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Effect of Barley Flour Incorporation onthe Instrumental Texture of Sponge CakeMahesh Gupta a , Amarinder Singh Bawa b & Anil Dutt Semwal aa Cereal and Pulses Technology Division, Defence Food ResearchLaboratory, DRDO, Siddhartha Nagar, Mysore, Indiab Defence Food Research Laboratory, DRDO, Siddhartha Nagar,Mysore, IndiaPublished online: 13 Jun 2012.

To cite this article: Mahesh Gupta , Amarinder Singh Bawa & Anil Dutt Semwal (2009) Effect ofBarley Flour Incorporation on the Instrumental Texture of Sponge Cake, International Journal of FoodProperties, 12:1, 243-251, DOI: 10.1080/10942910802312082

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International Journal of Food Properties, 12: 243–251, 2009Copyright © Taylor & Francis Group, LLCISSN: 1094-2912 print / 1532-2386 onlineDOI: 10.1080/10942910802312082

243

EFFECT OF BARLEY FLOUR INCORPORATION ON THE INSTRUMENTAL TEXTURE OF SPONGE CAKE

Mahesh Gupta1, Amarinder Singh Bawa2, and Anil Dutt Semwal11Cereal and Pulses Technology Division, Defence Food Research Laboratory,DRDO, Siddhartha Nagar, Mysore, India2Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, India

Sponge cakes were prepared by incorporating barley flour (10, 20, 30, and 40% w/w) intowheat flours. The sponge cakes were evaluated for their physical, chemical, nutritional,textural and sensory attributes. All the prepared products exhibited high in fiber, mineraland protein contents when compared with the 100% wheat flour based product. Incorpora-tion of barley flour improved the visual of the cake from pale cream to golden brown andtexture found to be softer as indicated by the instrumental texture profile analysis of theresulted cake. The cohesiveness and adhesiveness increased as barley flour incorporationfrom 0 to 40% and these texture properties was not increased further during storage up to120 h. Incorporation of 20% barley flour into wheat flour for preparing cake was found tobe optimum, containing rich in b-glucan, iron, calcium, zinc and highest sensory scores.While the texture characteristics showed 0.262 cohesivess and 1.39 N mm adhesiveness.The prepared cake sample indicated that the product was nutritionally rich, softer andfirmer as compared to the 100% wheat flour. The results indicated that the barley flour hadan anti-staling effect during storage up to 120 hr. The addition of vegetable oil to the batterresulted in an improved texture.

Keywords: Barley, Sponge cake, Texture profile, Cohesiveness, Adhesiveness.

INTRODUCTION

Barley is the fourth major important cereal crop in the world in terms of total pro-duction after wheat, rice and corn.[1] Total world barley production is 132 million metrictons.[2] Barley has previously been utilized mainly for malting and brewing and as animalfeed. Very little of this is used for human food and value-added processing. Barley flourhas a high content of dietary fiber and high proportion of soluble fiber especially β-glucanwhich enhance the nutritional and functional properties of the cake.[1] It has thereforebecome an important cereal crop from a nutritional and functional point of view. There isa need to explore the possibility of value addition to barley and consumption of barleybased products as food. Most of the bakery products are develop with incorporation of dif-ferent nutritionally rich ingredients. Several nutraceuticals have enriched with cereal

Received 1 March 2007; accepted 1 July 2008.Address correspondence to Amarinder Singh Bawa, Director, Defence Food Research Laboratory,

