Improvement of physicochemical, textural and sensory properties of layer cake as affected by replacement of egg yolk with commercial gel emulsifiers

Document Type : Research Paper

Authors

1 Professor of Food Technology, Department of Food Science, College of Agriculture, University of Tabriz

2 MSc Graduated, Department and Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran.

Abstract

The objective of this study was to replace egg yolk with different industrial gel emulsifiers "emulgels" to improve different quality parameters of the layer cake and to control cake fat acidity. Batter density, cake volume, height and symmetry, moisture, fat acidity, cake instrumental and sensory firmness, staling and organoleptic properties were analyzed during two months of storage. Results indicated that batter physical properties, cake shape characteristics (volume, height and symmetry), textural and sensory properties of cakes with gel emulsifiers specially "emulgel Jilk" were significantly improved compared to those of other treatments. Moreover, formulations with emulgels and egg white had significantly lower fat acidity compared to those with egg yolk in their formulation. This study indicated that using gel emulsifiers instead of egg yolk in layer cake production leads to a product with improved quality properties and shelf life while removing the deficiencies attributed to egg yolk.

Keywords

Main Subjects


AACC Approved Methods. American Association of Cereal Chemists (AACC). (2000). St. Paul, Minnesota.
Akesowan A. (2009). Quality of reduced- fat chiffon cakes prepared with erythritol and sucralose as replacement for sugar. Pakistan Journal of Nutrition, 1, 383-386.
Ashwini A., Jyotsna R. and Indran, D. (2009). Effect of hydrocolloids and emulSifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 3, 700-707.
Arozarena I., Bertholo M., Empise J., Bunger A., and Sousa I.D. (2001). Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cake. European Research Technology, 213, 312 – 316.
Arunepanlop, B., Morr, C. V., Karleskind, D., and Laye, I. (1996). Partial replacement of egg white proteins with whey in angel food cakes. Food Science. 61(5), 1085–1093.
Ayoubi A., Habibi M.B. and Karimi, (2008). M. Effect of whey protein concentrate, guar and xanthan gums on the quality and physicochemical properties of muffin cake. Iranian Food Science and Technology Research Journal, 4(2), 33-46. (In Farsi)
Azadmard-Damirchi, S. (2010). Chemistry and analysis of edible oils and fats. Amidi Pub., Tabriz. (In Farsi)
Azadmard-Damirchi, S. (2012). Food chemistry and analysis. Amidi Pub., Tabriz. (In Farsi)
Bennion E.B. and Bamford G.S.T. (1997). The technology of cake making, 6th Edition. Blackie Academic & Professional. London.
Baeva M.R., Pancheve I.N. and Terzieva V.V. (2000). Comparative study of texture of normal and energy reduced sponge cake. Die Nahrung, 44, 242-246.
Borneo R., Aguirr, A. and Leo, A.E. (2010). Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulation. American Dietetic Association, 110, 946-949.
Fatemi, H. (1999). Food chemistry. Enteshar Pub., Tehran. (In Farsi)
Frye A.M. and Sester C.S. (1992). Optimizing texture of reduced-calorie yellow layer cakes. Cereal Chemistry, 69, 338-43.
Gomez M., Ronda F., Caballero P.A., Blanco C.A. and Rosell C.M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydropcolloids, 21, 167-173.
Jyotsna R., Prabhasankar P., Indrani D. and Venkateswara Rao G. (2004). Cake Batters with Emulsifier Gels. Journal of Food Science, 69(1),16-19.
Kocer D, Hicsasmaz Z, Bayindirli A, Katnas S.A. (2006). Bubble and pore formation of the high-ratio cake formulation with polydextrose as a sugar- and fat- replacer. Journal of Food Engineering, 78, 953-964.
Lakshminaraya, S.M., Rathina, V, and Krishnaran L. (2006). Effect of maltodextrin and emulsifiers on the viscosity of cake batter and on the quality of Cakes. The Science of Food and Agriculture. 86(5), 706–712.
Lin S.D., Hwang C.F. and Yeh C.H. (2003). Physical and sensory characteristics chiffon cake prepared with erythritol as replacement for sucrose. Journal of Food Science, 68, 2107-2110.
Mine, Y. and Zhang. (2013). Egg components in food systems. Biochemistry of Foods, 3, 215-241.                 
O’Brien R.D. (2004). Fats and Oils: formulating and processing for applications. CRC, Boca Raton
Payan, R. (2005). An introduction to cereal Products technology. 3rd Ed. Aeezh Pub., Tehran. (In Farsi)
Peighambardoust, S.H. (2009). Cereal products technology, Vo. 2. Tabriz University of Medical Sciences Pub., Tabriz. (In Farsi)
Privett O. S., Blank M.L. and Schimit J.A. (1962). Studies on the composition of egg lipid. Journal of Food Science 27(5), 463-468.
Rahmati N.F. and Mazaheri Tehrani M. (2014). Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design. Journal of Food Science and Technology, 51(9):1697-1710.
Rajabzadeh, N. (2003). Principles of cereal technology. Tehran University Pub., Tehran. (In Farsi)
Richardson G., Langton M., Faldt P. and Hermansson A.M. (2002). Microstructure of α-crystalline emulsifiers and their influence on air incorporation in cake batter. Cereal Chemistry 79:546–552.
Ratnayake W.S., Geera B. and Rybak D.A. (2012). Effects of egg and egg replacers on yellow cake product quality. Journal of Food Processing and Preservation, 36(1), 21-29.
Siswoyo T.A. and Morita N. (2001). Influence of acyl chain lengths in mono and diacyl-sn-glycerophosphatidylcholine on gelatinization and retrogradation of starch. Journal of Agricultural and Food Chemistry, 49:4688–4693.
Tattrie N.H. (1959). Positional distribution of saturated and unsaturated fatty acids on egg yolk. Journal of Lipid Research, 1(1), 60-65.
Wilderjans E., Luyts A., Brijs K. and Delcour J.A. (2013). Ingredient functionality in batter type cake making. Trends in Food Science and Technology, 1, 6-15.