The Influence of Xanthan Gum or Glycerol Mono Stearate Incorporation on the Quality Characteristics of Sponge Cake

Journal of Applied Sciences Research, 9(8): 539050, 013 ISSN 18195X This is a refereed journal and all articles are professionally screened and reviewed 5390 ORIGINAL ARTICLES The Influence of Xanthan Gum or Glycerol Mono Stearate Incorporation on the Quality Characteristics of Sponge Cake 1 Salama, A.; EldesoakySoad.; 1 AbulFadl, M.M., 3 Bedeir, S.H. and ElmashadAliaa 1 Food Science and Technology Department, Faculty of Agriculture, AlAzhar University, Cairo, Egypt. Food Science and Technology Department, Faculty of Home Economics, AlAzharUniversity,Tanta. 3 Food Science and Technology Institute, Agriculture Research Center, Giza, Egypt. ABSTRACT The main target of this work is to throw the light on the effect of xanthan gum (XG) or glycerol mono stearate (GMS) incorporation at different levels (0.5, 0.5 and 0.75% of XG and 0.5, and % of GMS), instead of whole fresh egg, on the rheological properties of prepared sponge cake dough, physical properties of produced sponge cake batter; viscosity, specific gravity and bubble size distribution, and on the most important quality characteristics of produced sponge cake batches; weight (g), volume (cm 3 ), specific volume (cm 3 ), wetting characteristics, hardness and organoleptic quality properties (taste, crust, color, crumb color, taste, mouth feel and overall acceptability), as well as on the storage stability for the former organoleptic quality properties of produced sponge cake batches under storage conditions at ambient temperature (5±5 C). The obtained results from farinograph test showed that water absorption and dough stability time were increased in all tested samples with either the XG or the GMS as compared to the control sample. This replacement led to the enhancement in dough elasticity, extensibility and energy, as compared with the control sample. Moreover, the proportional number was decreased as the addition level increase of the XG or the GMS in the dough. In addition, the incorporation of either the XG or the GMS into the sponge cake, instead of egg, caused an improvement of the viscosity and specific gravity of the sponge cake batter which were a progressively increased as the addition levels increased. On the other hand, the specific volume of produced sponge cake was gradually decreased as the addition ratio of either the XG or the GMS increased. In addition, this replacement by the XG or the GMS led to a gradual increase in the moisture content and decrease in the protein content in the final products. Also, the sponge cake containing the XG or the GMS exhibited a good sensory properties and better acceptability especially those contained 0.5 and 0.5 % of the XG and 0.5% of the GMS, even after stored for days under the ambient (5±5 C) storage condition, as well as the improvement of physicochemical quality criteria throughout the ambient storage temperature, when compared to the control sample. Furthermore, this replacement led to an improvement in the healthy safe quality especially for atherosclerosis persons by the lack in cholesterol content in the sponge cake product and their stability during the storage, as well as the lowering cost of the final product. Key words: Sponge cake quality, Xanthan Gum, Glycerol mono stearate Cake dough,rheological properties, Cake batter, Compressibility, Sensory evaluation. Introduction Cake considered one of the most highconsuming preparations of bakery products and it is one type of airleavened products. The quality of cake depends on many factors such as: ingredients used for batter preparation, aeration of batters and process conditions (Sakiyan et al., 00 and Yang and Foegeding, 010). Batters are obtained by aeration the liquid mixture via mechanical mixing to form a foam structure; therefore, these batters are emulsion system whose density and rheological properties play an essential role in determining the characteristics of cake. High quality cakes can be characteristised as having various attributes, including: high volume, uniform crumb softness and long shelf life with tolerance to staling (Ge, linas et al., 1999).In cake processing, wheat flour, eggs, sugar and fat are the major ingredients. Eggs are the most costly ingredients and significant source of cholesterol. The use of partial or total substitution of egg in cake formula, appears to be an interesting objective and especially for the people with specific dietary needs or restriction (vegans, vegetarians, high cholesterol people). In this concern, Miller and Setser (1983) suggested the use of xanthan gum to partially replace egg in cake. Hydrocolloids (Gums) have specially found a wide application as additives in baked products. The functional effect of hydrocolloids originated from their ability to modify batter rheology and keeping quality of bakery products. Xanthan gum is microbial polysaccharides produced by aerobic fermentation of Corresponding Author: M.M. AbulFadl, Food Science and Technology Department, Faculty of Agriculture, Cairo, ALAzhar University, Egypt.

J. Appl. Sci. Res., 9(8): 539050, 013 5391 xanthamonas compestris. It is commonly added to cake mixes and has been reported to increase moisture retention and shelf life and to improve volume and crumb structure (Miller andhoseney, 1993). Xanthan is completely soluble in either hot or cold water and provides water binding resulting in very high viscosity solution at low concentration. Its Rheological behavior enables Xanthan to contribute to good sensory quality including mouthfeel and flavor release in food (Sharma et al., 00). Emulsifiers are essential for baking process and have been applied to bakery products for a long period (Kim et al., 01). For bakery products characteristics which are expected of emulsifiers includes: improved dough handling, increased rate of hydration and water absorption, improved crumb structure through increasing uniformity in cell crumb size (Goméz et al., 007).Glycerol mono stearate (GMS) can be added to bakery products in powder form also it can be added in hydrated form and played a critical role in cake quality(structure and softness) (Arabshirazi et al., 01). This research was carried out try to throw the light on the effect of xanthan gum (XG) or glycerol mono stearate (GMS) incorporation at different levels (0.5, 0.5 and 0.75% of XG and 0.5, and % of GMS), instead of whole fresh egg, on the rheological properties of prepared sponge cake dough, physical properties of produced sponge cake batter; viscosity, specific gravity and bubble size distribution, and on the most important quality characteristics of produced sponge cake batches; weight (g), volume (cm 3 ), specific volume (cm 3 ), wetting characteristics, hardness and organoleptic quality properties (taste, crust color, crumb color, taste, mouth feel and overall acceptability), as well as on the storage stability for the former organoleptic quality properties of produced sponge cake batches under storage conditions at ambient temperature (5±5 C). Materials and Methods Materials: Wheat flour (7% extraction) used in this study was a commercial cake flour which supplied by FiveStars Milling Company, Sues, Egypt. and were obtained from Semiramis International Trading Company Cairo, Egypt. Other ingredients such as: fresh whole egg, whole milk powder, baking powder, vanilla, salt, sugar and butter were purchased from a local supermarketat Giza, Egypt. Methods: Preparation of Sponge Cake: The formulation of sponge cake is shown in Table (1). The ingredients were weighed and the liquid ingredients were blended in a mixer at low speed for 5 minutes, sugar was added to the bowl and mixed on the low speed for one minute and used further for 9 minutes, then dry ingredients (flour, baking powder, XG or GMS) were gradually added to the bowl and mixed for one minute at low speed. Batter sponge cake for all treatments were placed in aluminum pans (8.5 and 1.5 cm) and baked in electric oven at 180±5 C for 0 minutes. After baking, cakes were removed from pans, cooled for 30 minutes at ambient temperature (5± 5 C) and then packed in polypropylene bags and analyzed. Table 1: Ingredients recipe used for making sponge cake with different Concentrations of either XG or GMS Ingredient (gm) Control Sponge cake treatments XG% GMS% 0.5 0.5 0.75 0.5 Wheat flour Sugar Butter Milk powder Sodium chloride Baking powder Vanilla Whole egg *XG **GMS 10 3.0 *XG: Xanthan Gum**GMS: Glycerol Mono Stearate Analytical Methods: 1.Chemical analysis of produced sponge cake: 1 0.5 Moisture, crude protein, fat (ether extract), ash, fiber contents of wheat flour and all produced sponge cake samples were determined according to the methods described by the AOAC. (000). Total carbohydrates were 15.5 0.5 15.5 0.75 15.5 0.5 15.5 15.5

J. Appl. Sci. Res., 9(8): 539050, 013 539 calculated by differences as follows: % carbohydrates = 100 the sum of (% moisture + % protein + % fat + % ash + % fiber). The energy values (calories) were calculated theoretically according to FAO/WHO. (1985). The Falling Number test, wet gluten and gluten index of wheat flour used in this investigation were determined by using the methods described in AACC. (00). Also, Sedimentation test of wheat flour was determined according to the method described in the ICC. (000).. Determination of the rheological properties of prepared sponge cake dough: Water absorption and other mixing characteristics of dough prepared from control and all produced sponge cake samples were determined according to the methods described by AACC. (00) by using Farinograph instrument. The Extinsograph parameters i.e. dough extensibility (mm),dough resistance to extension (B.U), proportional number (R/Ex) and dough energy (cm ) for wheat flour and all tested sponge cake produced samples were measured according to procedures described in the AACC.(00) by using Extinsograph instrument. 3.Measurement of prepared sponge cake batter characteristics: Viscosity of cake batter for all treatments was determined by using Brookfield viscometer (model DV111, USA) according to Kim and Walker (199) with slight modification. It was measured after 5 minutes standing period at the ambient temperature (5± 5 C). Cake batter was transferred to the 100ml baker and leaved up to the brim. The spindle speed was set to 0 rpm and spindle No. 7 was used for all treatments. Specific gravity of cake batter was calculated by dividing the weight of a standard measure of the batter by the weight of an equal volume of water according to the method of in Tan et al. (010). Batter is viscous material containing many bubbles different sizes. By replacing the sample between microscope slides, the bubbles can be seen clearly with an optical microscope and this method give an idea about the analysis of bubble size distribution which suitable for measured of between 30 and 50 (micron) in the flatted treatments as follows: a drop of batter (approx. 3g was placed on a microscope slide, the sample was covered with another microscope slide, two clamps were used to press the slides together, creating a layer of batter of constant thickness between the slides, batter samples were imaged using leit (ZOR) laborux 1 microscope (Germany) available at Chemitic International Company for Food additives, Cairo. Bubble size was measured at 0 C by microscopic analysis according to the procedure described by Allais et al. (00a,b)..Determination of Physical properties of produced sponge cake: Cake volume of each batch was measured using coriander seeds displacement method (Sahin and Sumnu, 00 and Tan et al., 010). 1000 cm 3 of coriander seeds was filled into a container before the cake was placed on it and the remaining space in the container with cake was overfilled slightly with more seeds and tapped before the surface was leveled using a ruler. The volume of seeds, which occupied in the container within the cake was calculated from the weight of that seeds, divided by the predetermined density of seeds,. The volume of cake was then calculated by deducting the volume of seeds that occupied the container from the volume of the standard container. The reported cake volumes are from 3 cake samples made from the same batch of cake batter. Specific volume was calculated as the ratio of the cake volume to weight of cake as follows: specific volume (cm 3 /g) = volume (cm 3 ) /weight of cake (g). The behavior of sponge cake crumb was tested in compression using TexfolNXT Texture analyzer (UK). Cylindrical sample (thickness 0 mm, diameter 0 mm) were cut from the central portion of the cakes. Each sample was measured by compressing it by a total distance of 7 mm with a flat circular probe at a speed of mm/s. The compression force was measured as function of displacement. Percentage change in compressibility as described in AACC. (00) was calculated as follows: % Change in compressibility = c 1 c 100/c 1 Where: c 1 = compressibility of zero time (min). c = compressibility after the storage period (min). Sensory Evaluation: Samples were submitted to sensory evaluation after baking (at zero time) and then after days intervals during ambient storage period (7 days) by ten trained panelists to assign scores for various quality parameters namely: taste, crust color, crumb color, odor, texture and mouthfeel (AACC., 00).

