Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage
作者: A. NoorlailaH. Nor HasanahA. YusoffS. H. SarijoR. Asmeda
作者单位: 1Universiti Teknologi MARA
刊名: Journal of Food Science and Technology, 2017, Vol.54 (11), pp.3532-3542
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-017-2810-6
关键词: Sponge cakeHPMCXanthan gumMoisture lossFTIR
原始语种摘要: The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared to HPMC-cake. Similar to XG, HPMC also contributed moistness to cake. The moisture loss of cake containing XG was slower than HPMC-cake. FTIR study showed absorption of OH at region of 3600–2900 cm−1 that explained the strong interaction of water in cake containing XG compared to other cake formulations.
全文获取路径: Springer Nature  (合作)
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影响因子:1.123 (2012)

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关键词翻译
关键词翻译
  • sponge 海绵硬朊
  • properties 道具
  • effects 海员自身物品
  • during 在的期间
  • studied 学习
  • xanthan 黄原胶
  • higher 
  • moistness 湿度
  • batter 斜坡
  • enhanced 增强