Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology

https://doi.org/10.17221/476/2016-CJFSCitation:Guohua H., Na X. (2018): Effects of xanthan gum and corn flour on the quality of sponge cake using response surface methodology. Czech J. Food Sci., 36: 349-356.
download PDF

Effects of partial replacement of wheat flour with corn flour (2.93–17.07%) blended with xanthan gum (0.1172–0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM). The significant regression models (P ≤ 0.05) were established to explain the influence of corn flour and xanthan (Xan) on the dependent variables and optimize the formulation. Xanthan significantly increased moisture content, hardness and chewiness, but it decreased specific volume and springiness (P ≤ 0.001). Corn flour had significant positive effects on specific volume, hardness, springiness, colour and overall acceptability (P ≤ 0.05). Hence corn flour and xanthan significantly improved the baking quality of sponge cakes (P ≤ 0.05) and thereby augmented the potential for using wheat-corn blend flours in cake baking. Based on RSM optimisation, a balance between amounts of corn flour (12.7%) and xanthan (0.416%) led to products with desired physical properties and acceptable sensory quality.

Akesowan A. (2016): Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie. International Journal of Food Science & Technology, 51: 1560–1569.
An G., Hou Z., Yang X. (2008): Study on non-sucrose corn cake. Food Science and Technology, 33: 44–46.
Arozarena Iñigo, Bertholo Hugo, Empis José, Bunger Andrea, Sousa Isabel (2001): Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes. European Food Research and Technology, 213, 312-316  https://doi.org/10.1007/s002170100391
Chaiya B., Pongsawatmanit R., Prinyawiwatkul W. (2015): Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum. International Journal of Food Science & Technology, 50: 532–540.
Eduardo Maria, Svanberg Ulf, Ahrné Lilia (2014): Effect of Hydrocolloids and Emulsifiers on Baking Quality of Composite Cassava-Maize-Wheat Breads. International Journal of Food Science, 2014, 1-9  https://doi.org/10.1155/2014/479630
Feng C.-H., Sun D.-W. (2014): Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology. International Journal of Food Science & Technology, 49: 1850–1858.
Gan H.E., Karim R., Muhammad S.K.S., Bakar J.A., Hashim D.M., Rahman R.Abd. (2007): Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology. LWT - Food Science and Technology, 40, 611-618  https://doi.org/10.1016/j.lwt.2006.05.005
Hager Anna-Sophie, Arendt Elke K. (2013): Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat. Food Hydrocolloids, 32, 195-203  https://doi.org/10.1016/j.foodhyd.2012.12.021
Herranz B., Canet W., Jim Nez M.J., Fuentes R., Alvarez M.D. (2016): Characterisation of chickpea flour-based gluten-free batters and muffins with added biopolymers: rheological, physical and sensory properties. International Journal of Food Science & Technology, 51: 1087–1098.
Hojjatoleslami M., Azizi M.H. (2015): Impact of tragacanth and xanthan gums on the physical and textural characteristics of gluten-free cake. Nutrition and Food Sciences Research, 2: 29–37.
Hu G. (2004): Functional food gums. Chemical Industry Press, 4: 162–250.
Jang Myung Sook, Park Jung Eun, Kwhak Sung Ho (2011): Optimization of the steamed foam cakes prepared with separated-egg-sponge method using response surface methodology. Food Science and Biotechnology, 20, 571-578  https://doi.org/10.1007/s10068-011-0081-y
Katzbauer Barbara (1998): Properties and applications of xanthan gum. Polymer Degradation and Stability, 59, 81-84  https://doi.org/10.1016/S0141-3910(97)00180-8
Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech Journal of Food Sciences, 29, 103-108  https://doi.org/10.17221/136/2010-CJFS
Lazaridou A., Duta D., Papageorgiou M., Belc N., Biliaderis C.G. (2007): Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering, 79, 1033-1047  https://doi.org/10.1016/j.jfoodeng.2006.03.032
Majzoobi M., Poor Z.V., Jamalian J., Farahnaky A. (2016): Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder. International Journal of Food Science & Technology, 51: 1369–1377.
MALEKI Gisoo, MILANI Jafar M. (2013): Effect of Guar Gum, Xanthan Gum, CMC and HPMC on Dough Rhealogy and Physical Properties of Barbari Bread. Food Science and Technology Research, 19, 353-358  https://doi.org/10.3136/fstr.19.353
Poonnakasem Naratip, Laohasongkram Kalaya, Chaiwanichsiri Saiwarun (2015): Influence of Hydrocolloids on Batter Properties and Textural Kinetics of Sponge Cake during Storage. Journal of Food Quality, 38, 441-449  https://doi.org/10.1111/jfq.12167
Preichardt L.D., Vendruscolo C.T., Gularte M.A., Moreira A.D.S. (2011): The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients. International Journal of Food Science & Technology, 46: 2591–2597.
Ronda F., Gómez M., Caballero P.A., Oliete B., Blanco C.A. (2009): Improvement of Quality of Gluten-free Layer Cakes. Food Science and Technology International, 15, 193-202  https://doi.org/10.1177/1082013208105170
Xue Jun, Ngadi Michael (2006): Rheological properties of batter systems formulated using different flour combinations. Journal of Food Engineering, 77, 334-341  https://doi.org/10.1016/j.jfoodeng.2005.06.039
Yang Xuyan, Lu Yanhua, Hu Guohua (2013): Optimization of sweetener formulation in sugar-free yoghurt using response surface methodology. CyTA - Journal of Food, 12, 121-126  https://doi.org/10.1080/19476337.2013.804123
Yaseen A.A., Elhafeez A., Shouk A., Ramadan M.T. (2010): Corn-wheat pan bread quality as affected by hydrocolloids. Journal of American Science, 10: 684–690.
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti