INVESTIGATING THE EFFECTS OF PROMOAT BETAGLUCAN ON IMPROVING AND MAINTAINING THE DESIRED STRUCTURE AND PHYSICAL PROPERTIES OF SPONGE CAKES OVER TWO WEEKS OF STORAGE.

Abstract

This project investigated the impact of beta-glucan on sponge cake's desired texture and physical properties. Sponge cakes with different percentages of Lantmännens PromOat beta-glucan (0.0%, 1.0% and 2.0%) were produced and compared on the following parameters: volume, density, water activity, moisture content and texture profile analyses. These parameters were measured on different storage days (1, 3, 7, 10 and 14) to evaluate structural changes over time. Matlab's ANOVA and multivariate PCA analysis were used for data analysis.
The results revealed significant treatment, batch and storage influences on cake characteristics. The beta-glucan percentage increased hardness, gumminess, moisture content, water activity and density, and it decreased the cake's volume, cohesiveness and springiness. Storage time was found to influence hardness, chewiness and gumminess the most.
Contrary to previous research, increased beta-glucan levels led to a decrease in volume and springiness and an increase in density and cohesiveness, probably due to the formation of smaller air bubbles and hindered expansion. However, cakes with 2.0% PromOat beta-glucan unexpectedly increased in springiness.
Moisture content and water activity increased with increasing beta-glucan percentages due to its water-absorbing properties. Nevertheless, cakes fortified with PromOat beta-glucan showed a greater decrease in moisture content, probably related to the increasing hardness.
Hardness, chewiness and gumminess increased with increasing storage time, in which cakes with 2.0% PromOat beta-glucan had the highest values. These changes were likely related to retrogradation, ingredient composition and reduced moisture content. Furthermore, unlikely batch variations were observed, pointing out the importance of maintaining batch consistency in future research.
In conclusion, this research provided insights into the effects of different beta-glucan percentages on structural and physical factors over a two-week storage period. Complex interactions between beta-glucan, storage time, ingredients and cake characteristics were presented. Further research is needed to investigate these interactions and demonstrate the optimal use of beta-glucan levels in sponge cakes.

Popular Abstract

This project investigated the effect of a beta-glucans product, a good source of fibre, on sponge cake textures. The beta-glucan product was added to sponge cake in various percentages (0.0%, 1.0% and 2.0%) and compared and measured over different storage days (days 1, 3, 7, 10 and 15) to evaluate changes over time. Various cake characteristics were assessed to identify the influence of beta-glucan on these properties. The results were analyzed using two types of statistical tests and compared to results from previous studies. These results presented variations in Treatment, Batch and Days, implying a relation between beta-glucan levels, storage time and cake characteristics.
Considering Treatment, the results represented that beta-glucan levels had the most impact on and increased hardness, gumminess, moisture content, water activity and density the most, and it decreased the cake's volume, cohesiveness and springiness. Storage time was found to influence hardness, chewiness and gumminess the most.
The results showed that increasing beta-glucan levels positively and negatively affected the cake’s quality. Higher levels of beta-glucan led to less growth of and smaller air bubbles in the cake, which resulted in a decreased volume and increased density. In addition, cakes with higher beta-glucan percentages became less springy and more cohesive, resulting in a firmer structure. The moisture content and water activity increased as expected with increasing beta-glucan values, and cakes with higher levels demonstrated more significant moisture loss over time, likely related to the increased hardness of the cake. These cakes also experienced more mold growth over time.
Hardness, chewiness and gumminess increased with increasing storage time, conflicting with previous findings, resulting in a firmer cake structure. In addition, unlikely batch variations indicated possible errors in the production process.
In conclusion, this research has given insights into the effects of different beta-glucan percentages on cake characteristics. It highlights the need for further investigation in optimizing beta-glucan levels in sponge cakes and ingredient interactions.

• author: van Mieghem, Nienke
• supervisor: Stephen Burleigh
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLGM01 20231
• year: 2023
• type: H2 - Master's Degree (Two Years)
• subject: Technology and Engineering
• keywords: Beta-glucan, Texture profile analysis, structural changes, Sponge cakes, Food technology and nutrition
• language: English
• id: 9129460
• date added to LUP: 2023-06-22 14:15:03
• date last changed: 2023-06-22 14:15:03