Affiliation:
1. Department of Food Science and Technology Sari Agricultural Science and Natural Resources University PO BOX 574 Sari Mazandaran Iran
2. Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition and Food Science, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences and Health Services Hafezi Street Tehran 19395‐4741 Iran
Abstract
AbstractThis study attempts to fill the gap in ongoing research on the design, optimization, and characterization of ethyl cellulose/hydroxypropyl methyl cellulose‐based (EC/HPMC‐based) low‐saturated oleogel‐shortenings by examining their functional effects on physicochemical, and rheological properties in the cupcake and its batter. Thus, the commercial shortening was completely replaced with the oleogel‐shortenings in the cake formulation and, then, characteristics of the batter (including specific gravity, emulsion stability, and rheological properties), and cake samples (specific volume, moisture content, and texture properties) were evaluated and compared with each other and the control samples (containing commercial‐shortening). In short, the EC‐based‐ and EC/HPMC‐based‐oleogel‐shortenings‐batters had more specific gravity and emulsion stability than the control‐batter. Liner viscoelastic rang in EC/HPMC‐based‐oleogel‐shortenings‐batter, EC‐based‐oleogel‐shortenings‐batter, and control‐batter was 0.212%, 0.159%, and 0.195%, respectively. EC/HPMC‐based‐oleogel‐shortenings‐batter had a more viscoelastic behavior than EC‐based‐oleogel‐shortening‐batter after the control‐batter (p < 0.05). The results of frequency sweep and dynamic shear tests indicated a higher similarity of the rheological behavior of the EC/HPMC‐based‐oleogel‐shortening‐batter with the control‐batter. The results of moisture content and texture profile analysis of the cake samples indicated a slower staling in the oleogel‐shortenings containing samples, especially EC/HPMC‐based‐oleogel‐shortening type.
Subject
Organic Chemistry,General Chemical Engineering
Cited by
1 articles.
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