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Improvement of eggless cake structure using ultrasonically treated whey protein

Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. B...

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Main Authors: Tan, Mei Ching, Chin, Nyuk Ling, Yusof, Yus Aniza, Taip, Farah Saleena, Abdullah, Jaafar
Format: Article
Language:English
Published: Springer 2015
Online Access:http://psasir.upm.edu.my/id/eprint/37982/1/Improvement%20of%20eggless%20cake%20structure%20using%20ultrasonically%20treated%20whey%20protein.pdf
http://psasir.upm.edu.my/id/eprint/37982/
http://link.springer.com/article/10.1007%2Fs11947-014-1428-1
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spelling my.upm.eprints.379822015-12-29T09:06:42Z http://psasir.upm.edu.my/id/eprint/37982/ Improvement of eggless cake structure using ultrasonically treated whey protein Tan, Mei Ching Chin, Nyuk Ling Yusof, Yus Aniza Taip, Farah Saleena Abdullah, Jaafar Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein. Springer 2015 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37982/1/Improvement%20of%20eggless%20cake%20structure%20using%20ultrasonically%20treated%20whey%20protein.pdf Tan, Mei Ching and Chin, Nyuk Ling and Yusof, Yus Aniza and Taip, Farah Saleena and Abdullah, Jaafar (2015) Improvement of eggless cake structure using ultrasonically treated whey protein. Food and Bioprocess Technology, 8 (3). pp. 605-614. ISSN 1935-5130; ESSN: 1935-5149 http://link.springer.com/article/10.1007%2Fs11947-014-1428-1 10.1007/s11947-014-1428-1
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Ultrasound treatment was applied on whey protein concentrate suspension prior to foaming and being mixed into batter for eggless cake baking. The improvement of batter and baked cake made using ultrasound treated whey protein were measured in terms of aeration, rheological and textural properties. Baked cakes formulated with untreated whey protein suspension at varying concentrations between 10 and 20 % were compared with ultrasound treated whey protein up to 25 min at 60 % amplitude. Visualized images of aerated cake products using x-ray tomography technique supported the findings of improved batter in terms of density decrease by 5 %, and viscosity, consistency index, storage modulus, and loss modulus increase by 31, 57, 33, and 21 %, respectively. For baked cakes, volume increase was 18 %, and density, hardness, and chewiness decrease was 18, 65, and 64 %, respectively, when compared to those made using untreated whey protein. Image analysis presented a higher number of smaller gas cells in the aerated baked cakes structure using ultrasound treated whey protein.
format Article
author Tan, Mei Ching
Chin, Nyuk Ling
Yusof, Yus Aniza
Taip, Farah Saleena
Abdullah, Jaafar
spellingShingle Tan, Mei Ching
Chin, Nyuk Ling
Yusof, Yus Aniza
Taip, Farah Saleena
Abdullah, Jaafar
Improvement of eggless cake structure using ultrasonically treated whey protein
author_facet Tan, Mei Ching
Chin, Nyuk Ling
Yusof, Yus Aniza
Taip, Farah Saleena
Abdullah, Jaafar
author_sort Tan, Mei Ching
title Improvement of eggless cake structure using ultrasonically treated whey protein
title_short Improvement of eggless cake structure using ultrasonically treated whey protein
title_full Improvement of eggless cake structure using ultrasonically treated whey protein
title_fullStr Improvement of eggless cake structure using ultrasonically treated whey protein
title_full_unstemmed Improvement of eggless cake structure using ultrasonically treated whey protein
title_sort improvement of eggless cake structure using ultrasonically treated whey protein
publisher Springer
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/37982/1/Improvement%20of%20eggless%20cake%20structure%20using%20ultrasonically%20treated%20whey%20protein.pdf
http://psasir.upm.edu.my/id/eprint/37982/
http://link.springer.com/article/10.1007%2Fs11947-014-1428-1
_version_ 1643832115785105408
score 13.211869

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