Effects of Polyols (Glycerin, propylene glycol, sorbitol), invert syrup and glucose syrup on specific volume of batter and shelf life of shortened cake

Bakery products, like many processed foods, are subjected to the physical, chemical and microbiological spoilage. Mold growth is a problem that limits the shelf life of high and intermediate- moisture bakery products. Water activity is a physical property that has a direct implication for microbiological safety of food. Foods with lower water activities are quite shelf life since they contain small a mount of water available for microorganisms to use for growth. In this research, effects of polyols (Glycerin, Sorbitol, Propylene glycol), invert and glucose syrup on the quality of batter and cake were evaluated. Polyols, invert and glucose syrup at five levels (1, 2, 3, 4 and 5%) were considered as variable treatments. The results showed that, cakes containing with propylene glycol had higher specific volume of batter, less height of cake and higher moisture of cake (P<0.05). Propylene glycol and glycerol were significant different in decreasing water activity other than sorbitol, invert and glucose syrup (P<0.05). Cakes containing propylene glycol and glycerol were more than sorbitol shelf life, invert and glucose syrup. Samples of cakes containing invert had the lowest pH (P<0.05). Thus, the polyols can be used to increase the quality and shelf life of cake.