J. Appl. Sci. Res., 9(8): 539050, 013 5393 Statistical Analysis: The obtained results of sensory evaluation were statistically analyzed by oneway analysis of variance and test significant differences tests (ANOVA) according to the method described by McClave and Benson (1991). Duncan's multiple range tests was also used to test the significant differences between the mean values by using SPSS (version 1.0 software Inc. Chicago, USA). Results and Discussion 1PhysicoChemical Quality Criteria of Wheat Flour (7% Extraction) Used in Production of Tasted Sponge Cake Batches: The Physicochemical quality criteria of, wheat flour (7% extraction) used in production of tasted sponge cake batches; including gross chemical components (moisture, crude protein, ether extract, ash, crude fibers and total carbohydrates) content, falling number (sec.), wet gluten (%), gluten index and sedimentation value (ml) were determined. The obtained results are recorded as in Table (). Table : Physicochemical quality criteria of wheat flour (7% extraction) used in production of tasted sponge cake batches Quality Criteria Quality Criteria value Chemical composition (%) Moisture 13.10 Crude protein 9.8 Ether extract 0. Ash content 0.5 Crude fibers 0.5 Total carbohydrates 7.01 Quality criteria Falling Number (sec.) 30 Wet gluten (%) 3.0 Gluten Index 89.1 Sedimentation value (ml) *The obtained results are represented the mean of triplicate determinations Concerning the quality criteria of wheat flour, the same Table indicated that the falling number, wet gluten percentage, gluten index and sedimentation value were 30 sec., 3.0 %, 89.1 and ml; respectively. The present results are in accordance with those obtained by Bedeir (00); Mashayekh et al. (008); Ndife et al. (011) and Chaiya and Pongsawatmanit (011). These results obviously that the wheat flour (semi hard) utilized in this investigation had quality characteristics adequate for the production of sponge cake.. Rheological Properties of Prepared Cake Dough Batches as Affected by the Incorporation of Xanthan Gum (XG) and : The rheological properties of cake dough batches with the incorporation of either the XG or the GMS at different ratios (instead of whole fresh egg); including of both farinograph and extinsograph parameters, were determined in comparison with the corresponding parameters of control cake dough (with whole fresh egg), as shown in Tables (3 and ) and Figures. (1 and ) as follows: (a). Farinograph properties: Concerning the farinograph data shown in Table (3) and Figure (1), it is obviously concluded that there was a slight alteration between all treatments in water absorption value. The highest water absorption value was observed in the treatment with 0.5% XG (0.7%) followed by treatments with 0.75 XG (0.1%), 0.5% XG (59.3%) and % GMS (59.1%). While, the lowest water absorption percentage was observed in the control sample (57.%). In other words, the addition of either the XG or the GMS in sponge cake formula caused an increase in weight of cake samples. These results may be due to the hydroxyl and carboxyl groups present at structure of both the XG and the GMS which act as hydrophilic groups and lead to formation of more hydrogenic bonds (Kim et al., 01). This turn leads to more water exchange and increase in the water absorption. These results are in agreement with the data obtained by Arabshirazi et al. (01). Regarding the dough arrival and development times (min), as shown in Table (3) and Figure (1), there was no differences in dough arrival time between all treatments (except control sample and the treatment with 0.5% XG). Dough development time also showed that there were no differences between all tested treatments. In

J. Appl. Sci. Res., 9(8): 539050, 013 539 addition, the highest dough development time was related to treatment with 0.5% XG and the lowest dough development time was belonged to the treatment with 0.5% XG. Table 3: Effect of xanthan gum (XG) and glycerol mono stearate (GMS) incorporation at different ratios on the farinograph parameters of prepared sponge cake dough. Farinograph parameters Control* Farinograph parameter value** Sponge cake dough batches 0.5% 0.50% 0.75% 0.50% % % Water absorption (%) Arrival time (min) Dough development (min) Dough stability (min) Degree of softening (B.U) 57. 0.5 180 59.3 0.5 1.0 150 * Control sample (containing egg and without of either XG or GMS); **The obtained results are represented the mean of triplicate determinations. 0.7.5 130 0.1 1.0.5 130 58. 1.0.5 130 58.3 1.0 15 59.1 1.0 10 Control sample (with whole fresh egg) 0.5% XG 0.5% XG 0.75 % XG *0.5 % GMS % GMS % GMS XG = Xanthan Gum; *GMS = Glycerol Mono Stearate. Fig. 1: Effect of xanthan gum (XG) and glycerol mono stearate (GMS) incorporation at different ratios on farinograph parameters of prepared sponge cake dough. Dough stability (min) with the treatments by 0.5%, 0.75% XG and 0.5% of the GMS gained the highest score and showed the obvious difference in dough stability between the applied treatments; while the control treatment represented the lowest score of dough stability; as given in Table (3) and Figure (1). Regarding the degree of softening (B.U.), as shown in Table (3) and Figure (1), the control treatment gained the highest the score which represented about 180 B.U. as compared to other treatments with either the XG or the GMS which were found ranging from 130 to 150 (B.U.), in addition there was a slight alteration among all treatments. In the other words, the obtained results showed that the incorporation of the XG and the GMS led to strength of dough structure and reduction of softening degree. The reason for the formation of the strong

