgels significantly enhanced the UV photo-stability of β-carotene, and more than 88% of β-carotene was retained in 64h storage under UV exposure, and consequently retarded oil oxidation while storage. Further, cakes prepared using zein-based O/G emulgels as a margarine alternative showed comparable functionalities (texture and sensory attributes) to the standard cake.

Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues

ABSTRACTThe objectives of this study were to evaluate the possibility of adding passion fruit and orange residues in cakes, as well as to analyze their addition on the physicochemical and sensory characteristics. Four formulations were made: the standard cake (WF), wheat flour + 20% passion fruit flour (WF + PFF), wheat flour + 12.5% orange flour (WF + OF), and wheat flour + 10% passion fruit flour associated with 6.25% orange flour (WF + OF + PFF). Chemical, physical, and sensory analysis was evaluated. The samples WF + PFF and WF + OF + PFF showed large amount of dietary fiber. In sensorial, the sample WF + OF was the most promising one.

Effects of sucrose reduction on the structural characteristics of sponge cake

The consumption of reduced-calorie cakes has been increasing, however this has presented challenges to be overcome concerning the formation of their structure when the sucrose is substituted by alternative sweeteners, gums or thickening agents. The present study evaluated the internal characteristics of cakes with a reduction in sucrose, and the effects of its substitution on starch gelatinisation. Starting with a pre-established formulation, the sucrose was gradually substituted by a 1.0% mixture of sucralose in a 1.5% xanthan gum solution. In the substituted cake mix, the apparent viscosity and its thermal properties were evaluated using differential scanning calorimetry (DSC). Specific volume (SV) and cell count (CC) were evaluated in the cakes. As the sucrose content decreased (52.17 to 10.00%), the specific volume (1.94 to 0.7 mL/g), cell count (36.2 to 4.0 cell/cm²) and the apparent viscosity of the batter (337.56 to 631.40 cP) were also reduced. The results showed that substituting the sucrose contributed greatly to the formation of defects in the cake structure (holes). From the data obtained, and thermograms of standard cake batters and those with a reduction in sucrose, it can be concluded that sucralose reduced the temperature of starch gelatinisation, speeding the process and causing compaction of the cake structure during baking, favouring the formation of bubbles throughout the batter.

PHYSICOCHEMICAL PROFILE AND SENSORY EVALUATION OF CAKES WITH FLAXSEED AND YACON FLOUR ASSOCIATED TO SWEETENERS

The objective of this study was to evaluate the chemical, physical and sensory characteristics of cakes made with yacon and flaxseed flour as an alternative for patients with Diabetes. Four cakes were prepared: standard cake (CS) – yacon flour, flaxseed flour and sugar; cake A (CA) – yacon flour and flaxseed flour; cake B (CB) – yacon flour, flaxseed flour and sucralose and acesulfame-k; cake C (CC) – yacon flour, flaxseed flour and stevia. Moisture, carbohydrates, proteins, lipids, dietary fiber, ash and energy value of the products were evaluated. For the physical analysis were determined before and after cooking weight and height, and thermal factor. For sensory analysis, 40 untrained people evaluated appearance, color, texture, flavor, overall acceptability and purchase intention. All the cakes had great fibers intake. The cake with more calories and carbohydrate content was CS. This cake also had a higher weight before and after cooking. In sensory evaluation, the cakes did not showed significant differences in appearance and color. In flavor attributes, overall acceptance and in intention to purchase, CS and CB were better accepted. Thus, it can be concluded that the cake with yacon and flaxseed associated to sucralose and acesulfame-k is a good alternative for patients with Diabetes mellitus due to functional properties and good fiber content.

Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose

Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.

Sensory profile and preference mapping of orange cakes with addition of prebiotics inulin and oligofructose

Orange cakes with addition of inulin and oligofructose to justify a prebiotic claim (minimum of 3 g of fructans in a 60 g serving of cake) were investigated regarding sensory aspects. The sensory profile of cakes with inulin, with inulin/oligofructose and without prebiotics (standard cake) was evaluated using descriptive quantitative analysis. Preference mapping was assessed using multidimensional scaling on data obtained through an acceptability test with a nine-point hedonic scale. The cakes with prebiotics presented greater crust brownness, dough beigeness, hardness and stickiness than the standard cake and lower crumbliness. Principal Component Analysis (69.5 and 10.7% of explanation to the first and second principal components, respectively) showed that crust brownness, dough beigeness, hardness and stickiness contributed to distinguish the cakes with prebiotics from standard cakes. The sensory acceptability was similar for the three cakes and higher when compared to three commercial cakes, but the preference mapping showed that cakes with prebiotics were preferred to commercial cakes. Addition of prebiotics in orange cakes is feasible, based on the sensory results, which may facilitate marketing of this functional food with sensorial qualities equivalent to conventional products.

Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius)

Neste trabalho foi avaliado o uso de farinha de yacon na formulacao de bolos de chocolate para se verificar a influencia deste constituinte sobre a qualidade sensorial e cromaticidade do produto. Foram analisadas amostras de bolos, formulados com farinha de yacon, denominadas: amostra P (bolo padrao, sem farinha de yacon), amostra A (bolo com 20% de farinha de yacon) e amostra B (bolo com 40% de farinha de yacon). Para a avaliacao sensorial, foi realizada a Analise Descritiva Quantitativa (ADQ), utilizando 15 provadores treinados, os quais definiram 9 atributos sensoriais (cor, estrutura do miolo, aroma, gosto doce, sabor de chocolate, sabor residual, umectância, maciez e qualidade global). A analise fisica dos bolos foi realizada atraves da caracterizacao cromatica. Os dados sensoriais foram submetidos a analise de variância ANOVA, sendo realizado o teste de Duncan para comparacao entre as medias de Duncan, ao nivel de 5% de significância. Para verificar as correlacoes entre as amostras e os atributos, foi realizada a Analise de Componentes Principais (ACP). Na ACP, a soma de componentes principais 1 e 2 foi de 83,3%, ou seja, a variabilidade entre as amostras foi explicada por estes dois componentes. Os resultados obtidos demonstraram que a adicao de 40% de farinha de yacon resultou em maiores notas para o aroma (10,16), gosto doce (7,60), sabor de chocolate (10,52), maciez (11,44) e qualidade global (11,64). Com relacao ao atributo estrutura nao houve diferenca significativa entre as notas dos bolos P, A e B. Independente da quantidade de farinha de yacon adicionada, o perfil sensorial dos bolos de chocolate foi influenciado e, em particular, o bolo com maior teor de farinha de yacon apresentou as melhores notas.

Quality of Reduced-Fat Chiffon Cakes Prepared with Erythritol-Sucralose as Replacement for Sugar

Quality characteristics of reduced-fat chiffon cakes containing 0, 25, 50, 75 and 100% erytthritolsucralose as sugar replacement were carried out. Specific volume decreased (p<0.05) with increased sugar replacement, but weight loss and water activity increased (p<0.05). The 100% erytthritol-sucralose cake produced darker colour crumb, more cohesive and adhesive and less springy in relation to those of the control cake. Results from sensory evaluation also showed significant differences in all attributes for any cakes. The cakes with higher levels of erytthritol-sucralose content became darker crumb, more moist and less tender and sweet than those with sugar. Total caloric value reduction in 50% erytthritol-sucralose cake was about 21.3% in relation to 100 g of the standard cake.

Effects of interesterified palm and cottonseed oil blends on cake quality

SummaryCake is one of the most loved bakery products. Formula constituents affect cake quality. Especially, fat in the formula alters internal and external attributes, shelf‐life and nutritional value of the cake. The type of fat is important for conscious consumers for health reason. Chemically interesterified palm (in‐es PO) and cottonseed oils (in‐es CO) were used instead of hydrogenated cake shortening (HS) in this study. The layer cakes were prepared according to modified American Association of Cereal Chemists Method. Physical characteristics such as batter density and consistency, cake volume, crust and crumb properties and sensory attributes such as moistness, flavour, mouth‐feel of cake samples prepared with chemically interesterified (in‐es) and non‐interesterified palm and cottonseed oil (non‐in‐es) blends at 0, 25, 50 and 100 (wt%) levels were compared with that of the layer cake prepared with HS. The total trans fatty acid (TFA) content of regular cake shortening was high (14.38%). The experimental shortenings have zero TFA. An increase in the level of CO in the interesterified and non‐interesterified blends lowered the solid fat content, thus increasing batter density and fluidity. Favourable cakes close to the standard cake have been made by using in‐es (PO:CO) at the ratio of 75:25 and 50:50 (wt%) without any significantly adverse change in sensorial properties. The results indicated that interesterification can be successfully applied in cake shortening production, resulting in decrease in the consumption of TFA.

Modeling of Sucrose Permeation through a Pectin Gel During Ultrafiltration of Depectinized Mosambi [Citrus sinensis (L.) Osbeck] Juice

ABSTRACTUltrafiltration of synthetic juice (mixture of sucrose and pectin with varying composition) as well as enzymatically treated mosambi [Citrus sinensis (L.) Osbeck] juice is performed in a batch, unstirred membrane cell. Thin‐film composite polyamide membrane of molecular weight cutoff 50000 was used. The flux decline mechanism is found to be controlled by the growth of a gel layer of pectin over the membrane surface. Using standard cake filtration theory, the flux decline and the growth of gel layer is quantified. The gel layer is characterized in terms of specific gel layer resistance, gel porosity, and gel density. A transient model is proposed and solved numerically to quantify the transport of sucrose through the pectin gel for the synthetic juice and enzymatically treated juice. The hindered diffusion coefficient of sucrose through the gel is calculated by comparing the results with the experimentally obtained permeate concentration profile of sucrose. The calculated permeate concentration profile agrees well with the experimental data.