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

Document Type : Original Article

Authors

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

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

Abstract

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.

Keywords


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Volume 12, Issue 2
June 2022
Pages 255-264
  • Receive Date: 31 August 2020
  • Revise Date: 25 October 2020
  • Accept Date: 21 December 2020
  • First Publish Date: 22 December 2020