TY - JOUR
T1 - Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
AU - Díaz-Ramírez, Mayra
AU - Calderón-Domínguez, Georgina
AU - García-Garibay, Mariano
AU - Jiménez-Guzmán, Judith
AU - Villanueva-Carvajal, Adriana
AU - Salgado-Cruz, Ma de la Paz
AU - Arizmendi-Cotero, Daniel
AU - Del Moral-Ramírez, Elizabeth
N1 - Publisher Copyright:
© 2016 Elsevier Ltd.
PY - 2016/12/1
Y1 - 2016/12/1
N2 - Whey protein isolate is commonly used in food products due to its functional properties, such as foaming, water binding capacity, emulsifying and gel formation ability. Besides, sponge cake is one of the most consumed cakes by the bakery industry due to its porous structure. The aim of the present study was to determine changes on batter density and viscosity, heating rates, crumb structure, volume, texture and crystallinity in order to evaluate the partial replacement of egg white protein by whey protein isolate. A substitution of 12.5%-25% showed no significant differences (P < 0.05) on the parameters evaluated when compared to control sample and the exploratory consumer sensory evaluation was conducted finding no statistical differences (P < 0.05) between samples. The total replacement of egg white protein by whey protein isolate promoted a more crystalline system and a poorer cake quality. During the second stage of the sponge baking, the air presence could change its heating rate.
AB - Whey protein isolate is commonly used in food products due to its functional properties, such as foaming, water binding capacity, emulsifying and gel formation ability. Besides, sponge cake is one of the most consumed cakes by the bakery industry due to its porous structure. The aim of the present study was to determine changes on batter density and viscosity, heating rates, crumb structure, volume, texture and crystallinity in order to evaluate the partial replacement of egg white protein by whey protein isolate. A substitution of 12.5%-25% showed no significant differences (P < 0.05) on the parameters evaluated when compared to control sample and the exploratory consumer sensory evaluation was conducted finding no statistical differences (P < 0.05) between samples. The total replacement of egg white protein by whey protein isolate promoted a more crystalline system and a poorer cake quality. During the second stage of the sponge baking, the air presence could change its heating rate.
KW - Crystallinity
KW - Heating rates
KW - Microstructure
KW - Sponge cake
KW - Whey protein isolate
UR - http://www.scopus.com/inward/record.url?scp=84977529696&partnerID=8YFLogxK
U2 - 10.1016/j.foodhyd.2016.06.020
DO - 10.1016/j.foodhyd.2016.06.020
M3 - Artículo
SN - 0268-005X
VL - 61
SP - 633
EP - 639
JO - Food Hydrocolloids
JF - Food Hydrocolloids
ER -