cake texture analysis

The shift towards a vegetarian, vegan, or flexitarian diet has increased the demand for vegetable protein and plant-based foods. The defatted cake generated during the extraction of lipids from durum wheat ( Triticum turgidum L. var. durum ) milling by-products is a protein and fibre-containing waste, which could be upcycled as a food ingredient. This study aimed to exploit the dry-fractionated fine fraction of defatted durum wheat cake (DFFF) to formulate a vegan, clean labelled, cereal-based snack bar. The design of experiments (DoEs) for mixtures was applied to formulate a final product with optimal textural and sensorial properties, which contained 10% DFFF, 30% glucose syrup, and a 60% mix of puffed/rolled cereals...

This study aimed to improve the effects on the physical, textural, and rheological characteristics of cake supplied with Ziziphus jujuba fruit powder at rates of 0%, 3%, 5%, and 10%. The Physicochemical and antioxidant as well as the antibacterial activity and sensory qualities of Z. jujuba fruits were also investigated. The highest levels reached the values of 245.15 mg GAE/g DW (phenol) and 180.23 mg RE/g DW (flavonoids). Pulp extracts were also subjected to HPLC analysis in order to identify and quantify the sugar composition...

INTRODUCTION: The increase in availability and nutritional composition of oilseed co-products has made it essential to study the use of this biomass. METHODS: The objective of this work was to investigate the effects of including oilseed cakes on intake and digestibility, performance, carcass characteristics and meat sensory in feedlot lambs. Twenty-four crossbred Dorper × Santa Inês lambs, with initial body weight of 30 ± 1...

The thermal stability of the different pH-shift rice starch/casein-based high internal phase emulsions (SC-HIPE) were evaluated in the present study to verify potential in improving the quality of fish cake. The results showed that the pH-shift treatment improved thermal stability (from 27.23% to 76.33%) and oxidation time (from 5.01 h to 6.86 h) of SC-HIPE, which showed the smaller droplet size (decreased from 15.14 to 1.64 μm) and higher storage module. The breaking force of FC with thermal stable SC-HIPE (average 64...

Pork fat (PF) is a necessary ingredient in making traditional fish cakes (TFCs), which contains saturated fatty acids with potential health concerns. While linseed oil (LO) containing α-linolenic acid is a potential nutrient-enhancing fat substitute. In this study, the effect of pork fat and linseed oil level on gel quality, sensory characteristics, microstructure, and protein conformation of TFCs were characterized. Results showed that the TFCs with 30% pork fat (wt/wt) had the highest gel strength. Additionally, sensory evaluation determined that TFCs with 30% pork fat scored the best by a sensory panel with high gel strength, water-holding capacity, and fresh and sweet taste...

Textural and morphological features of hydrophobic silicon dioxide, obtained by the hydrolysis of tetraethoxysilane in an ammonia medium followed by modification of a spherical SiO2 particles surface with a hydrophobic polymethylhydrosiloxane, were studied in this work. The size of silicon dioxide particles was controlled during preparation based on the Stöber process by variation of the amount of water (mol) in relation to other components. The ratio of components, synthesis time and amount of the hydrophobizing agent were determined to obtain superhydrophobic monodisperse silicon dioxide with a spherical particle size of 50-400 nm and a contact angle of more than 150°...

The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fermentation. The physicochemical properties, texture profile, and sensory evaluation of the treated DPC-based drinkable yogurt (DPC drinkable yogurt) were measured after fermentation and 5, 10, and 15 days of storage at 4 °C. The modeling of the most critical quality attributes, i...

Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition...

In the rice processing industry, wastewater is an inevitable by-product of rice washing. To increase the utilization of washed rice water (WRW), seven types of fermented washed rice water (FWRW) were prepared using lactic acid bacteria (LAB) and carbohydrate hydrolase. The total concentration of small maltooligosaccharides (MOSs) in the amyloglucosidase (AMG) treatment groups was about ten times higher than in the untreated groups. After 6 h of fermentation, six of the seven FWRW samples reached a pH of 4 due to the increased concentration of organic acids and could, therefore, be used as food acidity regulators...

The study was carried out to evaluate the effects of licury cake (LC) inclusion in diets for lactating goats on milk chemical composition and fatty acid profile, and physicochemical composition and sensory attributes of Minas Frescal cheese. Twelve lactating goats were used (eight Saanen and four Anglo Nubian goats, with 35 ± 5 days in lactation and average body weight of 37.93 ± 9.22 kg), distributed in a triplicate 4 × 4 Latin Square design. The increasing levels of LC studied were: 0, 67, 133 and 200 g/kg of dry matter (DM)...