DRDO, Siddhartha-Nagar, Mysore 570 011, India. E-mail: drfoodtech@gmail.com

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flours to add value of the product. Dietary fibre plays a very important role in the humandiet. Dietary fibre, consisting of indigestible β-glucan, cellulose, hemicellulose, lignin,gums and mucilages, provides a variety of health benefits.[3] Soluble fibre is known for itshypocholesterolemic effect while insoluble fibre is known for reduction in the risk ofcolon cancer. β-glucan is known for reduction in the risk of colon cancer as well asreduced absorption of glucose in the digestive system.[4–5] High fibre ingredients exhibitmany properties that influence the physiological functions of foods. A variety of fibersfrom plant sources have been used in cookies to improve the texture, colour and aromawith a reduced calorie content.[6–7] Several workers have used fibre sources such as wheatbran, oat bran, corn bran, barley bran, and psyllium husk, among others, to prepare highfibre bread.[8,9,10,11] Brewers’ spent grain was used as a source of fibre for incorporation incookie formulation.[12] Similarly, Knuckles et al.[13] reported that β-glucan enriched barleyfraction increased water absorption in bread and pasta. The breads prepared containing20% barley fraction was highly acceptable. Studies were carried out to see the effect ofboth hypoglycemic and cholesterolemic effects of barley in bread making.[14]

The bakery industry is one of the largest organized food industries all over the worldand in particular biscuits, crackers and cakes are one of the most popular products becauseof their convenience, ready to eat foam, and long shelf life. Composite flour bakery prod-ucts have many fold advantages, apart from extending the availability of wheat flour, andthey are looked upon as carriers of nutrition.[15–16] Therefore, there is an interesting oppor-tunity prevails to incorporate a combination of wheat-barley flour into cake recipes toimprove their nutritional properties.[17] Cookies based on rice, rye, oat flour, and combina-tion have also been studied.[18] Many researchers have done work on composite flour forbiscuits and cakes that was reported earlier by Kim and De-Ruiter.[19] The objectives of thisinvestigation were to develop nutritionally rich barley based cake and accessed for effect ofbarley flour incorporation on its physicochemical, textural, and microbial parameters.

MATERIALS AND METHODS

Materials

Barley grains were obtained from Punjab Agriculture University, Ludhiana, (India).Barley grains (12% moisture content) conditioned to 14% moisture content. Commercialwheat was procured from the local market of Mysore, India. The wheat and husked barleygrains were ground to flour in a laboratory centrifugal mill (ZM 100 Retsch Gmbh, Germany)and passed through a 60-mesh sieve (British standard-340 microns). Blends of wholewheat and barley flours were prepared by replacing wheat flour (14% moisture content)with barley flour at 0, 10, 20, 30, and 40% w/w on dry basis levels for cake preparation.

Preparation of Cake Batter and Baking

Fresh eggs were broken and separated into two parts: albumen and yolk. Egg albumen(100 g) was whipped for 1 min at speed 3 with a wire whisk in a laboratory mixer (HobartN 50, Ontario, Canada). Sugar (100 g) and Egg yolk (70 g) was then added and mixed 1 minat speed 2. Wheat flour (100 g) and baking powder (2.2 g, Wakefield, Pune, India) siftedtogether then added and mixed for 45s. Cake gel i.e. blend of emulsifier with vegetable oil(10 g) and refined sunflower oil (1.5 g) were then added and mixed again for 45 s, scrapeddown and again mixed for 1 min at speed 1. The cake batter (300 g) was transferred into

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baking trays measuring 18 × 18 × 4 cm, and baked at 200°C for 16 min in a laboratory oven(National Manufacturing Company, Lincoln, NE). All samples were prepared in triplicates.

Analytical Methods

Physical properties of cake. The physical properties were carried out in tripli-cates. The cake was cooled for 1 h and then cut from the centre to measure physicalproperties like volume index, symmetry index and uniformity index using the cake mea-suring template as described in 10–91 AACC.[20] Specific gravity of batter was determinedby dividing the weight of a constant volume of batter by the weight of a constant volumeof water.

