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Effect of okra gum on pasting and rheological properties of cake-batter

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Abstract

Alkaline-soluble okra gum was extracted from okra pods using 0.05 M NaOH solution (OE). The effect of OE on the density, pasting, rheological and textural properties of cake batter by replacing 2, 4, 6 and 8% of the flour weight. Rapid Viscosity Analyser (RVA) profiles illustrated significant increase in batter viscosity attributable to OE (p < 0.05). However, the maximum increase was observed at 8% replacement with a viscosity of 2607cP. Shearing effect on the cooked batters at 50 °C was determined using Brookfield rotational viscometer. Profiles indicated increase in shear stress (SS) as a function of shear rate (SR), confirming a pseudo-plastic behaviour of the blends (n < 1). Consistency index (K) and flow behaviour index (n) of the power law model were evaluated. The high K (3.6) was recorded at 8% OE corroborated the RVA viscosity data. However, the least n (0.24) reflected the highest pseudo-plasticity value of the batter. The Arrhenius activation energy (Ea) drop between the control and the 8% OE was 59 and 49% for ramping up and down, respectively. Overall, the reduction in Ea was linear for; ramping up; Y = −120x + 1697 (R2 = 0.99) and ramping dawn; Y = −132x + 2277 (R2 = 0.97). These results suggest that, higher OE levels reduced the thermal stability of the system. After overnight storage, the hardness of the cooked batter increased significantly (p < 0.05). In summary, the addition of OE negatively affected viscous and thermal stabilities of cake batters, but increased the soluble fibre of the final product.

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Acknowledgements

Author extends its appreciation for the funding provided by the Deanship of Scientific Research at King Saud University and College of Food and Agricultural Research Centre for funding this work.

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  1. Department of Food Science and Nutrition, King Saud University, Riyadh, Saudi Arabia

    Akram A. Abdo Qasem, M. S. Alamri, A. A. Mohamed, S. Hussain, K. Mahmood & M. A. Ibraheem

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  1. Akram A. Abdo Qasem
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  2. M. S. Alamri
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  3. A. A. Mohamed
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  4. S. Hussain
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  5. K. Mahmood
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  6. M. A. Ibraheem
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Correspondence to Akram A. Abdo Qasem.

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Qasem, A.A.A., Alamri, M.S., Mohamed, A.A. et al. Effect of okra gum on pasting and rheological properties of cake-batter. Food Measure 11, 827–834 (2017). https://doi.org/10.1007/s11694-016-9454-5

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  • DOI: https://doi.org/10.1007/s11694-016-9454-5

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