The Effect of Balangu Seed Gum (Lallemantia royleana) on Improving the Physicochemical, Textural and Sensory Characteristics of Sponge Cake Enriched with Pumpkin Powder

Subject Areas : Microbiology

B. Ganji Vatan ¹ , S.H. Hosseini Ghaboos ²

1 - M.Sc. Student of the Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
2 - Assistant Professor, Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.

Received: 2020-04-27 Accepted : 2020-04-27 Published : 2020-06-21

Keywords: Balangu Gum, Cake, image processing, Pumpkin, Texture,

Abstract :

Introduction: Pumpkin powder is used because of its high nutritional value, highly desirableflavor, sweetness and appropriate color to improve the quality of bakery products and alltypes of cakes. In this study, Balangu seed gum was used to improve the characteristics ofpumpkin cake.Materials and Methods: Firstly, the pumpkin cake batter containing different percentages ofBalangu seed gum (at four levels 0, 0.5, 1, and 1.5%) was prepared and their viscosity wasmeasured. The cakes were then cooked and the physicochemical properties including weight,ash, moisture, volume, density, crumb color, texture and sensory characteristics weremeasured.Results: Pumpkin cakes batter was a non-newtonian fluid and shear-dependent and timedependenttype. By increasing Balangu seed gum percentage in pumpkin cake formulation,the viscosity of batter increased (p<0.05). By increasing the Balangu seed gum from 0 to 1.5%, pumpkin cakes batters viscosity at shear rate of 40 s-1 ware increased from 16.93 to 32.21Pa.s (p<0.05). The moisture content and volume of cakes were increased by increasing gumpercentage (p<0.05). The increases of Balangu gum increased the brightness of cakes due toincreasing volume, in addition yellow colour of the samples decreased (p<0.05).Conclusion: The increase in gum content, the firmness of the cakes was reduced, but theamount of springness, cohesiveness and resilience of the cakes increased significantly due tothe formation of prper and soft texture by gum in the cakes (p<0.05). The L*, a* and b*indexes for sample containing 1.5 % gum were 85.25, 3.491 and 50.25, respectively. Pumpkincake containing 1.5% Balangu seed gum had significantly more acceptability than othersamples (p<0.05).

References:

Das, S. & Banerjee, S. (2015). Production of pumpkin powder and its utilization in bakery products development: a review. International Journal of Research in Engineering and Technology 4(5), 478-481.
Davidou, S., Le Meste, M., Debever, E. & Bekaert, D. (1996). A contribution to the study of staling of white bread: effect of water and hydrocolloid. Food Hydrocolloids, 10(4), 375-383.
Dehghani Firoozabadi, A., Hojjateslami, M., Yasin Ardekani, S. & Keramat, J., (2012). Effect of Adding Plantago gum on staling and

sensory properties of sponge cakes, Proceedings of the Second National Conference on Food Science and Technology, Islamic Azad University Ghuchan. Iran.(In Farsi).
El-Demery, M.E. (2011). Evaluation of physico-chemical properties of toast bread fortified with pumpkin (Cucurbita moschata) flour, The 6th Arab and 3rd International Annual Scientific Conference on Development of Higher Specific Education Programs in Egypt and the Arab World in the Light of Knowledge Era Requirements, Faculty of Specific Education, Mansoura University, Mansoura, Egypt, pp. 13-14.
Hajmohammadi, A., Keramat, J., Hojjatoleslami, M. & Molavi, H., (2014). Evaluation effect of tragacanth gum on quality properties of sponge cake. Journal of Food Science and Technology, 42(11), 1-7.
Hosseini Ghaboos, S. H., Seyedain Ardabili, S. M. & Kashaninejad, M. (2018). Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour. International Food Research Journal, 25(2), 854-860.
Hosseini Ghaboos, S. H., Seyedain Ardabili, S. M., Kashaninejad, M., Asadi, G. & Aalami, M. (2016). Combined infrared-vacuum drying of pumpkin slices. Journal of Food Science and Technology, 53(5), 2380-2388.
Koocheki, A., Shahidi, F., Mortazavi, S., Karimi, M. & Milani, E. (2011). Effect of Qodume Shirazi (Alyssum homolocarpum) seed and xanthan gum on rheological properties of wheat flour dough and quality of bread. Iranian Food Science and Technology Research Journal 7(1).
Lebesi, D. M. & 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 and Bioprocess Technology, 4(5), 710-722.
Movahhed, S., Ranjbar, S. & Ahmadi Chenarbon, H. (2014). Evaluation of chemical, staling and organoleptic properties of free – gluten cakes containing Xanthan and Carboxy Methyl Cellulose gums. Iranian Journal of Biosystems Engineering, 44(2), 173-178.
Payan, R. (2008). Introduction to Cereal Production Technology. Aijh publications.
Pongjanta, J., Naulbunrang, A., Kawngdang, S., Manon, T. & Thepjaikat, T. (2006). Utilization of pumpkin powder in bakery products. Songklanakarin Journal of Science and Technology, 28(1), 71-79.
Pongjanta, J., Phomphang, U., Manon, T., Isarangporn, R. & Thaiou, P. (2004). Utilization of pumpkin powder in Thai sweetmeals. Warasan Ahan.
Rakcejeva, T., Galoburda, R., Cude, L. & Strautniece, E. (2011). Use of dried pumpkins in wheat bread production. Procedia Food Science, 1, 441-447.
Ravi, U., Menon, L. & Anupama, M. (2010). Formulation and quality assessment of instant dhokla mix with incorporation of pumpkin flour. Journal of Scientific and Industrial Research, 69, 956-960.
Sahraiyan, B., Karimi, M., Habibi Najafi, M., Hadad Khodaparast, M., Ghiafeh Davoodi, M., Sheikholeslami, Z. & Naghipour, F. (2014). The effect of Balangu Shirazi (Lallemantiaroyleana) gum on quantitative and qualitative of surghum gluten free bread. Iranian Journal of Food Science Technology, 11(42), 129-139.
Salehi, F. (2017). Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Measurement and Characterization, 11(4), 2006-2012.
Salehi, F. (2018). Color changes kinetics during deep fat frying of carrot slice. Heat and Mass Transfer, 54(11), 3421-3426.
Salehi, F. (2019a). Characterization of new biodegradable edible films and coatings based on seeds gum: A review. Journal of Packaging Technology and Research, 3(2), 193-201.
Salehi, F. (2019b). Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review. Food Science & Nutrition, 7(11), 3391-3402.
Salehi, F. (2020). Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. Journal of Texture Studies, 51(2), 361-370.
Salehi, F., Amin Ekhlas, S., Pavee, S. & Zandi, F. (2018). Effect of balangu seed gum on rheological, physical and sensory properties of gluten free rice cake. Food Sciences and Nutrition, 15(4), 61-68.
Sanchez-Pardo, M., Jiménez-García, E. & González-García, I. (2010). Study about the addition of chemically modified starches (cross-linked cornstarches), dextrins, and oats fiber in baked pound cake. Journal of Biotechnology, 150, 316-321.

Shokri Busjin, Z. (2004). Evaluation of relationship between structure, operational and rheological properties of tragacanth gum and comparison with Arabic gum and it's utilization in a cake, Food science and technology. Isfahan University of Technology.
Turabi, E., Sumnu, G. & Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids, 22(2), 305-312.