USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE

Abstract

ABSTRACT Effect of two vegetable oils namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers (sodium stearoyl‐2‐lactylate and polysorbate‐60), and hydrocolloids (guar gum and carboxymethyl cellulose) on rheological, fatty acid profile and quality characteristics of pound cake was studied in comparison with control cake prepared using hydrogenated fat. Use of oils decreased batter viscosity, increased specific gravity and decreased overall quality score of cakes. However, incorporation of additives significantly improved the quality of cakes. The microstructure of cake with combination of identified additives showed a continuous protein matrix and wrapped starch granule. The individually identified emulsifier and hydrocolloid when used in combination yielded cakes having quality characteristics similar to control cake. Fatty acid profile showed that the control cake had 51.3% saturated fatty acids and only 6.5% polyunsaturated fatty acids (PUFA); SFO cake was rich in PUFA and CNO cake was rich in medium chain fatty acids. PRACTICAL APPLICATIONS Many baked products are prepared using a relatively large proportion of hydrogenated fat – cakes for example contain 50–100% shortening, biscuits 25–35% and cookies 45–50%. Majority of people are becoming aware of the relationship between consumption of hydrogenated fat and cardio vascular diseases associated with it. Continuous attempts are being made to redesign bakery products either by eliminating completely the hydrogenated fat in the formulation or replacing it with vegetable oils. This article discusses the effect of replacement of hydrogenated fat with sunflower oil and coconut oil in cake making. This article also highlights the improvement brought about by the addition of emulsifiers and hydrocolloids on the rheological and quality characteristics of cake with oils. This information will have a practical application in the production of nutritious cakes.