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Changes in physicochemical properties and starch crystallinity of sponge cake containing HPMC and extra virgin coconut oil during room temperature storage
Author(s) -
Poonnakasem Naratip,
Laohasongkram Kalaya,
Chaiwanichsiri Saiwarun,
Prinyawiwatkul Witoon
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13600
Subject(s) - sponge , crystallinity , starch , chemistry , food science , chemical engineering , botany , crystallography , biology , engineering
Starch retrogradation is an important factor affecting cake firmness. Effects of hydroxy‐propyl‐methylcellulose (HPMC) at 0.5% (w/w) or extra virgin coconut oil (EVCO) at 20% (w/w), either alone or together, on physicochemical properties and starch crystallinity of sponge cake during storage was investigated. Addition of EVCO increased specific volume and expansion ratio, while addition of HPMC increased water activity of the freshly baked sponge cake. Changes in firmness, moisture, and spin‐lattice relaxation time from nuclear magnetic resonance ( T 1 ) of sponge cakes followed a first‐order kinetic reaction. Use of HPMC and/or EVCO in sponge cake could retard the firmness rate in the following order: EVCO + HPMC, < EVCO < HPMC < control (no HPMC and EVCO). The Avrami model satisfactorily fitted the retrogradation kinetics data. The growth of remainder crystals was slower in the presence of EVCO + HPMC, while both the nucleation and growth rates of new crystals were slower with 20% EVCO. Practical applications Deterioration of sponge cake during storage is a major problem and can be costly to the bakery industry. HPMC and Extra virgin coconut oil could retard a firmness rate of sponge cake during storage. The kinetic modeling can be applied for tracking quality changes in sponge cake. Lipid decreases starch crystal growth and a nucleation rate in sponge cake. Firmness of sponge cake is directly related to the degree of starch crystallization. This research can be beneficial to the industrial cake production for improvement of product shelf life.