The function of maltodextrins and ziziphus gum in cake and cake batter

ABUDUJAYN, Abdulmajeed Abdulaziz; HUSSAIN, Shahzad; MOHAMED, Abdellatif Abdelhakim; ALAMRI, Mohamed Saleh; IBRAHEEM, Mohamed Abdrabo

doi:10.1590/fst.002923

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Food Science and Technology

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.002923 copy

The function of maltodextrins and ziziphus gum in cake and cake batter

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Commercial maltodextrins (MD) and ziziphus gum (ZG) have been investigated for their effects on cake quality and possible use in slowing the staling process. The effects of MD and ZG were assessed by analyzing the pasting properties of the wheat flour slurry, the properties of the dough, and the quality of the cake after baking and after three days of storage. The qualities of the gel texture were assessed using a texture profile analysis (TPA) test, the qualities of the dough and cake were assessed using the Micro-doughLab and the TA-TXT texture analyzer, respectively. The evaluation of overall acceptance, texture, aroma, taste, and color was also done using 9 points hedonic sensory methods. Overall, despite their impacts were not similar, MD and ZG had a considerable impact on the quality of the cake, the dough, and the cake batter. By lowering gel hardness, which is the opposite of MD's effect, and raising setback, which appears to support amylose retrogradation, ZG appears to limit amylose retrogradation. Less mixing tolerance index (MTI) and more stability were imparted in the dough by both ZG and MD. ZG and MD both significantly increased the cake volume, although MD did so more. Although the batter density was high, MD greatly increased cake volume. The cake's sensory parameter scores indicated that MD had a positive impact on it, and both the 2% MD blends and the control blends performed equally well in terms of general acceptance.

Keywords:
maltodextrins; ziziphus; cake; texture; sensory

Mixtures	Wheat flour (%)	Maltodextrins (%)	Ziziphus gum (%)
CF0	100	-	-
CF1	98	2	-
CF2	98	-	2
CF3	98	0.5	1.50
CF4	98	1.00	1.00
CF5	98	1.50	0.50

	Peak visc. (cP)	Breakdown (cP)	Final visc.	Setback (cP)	Pasting Temp (◦C)
CF0	3253.33 ± 61.42^a	1062.67 ± 88.15^c	3718.33 ± 37.87 ^a	1527.67 ± 128.10^b	69.08 ± 0.46^a
CF1	3001.67 ± 47.72^b	1109.33 ± 47.50^c	3460.00 ± 38.97^b	1567.67 ± 60.72 ^ab	68.85 ± 0.95^a
CF2	2958.33 ± 18.34^b	1268.67 ± 91.48^a	3363.33 ± 45.24 ^d	1673.67 ± 80.03 ^a	65.23 ± 0.80^d
CF3	3015.33 ± 13.58^b	1233.33 ± 42.78^ab	3408.67 ± 12.58^bcd	1626.67 ± 42.85 ^ab	67.75 ± 0.05^b
CF4	2964.00 ± 19.97^b	1248.00 ± 43.51^a	3393.67 ± 10.50 ^cd	1677.67 ± 38.84 ^a	66.38 ± 0.40 ^c
CF5	3009.00 ± 17.69^b	1130.33 ± 29.67^bc	3433.33 ± 16.50^bc	1554.67 ± 44.74 ^ab	67.70 ± 0.09^b

	Hardness (g)	Gumminess (g)	Chewiness (g)	Springiness (mm)	Cohesiveness	Adhesiveness (mJ)
CF0	135.33 ± 4.50^a	67.71 ± 4.37 ^a	672.06 ± 32.07 ^a	9.93 ± 0.20 ^a	0.50 ± 0.017 ^ab	0.43 ± 0.43 ^b
CF1	127.33 ± 5.77^a	67.11 ± 4.71^a	663.91 ± 37.90 ^a	9.90 ± 0.20 ^a	0.53 ± 0.015 ^a	1.13 ± 1.13 ^a
CF2	111.00 ± 7.93^b	55.80 ± 2.73^b	546.92 ± 33.09 ^b	9.80 ± 0.26 ^a	0.50 ± 0.015 ^ab	1.37 ± 1.36 ^a
CF3	124.33 ± 2.51^a	57.99 ± 4.60 ^b	578.03 ± 47.32 ^ab	9.97 ± 0.05 ^a	0.47 ± 0.04 ^b	1.17 ± 1.16 ^a
CF4	112.33 ± 6.02^b	56.05 ± 0.53 ^b	560.41 ± 4.84 ^ab	10.00 ± 0.17 ^a	0.50 ± 0.03 ^ab	1.30 ± 1.30 ^a
CF5	134.33 ± 6.50^a	70.76 ± 6.62 ^a	628.87 ± 124.95^ab	8.83 ± 1.06 ^b	0.53 ± 0.04 ^a	0.57 ± 0.56 ^b

