{"title":"无蛋无麸质蛋糕的理化性质及贮藏特性评价","authors":"Gamze Nil Yazici, Tansu Taspinar, Hülya Binokay, Erdal Agcam, Bilal Agirman, Mehmet Sertac Ozer","doi":"10.1007/s11694-025-03131-x","DOIUrl":null,"url":null,"abstract":"<div><p>In the present study, physicochemical features and staling characteristics of fully egg-replaced gluten-free cakes with aquafaba derived from four different pulses, as kidney beans, chickpeas, haricot beans, and black-eyed peas, during two-week storage were elucidated. In this context, the <i>a</i><sub><i>w</i></sub>, moisture content, and DPPH* (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity were decreased in all eggless gluten-free (ESGF) cakes throughout storage. The 5-hydroxymethylfurfural (HMF) and furfural contents in ESGF cakes ranged between 218.12 to 248.84 µg/kg and 97.0 to.28 µg/kg, respectively on the first day of storage. According to the volatile compounds, the predominated volatile group was acids in all ESGF cakes followed by aldehydes and alcohols on the 1st day of storage. Using aquafaba in gluten-free cakes accelerated the starch staling process, regarding staling kinetic parameters fitted to the <i>Avrami</i> model (<i>n</i> = 1). The consumption of control cake made with whole-eggs was not recommended after 7 days of storage at room temperature due to microbiological safety concerns whereas ESGF cakes could be consumed after 14 days of storage.</p><h3>Graphical abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 4","pages":"2557 - 2573"},"PeriodicalIF":2.9000,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11694-025-03131-x.pdf","citationCount":"0","resultStr":"{\"title\":\"Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba\",\"authors\":\"Gamze Nil Yazici, Tansu Taspinar, Hülya Binokay, Erdal Agcam, Bilal Agirman, Mehmet Sertac Ozer\",\"doi\":\"10.1007/s11694-025-03131-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>In the present study, physicochemical features and staling characteristics of fully egg-replaced gluten-free cakes with aquafaba derived from four different pulses, as kidney beans, chickpeas, haricot beans, and black-eyed peas, during two-week storage were elucidated. In this context, the <i>a</i><sub><i>w</i></sub>, moisture content, and DPPH* (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity were decreased in all eggless gluten-free (ESGF) cakes throughout storage. The 5-hydroxymethylfurfural (HMF) and furfural contents in ESGF cakes ranged between 218.12 to 248.84 µg/kg and 97.0 to.28 µg/kg, respectively on the first day of storage. According to the volatile compounds, the predominated volatile group was acids in all ESGF cakes followed by aldehydes and alcohols on the 1st day of storage. Using aquafaba in gluten-free cakes accelerated the starch staling process, regarding staling kinetic parameters fitted to the <i>Avrami</i> model (<i>n</i> = 1). The consumption of control cake made with whole-eggs was not recommended after 7 days of storage at room temperature due to microbiological safety concerns whereas ESGF cakes could be consumed after 14 days of storage.</p><h3>Graphical abstract</h3>\\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>\",\"PeriodicalId\":631,\"journal\":{\"name\":\"Journal of Food Measurement and Characterization\",\"volume\":\"19 4\",\"pages\":\"2557 - 2573\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2025-02-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s11694-025-03131-x.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Measurement and Characterization\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11694-025-03131-x\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-025-03131-x","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Assessment of physicochemical properties and staling characteristics of eggless gluten-free cakes with aquafaba
In the present study, physicochemical features and staling characteristics of fully egg-replaced gluten-free cakes with aquafaba derived from four different pulses, as kidney beans, chickpeas, haricot beans, and black-eyed peas, during two-week storage were elucidated. In this context, the aw, moisture content, and DPPH* (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity were decreased in all eggless gluten-free (ESGF) cakes throughout storage. The 5-hydroxymethylfurfural (HMF) and furfural contents in ESGF cakes ranged between 218.12 to 248.84 µg/kg and 97.0 to.28 µg/kg, respectively on the first day of storage. According to the volatile compounds, the predominated volatile group was acids in all ESGF cakes followed by aldehydes and alcohols on the 1st day of storage. Using aquafaba in gluten-free cakes accelerated the starch staling process, regarding staling kinetic parameters fitted to the Avrami model (n = 1). The consumption of control cake made with whole-eggs was not recommended after 7 days of storage at room temperature due to microbiological safety concerns whereas ESGF cakes could be consumed after 14 days of storage.
期刊介绍:
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.