Effect of sodium stearoyl-2-lactylate, carboxymethyl cellulose and guar–xanthan gums on muffins enriched with soybean milk powder and amaranth flour

Pérez‐Carrillo, Esther; González-Fernández, Ana G.; Morales-Garza, Sylvia M.A.; Treviño-Garza, Elvira E.; Guajardo-Flores, Sara; Serna‐Saldívar, Sergio O.; Sánchez‐Hernández, Diana

doi:10.1080/19476337.2017.1309684

Cited by 4 publications

(1 citation statement)

References 36 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The springiness of the cake refers to the rate of deformation recovery at which a deformed piece of cake goes back to its undeformed condition just after the applied deforming tension has been removed [ 7 ]. According to the results of springiness tests which are shown in Table 4 and Figure 2 E, it was shown that an increase in oil and MOS content resulted in a significant increase in the springiness on days 1 and 15 ( p < 0.05), which could be assumed to be a result of the increase in the number of air bubbles and the cake matrix expansion [ 43 ]. The effect of MOS on increasing the springiness was greater than the oil, since the mixture of proteins and hydrocolloids created a network which helped to retain the air bubbles in the cake matrix.…”

Section: Resultsmentioning

confidence: 99%

The Effects of Hydrocolloids-Protein Mixture as a Fat Replacer on Physicochemical Characteristics of Sugar-Free Muffin Cake: Modeling and Optimization

Azmoon

Saberi

Kouhsari

et al. 2021

Foods

View full text Add to dashboard Cite

The purpose of this study was to evaluate the hydrocolloids–protein mixture as a fat replacer in sugar-free low-fat muffin cakes. In this study, a hydrocolloids mixture including konjac and guar gums and soy protein isolate (SPI) was applied to the cake. The combination of gums and SPI was named as mixture of stabilizers (MOS), and the treatments were designed using Design-Expert software and the response surface methodology (RSM) in order to optimize and reduce the oil content of muffin cakes by replacing it with MOS. Evaluation of treatments characteristics were investigated on days 1 and 15 of their production. The dependent variables were moisture content, water activity, specific volume, porosity, hardness, cohesiveness, springiness, chewiness and crumb color of cakes. The results show that increasing the percentage of MOS has positive effects on the final products in comparison to oil. In other words, an increase in the MOS content resulted in an increase in the moisture content, water activity, specific volume, height, springiness, cohesiveness, chewiness and L* (lightness) values, but negative effect on hardness, a* (redness) and b* (yellowness) values. As a result of optimizing using RSM, the usage of 4.08% oil and 0.31% MOS resulted in a 62.9% reduction in oil content in comparison with the control sample. The panelists assigned the lowest score to hardness and crumb color and the highest score to overall acceptability and cohesiveness to the optimized muffin.

show abstract

Section: Resultsmentioning

confidence: 99%