Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13160/
http://dx.doi.org/10.1111/jtxs.12247 |
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| Title |
Effect of ingredients on rheological, physico-sensory, and
nutritional characteristics of omega-3-fatty acid enriched
eggless cake.
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| Creator |
Abhay Kumar, N.
Prasada Rao, U. J. S. Jeyarani, T. Indrani, D. |
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| Subject |
05 Soya bean
26 Bakery products |
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| Description |
The effect of defatted soya flour (DS), flax seed powder (FS) in combination (DSFS) with emulsifiers
such as glycerol monostearate, GMS (DSFSG) and sodium stearoyl-2-lactylate, SSL (DSFSS)
on the rheological, physico-sensory, protein subunit composition by sodium dodecyl sulfate polyacrylamide
gel electrophoresis (SDS-PAGE), fatty acid profile, and nutritional characteristics of
eggless cake was studied. Use of DSFS, DSFSG, and DSFSS increased the amylograph peak viscosity,
hot and cold paste viscosities similar to the egg. Addition of DSFS, DSFSG, and DSFSS
increased viscosity of eggless cake batter; cake volume and the overall quality score (OQS) of eggless
cake. Among these, highest improvement in OQS was brought about by DSFSG. According to
SDS-PAGE results, the improvement by DSFSG is due to crosslinking of wheat-soya-flax proteins
similar to wheat-egg proteins crosslinking. The eggless cake with DSFSG was found to be rich in
omega-3-fatty acid as it contained 0.6% of linolenic acid compared to 0.1% each of cake with egg
and eggless cake.
Practical applications
As eggs are significant source of cholesterol, there has been an increased interest in search of
ingredients that can replace egg in cakes. Hence, recent trend in the baking industry is to produce
eggless cake using a combination of different ingredients and additives. However, there is no scientific
information on the interaction of non-egg protein with wheat protein in building up the
structure and also to improve the nutritional quality with respect to protein and fatty acids profiles
of eggless cake. The information generated on the use of combination of defatted soya flour and
flax seed along with emulsifiers will be helpful for the commercial manufacture of omega-3-fatty
acid rich eggless cake with desired quality attributes.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13160/1/J%20Texture%20Stud.%202017%3B48439%E2%80%93449.pdf
Abhay Kumar, N. and Prasada Rao, U. J. S. and Jeyarani, T. and Indrani, D. (2017) Effect of ingredients on rheological, physico-sensory, and nutritional characteristics of omega-3-fatty acid enriched eggless cake. Journal of Texture Studies, 48. pp. 439-449. ISSN 0022-4901 |
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