	WA as is (%)	DDT (min)	Stability (min)	Softening (FU)	MTI (FU)
CF0	56.67 ± 0.28 ^a	0.77 ± 0.05^ab	0.73 ± 0.1^b	218.23 ± 41.63^a	134.97 ± 30.35^a	26.57 ± 9.17^a
CF1	54.93 ± 0.11^b	0.73 ± 0.05 ^b	0.77 ± 0.20^b	194.90 ± 10.10^a	116.67 ± 10.40^ab	32.07 ± 2.65^a
CF2	54.33 ± 0.57^c	0.83 ± 0.05 ^a	1.43 ± 0.15^a	186.57 ± 7.63^a	101.67 ± 10.40^b	35.60 ± 2.34^a
CF3	54.80 ± 0.00^bc	0.80 ± 0.00^ab	0.97 ± 0.20^b	183.23 ± 10.40^a	103.33 ± 10.40^ab	35.50 ± 3.00^a
CF4	54.83 ± 0.288^bc	0.80 ± 0.00^ab	0.70 ± 0.10^b	194.90 ± 20.00^a	118.30 ± 17.51^ab	32.40 ± 5.65^a
CF5	55.07 ± 0.11^b	0.80 ± 0.00^ab	0.93 ± 0.11^b	184.90 ± 17.32^a	96.67 ± 12.58^b	36.47 ± 3.82^a

	Resistance to Extension (g)	Extensibility (mm)
CF0	50.85 ± 1.28^b	15.82 ± 0.84^bc
CF1	37.93 ± 0.07^e	17.22 ± 1.32^ab
CF2	57.51 ± 1.19^a	13.74 ± 1.56^c
CF3	50.31 ± 0.24^b	15.35 ± 1.45^bc
CF4	45.64 ± 0.18^c	16.08 ± 1.13^bc
CF5	43.57 ± 0.24^d	19.22 ± 2.66^a

	WRC	SuSRC	SCRC	LARC	GPI
CF0	96.08 ± 5.54^a	113.22 ± 13.75^a	101.90 ± 6.43^a	120.56 ± 20.74^a	0.56 ± 0.11 ^b
CF1	96.09 ± 6.25^a	101.59 ± 3.48^a	95.78 ± 9.64^ab	133.11 ± 19.08^a	0.68 ± 0.09 ^ab
CF2	76.19 ± 5.73^b	91.80 ± 26.62^a	89.05 ± 12.85^ab	114.75 ± 27.10^a	0.63 ± 0.11 ^ab
CF3	77.11 ± 4.21^b	95.78 ± 19.83^a	85.68 ± 1.06^b	121.48 ± 10.07^a	0.68 ± 0.13 ^ab
CF4	84.45 ± 3.18^ab	99.45 ± 6.77^a	84.76 ± 4.24^b	137.09 ± 1.41^a	0.74 ± 0.02 ^a
CF5	85.68 ± 16.66^ab	107.71 ± 7.81^a	90.27 ± 7.80^ab	141.68 ± 15.26^a	0.72 ± 0.03 ^ab

	Cake Volume (cm³)	Cake Weight (g)	Specific Volume (cm³/g)
CF0	340.67 ± 2.89^f	271.83 ± 5.66 ^b	1.25 ± 0.02 ^e
CF1	591.67 ± 2.89 ^b	274.60 ± 9.35 ^ab	2.16 ± 0.07 ^a
CF2	371.67 ± 2.89 ^e	273.90 ± 1.91 ^ab	1.36 ± 0.02 ^d
CF3	511.67 ± 2.89 ^c	284.00 ± 4.00 ^a	1.80 ± 0.03 ^b
CF4	461.67 ± 2.89 ^d	279.07 ± 5.13 ^ab	1.65 ± 0.02 ^c
CF5	601.67 ± 2.89 ^a	277.20 ± 2.99 ^ab	2.17 ± 0.07 ^a

	L*	a*	b*
CF0	75.88 ± 1.95^a	-3.92 ± 0.33 ^d	26.56 ± 1.64 ^a
CF1	72.40 ± 0.96 ^b	-2.88 ± 0.25 ^c	25.61 ± 0.71 ^ab
CF2	71.00 ± 0.55 ^b	-1.73 ± 0.35 ^a	23.57 ± 0.43 ^c
CF3	73.29 ± 1.27 ^b	-3.06 ± 0.197 ^c	24.00 ± 2.91^bc
CF4	73.30 ± 1.49 ^b	-2.35 ± 0.26 ^b	22.97 ± 0.81^c
CF5	76.51 ± 1.51^a	-4.17 ± 0.27^d	24.51 ± 1.09 ^bc

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[1] *Corresponding author: shhussain@ksu.edu.sa; abdmohamed@ksu.edu.sa