Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage

• Published in: Journal of Food Science and Technology
• Main Author: Noorlaila A.; Hasanah H.N.; Yusoff A.; Sarijo S.H.; Asmeda R.
• Format: Article
• Language: English
• Published: Springer India 2017
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85029481256&doi=10.1007%2fs13197-017-2810-6&partnerID=40&md5=7e1b35ce4763bf496d2f5caff792a660

The effects of xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) in sponge cakes were studied. Hydrocolloids enhanced the thickening effect in batter that affected the textural attributes of sponge cakes. During storage, the structural changes in XG-cake resulted in higher hardness compared to HPMC-cake. Similar to XG, HPMC also contributed moistness to cake. The moisture loss of cake containing XG was slower than HPMC-cake. FTIR study showed absorption of OH at region of 3600–2900 cm−1 that explained the strong interaction of water in cake containing XG compared to other cake formulations. © 2017, Association of Food Scientists & Technologists (India).