Abstract:
Irreversible changes in the physicochemical properties of bakery p
roducts after baking
is called staling. One of the most important issues of nutritional and economic importance
in the bakery industry is to delay staling. One way to postpone staling is to apply native
plant and seed hydrocolloids, especially mucilages, w
hich have high medicinal and
nutritional value and low price. Therefore, in this study, the effects of different
concentrations of psyllium seed mucilage (0, 0.25, 0.5, 0.75 and 1), marve mucilage (0,
0.25, 0.5, 0.75 and 1) and the combination of both kind
s of mucilage (up to 1%) on the
physical, sensory and staling properties of sponge cake were investigated. In general,
except when 1% of mucilage was used, the overall properties of sponge cake were always
improved by hydrocolloid addition. The results sho
wed that the addition of 0.25% marve
combined with 0.25% psyllium significantly (P< 0.05) enhanced properties of sponge
cakes (volume, overall acceptability, hardness and moisture during storage) compared
with the control sample.
Keywords:
Sponge cake, Mu
cilage, Psyllium, Marve, Shelf life.
