Physicochemical, Textural And Sensory Characteristics Of Cup- Cake Fortified With Α-Amylase And Carboxymethyl Cellulose

Abstract

This study examined the effect of α-amylase and Carboxymethyl cellulose on Physicochemical, textural and sensory characteristics of cup- cake; cup- cake was fortified with α-amylase in ratios of 0, 25, 30, and 35 PPM and Carboxymethyl cellulose in ratios of 0, 0.1, 0.3, and 0.5 %. Physicochemical, textural and sensory properties were evaluated. The results showed that
Protein value of cake fortified with Alpha amylase (AM) at higher ratio was higher than that of the other cake samples and the control. There was an increase in product moisture content by the addition of CMC. The highest ash value content of the prepared cake was obtained upon the addition of 0.50 CMC . There are non-significant (p<0.05) changes in the mean values of fat content among the prepared sample and the control. Addition of CMC and AM produced the greatest increase in loaf volume and specific volume. In the case of α-amylase, all three levels significantly increased volume compared to CMC. Supplementation with the high levels of α-amylase decreased crumb hardness and chewiness. While with the high level increased hardness. As the dosage level of AM increased in the bread dough formulation, reducing sugar formation was accelerated and the released sugars were utilized for the Maillard reaction. The resulting outcome displayed low L* values and led to a much darker crust formation. While as the dosage level of CMC resulting outcome displayed high L* and b values. Cake containing (AM) and CMC had higher significant (p<0.05) scores for all the evaluated characteristics: appearance, taste, aroma, texture and Overall impression as compared to the control. Moreover, cake fortified with (AM) had higher significant (p<0.05) score for sensory characteristics compared with CMC treatments at the same concentrate.