مقاله آماده برای سابمیت در زمینه غلات

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عنوان مقاله و چکیده:

ASSESSMENT THE EFFECT OF EMULSIFIER GELS ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF CUP CAKE

ABSTRACT The effects of different combinations of emulsifiers (polyglycerol ester (PGE), diacetyl tartaric acid ester monoglyceride (DATEM) and monoglyceride (MGs)) in the form of emulsifier gels (GE) on the physicochemical, rheological and sensory properties of cup cake were studied. Batters were characterized in terms of bubble structure, rheology and specific weight and the cake samples were characterized in terms of texture, image analysis, moisture content, specific volume and sensory analysis. The photomicrographs of the batters showed that the number and distribution pattern of air bubbles were improved through the addition of emulsifier gels indicating a lighter batter and better air incorporation. Also, GE increased both elastic (Gʹ) and viscose moduli (Gʺ) of the batter, while decreased its specific gravity. The cake hardness and moisture loss during storage decreased in the sample containing GE, while its specific volume was increased. Sensory analysis showed the cake produced with GE gained the highest score. To conclude, a mixture of 10% DATEM and 15% PGE was efficient in order to improve all the characteristics of the cup cake and its batter.

Keywords:
Emulsifier gel;
Cup cake;
Rheological properties;
Physicochemical properties.

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مقاله آماده برای سابمیت در زمینه غلات

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