EFFECTS OF DIFFERENT EMULSIFIERS ON PHYSICOCHEMICAL, COLOR AND SENSORY ATTRIBUTES OF CAKE DURING STORAGE

Abstract

The objectives of this study was to prepare cake with different emulsifiers such as ester of monoglyceride, glycerol monostearate and di sodium phosphate as well as the effects of those emulsifiers on physicochemical properties, color and sensory attributes of cake during storage. Cake prepared with emulsifiers had lower specific gravity than those of cake prepared without emulsifiers. Protein, fat and ash contents of cake were dependent on emulsifier types throughout the storage period. L* values were decreased whereas a* , b * and firmness were increased for all samples after 30th days of storage. Control samples were not acceptable after 15 days of storage. There was no significant difference in overall acceptability among all cakes prepared with emulsifiers. Therefore, results showed that good quality cake could be made with the ester of monoglyceride, glycerol mono stearate and di sodium phosphate and kept 30th days without any nutritional changes.