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• W2266359102 abstract "Different properties of emulsions such as stability, rheology, appearance, color and texture, depend on average diameter and distribution of the droplets. Obviously, in prepared emulsions, precise control of droplet size for different applications is important. Among the various methods that are used for preparation of emulsions, ultrasonic waves are one of the best methods. Lower power consumption, using smaller amounts of emulsifier and stable emulsion are some of the significant advantages of this method. The aim of this study is to study the using of ultrasound waves to achieve a more uniform emulsion with smaller size of droplets and greater stability than conventional chemical methods that can be used in the formulation of oily cake. In this study, comparison of the characteristics of an oil in water emulsion with egg yolk (as a protein emulsifier with large molecular size) stabilized with mono and de glyceride at three levels of 0, 0.3 and 0.6% to produce oily cake in the presence and absence of ultrasound treatment was studied. In order to produce emulsion, ultrasound generator with amplitude of 100%, turn 1 at three levels of 0, 2 and 4 minutes were used. Results show that compared with common methods (adding chemical emulsifiers like mono and de glyceride without using ultrasound waves) Ultrasonic emulsification can decrease mixing time; also it results in reduction of amount of sugar in the formulation of cake. According to measurement of various parameters of cake samples and comparison with control sample, it can be found that, producing emulsion with mentioned methods leads to increasing color index (L) and decreasing color index (a) and (b) in the batters samples. Also in the case of cake, it results in increasing color index (L) and porosity and decreasing color index (a) and (b). The best result of this research during the simultaneous use of two mentioned factors in the production of the emulsion (adding mono-and de glyceride in the presence of the ultrasound) was obtained by using 0.6 percent mono-and de glyceride with 4 minutes of ultrasound treatment. Compare with using 0.3 percent mono-and de glyceride with 4 minutes of ultrasound treatment, this result has not significant difference. So it can be concluded that using of 0.3 percent emulsifier is more economical and also can reduces the use of synthetic additives in the products. Moreover, the role of mono-and de glyceride on improvement of quality of cake without the presence of ultrasound treatment at three levels: 0, 0.3 and 0.6 percent was studied. Using this emulsifier at the level of 0.6 percent enhances quality puppetries. Finally, comparison of the effects of emulsion on quality properties of cake and dough indicate that, mixing of mono and de glyceride in the presence of the ultrasound treatment can improve the quality of final product better than in the absence of ultrasound treatment." @default.
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• W2266359102 date "2014-04-08" @default.
• W2266359102 modified "2023-09-23" @default.
• W2266359102 title "Effect of sonication and emulsifier (E471) on emulsification and improvement of cup cake" @default.
• W2266359102 doi "https://doi.org/10.22067/ifstrj.v1395i0.38017" @default.
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