J. Appl. Sci. Res., 9(8): 539050, 013 5395 structure in batter's containing (XG) or (GMS) is contributed to structure of the compound and their strong bonds with wheat flour particles (Arunepanlop et al., 199). In other words, amphiphilic components of the XG and the GMS are bounded with hydrophilic components of wheat flour proteins, this leads to increase in protein density and strength of gluten network of the dough due to the formation of strong negative charge in the resulted complex (Wilderjans et al., 008). (b). Extinsograph properties: Regarding the extinsograph data as shown in Table () and Figure (), it could be noticed that the treatments with 0.5% and 0.75% XG had the highest value of elasticity(dough resistance to extension) which were found to be as 0 and 5 B.U; respectively. While, the lowest value of elasticity was observed in treatment with % GMS which recorded about 550 B.U. Table : Effect of xanthan gum (XG)and glycerol mono stearate (GMS) incorporation at different ratios on the extinsograph parameters of prepared sponge cake dough. Extinsograph parameters Control* Farinograph parameter value** Sponge cake dough batches 0.5% 0.50% 0.75% 0.50% % % Elasticity ( B.U) R. Extensibility (mm) E. Proportional number (R/ E) Energy (cm ) 10 95 7. 9.1 0 95.7 9.7 * Control sample (containing egg and without of either XG or GMS);**The obtained results are represented the mean of triplicate determination. Also as given in table () and figure (). dough extensibility (mm) was increased in all treatments with either the XG or the GMS as compared to the control sample with the exception of both the treatment with 0.5% XG which was found to be higher (10 mm) than other treatments and treatment with 0.5% XG which was found to have the same value as the control sample (95 mm).these findings are similar to those obtained from the research of Rosell et al. (001). From the obtained results (Table & Figure ), it could be also observed that the proportional number (R/E) was decreased as the addition level of the XG or the GMS increased in all samples which was represented ranged from.7 to 5., when compared to the control sample which accounted 7.. Finally, as given in Table () and Figure () it could be seen that the energy (cm ) of sponge cake dough containing the XG or the GMS showed fluctuate behavior and marked alteration at different rates depending upon the added compound and its incorporation level. 3. The Most Important Physical Quality Characteristics of the Produced Sponge Cake Batches as Affected by the Incorporation of and : (a). Sponge cake batters viscosity and specific gravity: From the obtained data (Table 5), it could be observed that as the addition level of either the XG or the GMS instead of whole fresh egg in sponge cake batters increased the viscosity value, measured at the ambient temperature (5±5 C) was increased. Whereas, the viscosity value for prepared sponge cake batter batches increased from 3. to 5.9 (CP) or from. to.1(cp) with increasing the addition levels from 0.5 to 0.75 % of the XG or from 0.5 to % of the GMS; respectively, as compared to the control sample (1. cp). This result may be due to the XG and the GMS unique, rodlike conformation which is more responsive to shear than a random coil conformation (Urlacher and Noble, 1997). The viscosity of the batter treatments increased after being subjected to the pasting temperature due to the starch gelatinization and protein denaturation (Wilderjans et al., 008). Table 5: Effect of and incorporation at different ratios on viscosity and specific gravity of prepared sponge cakes batters. Physical Properties Control* Physical quality property value** Prepared Sponge cake dough batches 0.5% 0.50% 0.75% 0.50% % % Batter viscosity (cp) Batter specific gravity (g/cc) 1. 1.0 3. 1.11.8 1.1 5.9 1.. 1.08 3. 1.09.1 1.11 * Control sample (containing egg and without of either XG or GMS);**The obtained results are represented the mean of triplicate determination. 5 10 5..8 5 115 5. 70.3 10 115 5.3 9.3 550 105 5. 58. 00 115 5. 9.1

J. Appl. Sci. Res., 9(8): 539050, 013 539 Control sample (with fresh whole egg) 0.5% XG 0.5% XG 0.75 % XG 0.5%* GMS % GMS % GMS XG =Xanthan Gum; *GMS = Glycerol Mono Stearate. Fig. : Effect of xanthan gum (XG) and glycerol mono stearate (GMS) incorporation at different ratios on farinograph parameters of prepared sponge cake dough. The specific gravity of batter is a very important physical property since it represents the 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 incorporated into the batter (Sahi and Alava, 003). Concerning the effect of either XG or GMS adding on the specific gravity of the cake batter as given in Table (5), it could be showed that when the addition levels of XG in the sponge cake batter was increased; the specific gravity progressively increased. Where, the specific gravity value for the prepared spong cake batter batches increased from 1.11 to 1. with increasing the addition level increased from 0.5 to 0.75%, while there was a noticeable variation between the values of the specific gravity with the different levels of GMS, which was ranged between 1.08 to 1.11 as compared to the control sample (1.0). The effect of XG or GMS on the specific gravity of sponge cake batter was also investigated by (Miller and Hoseney, 1993 and Jyotsna et al., 003). Their results were relatively comparable with the present data. (b). Buble size of sponge cake batters (Image analysis): Results of bubble diameter in prepared sponge cake batter batches were observed by the image analysis and the effect of either the XG or the GMS incorporation was shift the peak of the distribution curve to large bubble diameters for both the XG and the GMS relative to batter are shown in Table (). The effect of adding either the XG or the GMS at 0.50 g/ml batter density was examined at 0 ±1 C.

