The effects of accelerated storage on quality of cake prepared using hydrothermally infrared treated flours

Korkmaz F., TUNCEL N. B., Tok Ö.

Journal of Stored Products Research, cilt.103, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 103
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.jspr.2023.102132
  • Dergi Adı: Journal of Stored Products Research
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, BIOSIS, Business Source Elite, Business Source Premier, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: Cake, Hydrothermal treatment, Infrared, Ribbon mixer, Shelf life
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

This study aimed to determine some quality parameters, including moisture, weight loss, volume, color, and textural properties of cakes prepared using IR treated flours, and to investigate the effects of storage (30 days) on these parameters. Using IR treated flour resulted in a significant increase in moisture, hardness, gumminess, and chewiness values, while a significant decrease in weight loss and volume values in the cakes compared to the cake made of unprocessed flour (P < 0.05). On the other hand, weight loss, hardness, gumminess, and chewiness values increased, while volume and resilience values decreased in all cakes during the storage period due to moisture loss (P < 0.05). Consequently, hydrothermal IR treatment significantly affected the quality parameters and texture stability of cake due to the partial gelatinization of starch and denaturation of proteins. Thus, hydrothermal IR treatment can become an alternative method for the production of cake flour.