Quality characteristics of sponge cakes made of rice flour under different preservation conditions

Abstract

In this study, indica rice flour was used as raw material to substitute 100% (w/w) of low-gluten flour to make sponge cake (IRSC). The effect of different packaging atmospheres and temperatures on the characteristics of IRSC quality was investigated in a series of storage tests for six weeks. Quality prediction models were built based on Pearson correlation analysis and stepwise regression analysis on quality indicators of IRSC. Results showed that in the process of preservation, the moisture content, water activity (Aw), springiness and resilience evidently decreased, but the hardness and adhesiveness significantly increased. The aging and degradation rate of IRSCs stored at 37 °C was notably faster than when stored at 25 °C, where it had a higher Aw, a lower hardness, a better springiness and resilience of more than 14 days. Nitrogen-filled packaging and a 25 °C storage had a synergizing effect on maintaining good quality and extending the shelf-life of IRSCs for nearly 10 days.

Keywords:
preservation method; indica rice flour; sponge cake; quality prediction model; synergistic effect