Preparation and characterization of sponge cake made with grape juice

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 33, Volume 13, Issue 2 - Serial Number 44, May and June 2017, Pages 415-425   

Document Type: Research Article

DOI: 10.22067/ifstrj.v1395i0.43529

Authors

Bahare Shahidi¹; Maryam Kalantari¹; Sareh Boostani^{* 2}

¹Department of Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch, Varamin, Iran.

²Department of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, Iran.

Abstract

Introduction: Grape syrup is a natural sugar source that is obtained by concentration of fruit juice up to about 70% soluble dry matter concentration. Iran is ranked in seventh place in terms of grape production in the world, so there's good potential for converting graph waste to the valuable food products. Grapes with inappropriate appearance can be converted to grape syrup and used as an ingredient in formulation of many food products. Cake is one of the most popular products in bakery and confectionery industry. Cake composed of different components such as flour, oil, milk, baking powder and sugar. Sugar is the main ingredient for making cakes that besides the creating sweet taste, represents numerous functionalities in bakery products. Despite all the benefits of sucrose, because of the association with certain health problems like high blood pressure, cardiovascular disease, tooth decay, obesity and diabetes lots of research is underway to find a suitable replacement for sugar. The challenges ahead when replacing sugar with other sweeteners have forcedthe researchers to provide a sweetener with similar functional properties, taste and quality with sugar. The benefits of grape syrup compared with the sugar are having less crystallization problems, having higher water holding capacity properties and higher perceived sweetness in final product. Due to the mentioned challenges the present study aims to replace sugar with grape syrup in various amounts and to investigate the effects of the replacement on the physical properties of the resulting cakes.

Materials and methods: Grape juice with Brix 68-70 were obtained from local market. Cake flour was also purchased from the local market. In this research four different level of grape syrup (0, 20%, 40%, 60% replacing of sugar with grape juice) were used in cake formulations as a natural replacement for sugar. Preparation of cake batter was carried out using sugar dough method. Consistency and specific gravity of the batters and moisture content, volume, texture, color and sensory properties of the cakes were investigated according to the procedures described in standard methods.

Results & Discussion: The results showed that increasing grape syrup level caused an increase in batter consistency. The main component of the grape juice contains reducing sugars, monosaccharides such as glucose and fructose and there is a small amount of sucrose. Generally most sugars can cause highly concentrated solutions due to their highly water solubility and hydrophilic character. Sugars make hydrogen bonds with water molecules due to their hydroxyl groups, because of the molecular structure of the sugars like sucrose, fructose and glucose, it seems that increasing functional groups in grape sugars compared with sucrose, resulted in the formation of more hydrogen bonds, which caused the reduction in the mobility of free water and therefore make an increase in viscosity of the mixture.According to the results specific gravity of the cake batters increased as the grape syrup level increased. It can be concluded that the addition of the grape syrup to the cake formulation reduces gas storage capacity in the batter and therefore causes the increase in specific gravity of the system. Moisture content of cakes increased with grape syrup addition. Increasing the moisture content in the cake is probably due to competition between moisture- absorbing compounds in the formulation of cakes. The replacement of sugar with grape syrup in the cake formulations decreased the cake volumes. Cake volume is influenced by two main factors including consistency and the specific gravityof the batter. If the batter consistency be too low air bubbles and carbon dioxide that is produced by the decomposition of baking powder will leave the cake out quickly and cake volume will decrease. As mentioned before the saccharides with lower molecular weights tend to absorb more water and caused an increase in batter consistency of cakes prepared from grape syrup compared with the cakes prepared from sucrose. In addition specific gravity of the batter will increase with increasing grape syrup level, specific gravity represents the entry of air bubbles in the batter during mixing and the maintenance of the bubbles in the batter during storage and baking, lower specific gravity of cake batterreflects higher volume of the cakes. The results of texture analysis indicated that grape syrup-added cakes were softer than control sample, one reason for reducing the hardness is that when sucrose replace with grape syrup (that is mainly composed of glucose and fructose), the cake moisture content will increases and as a result caused the reduction of the cake hardness. Evaluation of color parameters showed that L values of cakes decreased and a value increased with addition of natural sweetener (Samples got darker). Sensory evaluation results showed that the cake formulation with 40% grape syrup obtained the highest score by panelists in terms of mouth-feel, wetness, and overall acceptability. It can be concluded that grape syrup could beused as a natural replacer for sugar in preparation of bakery products although further studies are necessary in order to gain appropriate formulation

Keywords

Cake; Grape syrup; Natural sweetener; Sensory quality

References

Ablett, S, Attenburrow, G.E, Lillford, P.J. 1986. The Significance of water in theBaking Process. In: Chemistry and Physics of Baking, Blanchard, J.M.V., Frazier, P.J., Galliard, T: The Royal Society of Chemistry, London, 30.

AACC, 2000. Approved methods of the American Association of Cereal Chemists. 10th ed. St. Paul, Minnesota: American Association of Cereal Chemists, Inc.

Ahmed , Z., Banu , H, Akhter , F, Faruquzzaman, M, Haque, S, 2001,Concept on Sugar- A Review, Journal of Biological Sciences, 1, 883-894.

Ahmadnia, A.L, Sahari, M. A, Using date Powder in Formulation of Chocolate Toffee, 2008, Journal of Food Science and Technology, 5, 1-8.

