USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE

Effect of two vegetable oils namely sunflower oil (SFO) and coconut oil (CNO), emulsifiers (sodium stearoyl-2-lactylate and polysorbate-60), and hydrocolloids (guar gum and carboxymethyl cellulose) on rheological, fatty acid profile and quality characteristics of pound cake was studied in comparison with control cake prepared using hydrogenated fat. Use of oils decreased batter viscosity, increased specific gravity and decreased overall quality score of cakes. However, incorporation of additives significantly improved the quality of cakes. The microstructure of cake with combination of identified additives showed a continuous protein matrix and wrapped starch granule. The individually identified emulsifier and hydrocolloid when used in combination yielded cakes having quality characteristics similar to control cake. Fatty acid profile showed that the control cake had 51.3% saturated fatty acids and only 6.5% polyunsaturated fatty acids (PUFA); SFO cake was rich in PUFA and CNO cake was rich in medium chain fatty acids.