Production of eggless cake

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1 Production of eggless cake Bahareh Sahraiyan 1, Fariba Naghipoor 1 *, Mohammad Bagher Habibi Najafi 1, Mahdi Karimi 2*, Mohammad Hossein Haddad Khodaparast 1, Mehdi Ghiafe Davoodi 2 1 Department of Food Science and Techlogy Ferdowsi university of Mashhad, Mashhad, Iran. 2 Khorasan Agricultural and Natural Resources Center, Mashhad, Iran. *Corresponding author. naghipoor_f@yahoo.com Peresenter. mahdikarimi753@yahoo.com Abstract The aim of this study was production of eggless cake because egg is significant source of cholesterol so the effects of hydrocolloids (xanthan and Lepidium sativum seed) alone or in combination with emulsifiers such as citrem and sodium stearoyl2lactylate (SSL) as egg substitution on quality characteristics of cake were evaluated. Addition of hydrocolloids to wheat flour as well as in the presence of citrem and SSL increased the batter viscosity, specific gravity, and xanthan showed the highest value. Also the volume, crumb firmness and sensory characteristics of eggless cake were improved than control with hydrocolloids alone or in combination. Key words: Eggless cake, Hydrocolloid, Emulsifier, Quality. 1. Introduction In cake making, wheat flour, eggs, sugar and fat are the major ingredients. Among different ingredients used in cake making, eggs are the most costly ingredients and significant source of cholesterol. The foaming, emulsifying, and heat coagulation properties of egg proteins confer them a very important functional role in volume and texture of This makes it difficult to replace eggs successfully by a different source of proteins, even by the use of several types of additives, such as hydrocolloids, in cakes (Ashwini et al., 2009). Arozarena et al. (2001) analyzed the possibility of total substitution of egg proteins in yellow cakes with use of emulsifiers and xanthan gum in this system. Miller and Hoseney (1993) showed that the cakes obtained after the inclusion of xanthan gum showed similar or better characteristics. The reasons for replacing egg with hydrocolloids and emulsifiers are related to their functional properties. Hydrocolloids have functional attributes such as water binding, viscosity, foaming, emulsifying and textural improvement while emulsifiers are kwn for their crumb softening and antistaling effect. The objective of this study was to determine the effect of hydrocolloids and emulsifiers as egg substitution to produce eggless 2. Materials and Methods 2.1. Wheat flour Commercial wheat flour obtained from the local market. The characteristics of the flour were determined using AACC (2000).

2 2.2. Hydrocolloids was procured from Sigma Chemicals, Bangalore, India and Lepidium sativum seed gum was obtained from Khorasan Agricultural and Natural Resources Center, Mashhad, Iran Emulsifiers citrem and sodium stearoyl2lactylate (SSL) were procured from Pars behbod, Mashhad, Iran Ingredients Sugar, salt, vanilla and baking powder were procured from local market and shortening was obtained from Narges Co., shiraz, Iran Preparation of emulsifier gel Gels were prepared using emulsifier and water in the ratio of 1:4. First dispersions were made and then dispersions under continuous agitation were heated to a temperature 45 C for citrem and SSL. On cooling gels were obtained. For all the experiments the gels were added in order that there was 0.5% emulsifier on wheat flour basis Cake formulation The following formulation was used: wheat flour (g) 100; shortening (g) 25; sugar (g) 80; salt (g) 0.25; baking powder (g) 5.0; vanilla (g) 1; water (ml) 115; hydrocolloids: and Lepidium sativum seed (g) 0.5 and emulsifier citrem/ssl (g) 0.5. Wheat flour, salt, vanilla, baking powder and hydrocolloids were sifted thrice, and sugar and shortening creamed for 1 min at 112 rpm and 5 min at 173 rpm in a Hobart N50 mixer (Ontario, Canada). Fifty milliliters of water and emulsifier gel were added and mixture was whipped for 1 min at 112 rpm and 2 min at 173 rpm. Finally flour and remaining water were added, mixed at 58 rpm for 1 min, 112 rpm for 1 min and at 173 rpm for 2 min until homogeneous. The batter temperature was 28 C. Eggless cake batter (450 g) was transferred into a cake pan and baked at 180 C for 45 min using the oven (Zucchelli Forni, Italy) Batter specific gravity Specific gravity was calculated by dividing the weight of a standard measure of the batter by the weight of an equal volume of water Batter viscosity The viscosity was determined using a Brookfield viscometer (Model DVIII, Stoughton, MA, USA) according to Kim and Walker (1992) Measurement of physical and sensory characteristics of eggless cake Eggless cake volume volume was measured by the rapeseed displacement method (Chopin, S.A., France) Eggless cake texture The texture of cake due to staling were measured by using the penetration test. A QTS texture analyzer (CNS Farnell, Hertfordshire, UK) was used to measure the force required for penetration of a roundbottom (2.5 cm diameter 1.8 cm height) probe at a velocity of 30 mm/min and descended 30 mm (a sufficient distance to pass through the slice of cm of cake) into the Trigger value 0.05 N (Pourfarzad et al. 2009) Sensory evaluation of eggless cake

