Abstract
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.
Similar content being viewed by others
References
Angioloni A, Collar C (2009) Gel, dough and fibre enriched fresh breads: Relationships between quality features and staling kinetics. J Food Eng 91(4):526–532
Ashwini A, Jyotsna R, Indrani D (2009) Effect of hydrocolloids and emulsifiers on the rheological microstructural and quality characteristics of eggless cake. Food Hydrocoll 23:700–707
Baixauli R, Sanz T, Salvador A, Fiszman SM (2008) Muffins with resistant starch: baking performance in relation to the rheological properties of the batter. J Cereal Sci 47:502–509
Barcenas ME, Rosell CM (2006) Different approaches for improving the quality and extending the shelf life of partially baked bread: low temperatures and HPMC addition. J Food Eng 72:92–99
Bilanovic D, Starosvetsky J, Armon RH (2015) Cross-linking xanthan and other compounds with glycerol. Food Hydrocoll 44:129–135
Björn A, Karlsson A, Svensson BH, Ejlertsson J, de La Monja PS (2012) Rheological characterization. INTECH Open Access Publisher, Rijeka
Cauvain SP, Young LS (2011) The stability and shelf life of bread and other bakery products. In: Kilcast D, Subramaniam P (eds) Food and beverage stability and shelf life. Woodhead Publishing Ltd, Cambridge, pp 657–682
Cho HM, Yoo B (2015) Rheological characteristics of cold thickened beverages containing xanthan gum—based food thickeners used for dysphagia diets. J Acad Nutr Diet 115:106–111
Curti E, Carini E, Tribuzio G, Vittadini E (2014) Bread staling: effect of gluten on physicochemical properties and molecular mobility. LWT Food Sci Technol 59:418–425
Damodaran S, Parkin KL, Fennema OR (2008) Fennema’s food chemistry, 4th edn. CRC Press, Boca Raton
Eduardo E, Svanberg S, Ahrne H (2014) Effect of hydrocolloids and emulsifiers on baking quality of composite cassava-maize-wheat breads. Int J Food Sci 1–9
Farzi M, Saffari MM, Emam-Djomeh Z (2015) Effects of sugar, starch and HPMC concentrations on textural properties of reduced-sugar sponge cakes. J Food Sci Technol 52(1):444–450
Goesaert H, Brijs K, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA (2005) Wheat flour constituents: how they impact bread quality and how to impact their functionality. Trends Food Sci Technol 16:12–30
Gómez M, Ronda F, Caballero PA, Blanco CA, Rosell CM (2007) Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocoll 21:167–173
Gómez M, Ruiz E, Oliete B (2011) Effect of batter freezing conditions and resting time on cake quality. LWT Food Sci Technol 44(4):911–916
Gularte MA, de la Hera E, Gómez M, Rosell CM (2012) Effect of different fibres on batter and gluten-free layer cake properties. LWT Food Sci Technol 48:209–214
Hager AS, Arendt EK (2013) Influence of hydroxypropylmethylcellulose, 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 Hydrocoll 32:195–203
Icoz DZ, Kokini JL (2007) Probing the boundaries of miscibility in model carbohydrates consisting of chemically derivatives dextran using DSC and FTIR spectroscopy. Carbohydr Polym 68:68–76
Ji Y, Zhu K, Qian H, Zhou H (2007) Staling of cake prepared from rice flour and sticky rice flour. Food Chem 104:53–58
Jia C, Kim YS, Huang W, Huang G (2008) Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums. Food Res Int 41:930–936
Lee LY, Chin NL, Lim CH, Yusof YA, Talib RA (2014) Saturated distilled monoglycerides variants in gel-form cake emulsifiers. Agric Agric Sci Procedia 2:191–198
Li JM, Nie SP (2015) The functional and nutritional aspects of hydrocolloids in foods. Food Hydrocoll 53:46–61
Mandala IG, Sotirakoglou K (2005) Effect of frozen storage and microwave reheating on some physical attributes of fresh bread containing hydrocolloids. Food Hydrocoll 19:709–719
Martínez MM, Sanz T, Gómez M (2015) Influence of wheat flour subjected to different extrusion conditions on the rheological behaviour and thermal properties of batter systems for coating. LWT Food Sci Technol 64(2):1309–1314
Martínez-Cervera S, Sanz T, Salvador A, Fiszman SM (2012) Rheological textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose. LWT Food Sci Technol 45:213–220
Mohammadi M, Sadeghnia N, Azizi MH, Neyestani TR, Mortazavian AM (2014) Development of gluten-free flat bread using hydrocolloids: xanthan and CMC. J Ind Eng Chem 20:1812–1818
Navidghasemizad S, Temelli F, Wu J (2015) Phase separation behaviour of egg yolk suspensions after anionic polysaccharides addition. Carbohydr Polym 117:297–303
Ronda F, Roos YH (2011) Staling of fresh and frozen gluten-free bread. J Cereal Sci 53(3):340–346
Shohreh A, Movahhed S, Nematti N (2012) Evaluation of addition of xanthan and hydroxypropyl methylcellulose gums on chemical and rheological properties of sponge cakes. Ann Biol Res 3:589–594
Shyu Y-S, Sung W-C (2010) Improving the emulsion stability of sponge cake by the addition of y-polyglutamic acid. J Mar Sci Technol 18:895–900
Sim SY, Noor Aziah AA, Cheng LH (2011) Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan. Food Hydrocoll 25:951–957
Singh JP, Kaur A, Shevkani K, Singh N (2015) Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten-free eggless rice muffins. Int J Food Sci Technol 50(5):1190–1197
Singh JP, Kaur A, Singh N (2016) Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. J Food Sci Technol 53(2):1269–1278
Sivam AS, Sun-Waterhouse D, Perera CO, Waterhouse GIN (2012) Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation. Food Chem 131:802–810
Sozer N, Kokini JL, Bruins R, Dietzel C, Franke W, Trottier B, Harrington S (2009) https://www.researchgatenet/publication/235078314_Quality_Improvement_Project_for_Shelf_Stable_Bakery_Products/. Accessed 16 Apr 2016
Turabi E, Sumnu G, Sahin S (2010) Quantitative analysis of macro and microstructure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocoll 24:755–762
Wang S, Li C, Copeland L, Niu Q, Wang S (2015) Starch retrogradation: a comprehensive review. Compr Rev Food Sci Food Saf 14:568–585
Zhao Q, Zhao M, Yang B, Cui C (2009) Effect of xanthan gum on the physical properties and textural characteristics of whipped cream. Food Chem 116:624–628
Zohng H (2013) http://www.digitalcommonsusuedu/cgi/viewcontentcgi?article=2501andcontext=etd/. Accessed 3 Apr 2016
Acknowledgements
The authors thank Universiti Teknologi MARA, Research Management Institute for Excellent Funds 11/2010, Reference: 600-RMI/ST/DANA 5/3/Dst (122/2010) and MITRANS for the support and assistance throughout this research.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Noorlaila, A., Hasanah, H.N., Yusoff, A. et al. Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage. J Food Sci Technol 54, 3532–3542 (2017). https://doi.org/10.1007/s13197-017-2810-6
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-017-2810-6