IMPROVEMENT OF PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LAYER CAKE AS AFFECTED BY REPLACEMENT OF EGG YOLK WITH COMMERCIAL GEL EMULSIFIERS

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PEIGHAMBARDOUST SEYED HADI; BAZRAFSHAN RAHELEH

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Journal: Iranian Journal of Biosystems Engineering Year:2016 | Volume:47 | Issue:3 Page(s): 405-414

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Information Journal Paper

Title

IMPROVEMENT OF PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LAYER CAKE AS AFFECTED BY REPLACEMENT OF EGG YOLK WITH COMMERCIAL GEL EMULSIFIERS

Author(s)

PEIGHAMBARDOUST SEYED HADI | BAZRAFSHAN RAHELEH | Issue Writer Certificate

Keywords

LAYER CAKEQ1

GEL EMULSIFIERQ1

PHYSICOCHEMICALQ3

ORGANOLEPTIC PROPERTIESQ1

Abstract

Egg constitutes one of the essential ingredients in cake formulation. Numerous such concerns as egg contamination, yolk after-taste, fat acidity and high levels of cholesterol exist in utilization of egg in cake industry. Nevertheless, complete removal of egg in cake formula is not possible due to the importance of functional properties of egg white as moistening, aeration and structural impact, freshness, non-enzymatic browning reactions and hence crust color, as well as aroma and flavor development. Thus, the objective of this study was to replace egg yolk with different industrial GEL EMULSIFIERs "emulgels", on the one hand to improve different quality parameters of the LAYER CAKE, and on the other to control cake fat acidity. Other treatments used were egg yolk and egg white as well as whole egg (control). Batter density and consistency, cake volume, height and symmetry, moisture, fat acidity and peroxide value, cake instrumental and sensory firmness, staling and ORGANOLEPTIC PROPERTIES were scrutinized for a duration of two months of storage. Results indicated that batter physical properties, cake shape characteristics (volume, height and symmetry), textural and sensory properties of cakes with GEL EMULSIFIERs specially "emulgel Jilk" were significantly improved as compared with those of other treatments. Moreover, formulations with emulgels and egg white had significantly lower fat acidity and peroxide value as compared with those with egg yolk in their formulation.

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APA: Copy

PEIGHAMBARDOUST, SEYED HADI, & BAZRAFSHAN, RAHELEH. (2016). IMPROVEMENT OF PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LAYER CAKE AS AFFECTED BY REPLACEMENT OF EGG YOLK WITH COMMERCIAL GEL EMULSIFIERS. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), 47(3), 405-414. SID. https://sid.ir/paper/144347/en

Vancouver: Copy

PEIGHAMBARDOUST SEYED HADI, BAZRAFSHAN RAHELEH. IMPROVEMENT OF PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LAYER CAKE AS AFFECTED BY REPLACEMENT OF EGG YOLK WITH COMMERCIAL GEL EMULSIFIERS. IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES)[Internet]. 2016;47(3):405-414. Available from: https://sid.ir/paper/144347/en

IEEE: Copy

SEYED HADI PEIGHAMBARDOUST, and RAHELEH BAZRAFSHAN, “IMPROVEMENT OF PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF LAYER CAKE AS AFFECTED BY REPLACEMENT OF EGG YOLK WITH COMMERCIAL GEL EMULSIFIERS,” IRANIAN JOURNAL OF BIOSYSTEMS ENGINEERING (IRANIAN JOURNAL OF AGRICULTURAL SCIENCES), vol. 47, no. 3, pp. 405–414, 2016, [Online]. Available: https://sid.ir/paper/144347/en

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