J. Appl. Sci. Res., 9(8): 539050, 013 5397 From the obtained data (Table ), it could be exhibited that the addition of XG at level of 0.5% to the sponge cake batter, the peak of the distribution curve in the bubble diameter again shifted to larger bubble sizes at 7 µm, while the addition of XG at 0.5 and 0.75% concentrations in cake batter resulted in a slight increase in bubble size to 1 µm. Table : Effect of the incorporation of xanthan gum (XG) and glycerol mono stearate (GMS) on bubble size of sponge cake batter batches (at density 0.0 g/ml). Control* Bubble area / Unit area (%) value** Sponge cake batter batches Bubble diameter (μm) 0.5% 0.50% 0.75% 0.50% % % 35 5 7 1 3 5 1.1 11.3 9.3 8.. 5.1.7.7 9.8 1..0 3..9.0 1 13.0 9.7 7. 5.1.3 8. 1.3 13.9 10.7 8.3 8. 7. 3.5. 8. 1..1 3.9 3.1 7.1 13. 1.1 11. 8.8 7.3 8.3 7.8 1. 15.3 11.1 9.7 8. 8.1 * Control sample (containing egg and without of either XG or GMS);**The obtained results are represented the mean of triplicate determination. On the other hand, with the addition of 0.50% GMS, the distribution curve peaked at a bubble diameter of 1 (µm). Meanwhile, when the addition level increased to 0 and %, resulted in the distribution curve peaking in the bubble diameter was ranged between 57µm, as illustrated in Table (). It would be expected that the addition of either the XG or the GMS lead to a lowering of interfacial tension and hence a reduction in bubble size (Sahi and Alava, 003), while the small sized bubble found in the control treatment were likely to be stabilized by the egg white and flour proteins (Lindahl, 1987) and this suggests that XG and GMS were unable to from bubbles as small those found in the control prepared sponge cake batter. The Most Important Quality Properties of Produced Sponge Cake Batches as Affected by the Incorporation of : (a) Gross chemical composition of produced sponge cake batches: The obtained results (Table 7) indicated that the protein content was decreased as the addition level of the XG increased from 0.5% to 0.75% and from 0.5% to % of the GMS (without whole fresh egg) as compared with the control sample (with whole fresh egg), but this decrease was more obvious in the tested sponge cake samples with the XG addition.in this cocern, Miller and Hoseney (1993) and Kim et al. (01) found that the protein content was gradually decreased with increasing in the substitution levels of either the XG or the GMS in cake formula. This decrement in the protein content can be attributed to then onutilized of egg in the formula in each treatment by using of either the XG or the GMS, which led to a deficiency of the protein content in all tested samples as compared to the control sample (with egg) which having the adequate amount of protein. Table 7: Effect of xanthan gum (XG) and glycerol mono stearate (GMS) incorporation at different ratios on gross chemical composition of the produced sponge cake as compared to the control sample (on dry weight). Components (%) Control Chemical component value* Sponge cake batches 0.5% 0.50% 0.75% 0.50% % % Crude protein Ether extract Ash Crude fiber *Total carbohydrates Calories (Kcal/100gm) 15.9 1.99 1.3 0.87 8.75 55.75 11.09 13.07 0.89 73.3 55.71 10.97 13.11 0.91 7.5 55.7 *The obtained results are represented the mean of triplicate determination. 10.81 1.97 1. 0.93 7.5 5.57 1.77 13.1 1.9 0.8 71.78 5.5 1.5 13.0 0.8 70.37 5.50 11 13.73 1.3 0.88 9.75 50.0 As shown in Table (7), there was a slight alteration in the fat content of all sponge cake batches containing XG, while there was a gradual increase as the addition levels of GMS increased from 0.5 to %, when compared with the control sample. This observation may be due to the GMS as source of lipid. These results are in agreement with those found by Goméz et al. (007) and Arabshirazi et al. (01) whom observed that as the addition level GMS was increased, the fat content production progressively increased in the composite flour samples used in supplemented cake production. The same behavior was also observed for the total carbohydrates which were increased gradually by increasing the percent of XG from 0.5 to 0.75%, meanwhile a negligible change in the total carbohydrates

J. Appl. Sci. Res., 9(8): 539050, 013 5398 content was found in sponge cake trails containing different levels of GMS, when compared with the control sponge cake sample. On the other hand, the addition of the XG or the GMS instead of fresh whole egg to sponge cake trials resulted in a slight increase in their ash and crude fiber contents as compared with control sample, as given in Table (7). As illustrated in Table (7), there was a negligible alteration in the caloric value (Kcal/100 gm) of all sponge cake trials containing of either XG or GMS at different concentrations when compared with the control sample, which was represented 50.0 to 5.5 Kcal/100gm with either XG or GMS, versus 55.75 Kcal/100gm for the control sample. (b). Wetting characteristics of the produced sponge cake batches: The wetting characteristics; moisture and protein contents; for the produced sponge cake batches as affected by the incorporation of either the XG or the GMS at instead of whole fresh egg were evaluated, and the obtained results were recorded as in Table (8) Table 8: Effect of xanthan gum (XG) and glycerol mono stearate (GMS) adding at different ratios on wetting characteristics of the produced sponge cake batches. Wetting characteristics Control * Wetting characteristics value (%)** sponge cake batches 0.5% 0.50% 0.75% 0.50% % % Moisture content (%) Protein content (%).11 c 15.9 c 3 b 11.09 d 8.3 b 10.97 c 8.91 b 10.81 cd 9.1 b 1.77 b 30.73 a 1.5 a 31.1 a 11 ab * Control sample (containing egg and without of either XG or GMS);**The obtained results are represented the mean of triplicate determination; the means, within the same row, having different superscripts are significantly varied (at p 0.05). Results of Table (8) indicated that the additional of either XG or GMS to cake formula led to increase in cake moisture, which was increased from 3 to 8.91% as the addition level of XG increased from 0.5 to 0.75%, while the increase of cake moisture was more pronounced by GMS incorporation, where it increased from 9.1 to 31.1% with increasing the addition level of GMS increased from 0.5 to %, as compared with the control sample (.11%). The reason of increasing the moisture content in samples containing XG and GMS is related to high capacity of water retention of gums structure as well as amphiphilic property of consumed emulsifiers. These results are in line with the finding of Arunepanlop et al. (199). The obtained results of Table (8), also indicated that there was a significant difference among treatments regarding to the protein content. This is contributed to significant amount of protein in consumed egg. (c). Compressibility (hardness) measurements of the produced sponge cake batches: The compressibility (hardness) is considered one of the most important physical quality properties for sponge cake product. Therefor, this property for produced sponge cake batches contained the XG or the GMS at different concentrations, instead of fresh whole egg was evaluated and obtained results were recorded as in Table (9). Table 9: Compressibility (hardness) of the produced sponge cake baked with different levels of xanthan gum (XG) and glycerol mono stearate (GMS)during ambient storage period for days at 5 ± 5 C. Control * Compressibility value (mm)** Sponge cake batches Ambient storage period(days) 0.5% 0.50% 0.75% 0.50% % % After days After days After days % Change in compressibility After days After days 8..5.3 1.1 7.3 13. 38. 3.1 33. 9..7 1.95.35 39.9 37. 3.3 30. 5.7 1.03 3.30 0.1 37.7 3. 30. 5.98 13.71 3.9 3. 39.9 38.1 33. 8.8 1.1 3.85.1.3 39.5 3.1 8. 1.31 1.9 After days * Control sample (containing egg and without of either XG or GMS);**The obtained results are represented the mean of triplicate determination As given in Table (9), the incorporation of either the XG or the GMS into the sponge cake trials caused an increment in their compressibility (mm). On the other hand, a gradual increase in the compressibility (mm) of all sponge cake samples was observed throughout the storage period at the ambient temperature (5±5 C) up to days, but the control sample represented the lowest value when compared with the other tested samples with the. 1.8 38. 3..7 1.3.

J. Appl. Sci. Res., 9(8): 539050, 013 5399 XG or the GMS addition. Furthermore, as shown in Table (9), the change percentage in compressibility in sponge cake samples containing XG was increased from.7 to.35 and from 5.7 to 3.30, also from 5.98 to 3.9% with 0.5, 0.50 and 0.75% as the ambient storage period increased from to days; respectively. But, the magnitude of the change in compressibility values was more evident in the sponge cake samples containing the GMS than the other produced samples which was increased from 8.8, 8. and.7 % after days of ambient storage temperature to 3.85, 1.9 and. % after days of ambient storage temperature with the incorporation of 0.50, 0 and % of the GMS; respectively. These results are in accordance with the data obtained by Sahi and Alava (003). (d). The other tested important physical properties of the produced sponge cake batches: Physical characteristics of produced sponge cake, such as weight (g), volume (cm 3 ) and specific volume (cm 3 /g) which calculated by dividing volume (cm 3 ) by weight (g) of cake batches as affected by the incorporation of either the XG or the GMS were evaluated. The obtained results are tabulated as in table (10). Table 10: Effect of xanthan gum (XG) and glycerol mono stearate (GMS) adding at different ratios on tested physical properties of produced sponge cake batches. physical properties Control * Physical properties value** Sponge cake batches Weight (g) Volume (cm 3 ) Specific volume (cm 3 /g) 13.99 d 0 a 3.11 a 0.5% 0.50% 0.75% 0.50% % % 17 cd 13.53 cd 139.57 e 15.3 b 158. ab 1.1 a 35 c 30 cd 330 d 05 ab 395 b 385 b.57 b.3 cd.3 cd.58 b.9 c.37 cd * Control sample (containing egg and without of either XG or GMS);**The obtained results are represented the mean of triplicate determination; the means, within the same row, having different superscripts are significantly varied (at p 0.05). From the obtained results (Table 10), it could be observed that the average weight of produced sponge cake (g) was increased progressively as the addition level increase of either the XG or the GMS, whereas it was elevated from 17 to 139.57 (g) with the increasing the addition level of the XG from 0.5 to 0.75%, but it was more obvious in the sponge cake samples containing the GMS than the other batches which was increased from 15.3 to 1.1 as the addition level increased from 0.5 to %, when compared with the control sample (13.99 g). In the contrary, the average volume (cm 3 ) of produced sponge cake batches was decreased gradually as the addition level of either the XG or the GMS increased, but it was more pronounced with the GMS addition. The average volume of the control sample was 0 cm 3, whereas, that volume for other treatments varied between 35 cm 3 to 330 cm 3 for XGtreated batches and 05cm 3 to 385 cm 3 for GMStreated sponge cake batches with increasing the addition levels from 0.5 to 0.75% of the XG and from 0.5 to 0.% of the GMS. The specific volume of baked cake indicates the amount of air that can remain in the final product. A higher gas retention and higher expansion of cakes leads to a higher specific volume (Goméz et al., 008).From the same previous data (Table 10), it could be also indicated that specific volume (which indicates the amount of air that can remain in the final product) was obliviously decreased from.57 to.3 (cm 3 /g), as the addition ratio increased from 0.5 to 0.75% of XG. The same behavior was also observed with incorporation the GMS in the produced sponge cake produced, whereas it was decreased from.58 to.37(cm 3 /g) with increasing the addition level of the GMS from 0.5 to %, when compared with the control sponge cake sample which represented about 3.11(cm 3 /g).these results may be due to aamphiphilic property which resulted in the increase of water absorption and high water retention capacity, resulting in the increase of weight and decrease of cake volume. the present results are conformity with those found by Arunepanlop et al. (199) and Arabshirazi et al. (01) whom reported that the reason of moisture increase in cake containing gums and emulsifiers was related to high capacity of water retention of gums structure, as well as amphiphilic property of consumed emulsifiers. (e). Sensory characteristics of produced sponge cake batches and their stability throughout the ambient storage temperature (5±5 C) for days: The organoleptic quality properties of produced sponge cake are greatly affected by the ingredients used in processing treatments and by storage conditions. They also correlated significantly with physical, chemical and rheological quality characteristics of these products. Sensory evaluation, together with estimation the former quality criteria have been used extensively to assess the quality of sponge cake. Therefore, the organoleptic properties (taste, crust color, crumb color, odor, texture, mouth feel and overall acceptability) of produced sponge cake containing of either the XG or the GMS as affected by storage conditions at ambient temperature (5±5 C) for days were evaluated and the obtained results were recorded in Table (11).

J. Appl. Sci. Res., 9(8): 539050, 013 500 As show in Table (11), there was no significant alteration in all sensory quality characteristics between sponge cake containing XG up to the level of 0.5 % and control sponge cake sample. While, the increase of the addition level to 0.75% of XG into the product than the former level caused a significant diminution in sensory judging scores of all tested organoleptic quality properties; taste, crust color, crumb color, odor, texture, mouth feel and overall acceptability, of produced sponge cake batches, when compared with the control batches. On the other hand, the same behavior was also observed with the sponge cake produced by the addition level (0.5%) of GMS, whereas no significant variation was noticed between its all characteristics judging scores and the corresponding scores for the control sample. Meanwhile, the sponge cake produced by addition level % GMS had the lowest scores followed by the trial containing % GMS in all organoleptic properties, as compared to the control sponge cake sample. From the same data in the former Table, it could be exhibited that when the storage period at the ambient temperature (5±5 C) increased from to days, the judging scores was a gradual decrease in all organoleptic properties of all tested samples (sponge cake trials containing XG or GMS and the control sample with whole fresh egg).these results are in agreement with those found by Yang and Foegeding (010) and Kim et al. (01) who observed that substitution of egg by either XG or GMS, did not negatively affect in the sensory characteristics of resulted sponge cakes. Meanwhile, treatments of sponge formula the prepared from egg substituted by 0.75% XG and % GMS resulted in a lower score in organoleptic overall acceptability. In this concern, Miller and Hoseney (1993) observed that the cake produced after inclusion XG or GMS in the batter formulation were similar or better characteristics, in terms of volume, height and shrinkage than control treatment. The reason for replacing egg with hydrocolloids and emulsifiers are related to their functional properties. They added that hydrocolloids have good functional attributes such as: water biding, viscosity, foaming, emulsifying, gelling, solubility and textural improvement, while emulsifiers are known for their crumb softening and antisalting effect. Table 11: Sensory evaluation of produced sponge cake batches as affected by the incorporation of either the XG or the GMS and storage period at ambient temperature (5±5 C) for days. Control* Organoleptic property score** Ambient sponge cake batches storage period (days) 0.5% 0.50% 0.75% 0.50% % % Taste 17.90 a 17.90 a 17.90 a 17.0 c 17.80 bc 17.0 a 17.80 a 10 a 18.0 a 17.85 a 17.75 a 10 a 18.10 ab 17.90 a 17.0 ab 17.15 ab 17.95 a 17.30 ab 17.15 ab 17.30 cd 17.0 a 1.55 b 1.70 b 1.80 e 1.80 a 1.35 b 1.0 b 1.0 f 9.5 a 9.5 a 8.95 a 8.5 a 18.10 ab 17.85 a 17.85 ab 17.5 a 18.30a 17.80 ab 17.80 a 17.0 ab 13.85 a 1 a 1 a 13.30 a 13.85 ab 13.70 a 13.70 a 13.50 b 91.5 a 90.5 a 89.95 a 87.50 a 8.0 a 9.30 a 8.70 a 8.50 a 18.0 a 17.90 ab 17.15 a 17.05 ab 17.80 a 17.85 a 17.15 a 17.10 ab 1.5 a 13.0 a 13.50 ab 13.05 a Crust color 8.55 a 8.5 b 8.50 a 8.10 ab Crumb color 10 a 18.5 ab 17.90 a 17.5 b Odor 17.85 a 17.90 a 17.70 ab 1.80 a Texture 1.30 a 13.5 a 13.0 a 13.5 a Mouth feel 13.90 a 13.50 a 13.50 a 13.30 a Overall acceptability 91.0 a 89.80 ab 88.95 a 87.10 a 1.00 a 13.70 a 13.50 a 13.0 a 90.5 ab 89.55 ab 88.15 ab 87.30 a 8.35 ab 8.80 ab 8.0 a 7.95 abc 18.10 a 17.80 ab 17.80 a 17.5 ab 17.55 ab 17.0 a 17.0 ab 17.35 a 1.00 ab 1 a 1.35 ab 1.95 a 13.90 a 13.5 a 13.35 ab 13.5 a 90.00 a 89.50 ab 87.90 b 85.90 b 8.90 ab 7.90 abc 8.0 ab 7.90 b 15 ab 17.0 ab 17.75 a 17.10 b 17.70 a 17.15 a 17.30 ab 17.00 bc 13.0 a 13.0 a 13.15 abc 13.55 b 13.00 a 13.5 a 13.10 ab 1.80 b 89.0 ab 8.0 c 8.85 bc 85.5 b 8.5 b 7.50 bc 7. 85 ab 7.0 c 17.50 ab 1.5 ab 17.5 a 1.0 b 17.5 a 1.55 a 17.00 bc 1.0 cd 13.30 a 1.0 a 1.90 bc 1.70 c 13.05 ab 1.90 a 1.90 b 1.0 b 87.55 ab 8.75 d 8.80 c 8.70 cd 7.5 c 7.10 c 7.0 b 7.10 c 1.80 b 1.30 b 17.0 a 15.90 c 1.0 a 1.50 a 1.0 c 1.0 d 13.0 a 1.85 a 1.0 c 1.0 c 0 b 1.85 a 1.80 b 1.70 b 8 c 81.95 dc 83.0 cd 80.50 d * Control sample (containing egg and without of either XG or GMS). **The obtained results represented the mean of judging scores for organoleptic; the means, within the same row, having different superscripts are significantly varied (at p 0.05).

