Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 3, Volume 11, Issue 1 - Serial Number 31, March and April 2015, Pages 31-40   

Document Type: Research Article

DOI: 10.22067/ifstrj.v11i1.45433

Authors

Sahar Pakbaten^* ; Mahdi Karimi¹; Amir Hossein Elhami Rad²; Zahra Sheikholeslami³

¹Khorasan Razavi Agricultural and Natural Resources Research Center

²Department of Food Science and Technology, University of Sabzevar. Iran.

³KhorasanRazavi agricultural and natural resources research education center

Abstract

The effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. Color analyze (L*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. Results showed that increasing the levels of each factors (sonication and emulsifier) made a decrease in a*, b* of dough, crust and crumb of cake and increased in porosity, volume and L* of dough, crust and crumb color of cake. While these two factors used together changes were more obviously. In sample contain 0.6 % emulsifier that sonicated for 4 minute the highest decrease in a*, b* and increase in porosity, volume, shelf life and L* were observed.

Keywords

Emulsion; Ultrasound waves; Emulsifiers; Prosity; Clorimetric

References