Edible Utilization of Xanthan- guar Oleogels as a Shortening Replacement in Sponge Cake: Physicochemical Properties

Journal of Chemical Health Risks

مقاله 13، دوره 12، شماره 2، شهریور 2022، صفحه 255-264   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jchr.2020.1908257.1169

نویسندگان

Mohammad Noshad^{* 1}؛ Mohammad Hojjati¹؛ Mina Hassanzadeh¹؛ Reza Zadeh-dabbagh²؛ Marjan HosseinKhani²

¹Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran

²Food and Drugs Affairs of Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran

چکیده

The present study aims at using xanthan and guar gums in producing and application of oleogels (Ole-XG) as an alternative to shortenings on quality properties of sponge cake (Oleo-cake). The influence of xanthan and guar gums on rheological, thermal and structure properties and fatty acid compositions of the oleogels was evaluated. Results showed that application of xanthan and guar gums oleogels has no effect on the amount and type of fatty acids. The use of guar gum in xanthan solution with short spacing peaks can show higher intensity than with long spacing peaks. They enhanced both elastic modulus and viscous moduli and the strain-thinning behaviour for storage modulus in high strain amplitudes.   As substitution of shortening with oleogels is increased to 75%, firmness, cohesiveness and chewiness of cake samples were decreased. Results showed that substituting the shortening with oleogels increased L* and a* colour values. Sensory analysis showed that substituting the shortening with oleogels up to 75% increased overall acceptability of cakes.

کلیدواژه‌ها

Guar gum؛ Oleogels؛ Physicochemical properties؛ Sponge cake؛ Xanthan gum

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