Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

Ashwini, A. and Jyotsna, R. and Indrani, D. (2009) Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23 (3). pp. 700-707. ISSN 0268-005X

PDF Food_Hydrocolloids,_Volume_23,_Issue_3,_May_2009,_Pages_700-707.pdf Restricted to Registered users only Download (710kB)

Abstract

Effect of hydrocolloids like Arabic (AR), guar (GR), xanthan (XN), carrageenan (CG) and hydroxypropylmethylcellulose (HPMC) in combination with emulsifiers such as glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) on the rheological, microstructural and quality characteristics of eggless cake was studied. Addition of GR to wheat flour in the presence of SSL increased peak viscosity, while in the presence of GMS all hydrocolloids excepting XN increased the peak viscosity. The set back value decreased with the addition of hydrocolloids. Addition of hydrocolloids to wheat flour as well as in the presence of GMS and SSL increased the eggless cake batter viscosity, specific gravity, and XN showed the highest value. Among different hydrocolloids tried, only HPMC improved the eggless cake making characteristics of wheat flour. Use of HPMC increased the overall quality score of eggless cake with GMS to the maximum extent followed in decreasing order by CG and XN. Addition of all the hydrocolloids increased the overall quality of eggless cake with SSL and highest improvement was brought about by HPMC. Microstructure studies of eggless cake crumb with hydrocolloids showed that the starch granules appeared wrapped by XN and HPMC. In eggless cake with combination of HPMC and SSL the protein matrix appeared more uniform.

Item Type:	Article
Uncontrolled Keywords:	Eggless cake Gums Hydrocolloids Rheology Microstructure Sensory evaluation
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Jun 2009 10:04
Last Modified:	28 Dec 2011 10:09
URI:	http://ir.cftri.res.in/id/eprint/9030

Actions (login required)

View Item