EVALUATION OF THE EFFECT OF ADDITION OF GUAR GUM AND PROPYLENE GLYCOL MONO STEARATE EMULSIFIER ON QUALITY AND PHYSIOCHEMICAL PROPERTIES OF SPONGE CAKE

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AHMADI A.; MAGHSOUDLOU Y.; HAMEJANI M.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:14 | Issue:71 Page(s): 231-241

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Title

EVALUATION OF THE EFFECT OF ADDITION OF GUAR GUM AND PROPYLENE GLYCOL MONO STEARATE EMULSIFIER ON QUALITY AND PHYSIOCHEMICAL PROPERTIES OF SPONGE CAKE

Author(s)

AHMADI A. | MAGHSOUDLOU Y. | HAMEJANI M. | Issue Writer Certificate

Keywords

SPONGE CAKEQ1

GUAR GUMQ2

PROPYLENE GLYCOL MONO-STEARATE EMULSIFIERQ2

ORGANOLEPTIC PROPERTIESQ1

PHYSIOCHEMICAL PROPERTIES5Q2

Abstract

The purpose of this study was to investigate the effects of GUAR GUM and propylene glycol mono-stearate (PGME) emulsifier on the physicochemical properties of SPONGE CAKE. Therefore, GUAR GUM at zero level, 0.3 and 0.5% and PGME emulsifier at zero level and 0.5% of the formulation was added. 3 repeat treatments were studied and the results obtained by using one-way ANOVA and compared using Duncan's multiple range test at level (0.05>p) for statistical analysis was used. The results showed that the addition of guar and PGME cause cake specific volume is increased. Results from the analysis of tissue samples showed less firmness and highest Specific volume cake of the sample with 0.5level GUAR GUM and zero percent emulsifier. By increasing the amount of GUAR GUM and PGME emulsifier in the formulation SPONGE CAKE on the amount of L component on the cake was added that due to the high water-holding capacity by GUAR GUM and PGME emulsifier. Based on the results, the highest score of the sensory properties was the sample containing 0.5 percent gum and zero percent emulsifier. Adding GUAR GUM and PGME emulsifier improves water absorption, porosity and improve the texture such that the study of textural properties of cake by texture meter machine stated addition of gum and emulsifier reduces the stiffness of the cake over the time.

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APA: Copy

AHMADI, A., MAGHSOUDLOU, Y., & HAMEJANI, M.. (2018). EVALUATION OF THE EFFECT OF ADDITION OF GUAR GUM AND PROPYLENE GLYCOL MONO STEARATE EMULSIFIER ON QUALITY AND PHYSIOCHEMICAL PROPERTIES OF SPONGE CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(71), 231-241. SID. https://sid.ir/paper/72092/en

Vancouver: Copy

AHMADI A., MAGHSOUDLOU Y., HAMEJANI M.. EVALUATION OF THE EFFECT OF ADDITION OF GUAR GUM AND PROPYLENE GLYCOL MONO STEARATE EMULSIFIER ON QUALITY AND PHYSIOCHEMICAL PROPERTIES OF SPONGE CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2018;14(71):231-241. Available from: https://sid.ir/paper/72092/en

IEEE: Copy

A. AHMADI, Y. MAGHSOUDLOU, and M. HAMEJANI, “EVALUATION OF THE EFFECT OF ADDITION OF GUAR GUM AND PROPYLENE GLYCOL MONO STEARATE EMULSIFIER ON QUALITY AND PHYSIOCHEMICAL PROPERTIES OF SPONGE CAKE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 71, pp. 231–241, 2018, [Online]. Available: https://sid.ir/paper/72092/en

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