The Effects of Emulsifiers and their Different Forms on the Physical, Chemical and Textural Properties of Sponge Cakes
|International Journal of Engineering Trends and Technology (IJETT)||
|© 2019 by IJETT Journal|
|Year of Publication : 2019|
|Authors : Izzet Özhamamci, Kübra Çakiro?lu, Mustafa Fatih Ertugay
|DOI : 10.14445/22315381/IJETT-V67I1P201|
MLA Style: Izzet Özhamamci, Kübra Çakiro?lu, Mustafa Fatih Ertugay "Development of a Biodigestor Prototype for the Treatment of Organic Waste and Biogas Production" International Journal of Engineering Trends and Technology 67.1 (2019): 1-6.
APA Style:Izzet Özhamamci, Kübra Çakiro?lu, Mustafa Fatih Ertugay (2019). Development of a Biodigestor Prototype for the Treatment of Organic Waste and Biogas Production. International Journal of Engineering Trends and Technology, 67(1), 1-6.
In the study, the effects of different mixture and forms of emulsifiers that play an important role in the formation of the internal structure of cakes on some quality properties of cakes were investigated. For this purpose, glycerol mono stearate (GMS) at level of 15%,30%,45% and polyglycerol ester (PGE) at level of 10%, 15%, 20% and their powder and gel mixture forms at level of 25 to 65 % were added to cake formulation. The highest specific volume value was determined in GMS used cakes, followed by PGE, GMS/ PGE (powder) and GMS/PGE (gel). The baking lose values were lower in all of the cakes used in the emulsifier compared to the control sample. The highest and the lowest chewiness values were observed in the samples adding of 0.15 % and 0.30 % emulsifiers, respectively. The hardness value was found to be lower than that of the control sample at all levels of PGE, GMS/PGE gel and powder, while GMS was harder than the control sample at 15%. The emulsifier type and level were found to be statistically significant on the shrinkage value of cakes (p0.05).
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Sponge cake, Emulsifier, GMS, PGE