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Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity

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Abstract

This paper presents a study on sponge cakes produced at the pilot scale and monitored during ageing (i.e. 1, 3, 6, 9, 16 and 20 day(s)) by different analytical techniques: nuclear magnetic resonance (NMR), thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). Results from NMR showed that the spin–lattice relaxation time (T 1), measured on the crumb part, decreased from day 1 to day 16 while the spin–spin relaxation time (T 2) increased throughout the whole storage time (i.e. 1 to 20 day(s)). Based on the analysis of the state of water, TGA allowed to establishing a kinetic profile of retrogradation degree of starch contained in sponge cakes. This approach evidenced that the evolution of the sponge cakes freshness and staling closely depends on the dynamic of the water in the crumb during ageing. These results were supported by DSC thermograms exhibiting a variation of three main endotherms detected in sponge cakes at −15, +5 and +45 °C throughout ageing. The enthalpy changes of these endotherms reflected the evolution of chemical and physical reactions occurring in the sponge cakes during storage. The analysis of the endotherm enthalpy change at 45 °C allowed to determine the time τ (i.e. τ ≈ 9 days) corresponding to the apparition of amylopectin crystallites that could be considered as a reference time to separate fresh sponge cakes from the aged ones.

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Acknowledgments

We are indebted to L. Doran for her helpful technical support in DSC analysis and TGA.

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Authors and Affiliations

  1. Université d’Artois, Institut Régional en Agroalimentaire et Biotechnologie Charles Viollette, Equipe Qualité et Sécurité des Aliments (QSA), Unité Ingénierie de Formulation des Aliments et Altérations (IFAA), Faculté des Sciences Jean Perrin, Rue Jean Souvraz, 62307, Lens, France

    Eliot Patrick Botosoa & Romdhane Karoui

  2. ADRIANOR, Rue Jacquart Z.I. Est, 62217, Tilloy les Mofflaines, France

    Eliot Patrick Botosoa, Christine Chèné & Romdhane Karoui

  3. Gembloux Agro-Bio Tech, Department of Food Technology, University of Liège, Passage des Déportés, 5030, Gembloux, Belgium

    Christophe Blecker

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  1. Eliot Patrick Botosoa
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  2. Christine Chèné
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  3. Christophe Blecker
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  4. Romdhane Karoui
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Correspondence to Romdhane Karoui.

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Botosoa, E.P., Chèné, C., Blecker, C. et al. Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity. Food Bioprocess Technol 8, 1020–1031 (2015). https://doi.org/10.1007/s11947-014-1467-7

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  • DOI: https://doi.org/10.1007/s11947-014-1467-7

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