J. Appl. Sci. Res., 9(8): 539050, 013 501 Conclusion: The present results are recommended with that it should be directed toward the utilization of the XG and the GMS in the production of sponge cake instead of whole fresh egg to improve the most chemical, physical and rheological quality properties. The addition of the XG or the GMS resulted in an increased in the batter viscosity and specific gravity of sponge cake batters; also it s led to increase in the moisture content. Furthermore, this addition led to increase in the specific volume, which indicates the amount of air that can remain in the final product. A higher gas retention and higher expansion of cakes leads to a higher specific volume. Furthermore, this replacement led to an improvement in the healthy safe quality especially for atherosclerosis persons by the lack in cholesterol content in the sponge cake product and their stability during the storage, as well as the lowering cost of the final product. Reference AACC., 00. A proved method of analysis. The American Association of Cereal Chemists. Published by American Association of Cereal Chemists, In. St. Paul, Minnesota, USA. Allais, I., R.B. EdouraGaena, J.B. Gros and G. Trystram, 00a. Influence of egg type, pressure and mode of incorporation on density and bubble distribution of a lady finger batter. Journal of Food Engineering, 7: 19810. Allais, I., R.B. EdouraGaena and E. Dufour, 00b. Characterization of lady finger batters and biscuits by fluorescence spectroscopy relation with density, color and texture. J. Food Engin., 77: 89909. AOAC., 000. Association of Official Analytical Chemists.15 th ed. Official Methods of Analysis, Arlington, Virginia, USA. AOAC., 000. Association of Official Ananlytical Chemists. Official Methods of Analysis of the AOAC International, 17 th ed. Gaithersburg, Marylad, USA. Arabshirazi, S., S. Movahhed and N. Nematti, 01. Evaluation of addition of Xanthan and hydroxyl propyl methyl cellulose gums on chemical and rheological properties of sponge cakes. Ann. Biol. Res., 3(1): 589 59. Arunepanlop, B.,C.V. Morr, D. Karleskind and I. Laye, 199. Partial replacement of egg white proteins with whey proteins angel food cakes. J.Food Sci., 1: 10851093. Bedeir, S.H., 00. Addition of gluten, pentosans, ascorbic acid and milk casein to wheat flour to produced a high quality bakery products. Ph.D. Thesis, Faculty of Agriculture Moshtohor, Zagazig University (Banha Branch), Egypt. Chaiya,B. and R. Pongsawatmanit, 011. Quality of batter and sponge cake prepared from wheat tapioca flour blends. Kasetsart J. Nat. Sci., 5: 305313. FAO/WHO, 1985. Food and agriculture organization of united nation/ World Health Organization Energy and protein requirements. Report of a Joint FAO/WHO/UNU Expert consultation Technical Report series No. 7. Ge, linas, P., G. Roy and M. Guillet, 1999. Relative effects of ingredients on cake staling based on an accelerated shelflife test. Journal of Food Science, : 93790. Goméz, M., B. Oliete, C.M. Rosll,V. Pando and E. Fernández, 008. Studies on cake quality made of wheat chickpea flour blends. LWTFood Sci.Techn.,1: 17011709. Goméz, M., F. Ronda, P.A. Caballero, C.A. Blanco and C.M. Rosell, 007. Functionality of different hydrocolloids on the quality and shelf life of yellow layer cakes. Food Hydrocolloid, 1: 17173. ICC., 000. Standard Methods of International for Cereal Chemistry, 10 th Ed, In., St Paul. Jyotsna, R., P. Prabhasnkar, D. Indrani and G. Venkateswara Rao, 003.Improvement of rheological and baking properties of cake batters with emulsifiers gels. J. Food Sci., 9: 119. Kim, C.S. and C.E. Walker, 199. Interactions between starches, sugars and emulsifiers in high ratio cake model systems. Cereal Chemistry, 9: 01. Kim, H.J., H.J. Lee, H. Lee, E. Lim, J. Imm and H.J. Suh, 01. Chemical and sensory characteristics of fiberenriched sponge cakes made with Opuntiahumifusa. LWT Food Sci.Techn.,7: 788. Lindahl, L., 1987. Surface properties of water of the water soluble fraction of wheat endosperm. J. Disp. Sci. Techn., 8: 309319. Mashayekh, M., M.R. Mahmood and H.M. Entezari, 008. Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread. International J. Food Sci. Techn., 3: 193198. McClave, J.T. and P.G. Benson, 1991.Statistical for business and economics.max Well Macmillan international editions. Dellen Publishing Company, USA. 795. Miller, R.A. and R.C. Hoseney, 1993. The role of xanthan gum in white layer cakes. Cereal Chemistry, 70(5): 585588.

J. Appl. Sci. Res., 9(8): 539050, 013 50 Miller, L.L. and C. Setser, 1983. Xanthan gum in a reduceeggwhite angel food cake. Cereal Chemistry, 0: 5. Ndife, J., L.O. Abdulaheem and U.M. Zakaria, 011. Evaluation of the nutritional and sensory quality of functional breads production from whole wheat and soy bean flour blends. African J. Food Sci., 5(8): 7. Rosell, C.M., J.A. Rojas andc.b. de Barber, 001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15: 7581. Sahi, S.S. and J.M. Alava, 003. Functionality of emulsifiers insponge cake production. J. Sci. Food Agric., 83(11): 11919. Sahin, S. and S.G. Sumnu, 00. Physical Properties of Foods. Springer Science Business Media LLC, New York. pp: 191. Sakiyan, O., G. Sumnu, S. Sahin and G. Bayram, 00. Influence of fat content and emulsifier type on the rheological properties of cake batter. Eur. Food Res. Techn., 19(): 3538. Sharma, B.R., L. Naresh, N.C. Dhuilhoya, S.U. Merchant and U.C. Merchant, 00. Xanthan gum aboon to food industry. Food Promotion Chronicle, 1(5): 730. Tan, M.C., N.L. Chin and Y.A. Yusof, 010. A BoxBehnken design for determining the optimum experimental condition of cake batter mixing. Food and Bioprocess Technology: An Inter. J. DOI: 10.1007/s1197010 0395. Urlacher, B. and O. Noble, 1997. Xanthan gum.in A.I meson (Ed.). Thickening and gelling agents for food (pp. 8 311). London: Blackie Academic and Professional. Wilderjans, E.B., H. Parety, K. Goesaert, K. Brijs and J.A. Delcour, 008. The role of gluten in a pound cake system: A model approach based on glutenstarch blends. Food Chemistry, 110(): 909915. Yang, X. and E.A. Foegeding, 010. Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes). Food Hydrocolloid, : 738.