Optimization of gluten-free sponge cake fortified with whey protein concentrate using mixture design methodology.
Gluten-free sponge cake
Maize
Mixture design
Rice
WPC
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 May 2021
01 May 2021
Historique:
received:
15
02
2020
revised:
22
09
2020
accepted:
19
10
2020
pubmed:
7
11
2020
medline:
24
2
2021
entrez:
6
11
2020
Statut:
ppublish
Résumé
This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorporation increased their hardness. Considering all cakes properties, two formulas F1 (78.5% Maize, 15% Rice and 6.5% WPC) and F2 (82.4% Maize, 12% Rice and 5.6% WPC) were optimized using a mixture design. The microstructure F1 was more organized and very well structured with smaller aggregates. According to the organoleptic evaluation, F1 was also most appreciated by the tasting panel. The findings of the present study indicated that maize and rice flours, and WPC could be used as a substitute for wheat flour in producing sponge cakes of high quality.
Identifiants
pubmed: 33153810
pii: S0308-8146(20)32319-0
doi: 10.1016/j.foodchem.2020.128457
pii:
doi:
Substances chimiques
Whey Proteins
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
128457Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.