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Manuel Gómez - One of the best experts on this subject based on the ideXlab platform.

  • effect of the particle size of pear pomace on the quality of enriched layer and Sponge Cakes
    International Journal of Food Science and Technology, 2019
    Co-Authors: Andres F Rochaparra, Mayara Belorio, Pablo Daniel Ribotta, Cristina Ferrero, Manuel Gómez
    Abstract:

    Pear pomace (PP) is a by‐product of the fruit industry with a high content of fibre. Its potential as an ingredient at 15% or 30% level for Sponge and layer Cakes was investigated. Three PP powders with different particle sizes (fine, medium and coarse) were obtained. Batter microstructure, density and viscosity and cake specific volume, texture and colour were evaluated. When PP was added, less uniformity in bubble distribution was observed in batters, particularly at higher particle sizes. Cake specific volume significantly diminished with increasing amounts of PP. For Sponge Cakes, the decrease in specific volume was the highest for the finest particle size of PP. In general, increasing PP addition increased hardness and reduced elasticity, cohesiveness and resilience but the effect depended on the particle size. In general, better textural attributes were obtained with medium and coarse particle sizes. These results indicate that PP of an adequate particle size could be a promising fibre source for different cake formulations.

  • mechanically fractionated flour isolated from green bananas m cavendishii var nanica as a tool to increase the dietary fiber and phytochemical bioactivity of layer and Sponge Cakes
    Food Chemistry, 2017
    Co-Authors: Laura Román, Mario M. Martínez, Manuel Gómez, Cristina Noemi Segundo
    Abstract:

    This article describes the effect of mechanically fractionated flours from green bananas on the nutritional, physical and sensory attributes of two types of Cakes (Sponge and layer). A plausible 30% replacement of banana flour in the formulation of layer Cakes is demonstrated, finding only a small decline in the sensory perception. On the contrary, Sponge Cakes were noticeable worsened with the use of banana flours (lower specific volume, worse sensory attributes and higher hardness), which was minimized when using fine flour. Both layer and Sponge Cakes exhibited an enhancement of the resistant starch and dietary fiber content with the replacement of green banana flour (up to a fivefold improvement in RS performance). Moreover, Sponge Cakes yielded more polyphenols and antioxidant capacity with banana flours, especially with the coarse fraction. Therefore, results showed that a mechanical fractionation allowed a feasible nutritional enhancement of Cakes with the use of banana flours.

  • Particle size distribution of soy flour affecting the quality of enriched gluten-free Cakes
    Lwt - Food Science and Technology, 2016
    Co-Authors: Nahla Dhen, Laura Román, Ines Ben Rejeb, Mario M. Martínez, Mohamed Garogouri, Manuel Gómez
    Abstract:

    Abstract In this study, soy flour of three particle sizes ( 156 μm) were used to substitute 15% and 30% of starch in layer and Sponge Cakes formulations. Batter microstructure, density and viscosity, and cake specific volume, texture and colour were evaluated. Results showed that soy flour incorporation in layer Cakes decreased batter density as its particle size increased and also increased batter viscosity. However, batter prepared with intermediate flour particle size led to the lowest viscosity while the coarse fraction presented the highest viscosity. In Sponge Cakes, soy flour incorporation increased batter density. At 30%, the fraction with the larger particle size had the lower density. Batter viscosity was only affected in the case of 30% soy flour substitution, being significantly decreased with the use of the fine fraction. Enrichment of layer Cakes did not affect their specific volumes but a flattened shape was obtained. Soy flour incorporation decreased layer Cakes hardness. In contrast, its incorporation reduced the Sponge cake specific volume as the addition percentage and the particle size increased. Soy flour incorporation prevented Cakes from staling during storage.

  • addition of pin milled pea flour and air classified fractions in layer and Sponge Cakes
    Lwt - Food Science and Technology, 2012
    Co-Authors: Manuel Gómez, Maria Jose Doyague, Esther De La Hera
    Abstract:

    Abstract Legumes have interesting nutritional properties and many organizations, such as the World Health Organization, encourage their inclusion in the diet; their incorporation into bakery products could be a good method for increasing consumption. The aim of this study was to examine the addition of different percentages of pin-milled pea flour or its air-classified protein and starch fractions to Sponge and layer Cakes. Specific volume, pH and viscosity were measured in batters and specific volume, shape and texture in Cakes. Evaluation through sensory analysis in a consumer test was performed after exclusion of the poorest Cakes. Pin-milled pea-flour and starch-fraction Cakes had similar specific volumes and firmness to wheat-flour Cakes with substitution of up to 50% of the wheat flour in Sponge Cakes and up to 25% in layer Cakes. In contrast, protein produced a lower cake specific volume and increased firmness at lower substitution percentages. Sensory acceptability decreased with increasing substitution percentages, and this was more pronounced in layer Cakes. In Sponge Cakes, evaluations were similar to controls after substitution of 25% of the wheat flour by starch concentrate.

  • effect of batter freezing conditions and resting time on cake quality
    Lwt - Food Science and Technology, 2011
    Co-Authors: Manuel Gómez, Elena Ruiz Ruiz, Bonastre Oliete
    Abstract:

    Abstract The aim of the present study was to investigate the effects of batter freezing and conditions and resting time before baking on quality of two kinds of Cakes (layer and Sponge Cakes), including freezing temperature (−18 °C, −26 °C), storage time at sub-zero temperatures (30 and 100 days), and resting time (60 and 120 min). Characteristics of the batter (pH, density, viscosity, and microstructure) and Cakes (density, texture, and colour) were analysed. Freezing process increases batter density and viscosity, and consequently decreases cake volume and height, but increases hardness. Cakes from frozen batters have a darker and more yellow crumb and lighter-coloured crust than Cakes from non-frozen batters. Freezing process has a greater effect on batter and cake quality characteristics than storage/freezing conditions or resting time. In layer Cakes, freezing mainly affected volume and colour, whilst in Sponge Cakes, there was a more marked effect on texture. Differences between the two kinds of cake could be related to a distinct internal structure. Resting time mainly affected batter characteristics, although there were no apparent differences in the quality of the Cakes obtained.

Marianna Baeva - One of the best experts on this subject based on the ideXlab platform.

  • Influence of Non-Traditional Flours with Functional Properties on Changes of Sponge Cakes During Storage
    Indian journal of applied research, 2016
    Co-Authors: Zhivka Goranova, Marianna Baeva, Violeta Slavova
    Abstract:

    Confectionery products are an integral part of the human diet because they can be used as a high densityfood energy source, it improves the feeling and mood of consumers.Fourformulations of Sponge Cakes made by a partial replacement of wheat flour which were formulation A (100% wheatflour), formulation B (35% cocoa husk powder (CHP)), formulation C (20% Jerusalem artichoke powder (JAP)), formulation D (50% einkorn wholemeal flour (EWF)). Investigated are the changes flowing during storage at 18 o C and 75% relative humidity. This approach evidenced that the evolution of the Sponge Cakes freshness closely depends on thedynamic of the water in the crumb during storage.The amountof water in crumb Cakes reduced during the storage process.It was proved that, simultaneously with the changes in the water states, the qualitative characteristics (structural andmechanical properties) of the crumb of Sponge cake had also changed.Higher values of shrinkage and springiness of cake Dwere read on the sixht day.

  • Effects of powder from white cabbage outer leaves on Sponge cake quality
    International Agrophysics, 2015
    Co-Authors: Tsvetko Prokopov, Marianna Baeva, Zhivka Goranova, Anton Slavov, Charis M. Galanakis
    Abstract:

    AbstractThe main objective of this study was to develop high fibre Cakes utilizing and valorising cabbage by-products - cabbage outer leaves. Cabbage outer leaves were dried and milled in order to produce cabbage leaf powder. The cabbage leaf powder was added at 0, 10, 20% into Sponge cake. All of the samples were subjected to physicochemical analysis and sensory evaluation. Methods of descriptive sensory analysis were used for a comparative analysis of the Sponge Cakes with cabbage leaf powder and the cake without cabbage leaf powder. Addition of cabbage leaf powder in Sponge Cakes significantly affected the cake volume and textural properties. Springiness of Cakes with cabbage leaf powder and crumb tenderness were lower, while the structure was stable at high loads, as expressed by lower shrinkage in comparison with the control cake. The nutritional value of the Sponge Cakes with cabbage leaf powder was lower than the control cake. The cells Cakes modified by cabbage leaf powder were smaller and almost equal, uniformly distributed in the crumb, and at the same time had thicker walls. The Cakes with addition of cabbage leaf powder showed the springiness and their crumb tenderness were lower, while their structure was stable at high loads. Control cake showed higher water-absorbing capacity compared to the Cakes with 10 and 20% cabbage leaf powder.

  • Structural development of sucrose‐sweetened and sucrose‐free Sponge Cakes during baking
    Nahrung-food, 2003
    Co-Authors: Marianna Baeva, Vesselina Velichkova Terzieva, Ivan Panchev
    Abstract:

    : The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of Sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free Sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the Sponge cake height with respect to the sucrose-sweetened Sponge cake. The porous and steady structure of both Cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free Sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free Sponge Cakes, respectively. As a result, the sucrose-free Sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

  • structural development of sucrose sweetened and sucrose free Sponge Cakes during baking
    Nahrung-food, 2003
    Co-Authors: Marianna Baeva, Vesselina Velichkova Terzieva, Ivan Panchev
    Abstract:

    The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of Sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free Sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the Sponge cake height with respect to the sucrose-sweetened Sponge cake. The porous and steady structure of both Cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free Sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free Sponge Cakes, respectively. As a result, the sucrose-free Sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

  • Comparative study of texture of normal and energy reduced Sponge Cakes.
    Die Nahrung, 2000
    Co-Authors: Marianna Baeva, Ivan Panchev, V. V. Terzieva
    Abstract:

    The complete sucrose elimination and its replacement by microencapsulated aspartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic Sponge Cakes against a control Sponge cake was studied. Mathematical and statistical methods were used and regression models worked out, describing the physical and textural characteristics of the three Sponge Cakes and their values were optimized. The effect on the porosity, springiness, volume and shrinkage of Sponge takes was substantial and depended on the amount of the added ingredients. The diabetic Sponge cake containing wheat germ showed the least physical and sensory deviations against the control Sponge cake. The energy value of the diabetic Sponge Cakes against the control one was reduced with 25% for the ordinary Sponge cake without sucrose and with 29% for Sponge cake without sucrose containing wheat germ.

Ivan Panchev - One of the best experts on this subject based on the ideXlab platform.

  • structural development of sucrose sweetened and sucrose free Sponge Cakes during baking
    Nahrung-food, 2003
    Co-Authors: Marianna Baeva, Vesselina Velichkova Terzieva, Ivan Panchev
    Abstract:

    The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of Sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free Sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the Sponge cake height with respect to the sucrose-sweetened Sponge cake. The porous and steady structure of both Cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free Sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free Sponge Cakes, respectively. As a result, the sucrose-free Sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

  • Structural development of sucrose‐sweetened and sucrose‐free Sponge Cakes during baking
    Nahrung-food, 2003
    Co-Authors: Marianna Baeva, Vesselina Velichkova Terzieva, Ivan Panchev
    Abstract:

    : The influence of sucrose, wheat starch and sorbitol upon the heat- and mass-exchanging processes forming the structure of Sponge cake was studied. Under the influence of wheat starch and sorbitol the structure of the sucrose-free Sponge cake was formed at more uniform total moisture release. This process was done at lower temperatures and smoother change of the Sponge cake height with respect to the sucrose-sweetened Sponge cake. The porous and steady structure of both Cakes was finally formed at identical time--between 18th and 19th minute, at the applied conditions for baking of each batter (metal pan with diameter 15.4 cm and depth 6.2 cm containing 300 g of batter and placed in an electric oven "Rahovetz-02", Bulgaria for 30 min at 180 degrees C). The water-losses at the end of baking (10.30% and 10.40% for the sucrose-sweetened cake and sucrose-free cake, respectively) and the final temperatures reached in the crumb central layers (96.6 degrees C and 96.3 degrees C for the sucrose-sweetened cake and sucrose-free cake, respectively) during baking of both samples were not statistically different. The addition of wheat starch and sorbitol in sucrose-free Sponge cake lead to the statistically different values for the porosity (76.15% and 72.98%) and the volume (1014.17 cm3 and 984.25 cm3) of the sucrose-sweetened and sucrose-free Sponge Cakes, respectively. As a result, the sucrose-free Sponge cake formed during baking had a more homogeneous and finer microstructure with respect to that ofthe sucrose-sweetened one.

  • Comparative study of texture of normal and energy reduced Sponge Cakes.
    Die Nahrung, 2000
    Co-Authors: Marianna Baeva, Ivan Panchev, V. V. Terzieva
    Abstract:

    The complete sucrose elimination and its replacement by microencapsulated aspartame (Nutra Sweet) and bulking agents (sorbitol, wheat starch and wheat germ) on the physical and textural sensory characteristics of two diabetic Sponge Cakes against a control Sponge cake was studied. Mathematical and statistical methods were used and regression models worked out, describing the physical and textural characteristics of the three Sponge Cakes and their values were optimized. The effect on the porosity, springiness, volume and shrinkage of Sponge takes was substantial and depended on the amount of the added ingredients. The diabetic Sponge cake containing wheat germ showed the least physical and sensory deviations against the control Sponge cake. The energy value of the diabetic Sponge Cakes against the control one was reduced with 25% for the ordinary Sponge cake without sucrose and with 29% for Sponge cake without sucrose containing wheat germ.

