Volume 19, Issue 123 (2022)                   FSCT 2022, 19(123): 233-241 | Back to browse issues page

‎ 10.52547/fsct.19.123.233
‎ 20.1001.1.20088787.1401.19.123.6.1

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Farahmandfar R, Mohammadzadeh Milani J, Dabbagh Mazhari M. Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake. FSCT 2022; 19 (123) :233-241
URL: http://fsct.modares.ac.ir/article-7-51190-en.html
Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake
Reza Farahmandfar 1, Jafar Mohammadzadeh Milani2 , Mohammadreza Dabbagh Mazhari2
1- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Iran , re1farahmand@gmail.com
2- Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Iran
Abstract:   (1130 Views)
Cake as a popular snack among different people in the community, especially children and adolescents. This high-energy product should have a porous texture, small holes with narrow border to have an acceptable marketability. Therefore, research and investment to achieve the desired quality and increase shelf life through the use of additives such as enzymes, emulsifiers, etc. seems necessary. In this regard, in order to improve the quality of cupcakes, which have a faster preparation than other cakes, the effect of two factors, glucose oxidase (0, 10, 50 and 100 ppm) and DATEM (0, 0.5 and 1%) was investigated. The results showed that the samples containing DATEM increased the moisture content, decreased the weight loss after baking and improved the volume and texture of the cake in terms of reducing firmness and increasing the cohesiveness and springiness. On the other hand, glucose oxidase addition decreased the firmness of the treatments caused by DATEM. However, the addition of glucose oxidase enzyme to the cake formulation improved the crust color parameters and sensory evaluation. So, the effect of glucose oxidase and DATEM, improved the sensory and quality characteristics of cupcake.
Keywords: Datem, Glucose Oxidase, Cupcake, Emulsifier
Full-Text [PDF 626 kb]   (374 Downloads)    
Article Type: Original Research | Subject: Cereal and products technology
Received: 2021/03/28 | Accepted: 2021/12/8 | Published: 2022/05/4
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