Effect of some hydrocolloids and emulsifiers on the rheological and sensory characteristics of dietary cake

In this study egg and saturated fat were eliminated from cake formulation and microcrystalline cellulose (MCC), hydroxypropylmethylcellulose (HPMC), xanthan, whey protein isolate (WPI), glycerol monostearate (GMS) and sodium stearoyl-2-lactylate (SSL) were used as replacement. Effect of mentioned ingredient on the batter viscosity, density, cake volume and sensory scores was studied. Addition of hydrocolloids to wheat flour in the presence of SSL and GMS increased cake batter viscosity and density and xanthan showed the highest value followed by MCC and HPMC. Batter with hydrocolloids was heavier and lacks the proper aeration. Sensory evaluation of cakes with different hydrocolloids showed that the use of xanthan decrease quality scores and samples with HPMC received the highest quality scores. Use of HPMC improved crumb color and MCC improved cake texture. Results of this study indicated that some of hydrocolloids in combination with emulsifiers and WPI can be a good substitution for egg and saturated fat in cake formulation.