Isabel Hernando - One of the best experts on this subject based on the ideXlab platform.

  • Using different fibers to replace fat in Sponge Cakes: In vitro starch digestion and physico-structural studies:
    Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 2018
    Co-Authors: Elena Diez-sánchez, Amparo Quiles, Empar Llorca, Isabel Hernando
    Abstract:

    This study assessed the effect of substituting 30% of fat by soluble, insoluble fiber, or a mix of both fibers in Sponge cake quality, structure, acceptability, and starch digestibility. The apparent viscosity of the different formulations was measured and micro-baking was simulated. Texture profile tests were carried out and the crumb structure was examined. In vitro digestion was performed to study the digestibility of starch and a sensory test was carried out to know consumer acceptance. The soluble fiber (maltodextrin) affected the structure and quality of the Cakes less than the insoluble fiber (potato fiber) and the use of soluble fiber in the formulation resulted in lower glucose release under in vitro conditions. Moreover, the consumer did not find differences among the control cake and the Cakes prepared with soluble fiber. Considering the results as a whole, soluble fiber may be used for partial replacement of fat in Sponge cake formulations and may constitute an appropriate strategy for obtaining healthy Sponge Cakes.

  • importance of consumer perceptions in fiber enriched food products a case study with Sponge Cakes
    Food & Function, 2017
    Co-Authors: Amparo Tarrega, Amparo Quiles, P Morell, Susana Fiszman, Isabel Hernando
    Abstract:

    Sponge Cakes enriched with fiber from different sources (maltodextrin, wheat, apple, blackcurrant and a mixture of potato and Plantago ovata) were studied. Profiling of the different Cakes was carried out, first using a check-all-that-apply (CATA) question then evaluating the consumers’ likings using a hedonic scale. The consumers also completed a nutrition knowledge (NK) questionnaire that was used to classify them according to their NK level. The instrumental texture of the Cakes was evaluated by the texture profile analysis (TPA) method. The consumers’ response was not linked to their NK level, but it mainly depended on the importance they gave to the Cakes’ distinctive sensory characteristics. In general, liking increased for samples considered easy to chew, spongy, soft and sweet, and decreased for samples perceived as tasteless, dry or having a fruity or an odd flavor. The Sponge Cakes containing maltodextrin or wheat fiber, which mostly resembled a conventional cake, were the most liked in general. Those containing the other three fibers were rejected by part of the consumers, for being tasteless in the case of potato plus Plantago ovata fiber, for being dry and doughy in the case of apple fiber and for having an odd flavor in the case of blackcurrant fiber.

Anida Yusoff - One of the best experts on this subject based on the ideXlab platform.

  • The effects of xanthan gum and hydroxypropylmethylcellulose on physical properties of Sponge Cakes
    Journal of the Saudi Society of Agricultural Sciences, 2020
    Co-Authors: A. Noorlaila, H. Nor Hasanah, R. Asmeda, Anida Yusoff
    Abstract:

    Abstract The effect of xanthan gum (XG) and hydroxypropylmethylcellulose (HPMC) on cake volume, hardness and sensorial properties of baked Sponge Cakes were investigated. The rheological characteristics which consist of flow behaviour and viscoelasticity of batter were also investigated to relate with the physical properties of Sponge cake. Batter density and specific gravity were significantly (p

  • Effects of xanthan gum and HPMC on physicochemical and microstructure properties of Sponge Cakes during storage.
    Journal of food science and technology, 2017
    Co-Authors: A. Noorlaila, Anida Yusoff, H. Nor Hasanah, Siti Halimah Sarijo, R. Asmeda
    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.

  • EFFECTS OF XANTHAN GUM AND HPMC ON THE STRUCTURE OF Sponge Cakes
    Jurnal Teknologi, 2016
    Co-Authors: Noorlaila Ahmad, Nor Hasanah Hassan, Anida Yusoff
    Abstract:

    The effect of xanthan gum and HPMC in foam stability of egg white protein is studied. Due to different functionality of xanthan gum (XG) and Hydroxypropylmethylcellulose (HPMC), there is significant change in foam stability of liquid egg white. Addition of xanthan gum enhanced the foam stability over the storage time compared to addition of HPMC. The viscoelastic properties of Sponge cake batters are studied from 25˚C to 95˚C. The early onset temperature for starch gelatinization and denaturation of protein is related with the addition of xanthan gum and HPMC. The physical structure showed that xanthan gum and HPMC affected the structure of Sponge cake differently. Xanthan-cake results in more dense structure compared to HPMC-cake.