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Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake

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Abstract

The present study fills a gap in a continuous research of formulation and characterization of zero-trans cake (ZTC) shortening and investigation of the impacts on sensory properties, texture of high ratio cake and rheological behavior of batter. The results revealed that the batter produced from formulated ZTC shortening had the highest linear viscoelastic range (LVE = 0.384%) as a measure of batter uniformity, the lowest G′ at the end of the LVE (552 Pa), the lowest “a” value (415.88 Pa) in power law model fitted on frequency sweep data as a measure of hardness and strength, and the lowest “m” value (49.11 Pa sn) in power law model fitted on apparent viscosity data as a consistency coefficient of batter. In addition, the final cake made from ZTC shortening had the second softest texture after CM101 cake sample and the highest overall acceptance score (6.88) in sensory evaluation. Through this research, it was proven that the softest texture does not necessarily result in highest consumer acceptance and cake textural characteristics are not solely dependent on batter rheology, meaning that firmer batter does not always result in increasing cake hardness.

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Acknowledgements

The Research Vice-Chancellor of Tabriz University of Medical Sciences financially supported this study.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Attar Nishabouri St. Ghol-Ghasht Ave, Tabriz, 51666-14711, Iran

    Zahra Saghafi & Mahnaz Tabibiazar

  2. Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Darya St, Sari, 578, Iran

    Mohammad Hossein Naeli

  3. Department of Chemistry, Tehran North Branch, Islamic Azad University, Tehran, Iran

    Manochehr Bahmaei

  4. 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 St, Tehran, 19395-4741, Iran

    Azizollaah Zargaraan

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  1. Zahra Saghafi
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  2. Mohammad Hossein Naeli
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  4. Mahnaz Tabibiazar
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  5. Azizollaah Zargaraan
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Correspondence to Mahnaz Tabibiazar or Azizollaah Zargaraan.

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Saghafi, Z., Naeli, M.H., Bahmaei, M. et al. Zero-trans cake shortening: effects on batter, texture and sensory characteristics of high ratio cake. Food Measure 13, 3040–3048 (2019). https://doi.org/10.1007/s11694-019-00226-0

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  • DOI: https://doi.org/10.1007/s11694-019-00226-0

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