INFLUENCE OF CHIA GEL ON STARCH THERMAL TRANSITIONS, MEASURED BY DSC DURING THE STORAGE OF CAKES

The effect of polysaccharide chia gel, used as fat replacer by substitution of egg incorporation level in cakes on the starch retrogradation during the storage was analyzed by the method of Differential Scanning Calorimetry (DSC). The retrogradation transition appeared in the DSC curves as an endothermic peak with maximum and area correlating to the retrogradation temperature and enthalpy, respectively. The process was monitored during 12 days after cake’s preparation and some other product’s physical characteristics (weight loss, crumb firmness, crumb color) were also measured. The lowest degree of retrogradation was observed on the 12th day for the 20 % replacement samples, while the highest one was established for the control samples. Therefore, chia gel exhibited the expected retarding effect on starch retrogradation at 15 and 20 % level of egg replacement in the cake batter (low  enthalpy values). In general, with increasing chia gel concentration, starch retrogradation slowed down in all storage stages.