The current consumption trends of plant based functional products have encouraged researchers and industry to study the production of protein enriched bakery products as a source of protein. In the context of the circular economy, the press cakes remaining after extraction of juices/oil from plants such as sea buckthorn or hemp can be valorized as they are rich in proteins, fibers and many bioactive compounds. Their use in bread making is a good solution to enrich the nutritional value of bread. Pea protein concentrate, hemp and sea buckthorn ingredients from press cakes by-products were added to whole wheat flour in different percentages and combinations (2% pea protein concentrate; 1% pea + 2% sea buckthorn ingredients; 1% pea + 2% hemp ingredients)...

This study aimed to improve γ-aminobutyric acid (GABA) content and sensory characteristics of brown rice (BR) cake by static magnetic field (SMF)-assisted germination. BR was pre-treated by SMF (10 mT, 60 min, 25 °C), germinated for 36 h, and then germinated BR (GBR) was used to prepare rice cake. The optimal formula was: 60 % GBR, 40 % white rice, 1 % yeast, 20 % sugar, and 55 % water. SMF significantly increased the GABA content by stimulating glutamate decarboxylase, with the values increasing from 28...

The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 µm; medium: 315-710 µm; and fine: <315 µm), on the quality of gluten-free bread and stability of silymarin during breadmaking...

Lipases are commonly used as clean-label improvers for bread. However, their potential use in cakes with different formulations remains unknown. The aim was to analyze the effects of seven baking lipases on three different cake formulations (an eggless cake, a pound cake with eggs and a yeast-based cake) in comparison to a traditional emulsifier. Product density, water loss during baking and product texture were assessed. If and to what extent the product quality was improved depended on both the lipase and the cake formulation...

The objective of this study was to explore differences in bite size and the amount of intraoral processing of four different foods between a reference and a double portion in 8-10-year-old children and, also to explore if there were differences depending on the child's weight status. The study was undertaken in 8-10-year-old children (n=89). Body mass index was determined, and weight status was established based on Centers for Disease Control and Prevention(CDC) guidelines. A reference (half a banana, half a large peeled carrot, a slice of loaf cake, half a salami stick), and a double portion of each food were offered to children in a randomized order in two different sessions...

Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron deficiency anemia. Animal blood is perfectly suitable for providing special functions, which are necessary for functional foods, and improving techno-functional properties based on the previous reports published in the literature. In this paper, egg powder was substituted by powdered animal blood products (whole blood powder, blood plasma powder, and hemoglobin powder) in sponge cake...

This study evaluates the use of chickpea aquafaba (CA)-based emulsions as a potential substitute for palm oil (PO), using pound cake as a case study. The CA was characterized in terms of pH (6.38 ± 0.01), density (1.02 g mL-1 ± 0.01), color, total soluble solids (6.3 ± 0.2 °Bx), total solids (5.7 ± 0.2%), thermal properties through DSC, and apparent viscosity (2.5 cPa·s-1 ± 0.02 at 300 s-1 ). Emulsions containing 35, 30, and 25% of CA were produced and applied to cake formulation C1, C2, and C3, respectively...

Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and uncoated fruits were stored at 4 °C for 4 weeks. A slight decrease in the pH and increase in acidity with storage was observed. However, when chitosan was mixed with OCE or OPE, an increase in pH was observed with a concomitant decrease in acidity. The phenolic content of the samples was decreased with time...

This study investigated the formation of advanced glycation end products (AGEs) in fish cakes under air frying, deep frying, pan frying and baking. The results showed that the AGEs contents on the surface of fish cakes significantly increased with prolonging heating time. The AGEs contents under different methods were following: deep frying > air frying ≈ pan frying > baking. However, the AGEs contents in the interior of fish cakes were hardly influenced by the methods and time. The correlation analysis showed that the AGEs contents were negatively correlated with the moisture content, positively correlated with the yellowness (b*) value, oil content and oxidation products...

Two vegetal oils have been selected for the formulation of pound cakes, rapeseed oil (RO) and palm oil (PO). The freshness of these products has been monitored during 58 days of storage. The RO pound cakes of 58 days as well as PO pound cakes presented higher values (P < 0.05) of hardness (N), Young's modulus (N.cm-2 ) and compressive stress (N.cm-2 ) than those aged of 5 days. For both vitamin A and tryptophan spectra, the maximum of fluorescence intensity varied according to the aging period. For both RO and PO recipes, lipid oxidation indicators (peroxide value (PV), para-anisidine value (pAV) and total oxidation value (TOTOX)) were interestingly correlated to Young's modulus (R2 = 0...