Effect of tragacanth gum on texture and staling of commercial sponge cake
Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)
اعظم
حاج محمدی
1
(گروه علوم و صنایع غذایی،دانشکده کشاورزی،دانشگاه ارومیه، ارومیه، ایران)
جواد
کرامت
2
(گروه علوم وصنایع غذایی، دانشگاه صنعتی اصفهان، اصفهان، ایران)
محمد
حجت الاسلامی
3
(گروه علوم وصنایع غذایی، دانشگاه آزاداسلامی واحدشهرکرد، شهرکرد، ایران)
هومان
مولوی
4
(گروه علوم وصنایع غذایی، دانشگاه آزاداسلامی واحدشهرکرد، شهرکرد، ایران)
Keywords: Tragacanth gum, Commercial sponge cakes, Textural properties, Texture profile analysis (TPA),
Abstract :
Background & Aim: Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern egumes of the genus Astragalus, that is a viscous, odorless, tasteless, water-soluble mixture of polysaccharides. Tragacanth is used in pharmaceutical and foods industries as an emulsifier, thickener, stabilizer, and texturant additive. Sponge cake is one of the most popular bakery products due to its nutritional value, ready-to-eat nature, long-shelf life and specifically its fine structure. Tragacanth gum can improve textural properties of bakery products duo to its nature as a hydrocolloid. Experimental: In this study, texture profile analysis (TPA) and also cutting tests (for crumb and crust) were applied to find out the effects of tragacanth gum on the textural properties of commercial sponge cakes during 30 days. The concentrations of tragacanth gum were 0.1, 0.2, 0.3, 0.4, 0.6, and 0.8% (w/w) in the cakes’ batter. Results &Discussion: Results revealed that tragacanth gum up to 0.4% led to softening the texture of the cake and reducing the signs of aging. Recommended applications/industries: Application of tragacanth gum (up to indicated level) in bakery products, particularly the sponge cake, can improve textural properties and increase shelf life of these products.
Fiszman, S.M., Salvador, A. and Varela, p. 2005. Methodological developments in bread staling assessment: application to enzyme-supplemented brown pan bread.European Food Research Technology., 221:616–623.
Gill, S., Vasanthan, T., Ooraikul, B., Rossnagel, B. 2002. Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms. Journal of Cereal Science., 36(2):219–237.
Gomez, 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 Hydrocolloids., 21:167-173.
Gomez, M., Moraleja, A., Oliete, B., Ruiz, E. and Caballero, PA. 2010. Effect of fiber size on the quality of fiber-enriched layer cakes. LWT- Food Science and Technology., 43: 33-38.
Lebsi, DM.,Tzia, C. 2011.Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food Bioprocess Technology., 4:219-222.
Leung Ay. 1980. Encyclopedia of Common Natural Ingredients Used in Food, Drugs and Cosmetics. New York, NY: J. Wiley and Sons,.
McKenna, BM. 2003. Texture in food (Semi-solid foods), CRC Press, New York.
Nuttall, F. Q. 1993. Dietary fiber in the management of diabetes. Diabetes., 42:503.
Rosell, CM., Rojas, JA., de Barber, CB. 2001. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids., 15(1): 75–81.
Sánchez-Pardo, ME., Jiménez-García, E., González-García, I. 2010. Study about the addition of chemically modified starches (cross-linked corn starches), dextrin, and oats fiber in baked pound cake. Journal of Biotechnology., 150:316.
Skendi, A., Papageorgiou, M. and Biliaderis, CG.2009. Effect of barley b-glucan molecular size and level on wheat dough rheological properties. Journal of Food Engineering., 91:594–601.
Skendi, A., Biliaderis, CG., Papageorgiou, M., Izydorczyk, MS. 2010. Effects of two barley b-glucan isolates on wheat flour dough and bread properties. Food Chemistry., 119:1159–1167.
Weipig, W. and Branwell, A. 2000.Tragacanth and Karaya. In: Philips, G.O. and Williams, P.A. (eds.), Handbook of Hydrocolloids, Cambridge, Woodhead Publishing Limited and CRC Press LIC.