Proximate analysis and mineral content of cake. β-glucan was determinedusing the method of Aastrup and Jorgensen.[21] Proximate composition was analyzed likeProximate composition was analyzed according to AOAC.[22] All analyses were carriedout in triplicate. Mineral matters were determined using Atomic Absorption Spectropho-tometer. The cake was converted into ash in muffle furnace. After ashing, 15 mL of 3N HClwas added to the crucible and crucible with ash material and HCl was boiled until it wasreduced to 2–3 mL. The volume was made up in volumetric flask to 50 mL and mineralcontent estimated by Atomic Absorption Spectrophotometer (AAS Vario6, Analytik JenaAG, Germany) by flame mode and results were expressed in mg/100g of the sample.

Instrumental textural profile analysis of cake crumb. Cake crumb sam-ples in the form of 2.54 cm thick cubes were cut from the centre of the cake. Sample wasplaced on the platform of a Texture Analyzer (Lloyd Instruments LR 30K, UK) andcompressed to 50% of its initial height twice in two cycles with a flat circular plungerhaving a diameter of 50 mm, traveling with test speed 15 mm/min and trigger 10 mm/min.Time between the two strokes was 20 s. The force versus displacement data were plottedto obtain the texture profile curve from which the textural parameters like cohesive-ness and firmness were determined as described earlier by Bell.[23] Cake crumb samplessealed in polyethylene pouches were stored in a Polyethylene Terephthalate (PET) jarsfor texture profile analysis after 0, 48, 96, and 120 h storage at 25°C to study the effectsof staling on cake texture. The crumb firmness data for control and samples containingvarying amount of barley flour was subjected to analysis of textural properties like cohe-siveness, adhesiveness, springiness, and chewiness in replicates. The specific volume(kg/m3) of baked cake samples was determined by the rape seed displacement methodAACC.[24]

Sensory evaluation of cake. Sensory evaluation was conducted on a nine pointhedonic scale to evaluate the overall acceptability of the barley and wheat flour based cakesamples. Sensory attributes included color, texture, appearance, flavor, and overall qualityof the cookies. Sensory evaluation was done by 10 semi-trained judges in the age group 20to 50 years comprising of professionals, students and consumers. This test was performed7–8 times with different groups of 10 semi-trained judges of the age group 20 to 50 inlighting and separate sensory booths arrangement.

Packaging and storage of cake. Two packaging materials were selected andused for packing and storage of cake samples. One is PFP i.e. paper (45 GSM)-Al. foil(20 μ) - polyethylene (37.5 μ) laminate and another one Met. PET i.e. 12 μ Met. PET(2.9 OD) LD/ LLD – 75 μ. Cake samples were stored at room 26ºC and 37ºC and analyzedat regular intervals for sensory attributes and microbiological counts of total plate count(TPC), coliforms, yeast and molds.[25]

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Statistical analysis. Data analysis for Duncan multiple comparison test at p > 0.05and response optimization were done using Statistical Analysis System, STATISTICAstatsoft software release 8.0 package.

RESULTS AND DISCUSSION

Chemical Characteristics of Wheat and Barley Flour

The proximate composition of the wheat flour revealed: moisture, 12.4%; protein,11.5%; fat, 1.49%; ash, 1.59%; sedimentation value, 26mL; gluten content (dry) 8.17%,and carbohydrates, 71.1%. while the barley flour had: moisture, 13.1%; protein, 8.2%;crude lipid, 5.4%; ash, 1.45%, β –glucan 4.40%; sedimentation value, 14mL; gluten con-tent (dry) 6.04%, and carbohydrates, 75.7%.

Physical Properties of Cake

The physical properties like volume index changed during incorporation of barleyflour into wheat flour for preparing cake. Both the volume index and symmetry indexdemonstrated decreasing trends from 14.6–12.5 cm and 0.9–0.4 cm, respectively, withhigher substitution level of 10–40% w/w. In parallel the uniformity index increased from0.3 to 0.5 cm with the increase in level of barley flour in cake being more significantshowed in Table 1. The results were means of three with standard deviation. Symmetryindex is an indicator of surface contours, while uniformity index is a measure of cake sym-metry. The control sample had a higher symmetry index indicating that the cake had moreheight in the centre and less at the sides and a convex shape. The lowering of symmetryindex indicated that the cakes showed a flatter surface at higher level of barley flour.Higher uniformity index values revealed that the cake had uneven surface. The egg albu-men when whipped for 1 min resulted in white foam having specific gravity of 0.474. Theaddition of barley flour into wheat flour during formation of cake batter resulted in adecrease in specific gravity of the cake batter from 0.756 to 0.624 (Table. 1).

