Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

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The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared...

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Bibliographic Details
Main Authors: Asmeda, R (Author), Hasanah, HN (Author), Noorlaila, A (Author), Sarijo, SH (Author), Yusoff, A (Author)
Format: Article
Language:English
Published: 2017
Subjects:
BATTER
BREAD
FLOUR
FRESH
FTIR
FUNCTIONALITY
GLUTEN
HPMC
HYDROCOLLOIDS
Moisture loss
QUALITY
SHELF-LIFE
Sponge cake
STARCH
Xanthan gum
Online Access:View Fulltext in Publisher
Description
Summary:The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared to HPMC-cake. Similar to XG, HPMC also contributed moistness to cake. The moisture loss of cake containing XG was slower than HPMC-cake. FTIR study showed absorption of OH at region of 3600-2900 cm(-1) that explained the strong interaction of water in cake containing XG compared to other cake formulations.
DOI:10.1007/s13197-017-2810-6

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