Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties

Yazdanpanah, Sedigheh; abbasi, mohsen

doi:10.22034/FSCT.22.161.24

All

Webpages

Books

Journals

Tarbiat Modares University Press

Journal of food science and technology ( Iran)

Volume 22, Issue 161 (2025) FSCT 2025, 22(161): 24-41 | Back to browse issues page

‎ 10.22034/FSCT.22.161.24

Mendeley

Zotero

RefWorks

Yazdanpanah S, abbasi M. Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties. FSCT 2025; 22 (161) :24-41
URL: http://fsct.modares.ac.ir/article-7-77143-en.html

Production of low-calorie sponge cake using microbial transglutaminase enzyme and checking some of its thermometric, thermogravimetric and rheological properties

Sedigheh Yazdanpanah ^*

¹, Mohsen Abbasi²

1- Associate Professor, Department of Food Science and Industry, Kazerun Branch, Islamic Azad University, Kazerun, Iran , syazdanpanah2004@gmail.com
2- Graduated from Master's degree in Food Industry, Department of Food Science and Industry, Kazerun Branch, Islamic Azad University, Kazerun, Iran

Abstract: (175 Views)

Microbial transglutaminase is an enzyme from the group of transferases, which is widely used to modify the functional characteristics of proteins in various foods. The covalent bonds created by this enzyme have unique effects on gel formation capacity, thermal stability and water retention capacity in proteins. The purpose of this research was to investigate the effect of different amounts of microbial transglutaminase enzyme as a fat substitute on the thermometric, thermogravimetric and rheological characteristics of low-calorie sponge cake. For this purpose, seven different treatments were produced with 0, 25, 50 and 100% reduced fat, 10 ppm and 20 ppm transglutaminase enzyme. Based on the results, the maximum amount of protein (8.43%), apparent density (0.77 g/cm3), solid density (1.19 g/cm3), hardness (4033 g), adhesion (0.61 MJ) , cohesion (0.73), gumminess (2943 g), second enthalpy and chewability (204.62 MJ) were observed in the treatment with 20 ppm enzyme and 100% reduced fat. The lowest free water was observed in the treatment containing 10 ppm enzyme with 25% reduced fat. The treatment with 10 ppm of enzyme and 50% reduced fat had the best taste, smell and color according to the evaluators. The amount of protein increased due to the presence of transglutaminase enzyme in the samples and its tissue characteristics improved. But reducing 100 percent of fat had a negative effect on the sensory properties of the produced product. Therefore, complete removal of fat is not recommended for the production of this product, but by using transglutaminase enzyme, fat can be reduced to a significant extent.

Keywords: Fat replacement, Low calorie, Textural properties

Full-Text [PDF 608 kb] (92 Downloads)

Article Type: Original Research | Subject: Cereal and products technology
Received: 2024/09/22 | Accepted: 2024/11/10 | Published: 2025/06/22

Send email to the article author

Rights and permissions
	This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.