Chemical and Nutritional Properties of Cake

By proximal analysis (Table 2), both control and mixed barley flour containingcakes had high fat contents since the fat content in the formulations did not differ much.The protein, ash, β-glucan, carbohydrate, and moisture contents did not differ either. Asthe barley flour content was increased in the cake, β-glucan content also significantlyincreased from 0.10 to 1.68%, which is an important dietary fiber of diet. The β -glucan

Table 1 Physical properties of cakes containing barley flour.

Barley flour (%) Volume index (cm) Uniformity index (cm) Symmetry index (cm) Sp. gravity of batter

0 14.5a 0.3c 0.9a 0.756a

10 14.6a 0.3c 0.9a 0.724a

20 14.6a 0.3c 0.8b 0.699b

30 13.4b 0.4b 0.5c 0.650c

40 12.5c 0.5a 0.4d 0.624c

Mean values with the same superscript letters within the same column do not differ significantly (P > 0.05).

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INSTRUMENTAL TEXTURE OF SPONGE CAKE 247

content of barley has been reported to be between 2 and 10%,[26] and the results obtainedfrom this study were also in the same range. It has been reported that some of barley cultivarshave low β -glucan content while some other may have high.[27] Storsley et al.[28] suggestedhulless barley to be good source of non-starchy polysaccharides, especially β-glucan andpentosans. In this investigation, the hulless barley was used to increase the β–glucan.Apart from having a nutritive value comparable to wheat have the cholesterol loweringeffect,[29–30] regulating blood glucose level and insulin response in diabetics,[31] and evenreducing risk of cancer.[32] Ash contents of barley flour incorporated cakes increased from1.42 to 1.97% indirectly indicating the nutritional significance of the product. Mineralcontent of barley rich cake was high. Iron content also increased from 18.9 to 42.6 ppm;calcium content from 5.51 to 50.8 ppm; zinc content from 3.69 to 14.6 ppm (Table 2).

Instrumental Textural Profile Analysis of Cake Crumb

Cohesiveness is a dimensionless unit obtained by dividing the energy consumed dur-ing second compression by the energy consumed during first compression. Cohesivenessduring storage of cake crumb showed a slight increasing trend (Table 3). The adhesivenessvalue of cake crumb did not show any significant change during storage up to 120 h. Thefirmness value of cake crumb increased from 5.94 to 6.71 N (Figure 1) with the incorpora-tion of barley flour from 0 to 40% w/w level, however the changes were significant duringstorage up to 120 h since firmness value of barley incorporated cake did not change muchand cake became softer and firmer as that of fresh cake than control. The firmness value of(100% wheat flour cake) control was 7.57 N while the 40% barley flour incorporated cake had7.07 N after 120 hrs storage at 25°C indicating the anti-staling properties of barley flour incake. Similar results have been reported by author’s Inagaki and Seib[33] as use of barleyimproved the firmness of bread crumb during storage and aging. Barley flour, ascorbic acidand wet gluten have been shown to produce anti-staling and synergistic effects on breadcrumb.[34] Springiness value decreased while the chewiness value increased with the incor-poration of barley flour as well as during storage up to 120 hrs (Table 3). The specificvolume (g/cm3) of baked cake samples varied between 1.4–1.0 g/cm3 as determined by therape seed displacement method AACC.[24] There was no significant change in specificvolume of different barley flour containing cake samples as compared to control.

