Use of Vegetable Oils, Emulsifiers and Hydrocolloids on Rheological, Fatty Acid Profile and Quality Characteristics of Pound Cake

Abstract

Effect of two vegetable oils namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers (sodium stearoyl-2-lactylate and polysorbate-60), and hydrocolloids (guar gum and carboxymethyl cellulose) on rheological, fatty acid profile and quality characteristics of pound cake was studied in comparison with control cake prepared using hydrogenated fat. Use of oils decreased batter viscosity, increased specific gravity and decreased overall quality score of cakes. However, incorporation of additives significantly improved the quality of cakes. The microstructure of cake with combination of identified additives showed a continuous protein matrix and wrapped starch granule. The individually identified emulsifier and hydrocolloid when used in combination yielded cakes having quality characteristics similar to control cake. Fatty acid profile showed that the control cake had 51.3% saturated fatty acids and only 6.5% polyunsaturated fatty acids (PUFA); SFO cake was rich in PUFA and CNO cake was rich in medium chain fatty acids. PRACTICAL APPLICATIONSMany baked products are prepared using a relatively large proportion of hydrogenated fat -cakes for example contain 50-100% shortening, biscuits 25-35% and cookies 45-50%. Majority of people are becoming aware of the relationship between consumption of hydrogenated fat and cardio vascular diseases associated with it. Continuous attempts are being made to redesign bakery products either by eliminating completely the hydrogenated fat in the formulation or replacing it with vegetable oils. This article discusses the effect of replacement of hydrogenated fat with sunflower oil and coconut oil in cake making. This article also highlights the improvement brought about by the addition of emulsifiers and hydrocolloids on the rheological and quality characteristics of cake with oils. This information will have a practical application in the production of nutritious cakes. ISSN 0022-4901 Journal of Texture Studies

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

“…Thus, the way in which the air is retained into the batter during whipping and baking process would affect crumb hardness. These results are in agreement with those obtained by Khalil (1998) and Kumari et al (2011). The cohesiveness of the cakes hardly varies with changes in the oil content or with the addition of emulsifier.…”

“…On the other hand, emulsifier addition minimizes the reduction in volume, since no differences among cakes with emulsifier were found, nor with the control one. Some authors have previously reported an improvement in the volume of the cakes with the addition of emulsifiers (Khalil 1998;Kumari et al 2011). These results indicate that the cause of the reduction in the specific volume may be due to the stability of the batters, as reported by Rodríguez-García et al (2014b).…”

Comparative study on batter, quality characteristics and storage stability of muffins using natural ingredients (preservatives) and synthetic preservatives

“…The viscosity of muffin batter was measured using Brookfield Viscometer (Model DV-III, Stoughton, MA) according to Rashmi Kumari, Jeyarani, and Indrani (2011). The muffin batter was filled into a 100 mL beaker and leveled to the brim.…”

Application of fats in some food products

“…In a study conducted by Kumari et al (2011), the authors used two vegetable oils, namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers, and hydrocolloids in pound cakes to evaluate their rheological properties, fatty acid profile, and quality characteristics (texture, color, specific gravity, volume, and sensory analysis) using hydrogenated vegetable fat in the formulation as the control cake. The results of the fatty acid profiles of cakes showed the presence of 48.9 % of lauric acid in the formulation made with coconut oil in comparison to that of hydrogenated vegetable fat (1.2 %).…”