3 Scorecard for evaluation of eggless cake was prepared based on the preliminary evaluation of eggless cake by the experienced judges. The parameters like crust color, crust shape, crumb color, crumb size, thickness of wall, texture, mouthfeel and overall quality were evaluated Statistical Analysis Results were reported as the average of three replications. In order to assess significant differences among samples, a complete randomized design of triplicate analyses was performed using the MSTATC program (version 1.41). Duncan s new multiple range tests were used to study the statistical differences of the means with 95% confidence. 3. Result and Discution 3.1. Eggless cake making characteristics Effect of hydrocolloids Effect of incorporating hydrocolloids on physical characteristics of eggless cake is presented in Table 1.The presence of hydrocolloids increased the batter viscosity over the control value from to Cp. Among these hydrocolloids, xanthan showed the highest batter viscosity. This result may be due to xanthan s unique, rodlike conformation, which is more responsive to shear than a random coil conformation (Urlacher & Noble, 1997). The specific gravity of batter represents retain of the small bubbles, which are initially incorporated into the batter during mixing time, lower specific gravity is desired in cake batter since it indicates that more air is incorporated into the batter. Table 1 shows the specific gravity of the batter with these hydrocolloids. batter had a specific gravity of g/cc whereas battercontaining hydrocolloids such as xanthan and Lepidium sativum seed had a batter specific gravity of and1.031 g/cc, respectively. This indicates that batter with hydrocolloids was heavier and lacks the proper aeration. Among these hydrocolloids tried, only addition of xanthan increased the volume from 715 to 740 cm 3 /450 g. This may be explained by the difference in the dielectric properties of different hydrocolloids (Datta, Sumnu, & Raghavan, 2005). Shelke, Faubion, and Hoseney (1990) suggested that lower viscosity of the batter during heating is one of the reasons for decreased end product volume. The influence of hydrocolloids on the texture of eggless cake can be observed in Table 1. The presence of xanthan and Lepidium sativum seed increased the firmness from 670 to 750 and 1180 g. These hydrocolloids showing adverse effect on the texture. According to Bell (1990), some hydrocolloids like these don t form interfacial films at the boundaries of the gas cells that confer some stability to the cells against the gas expansion and processing condition changes. Sensory evaluation of eggless cakes with these hydrocolloids (Table 2) showed that the use of xanthan improved the crust shape, crumb size, mouthfeel and overall quality of eggless

4 TABLE 1: Effect of hydrocolloids, Citrem and SSL on the physical characteristics of eggless Batter Volume Crumb Batter specific Parameters viscosity (cm 3 /450g of firmness gravity (g/cc) (Cp) batter) (force, g) Citrem (0.5%) SSL (0.5%) c a b c a b c a b b a b b a a c a b 715 b 740 a 730 ab 870 c 925 a 910 b 735 b 790 a 750 b 670 c 750 b 1180 a 705 a 625 b 680 ab 600 a 520 b 525 b Parameters TABLE 2: Effect of hydrocolloids, Citrem and SSL on the sensory characteristics of eggless Crust Crumb Crumb Crust Thickness Texture Mouthfeel Shape color size color (10) (10) (20) (10) (10) (10) (20) Citrem (0.5%) SSL (0.5%) b 6.5 ab b 8.5 a 8.5 a 6.5 a 6.0 b 6.0 b 8.5 ab 7.5 b 11.5 b 13.0 a 11.0 b 13.0 a 11.0 a 9.5 ab 11.0 c 13.5 a 12.0 c 14.5 a 11.0 ab 12.5 a 10.5 b 13.5 a Overall quality score (100) 61.5 b 62.5 a 55.5 c 66.0 c 72 a 69 b a 71.0 a Effect of hydrocolloids and citrem Effect of hydrocolloids on the physical characteristics of cake with is presented in Table 1. The results showed that addition of hydrocolloids increased the viscosity of batter with citrem. High increase in the viscosity was observed with xanthan (48200 Cp). The increase in viscosity as explained by Turabi et al. (2008) might be due to the synergistic interaction between hydrocolloid and emulsifier in the batter as compared to hydrocolloids alone. The

