The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

Kouhanestani, Samaneh Babashahi; Abbasi, Hajar; Zamindar, Nafiseh

doi:10.1590/1981-6723.14218

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 22 • 2019 • https://doi.org/10.1590/1981-6723.14218 copy

The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes

Efeitos de farinha de oleaster, glúten ativo e substituição de sacarose com acessulfame de potássio e isomalte nas propriedades funcionais de bolo funcional

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.

Keywords:
Functional cake; Low calorie; Mineral; Nutritional value; Sweetener; Textural properties

Ingredients	Weight (g)	Procedure
Soybean oil	171.0	mixed for 10 min.
Sugar	216.0	mixed for 10 min.
Egg	216.0	added in 4 portions and mixed for 5 min
Wheat flour	300.0	mixed together and then added to the mixture
Baking powder	6.0
Milk powder	12.0
Vanilla	1.5
Water	75.0	mixed until the batter was smooth

Flours	Ash	Fat	Protein	Crude fibre	Total phenolic
Flours	(g/100 g of dry matter)				(mg Gallic acid/100 g)
Wheat flour	0.66^b ± 0.01	0.83^b ± 0.00	9.32^a ± 0.06	0.69^b ± 0.08	26.10^b ± 0.6
Oleaster flour	2.44^a ± 0.08	4.38^a ± 0.07	6.30^b ± 0.25	10.47^a ± 1.1	436.60^a ± 8.9

	Quality parameters	Oleaster flour replacement (%)			Gluten (%)
	Quality parameters	15	30	45	0	3
Physical and Textural	Density (g/cm³)	0.37^c ± 0.01	0.40^b ± 0.01	0.43^a ± 0.02	0.41^a ± 0.03	0.39^b ± 0.02
	Hardness (g)	276.25^a ± 33.94	246.88^b ± 41.70	221.75^c ± 43.29	276.5^a ± 34.28	220.08^b ± 31.05
	Cohesiveness	0.64^a ± 0.06	0.56^ab ± 0.01	0.54^b ± 0.06	0.54^b ± 0.05	0.62^a ± 0.06
	Springiness (mm)	7.82^a ± 0.10	7.39^b ± 0.18	6.89^c ± 0.23	7.24^b ± 0.48	7.49^a ± 0.37
Crust colour	a*	22.82^c ± 1.26	24.73^b ± 0.20	28.66^a ± 1.20	25.88^a ± 2.34	24.92^a ± 3.22
	b*	15.15^a ± 4.24	7.64^b ± 3.18	5.77^c ± 2.87	6.95^b ± 4.43	12.09^a ± 5.08
	L	48.28^a ± 4.13	41.23^b ± 3.53	39.17^b ± 2.31	40.47^b ± 4.33	45.07^a ± 5.24
	ΔE	7.94^c ± 1.90	13.73^b ± 4.16	17.24^a ± 3.65	14.77^a ± 6.03	11.17^b ± 3.41
	Chroma (C)	27.62^ab ± 1.60	26.03^b ± 0.76	29.34^a ± 1.09	27.14^a ± 1.77	28.19^a ± 1.79
Crumb colour	a*	-1.00^c ± 0.20	0.77^b ± 1.20	5.32^a ± 0.92	2.24^a ± 3.16	1.15^b ± 2.80
	b*	26.00^a ± 1.48	23.03^b ± 0.75	15.88^c ± 0.75	21.02^a ± 4.56	22.26^a ± 4.85
	L	60.87^a ± 1.80	58.32^a ± 1.76	51.04^b ± 1.31	56.26^a ± 4.78	57.23^a ± 4.81
	ΔE	16.61^c ± 2.53	20.85^b ± 1.85	31.98^a ± 1.48	24.07^a ± 7.27	22.22^a ± 7.30
	Chroma (C)	26.02^a ± 1.48	23.07^b ± 0.75	16.77^c ± 0.46	21.43^a ± 3.99	22.48^a ± 4.57

