Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize)

Research output: Contribution to journalArticle

Abstract

Addition of resistant starch (RS) to foods improves their health benefits. However, quality and sensory properties of the products are scarified when high amounts of RS (>20%) are added. The main purpose of this study was to develop an acceptable cake containing high level of RS (>20%) and to fix the associated problems by addition of gluten powder. Wheat flour was replaced with 30%, 40% and 50% of reconstituted flour; a mixture of RS and gluten powder (9:1, w/w) and some quality aspects of the batter and cakes were studied. With increasing the RS+gluten levels, pasting temperature increased while peak and final viscosities decreased. Batter density, viscosity, storage and loss moduli reduced whereas the size of air bubbles increased. Cake volume, height, porosity and hardness reduced, while the crust lightness and crumb darkness increased. Based on the sensory analysis a maximum of 40% RS+Gluten resulted in an acceptable cake quality.
Original languageEnglish
Article number20170293
Pages (from-to)1-10
Number of pages10
JournalInternational Journal of Food Engineering
Volume14
Issue number5-6
DOIs
Publication statusPublished - May 2018

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sponge cakes
batters
Rheology
resistant starch
rheology
Porifera
Starch
Zea mays
Glutens
gluten
corn
Flour
Viscosity
Powders
powders
viscosity
loss modulus
storage modulus
Porosity
Darkness

Cite this

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title = "Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize)",
abstract = "Addition of resistant starch (RS) to foods improves their health benefits. However, quality and sensory properties of the products are scarified when high amounts of RS (>20{\%}) are added. The main purpose of this study was to develop an acceptable cake containing high level of RS (>20{\%}) and to fix the associated problems by addition of gluten powder. Wheat flour was replaced with 30{\%}, 40{\%} and 50{\%} of reconstituted flour; a mixture of RS and gluten powder (9:1, w/w) and some quality aspects of the batter and cakes were studied. With increasing the RS+gluten levels, pasting temperature increased while peak and final viscosities decreased. Batter density, viscosity, storage and loss moduli reduced whereas the size of air bubbles increased. Cake volume, height, porosity and hardness reduced, while the crust lightness and crumb darkness increased. Based on the sensory analysis a maximum of 40{\%} RS+Gluten resulted in an acceptable cake quality.",
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Batter Rheology and Quality of Sponge Cake Enriched with High Percentage of Resistant Starch (Hi-maize). / Hedayati, Sara; Majzoobi, Mahsa; Farahnaky, Asgar.

In: International Journal of Food Engineering, Vol. 14, No. 5-6, 20170293, 05.2018, p. 1-10.

Research output: Contribution to journalArticle

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