Naslov
Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour

Autori
Jukić, Marko ; Nakov, Gjore ; Koceva Komlenić, Daliborka ; Šumanovac, Franjo ; Koljđeraj, Antonio ; Lukinac, Jasmina

Izvornik
Ukrainian food journal (2304-974X) 11 (2022), 1; 64-77

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
sponge cake ; barley malt ; flour ; sucrose ; functionality

Sažetak
Introduction. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with brewer's barley malt flour (BMF), while reducing the sucrose in the recipe, on the quality characteristics of sponge cakes. Materials and methods. For the production of sponge cake samples, WF and three different types of brewer's BMF (Pilsen, Amber and Black) were used in different ratios with simultaneous reduction of sucrose addition. The content of reducing sugars in WF and BMF was determined, as well as the moisture content and water activity in sponge cake samples. Determination of specific volume, colour in CIEL*a*b* space, texture profile analysis (TPA) and sensory analysis using the nine-point hedonic scale were also performed. Results and discussion. The contents of reducing sugars were 0.43, 7.75, 17.05 and 61.02 g/100 g in WF, Amber, Pilsen and Black BMF, respectively. Since sucrose is known to be an excellent ingredient for lowering water activity, both moisture content and water activity in the sponge cake samples increased significantly when the addition of sucrose was reduced. The specific volume decreased from 1.99 cm3/g in the control WF sample to 1.79 cm3/g in the WF sample with reduction of sucrose content by 50.0%. Reducing the sucrose addition significantly increased the hardness and chewiness, while the resilience and cohesiveness of the cake decreased (p < 0.05). Addition of 20% BMF and reduction of sucrose to 83.3% of the original recipe mitigated these effects and there were no statistically significant differences between these samples and the control WF sample in terms of specific volume and texture parameters. The addition of BMF significantly affected all colour parameters of the sponge cake crumb (p < 0.05). Amber BMF:WF (20:80) sponge cake with reduced sucrose addition (83.3%) had the highest sensory scores for colour, appearance and overall acceptability. Pilsen BMF:WF (20:80) with reduced added sucrose (83.3%) had the best odour and the best taste was the WF control sample. Conclusion. By replacing WF with BMF in the production of sponge cakes, a very wide range of sponge cake products with different quality characteristics, improved nutritional and functional properties can be obtained. BMF has significant amounts of its own sugars, which can minimize the effect of the reduction of sucrose content in the sponge cake recipe.

Izvorni jezik
Engleski

Znanstvena područja
Računarstvo, Poljoprivreda (agronomija), Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA