Effect of hygroscopic compounds on physical, organoleptic properties and shelf life of cup cake

One of the most important reasons for quality and shelf life reduction in sponge cake is moisture reduction and retrogradation during storage. In this study, the effects of hygroscopic compounds on qualitative properties of sponge cake were investigated. The main goal of this investigation was “optimization of sponge cake formulation and producing a cake with appropriate Physicochemical and textural properties and also to postpone the retrogradation process”. The effects of the sorbitol, invert syrup and grape syrup alone and in combination with each other in 27 formulations on various properties of cake were studied. For sorbitol and invert syrup two levels of 5 and 10% and for grape syrup, the levels of 7 and 15% (on the basis of sugar weight) were considered. The results showed that the cakes with 5% sorbitol and the combined formulation with 5% sorbitol, 10% invert syrup and 7% grape syrup had more moisture content during storage period. The combined formulation involving 5% sorbitol, 10% invert syrup and 7% grape syrup had the highest volume and viscosity and also smooth texture with a better taste than the other treatments prepared with various concentrations of compounds and control sample. Also, the formulations with 5% sorbitol, sorbitol 5% and grape syrup 7%, and the sorbitol 5% and 15%grape syrup had the lowest firmness rate in cake texture at the evaluation days. Regarding the effects of these compounds had on qualitative properties of sponge cakes, can use the mentioned compounds for the formulation improvement and postpone the retrogradation process. Finally, the combined formulation with 5% sorbitol and 10% invert syrup and 7% grape syrup was evaluated as best formulation.