	Quality parameter	Cake
	Quality parameter	Control	15 OF	15 OFG	30 OF	30 OFG	45 OF	45 OFG
Physical and Textural	Density (g/cm³)	0.36^e ± 0.00	0.38^d ± 0.00	0.36^e ± 0.00	0.41^b ± 0.00	0.39^c ± 0.00	0.44^a ± 0.00	0.41^b ± 0.00
	Hardness (g)	336.5^a ± 13.44	305.25^b ± 6.01	247.25^cd ±7.42	265.25^c± 57.63	228.5^d ± 23.33	259^c ± 1.71	184.5^e ± 8.49
	Cohesiveness	0.6^a ± 0.03	0.6^ab ± 0.01	0.67^a ± 0.1	0.52^bc ± 0.03	0.61^ab ± 0.04	0.50^c ± 0.02	0.59 ^abc ± 0.01
	Springiness (mm)	7.7^ab ± 0.16	7.75^ab ± 0.08	7.89^a ± 0.06	7.26^cd ± 0.11	7.51^bc ± 0.16	6.70^e ± 0.04	7.08^d ± 0.1
Crust colour	a*	23.36^bc ± 1.86	23.9^bc ± 0.16	21.74^c ± 0.21	24.98^b ± 0.04	24.48^bc ± 1.29	28.79^a ± 0.97	28.53^a ± 1.82
	b*	16.77^a ± 3.43	12.13^b ± 2.68	18.18^a ± 3.17	5.18^e ± 2.24	10.1^c ± 1.08	3.55^e ± 1.65	7.99^d ± 1.49
	L	51.22^a ± 5.4	45.45^ab ± 2.42	51.12^a ± 3.64	39.0^b ± 3.99	43.46^ab ± 1.24	37.64^b ± 1.46	40.64^b ± 2.23
	ΔE	00.00^d ± 00.00	7.59^c ± 2.89	8.29^c ± 1.42	16.96^ab± 2.03	10.49^c ± 8.14	19.76^a± 8.38	14.72^b± 9.74
	Chroma (C)	28.88^ab ± 0.49	28.85^abc ± 1.35	28.4^abc ± 1.9	25.56^c± 0.50	26.50^bc ± 0.78	29.02^ab± 1.16	29.66^a± 1.35
	a*	-8.50^e ± 0.40	-0.89^d ± 0.17	-1.11^d ± 0.01	1.55^c ± 0.03	-0.01^d± 1.58	6.07^a ± 0.2	4.57^b ± 0.47
	b*	35.82^a ± 0.14	24.92^c ± 0.8	27.06^b ± 1.20	22.84^d ± 0.05	23.23^cd± 1.24	15.28^e ± 0.45	16.48^e ± 0.17
	L	71.8^a ± 1.62	60.32^b ± 0.93	61.4^b ± 2.76	58.0^b ± 1.75	58.6^b ± 2.62	50.42^c ± 1.91	51.66^c ± 0.1
	ΔE	00.00^d ± 00.00	17.61^bc ± 0.15	15.61^c± 3.89	21.53^b± 2.24	20.17^bc ± 1.84	33.08^a± 0.31	30.89^a± 1.27
	Chroma (C)	36.81^a± 0.23	24.96^c± 0.79	27.08^b± 1.20	22.89^d± 0.05	23.26^cd± 1.24	16.44^e± 0.33	17.10^e± 0.3

Sample	Colour	Aroma	Texture	Flavour	Unpleasant after-taste	Overall acceptance
Control	4.07^abc ± 1.33	4.20^a ± 0.77	4.54^a ± 0.52	4.33^a ± 0.72	4.40^a ± 0.89	4.40^a ± 0.89
15 OF	3.93^abc ± 1.09	4.20^a ± 0.86	4.47^a ± 0.92	4.07^a ± 0.79	4.20^ab ± 0.68	4.40^a ± 0.68
15 OFG	3.73^c ± 1.28	4.20^a ± 1.08	3.80^c ± 0.01	4.07^a ± 1.03	4.13^ab ± 1.19	4.27^a ± 1.19
30 OF	3.87^bc ± 1.13	4.07^a ± 0.88	3.93^bc ± 0.7	4.07^a ± 0.79	4.00^b ± 0.53	4.27^a ± 0.53
30 OFG	4.00^abc ± 0.93	4.20^a ± 0.94	4.33^ab ± 0.82	4.07^a ± 0.59	4.27^ab ± 0.70	4.33^a ± 0.70
45 OF	4.40^a ± 0.91	4.00^a ± 0.93	3.93^bc ± 1.03	4.27^a ± 0.96	4.47^a ± 0.52	4.40^a ± 0.52
45 OFG	4.27^ab± 1.09	4.07^a± 1.09	4.13^bc ± 0.99	4.33^a ± 0.82	4.13^ab ± 0.92	4.33^a ± 0.92

Constituent	Control	Selected sample (30 OFG)
Moisture (%)	19.94^b ± 0.12	22.54^a ± 0.06
Ash (g/100 g dry matter)	1.08^a ± 0.15	1.38^a ± 0.15
Fat (g/100 g dry matter)	24.15^b ± 0.58	26.55^a ± 0.14
Protein (g/100 g dry matter)	13.25^a ± 0.06	11.91^b ± 0.31
Crude fibre (g/100 g dry matter)	0.39^b ± 0.07	0.92^a ± 0.03
Calcium (mg/100 g dry matter)	33.96^b ± 12.11	48.09^a ± 11.52
Magnesium (mg/100 g dry matter)	22.48^a ± 6.01	23.24^a ± 4.41
Potassium (mg/100 g dry matter)	154.88^b ± 34.97	243.02^a ± 35.03
Iron (mg/100 g dry matter)	4.01^a ± 1.50	3.99^a ± 1.3
Total phenolic compound content (mg gallic acid/100 g sample)	73.06 ^b ± 1.23	112.58 ^a ± 3.59

	Quality parameter	Replacement level of sucrose with ace K and isomalt (%)
	Quality parameter	0	30	50	70
Texture and physical	Moisture content (%)	22.54^b ± 0.06	22.19^c ± 0.24	22.51^b ± 0.10	22.85^a ± 0.13
	Density (g/cm³)	0.39^d ± 0.00	0.42^c ± 0.00	0.45^b ± 0.00	0.55^a ± 0.00
	Hardness (g)	228.5^b ± 23.33	312.75^a ± 6.72	315.75^a ± 7.42	364.0^a ± 24.75
	Cohesiveness	0.61^a ± 0.04	0.57^b ± 0.01	0.56^bc ± 0.04	0.53^c ± 0.04
	Springiness (mm)	7.51^a ± 0.16	7.16^a ± 0.31	6.66^a ± 0.47	6.11^a ± 0.66
Crust colour	a*	24.48^a ± 1.29	23.24^a ± 1.07	21.40^b ± 0.09	18.32^c ± 0.42
	b*	10.10^b ± 1.08	12.76^a ± 0.83	12.92^a ± 1.37	13.44^a ± 1.31
	L	43.46^a ± 1.24	36.60^b ± 1.57	36.63^b ± 1.17	31.05^c ± 0.89
	ΔE	00.00^c ± 00.0	7.47^b ± 0.42	8.05^b ± 0.30	14.27^a ± 0.01
	Chroma (C)	26.50^a ± 0.78	26.51^a ± 0.53	25.01^a ± 0.63	22.74^b ± 0.43
Crumb colour	a*	0.01^d ± 0.16	1.11^c ± 0.14	2.02^b ± 0.12	4.55^a ± 0.05
	b*	23.23^b ± 1.24	33.99^a ±1.99	34.25^a ±1.51	35.31^a ±1.73
	L	58.60^a ± 2.62	56.59^a ± 1.61	54.88^a ± 1.27	54.22^a ± 1.47
	ΔE	00.00^b ± 00.00	11.13^a ± 2.79	11.88^a ± 0.92	13.83^a ± 1.81
	Chroma (C)	23.26^b ± 1.24	34.01^a ± 1.98	34.31^a ± 1.50	35.36^a ± 0.85

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Hajar Abbasi, Islamic Azad University, Isfahan (Khorasgan) Branch, College of Agriculture and Natural Resources, Department of Food Science and Technology, Isfahan - Iran, e-mail: H.Abbasi@Khuisf.ac.ir