5 batter specific gravity with citrem also increased with addition of hydrocolloids. The data on volume showed that xanthan and Lepidium sativum seed increased the volume from 870 to 925 and 910 cm 3 /450 g. The crumb firmness with citrem was 705 g and it decreased with addition of xanthan (625g) and Lepidium sativum seed (680g). The decrease in the crumb firmness due to addition of hydrocolloids indicates improvement in the texture of eggless cakes. Effect of hydrocolloids on the sensory characteristics of eggless cake with citrem is presented in Table 2. The results showed that the addition of hydrocolloids improved the crumb characteristics with citrem with reference to color, size, thickness, texture and mouthfeel. This is reflected in the increase in the overall quality score Effect of hydrocolloids and sodium steoryl2lactylate (SSL) Eggless cake making characteristics of wheat flour with SSL and hydrocolloids are presented in Table 1. The results showed that the addition of hydrocolloids increased the batter viscosity from to and Cp. Also The batter specific gravity increased with addition of hydrocolloids. A tendency to increase the volume of eggless cake with SSL from 735 cm 3 /450 to cm 3 /450 g was observed with different hydrocolloids. The crumb firmness with SSL was 600 g and it decreased with hydrocolloids. Sensory evaluation showed that the addition of hydrocolloids with SSL increased the overall quality score (Table 2). The overall quality score with SSL was 68 and it increased to 74 with xanthan and Lepidium sativum seed (71). 4. Conclusions Addition of hydrocolloids to wheat flour as well as in the presence of citrem and SSL increased the batter viscosity, specific gravity, and xanthan showed the highest value. Also the volume, crumb firmness and sensory characteristics of eggless cake were improved than control with hydrocolloids alone or in combination. The results of this study was useful in identifying the hydrocolloids and emulsifiers for improving the characteristics of eggless 5. References 1. Arozarena, I., Bertholo, H., Empis, J., Bunger, A., & Sousa, I. European Food Research and Techlogy, 213, (2001). 2. Ashwini, A., Jyotsna, R., and Indrani, D. Food Hydrocolloids, 23, (2009). 3. Bell, D. A. Cereal Foods World, 35, (1990). 4. Datta, A. K., Sumnu, G., & Raghavan, G. S. V. (2005). In M. A. Rao, S. S. H. Rizvi, & A. K. Datta (Eds.), Engineering properties of foods (3rd ed.). (pp ) New York: CRC Press. 5. Kim, C. S., & Walker, C. E. Cereal Chemistry, 69, (1992). 6. Miller, R. A., & Hoseney, R. C. Cereal Chemistry, 70, (1993). 7. Pourfarzad, A., Haddad Khodaparast, M.H., Karimi, M., Mortazavi, S.A., Ghiafeh Davoodi, M., Hematian Sourki, A., & Razavizadegan Jahromi, S.H. Journal of Food Process Engineering, DOI: /j x. (2009). 8. Shelke, K., Faubion, J. A., & Hoseney, R. C.. Cereal Chemistry, 67, (1990). 9. St. Paul, MN: American Association of Cereal Chemists, AACC (10th ed.)., Inc, (2000). 10. Turabi, E., Sumnu, G., & Sahin, S. Food Hydrocolloids, 22, (2008). 11. Urlacher, B., & Noble, O. gum. In A. Imeson (Ed.), Thickening and gelling agents for food, (1997).

F&N 453 Project Written Report. TITLE: Effect of wheat germ substituted for 10%, 20%, and 30% of all purpose flour by

F&N 453 Project Written Report Katharine Howe TITLE: Effect of wheat substituted for 10%, 20%, and 30% of all purpose flour by volume in a basic yellow cake. ABSTRACT Wheat is a component of wheat whole