Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods

This is the first study to assess the impact of substitution of shortening (50%) with sunflower-beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens. Four distinct cake samples we...

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Bibliographic Details
Published in:Journal of food science 2024-11
Main Authors: Ozdemir-Orhan, Necla, Eroglu, Zeynep, Omac, Basri
Format: Article
Language:English
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Summary:This is the first study to assess the impact of substitution of shortening (50%) with sunflower-beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens. Four distinct cake samples were examined in the study: Cake samples containing oleogel prepared in two different ovens (Oleo-Cake-CO and Oleo-Cake-MWO) and control cake samples baked in two different ovens (Cont-Cake-CO and Cont-Cake-MWO). The control-batter and oleogel-batter demonstrated shear thinning behavior (pseudoplastic, n 
ISSN:0022-1147
1750-3841
1750-3841
DOI:10.1111/1750-3841.17540