| Literature DB >> 29051648 |
A Noorlaila1, H Nor Hasanah1, A Yusoff1, S H Sarijo1, R Asmeda1.
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.Entities:
Keywords: FTIR; HPMC; Moisture loss; Sponge cake; Xanthan gum
Year: 2017 PMID： 29051648 PMCID： PMC5629162 DOI： 10.1007/s13197-017-2810-6
Source DB: PubMed Journal: J Food Sci Technol ISSN： 0022-1155 Impact factor: 2.701