Sensory Evaluation of Cake

The texture, color, flavors and overall acceptability scores of judges panel showedthat barley flour incorporated cake were in the acceptable range. Surface color of the cake

Table 2 Chemical and nutritional components of cake containing barley flour.

Barley flour (%) Protein % Fat (%) Ash β-glucan (%) Zn ppm Fe ppm Ca ppm Na ppm K ppm

0 11.2a 35b 1.42d 0.10d 3.69c 18.9d 5.51c 239d 372c

10 10.3b 35b 1.60c 0.45cd 13.7b 22.0c 48.3b 5788c 1680b

20 9.7b 36a 1.77b 0.92c 14.0b 23.3c 47.0b 7470ab 1706b

30 9.3bc 36a 1.89a 1.25b 14.8a 34.0b 50.3a 7211b 1853a

40 8.9c 36a 1.97a 1.68a 14.6a 46.2a 50.8a 8743a 1856a

Mean values with the same superscript letters within the same column do not differ significantly (P > 0.05).

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was pale cream up to 10% level; thereafter it turned golden brown at 20 and 30% substitu-tion of wheat flour with barley flour that was observed by the trained judges of sensorypanel (Table 4). The flavor of the cake was malty and sweet at 20 and 30% levels of sub-stitution as judges commented on sensory score cards. The cake became softer as with100% wheat flour, while an increase in the barley flour content caused its firmness todecrease, which was in par with the texture measurements. Based on the above results,cake containing 20% barley flour was rated as the most acceptable. In other words, theresults of the evaluation showed that incorporation of barley flours in cake preparation upto 20% gave most of sensory parameters in the acceptable range.

Table 3 Textural properties of cakes containing barley flour.

Barley flour (%) Cohesiveness Springiness mm Firmness N Chewiness N mm Adhesiveness N mm

0 Hours (Fresh)0 0.26 ± 0.05* 29.55 ± 0.08 5.94 ± 0.04 34.68 ± 0.16 1.24 ± 0.09

10 0.22 ± 0.02 28.49 ± 0.05 6.11 ± 0.05 35.39 ± 0.19 1.46 ± 0.0820 0.26 ± 0.01 27.82 ± 0.03 6.43 ± 0.02 48.85 ± 0.15 1.39 ± 0.0730 0.27 ± 0.05 25.93 ± 0.04 6.59 ± 0.06 47.81 ± 0.20 1.46 ± 0.0940 0.27 ± 0.01 24.70 ± 0.05 6.71 ± 0.03 49.65 ± 0.12 1.454 ± 0.08

48 Hours0 0.31 ± 0.04 28.33 ± 0.03 6.56 ± 0.05 36.22 ± 0.09 1.49 ± 0.07

10 0.27 ± 0.06 28.11 ± 0.04 6.49 ± 0.04 36.99 ± 0.15 1.45 ± 0.0520 0.30 ± 0.02 27.91 ± 0.06 6.69 ± 0.01 47.99 ± 0.24 1.47 ± 0.0930 0.32 ± 0.03 24.76 ± 0.04 6.71 ± 0.05 48.16 ± 0.11 1.60 ± 0.0840 0.32 ± 0.05 23.99 ± 0.05 6.86 ± 0.02 51.53 ± 0.21 1.49 ± 0.05

96 Hours0 0.35 ± 0.04 27.22 ± 0.03 7.34 ± 0.02 37.33 ± 0.19 1.60 ± 0.08

10 0.32 ± 0.06 26.89 ± 0.06 6.71 ± 0.10 38.56 ± 0.18 1.57 ± 0.0620 0.33 ± 0.07 24.99 ± 0.04 6.83 ± 0.04 48.33 ± 0.15 1.59 ± 0.0730 0.35 ± 0.05 22.55 ± 0.01 6.90 ± 0.05 48.99 ± 0.22 1.52 ± 0.0940 0.34 ± 0.09 21.43 ± 0.02 7.05 ± 0.08 51.92 ± 0.12 1.52 ± 0.06

120 Hours0 0.37 ± 0.08 27.55 ± 0.01 7.57 ± 0.03 37.85 ± 0.11 1.59 ± 0.08

10 0.34 ± 0.06 25.78 ± 0.08 7.03 ± 0.05 39.66 ± 0.21 1.68 ± 0.0620 0.35 ± 0.04 23.88 ± 0.04 7.02 ± 0.06 50.00 ± 0.15 1.69 ± 0.0830 0.36 ± 0.07 22.77 ± 0.03 7.08 ± 0.07 50.55 ± 0.12 1.70 ± 0.0440 0.38 ± 0.02 21.00 ± 0.04 7.07 ± 0.04 52.44 ± 0.10 1.62 ± 0.05

*Mean ± Standard Deviation.

Table 4 Sensory parameters of cakes containing barley flour.

Barley flour (%) Color* Flavor* Texture* Overall acceptability*

0 8.0a 8.1a 8.0a 8.0a

10 8.1a 8.2a 8.0a 8.1a

20 8.2a 7.9a 8.1a 8.0a

30 7.8a 7.8a 7.8a 7.7a

40 6.3b 6.8b 6.0b 6.2b

*A nine-point hedonic scale with 1¼ dislike extremely and 9¼ like extremely was used.Mean values with the same superscript letters within the same column do not differ significantly(P > 0.05).

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INSTRUMENTAL TEXTURE OF SPONGE CAKE 249

Packaging and Storage of Cake

The prepared cake samples with different barley flour content were stored in Paper (45GSM)-Al. foil (20 μ) - polyethylene (37.5 μ) laminate (PFP) and 12 μ Met. PET (2.9 OD)LD/ LLD−75 μ (Met. Pet.) at room temperature (26ºC) and higher temperature (37ºC)respectively. The product was analyzed initially and at regular intervals for microbial andsensory parameters. The results showed that all the cake samples were safe microbiologi-cally up to four days (Table 5) and sensory point of views. It became unacceptable after

Table 5 Microbiological analysis of cakes containing barley flour.

Barley flour 0% 10% 20% 30% 40%

FreshTPC Nil Nil Nil Nil NilColiform Nil Nil Nil Nil NilYeast & moulds Nil Nil Nil Nil Nil

After 5 DaysTPC 7 × 100 8 × 100 7 × 100 1 × 101 8 × 100

Coliform Nil Nil Nil Nil NilYeast & moulds 2 × 100 2 × 100 3 × 100 2 × 100 4 × 100

After 8 DaysTPC 42 × 101 8 × 103 7 × 103 19 × 102 20 × 102

Coliform Nil Nil Nil Nil NilYeast & moulds 20 × 101 28 × 101 14 × 101 25 × 101 13 × 100

Figure 1 Representative curve of Texture profile analysis of Cakes Containing Barley Flour.

Load (N)

–1.0

0.0

1.0

2.0

3.0

4.0

5.0

6.0

7.0

8.0

Time (Minutes)0 5 10

Hardness2

Adhesive Force

Greatest Slope

Fracture

Trigger

Texture Profile Analysis SetupCake_01

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250 GUPTA, BAWA, AND SEMWAL

four days due to increase of microbial content. After four days total plate count, yeast andmold count were observed to be high.

CONCLUSION

The incorporation of 10, 20, 30, and 40% barley flour lead to a significant anti-stalingeffect on cake as compared to control cake during storage up to 120 h. The cakes contain-ing 20% barley flour were more acceptable with firmer and softer texture than control.Barley flour incorporated cakes had higher content of iron, calcium, zinc, sodium andpotassium. This study showed a potential use for barley flour in the preparation of bakeryproducts such as cake, etc. However, in recent years, there has been a growing researchinterest for the utilization of barley in a wide range of food applications.[35–36,26]

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