Al-Farsi, M, Alasalvar, C, Al-Abid, M, Al-Shoaily, K, Al-Amry, M, Al-Rawahy, F, 2007, Compositional and functional characteristics of dates, syrups, and their by-products. Food Chemistry, 104: 943–947.

Afshari-Jouybari, H, Farahnaky, A, 2011. Evaluation of photoshop software potential for food colorimetry. Journal of Food Engineering, 106: 170-175.

Akbulut, M., Bilgicli, N, 2010, Effects of different pekmet (fruit molasses) types used as a natural sugar source on the batter rheology and physical properties of cakes, Journal of Food Process Engineering, 33: 272–286

Bemiller, J. N. Whistler, R. L, 1996.Carbohydrate. In: Food Chemistry, 3rd ed.; Fennema, O. R., Ed.; Dekker: New York. 321-330.

Baeva, M. R., Panchev, I. N. and Terzieva, V. V. 2000. Comparative study of texture of normal and energy reduced sponge cakes. Food/Nahrung. 44: 242-246.

Bilgicli, N., Akbulut, M., 2009, Effects of different pekmet (fruit molasses) types on chemical, nutritional content and storage stability of cake, Journal of Food Quality, 96–107.

Babajide, J. M, Adeboye, A. S. Shittu, T. A. 2014, Effect of honey substitute for sugar on rheological properties of dough and some physical properties of cassava-wheat bread International Food Research Journal, 21: 1869-1875.

Fahloul, D, Abdedaim, M, Trystram, G, 2010, Heat, mass transfer and physical Properties of biscuits enriched with date powder. Journal of Applied Sciences Research, 6: 1680-1686.

Gohari Ardabili, M. B. Habibi Najafi, M. H. Haddad Khodaparast, M, 2005, Effect of date syrup as a substitute for sugar on the physicochemical and sensory properties of soft ice cream, Iranian Food Science and Technology Research Journal, 1, 23-32.

Gavlighi Ahmadi, H, Azizi, M.H, Jahanian, L, Amirkaveei, SH. 2010, Evaluation of replacemet of date liquid sugar as a replacement for invert syrup in a layer cake, Journal of Food Science and Technology, 8, 57-64.

Hess A, Setser, C. S. 1983, Alternative systems for sweetening layer cake using aspartame with andwithout fructose. Cereal Chemistry, 60: 337-341.

Hoseney, R. C, 1994. Principals of cereal science and technology. 2nd Ed, American Association of Cereal Chemists Inc, St. Paul, Minnesota. Color.

Iranian National Standard, 2012, 1sno 14725.

Iranian National Standard, 2006, 1sno 103.

Karaca, O. B, Saydam, I. B,Guven, M, 2012, Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios, International Journal of Dairy Technology, 65:111–117.

Larmond, E. 1977. Laboratory Methods for Sensory Evaluationof Food. Publication 1637. Communications Branch, Agriculture Canada, Ottawa, p 74.

Lee, C. C., Wang, H. F. and Lin, S. D. 2008. Effect of isomalto-oligosaccharide syrup on quality characteristics of sponge cake. Cereal Chemistry. 85: 515-521.

Marx, J. T, Arx, B, M, Johnson, J, M, 1990. High-Fructose Corn Syrup Cakes Made with All-Purpose Flour or Cake Flour. Cereal Chemistry. 67:502-504.

Mastakidou, A, Blekas, G, Paraskevopoulou A, 2010.Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology, 43: 949-957.

Majzoobi, M, Boostani, S, Farahnaki. A, 2012, Improvement of box cake quality using instant wheat starch, Journal of Food Research, 22, 421-429.

Nourmohammadi, E, Peighambardoust, S.H, Olad Ghaffari, A, 2012, Effect of mixing methods on physicochemical properties of batter and quality characteristics of sponge cake, Iranian Journal of Nutrition Sciences & Food Technology, 7, 85-92.

Pierce, M. M, Walker, C. E. 1987, Addition of sucrose fattyacid ester emulsifiers to sponge cakes. Cereal Chemistry, 64: 222-225.

Specter, S.E., Setser, C.S, 1994. Sensory and physical properties of a reduced calorie frozen dessert system made with milk fat and sucrose substitutes. Journal of Dairy Science, 77: 708-717

Soukoulis, C, Tzia, C, 2010, Response surface mapping of the sensory characteristicsand acceptability of chocolate ice cream containing alternate sweetening agents, Journal of Sensory Studies, 25: 50–75.

Shahidi, B., Kalantari, M., Boostani, S., 2015. Effect of date syrup as a sugar replacement on the rheological and physical properties of sponge cake, Iranian Journal of food science and technology. 14, 63-72.

Tavakolipour, H., Kalbasi Ashtari, A, 2013, Determination of rheological properties of grape molasses. Iranian Journal of food science and technology. 10, 129-137.

Yaşar, K., Güzeler, N., 2009, Utilization of honey and pekmez in Kahramanmaraş ice cream production as a source of mineral, 2009, Journal Akademik Gida. 7: 62-65.

Zare nejad, F, Peyghambardoost, S. H, Azad mardmirchi, S, 2012, Effect of addition raw and fixed wheat germ on the qualitative properties of the mold cake. Iranian Food Science and Technology Research Journal, 10, 241-248