Investigation and comparison of the effect of Chubak (Acanthophyllum glandulosum) extract and mono- and diglyceride on quality of muffin cake

Chubak extract having emulsification ability because of the presence of saponin and hydrocolloid components. The purpose of the current research is utilizing this extract ability to improve the quality of a kind of cake using Chubak alone and in combination with mono and diglyceride (E471) emulsifiers at three levels including 0, 0.5 and 1%. The effect of these additives was carried out by evaluating physiochemical and rheological properties of batter, and physical and sensorial properties of the cake. The results revealed that extract addition led to a decrease in specific gravity and increase in batter viscosity, and also an increase in L* index of crust and crumb, specific volume, porosity, moisture content, sensory characteristic score of texture and chewiness of cake and a decrease in cake firmness as it had a more effective role than E471. The similar results were obtained in utilizing E471 but it was preferred to Chubak extract in staling retardation during storage. Applying these two additives, in combination with each other enhanced the product quality which confirmed synergistic effect of emulsifiers. Practically, emulsifier mixture containing 1% chubak extract and 0.5% E471 was recognized as the best choice.