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cake texture analysis

Cristina Eslava-Zomeño, Amparo Quiles, Isabel Hernando
The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height...
October 2016: Journal of Food Science
M Micaela Ureta, Daniela F Olivera, Viviana O Salvadori
Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both crust and crumb regions were characterized by means of colour development, water content, crust/crumb relation, crust thickness and crumb structure (in terms of porosity, crumb density and texture). Colour measurements allowed obtaining an accurate model for browning kinetics...
August 29, 2016: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
Ellen V Hackl, Irina Ermolina
A freeze-dried (FD) cake should possess, among other properties, a sufficient dryness and strength to prevent cracking or powdering during transportation and storage. In this study, the application of a standard texture analysis (TA) technique to study the mechanical properties of the FD cakes directly in glass vials used for freeze-drying has been demonstrated. Examining the FD cakes in glass vials has many advantages as it allows studying the intact FD cakes minimizing the bias from texture distortion during samples preparation, and reducing the moisture uptake...
July 2016: Journal of Pharmaceutical Sciences
Sungeun Cho, Suk Hoo Yoon, Jieun Min, Suji Lee, Tonya Tokar, Sun-Ok Lee, Han-Seok Seo
Because the Korean rice cake, Seolgitteok, is mainly prepared with rice flour containing no gluten-protein associated with celiac disease, it can be considered for inclusion in a gluten-free diet. However, Western consumers may be unlikely to enjoy the plain flavor and chewy texture of Seolgitteok. This study aimed to determine both sensory and nonsensory factors that might affect U.S. consumers' acceptability of Seolgitteok. A total of 119 U.S. consumers rated 5 Seolgitteok samples, differentiated by descriptive sensory analysis, with respect to hedonic impression and just-about-right aspects of sensory attributes...
January 2016: Journal of Food Science
Yashi Srivastava, Anil Dutt Semwal
Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior...
December 2015: Journal of Food Science and Technology
K Venkateshmurthy, K S M S Raghavarao
Heat transfer by individual modes is estimated during baking of rice (Oryza sativa) pan cake (Dosa), a traditional food. The mathematical expressions proposed could be used to modify the baking oven for controlling the individual modes of heat transfer to obtain the desired product texture, colour and flavour. Conduction from the rotating hot plate is found to be the most prominent mode of heat transfer and is critical for obtaining the desired product characteristics such as texture and flavour. Temperature profiles along the thickness of Dosa are obtained and compared with those obtained experimentally...
August 2015: Journal of Food Science and Technology
Kahori Fujii, Ken-ichi Izutsu, Migiwa Kume, Takeshi Yoshino, Yasuo Yoshihashi, Kiyohiko Sugano, Katsuhide Terada
The purpose of this study was to identify and characterize new crystalline bulking agents applicable to freeze-dried pharmaceuticals. Thermal analysis of heat-melt sugar and sugar alcohol solids as well as their frozen aqueous solutions showed high crystallization propensity of meso-erythritol and D-mannitol. Experimental freeze-drying of the aqueous meso-erythritol solutions after their cooling by two different methods (shelf-ramp cooling and immersion of vials into liquid nitrogen) resulted in cylindrical crystalline solids that varied in appearance and microscopic structure...
2015: Chemical & Pharmaceutical Bulletin
Lívia de Lacerda de Oliveira Pineli, Lorena Andrade de Aguiar, Guilherme Theodoro de Oliveira, Raquel Braz Assunção Botelho, Maria do Desterro Ferreira Pereira Ibiapina, Herbert Cavalcanti de Lima, Ana Maria Costa
The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance...
March 2015: Plant Foods for Human Nutrition
Ashok R Patel, Nick Cludts, Mohd Dona Bin Sintang, Ans Lesaffer, Koen Dewettinck
Oil structuring using food-approved polymers is an emerging strategy and holds significant promise in the area of food and nutrition. In the current study, edible oleogels (containing >97 wt% of sunflower oil) were prepared using a combination of water soluble food polymers (methylcellulose and xanthan gum) and further evaluated for potential application as a shortening alternative. Microstructure studies (including cryo-SEM) and rheology measurements were conducted to gain more insights into the properties of these new types of oleogels...
November 2014: Food & Function
Rekha Chawla, Girdhari Ramdas Patil, Ashish Kumar Singh
Traditional sweetmeats of various countries hold a great and promising scope in their improvement and in order to tap the potential of the same, several companies and co-operative federations have started their organized production. Doda burfi, a heat desiccated and popular sweetmeat of northern India, is one of the regional specific, unfamiliarized products of India. The typical sweetmeat is characterized by caramelized and nutty flavour and granular texture. The purpose of this study was to determine the close relationship among various sensory attributes of the product collected from renowned manufacturers located in four different cities and to characterize an overall acceptable product...
March 2014: Journal of Food Science and Technology
Hyun-Jung Hwang, So-Yeon Choi, Seung-Cheol Lee
To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality...
September 2013: Preventive Nutrition and Food Science
Han Sub Kwak, Hye-Gyeong Kim, Hyun Suk Kim, Yong Sik Ahn, Kyunghee Jung, Hyo-Young Jeong, Tae Hyeong Kim
Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures of glutinousness, moistness, chunkiness, adhesiveness, and squishiness were all greater in the FCR as compared to the HCR and ACR (p<0...
March 2013: Preventive Nutrition and Food Science
Vassiliki Psimouli, Vassiliki Oreopoulou
Fat was replaced at 35% to 100% in cakes by maltodextrin (dextrose equivalent = 3), inulin (high performance and granulated), oligofructose, citrus pectin, and microparticulated protein. Fat replacement by 35% did not induce significant differences in general. Above 65% fat replacement resulted in statistically significant (P < 0.05) decreased viscosity (except for pectin) that was followed by statistically significant decrease in air incorporation and broader bubble size distribution. The starch gelatinization temperature showed a statistically significant increase when fat was replaced by fructose oligosaccharides...
October 2013: Journal of Food Science
A Luyts, E Wilderjans, I Van Haesendonck, K Brijs, C M Courtin, J A Delcour
Moisture migration largely impacts cake crumb firmness during storage at ambient temperature. To study the importance of phenomena other than crumb to crust moisture migration and to exclude moisture and temperature gradients during baking, crustless cakes were baked using an electrical resistance oven (ERO). Cake crumb firming was evaluated by texture analysis. First, ERO cakes with properties similar to those baked conventionally were produced. Cake batter moisture content (MC) was adjusted to ensure complete starch gelatinisation in the baking process...
December 15, 2013: Food Chemistry
Alberto Fiore, Rossella Di Monaco, Silvana Cavella, Attilio Visconti, Ohad Karneili, Sam Bernhardt, Vincenzo Fogliano
Radio frequency (RF) heating has been used for numerous applications in the food industry such as baking, thawing or pasteurisation. It reduces cooking time, and it helps to retain acceptable food colour and texture. In this paper, chemical and sensory data obtained from broccoli, potatoes, salmon and cocoa cakes cooked using an innovative RF oven were reported. The oven has an algorithm able to monitor the energy feedback from the cavity and to adjust the energy output accordingly. The different foods were cooked to the same end point and the concentration of phytochemicals, vitamins and acrylamide were assessed...
August 15, 2013: Food Chemistry
Eliot Patrick Botosoa, Christine Chénè, Romdhane Karoui
In the present study, sponge cakes, produced at the pilot scale, were monitored during aging (i.e., 1, 3, 6, 9, 16, and 20 days) by three different analytical techniques. For the texture analyzer, the hardness and elasticity of crumb cakes were found to significantly increase and decrease, respectively, throughout aging. Color parameters (L*, a*, and b*) showed only slight change throughout aging, and a high correlation (R(2) = 0.88) was observed between the whiteness and the yellowness. Tryptophan fluorescence spectra (excitation, 290 nm; emission, 305-490 nm) recorded on cakes exhibited three maxima located at 382, 435, and 467 nm that were attributed to maximum emission of tryptophan (382 nm) and fluorescent Maillard reaction products (435 and 467 nm)...
March 20, 2013: Journal of Agricultural and Food Chemistry
Malena Moiraghi, Esther de la Hera, Gabriela T Pérez, Manuel Gómez
BACKGROUND: To select the flour parameters that relate strongly to cake-making performance, in this study the relationship between sponge cake quality, solvent retention capacity (SRC) profile and flour physicochemical characteristics was investigated using 38 soft wheat samples of different origins. Particle size average, protein, damaged starch, water-soluble pentosans, total pentosans, SRC and pasting properties were analysed. Sponge cake volume and crumb texture were measured to evaluate cake quality...
February 2013: Journal of the Science of Food and Agriculture
Vasso Psimouli, Vassiliki Oreopoulou
BACKGROUND: The aim of this research was to investigate whether certain polyols (mannitol, maltitol, sorbitol, lactitol), fructose, oligofructose and polydextrose can replace sugar (by an equal amount of each substitute) in cake formulations. The rheological behaviour of the cake batter and the physical characteristics of the cakes containing sugar substitutes were compared with the respective attributes of the control cake. Differential scanning calorimetry was used to investigate the effect of sugar substitutes on starch gelatinisation...
January 15, 2012: Journal of the Science of Food and Agriculture
Rafael Borneo, Alicia Aguirre, Alberto E León
This study determined the overall acceptability, sensory characteristics, functional properties, and nutrient content of cakes made using chia (Salvia hispanica L) gel as a replacement for oil or eggs. Chia gel was used to replace 25%, 50%, and 75% of oil or eggs in a control cake formulation. Seventy-five untrained panelists participated in rating cakes on a seven-point hedonic scale. Analysis of variance conducted on the sensory characteristics and overall acceptability indicated a statistically significant effect when replacing oil or eggs for color, taste, texture, and overall acceptability (P<0...
June 2010: Journal of the American Dietetic Association
M Brighenti, S Govindasamy-Lucey, K Lim, K Nelson, J A Lucey
In this study, 18 commercial samples of cream cheeses from the United States, including full-fat, Neufchatel or one-third less fat, and fat-free cheeses were analyzed for their rheological, textural, and sensory properties. Dynamic rheological properties were measured by small-amplitude oscillatory rheology during heating from 5 to 80 degrees C and cooling from 80 to 5 degrees C. The parameters measured were storage modulus (G') and loss tangent (LT). Hardness of cream cheeses was determined by penetration and spreadability tests with a texture analyzer...
December 2008: Journal of Dairy Science
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