Authors:Maria Marudova, Stanko Stankov, and Marianna Baeva
The effect of three types of emulsifiers (polyglycerol monostearate ester – E475, sucrose stearate ester – E473 and modified inulin palmitate ester – HP-25) on the starch retrogradation in sponge cake (SC) during storage was investigated. The method of differential scanning calorimetry (DSC) was applied to determine the changes in the starch retrogradation during the staling process. The retrogradation temperature and the enthalpy of the endothermic transition decreased when emulsifiers were added. The lowest values of the enthalpy for the whole storage period were found for SC with 1% HP-25. The methods of differential thermal analysis (DTA) and thermogravimetry analysis (TGA) showed significantly bigger (1.43 times) amount of strongly bound water in the crumb of the SC with E475 and HP-25 in comparison to the control sample on the sixth day of storage. Based on our results, emulsifiers possessed retarding effect on the starch retrogradation and extend the shelf-life of the SC.
Authors:Dida Iserliyska, Gabor Zsivanovits, and Maria Marudova
In the current study, cakes were prepared with the addition of different levels of chia gel obtained by soaking 1 part of chia seeds in 9 parts of water by weight. Mix was allowed to stand for 30 min for gel formation and seeds were left in the gel and later incorporated into the batter. The addition of chia gel to cake batter to partially substitute the fat from the basic recipe (control) resulted both in improved quality characteristics at all levels of substitution and reduction of caloric value, at the expense of energy from fat, especially at higher reduction levels (40 and 60%). The fat replacement at 40 and 60% had a caloric value decrease by 48 kcal per 100 g compared to the control and respectively the energy at the expense of the fat was 37.9 and 25.7% (reduction by 71.3 and 48.3%). Sensory evaluation demonstrated good acceptability for all the products with slight prevail for the samples with 40% followed closer by those with 20% fat replacement. Hence, chia gel proved to be a good alternative for fat substitution in baking goods recipes while preserving the quality and sensory parameters aiming to produce healthier foods.