Effect of glucose oxidase enzyme and diacetyl tartaric acid ester of monoglycerides (DATEM) emulsifier on the physical and textural characteristics of cupcake

Authors
Reza Farahmandfar
Jafar Mohammadzadeh Milani
Mohammadreza Dabbagh Mazhari
Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University (SANRU), Iran
10.52547/fsct.19.123.233
Abstract
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

Subjects

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