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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2019, Volume : 7, Issue : 4
First page : (255) Last page : (260)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7709

Effect of pH Reduction on the Color of Cakes

Susan Mathew, Sonu^1,2,3, Loisel, Catherine^2,3, Jaganmohan Rangarajan1 and Le- Bail, Alain^2,3*
1IIFPT, Thanjavur, India
²ONIRIS, BP 82225, 44322 Nantes, – France
³ONIRIS, UMR GEPEA CNRS 6144 - 44322 Nantes, – France
*Corresponding Author E-mail: alain.lebail@oniris-nantes.fr
Received: 2.07.2019  |  Revised: 11.08.2019   |  Accepted: 16.08.2019  

 ABSTRACT

Appearance is one of the sensory attributes that give first impression regarding a product to the consumers. Color plays a major role in determining the overall quality of the product. Acidic cakes like lemon cakes are unique in taste and flavor. In this study, changes in color of cakes were analyzed and the effect of pH and sugar on color was evaluated. Cakes were baked at similar processing conditions. Lemon juice and maltitol were added in different proportions by varying water and sucrose respectively with other ingredients. Color of crust and crumb were evaluated on the second day of baking using colorimeter. A significant color difference was observed between samples. Crust color become darker and color intensity of crumb increased on increasing the amount of lemon juice. Reducing sugars produced due to acid hydrolysis of sucrose promotes browning. Maltitol didn’t contribute significantly to the browning reaction.

Keywords: Pound cake, Lemon juice, Maltitol, Color.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Susan Mathew, S., Loisel, C., Jaganmohan, R., & Le- Bail, A. (2019). Effect of pH Reduction on the Color of Cakes, Ind. J. Pure App. Biosci. 7(4), 255-260. doi: http://dx.doi.org/10.18782/2320-7051.7709