Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake

Figures & data

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	14.5^a	0.3^c	0.9^a	0.756^a
10	14.6^a	0.3^c	0.9^a	0.724^a
20	14.6^a	0.3^c	0.8^b	0.699^b
30	13.4^b	0.4^b	0.5^c	0.650^c
40	12.5^c	0.5^a	0.4^d	0.624^c
Mean values with the same superscript letters within the same column do not differ significantly (P > 0.05).

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	11.2^a	35^b	1.42d	0.10d	3.69c	18.9d	5.51c	239d	372c
10	10.3^b	35^b	1.60c	0.45cd	13.7^b	22.0c	48.3^b	5788c	1680^b
20	9.7^b	36^a	1.77^b	0.92c	14.0^b	23.3c	47.0^b	7470^ab	1706^b
30	9.3^bc	36^a	1.89^a	1.25^b	14.8^a	34.0^b	50.3^a	7211^b	1853^a
40	8.9c	36^a	1.97^a	1.68a	14.6^a	46.2a	50.8^a	8743a	1856^a
Mean values with the same superscript letters within the same column do not differ significantly (P > 0.05).

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 ± 0.08
20	0.26 ± 0.01	27.82 ± 0.03	6.43 ± 0.02	48.85 ± 0.15	1.39 ± 0.07
30	0.27 ± 0.05	25.93 ± 0.04	6.59 ± 0.06	47.81 ± 0.20	1.46 ± 0.09
40	0.27 ± 0.01	24.70 ± 0.05	6.71 ± 0.03	49.65 ± 0.12	1.454 ± 0.08
48 Hours
0	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 ± 0.05
20	0.30 ± 0.02	27.91 ± 0.06	6.69 ± 0.01	47.99 ± 0.24	1.47 ± 0.09
30	0.32 ± 0.03	24.76 ± 0.04	6.71 ± 0.05	48.16 ± 0.11	1.60 ± 0.08
40	0.32 ± 0.05	23.99 ± 0.05	6.86 ± 0.02	51.53 ± 0.21	1.49 ± 0.05
96 Hours
0	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 ± 0.06
20	0.33 ± 0.07	24.99 ± 0.04	6.83 ± 0.04	48.33 ± 0.15	1.59 ± 0.07
30	0.35 ± 0.05	22.55 ± 0.01	6.90 ± 0.05	48.99 ± 0.22	1.52 ± 0.09
40	0.34 ± 0.09	21.43 ± 0.02	7.05 ± 0.08	51.92 ± 0.12	1.52 ± 0.06
120 Hours
0	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 ± 0.06
20	0.35 ± 0.04	23.88 ± 0.04	7.02 ± 0.06	50.00 ± 0.15	1.69 ± 0.08
30	0.36 ± 0.07	22.77 ± 0.03	7.08 ± 0.07	50.55 ± 0.12	1.70 ± 0.04
40	0.38 ± 0.02	21.00 ± 0.04	7.07 ± 0.04	52.44 ± 0.10	1.62 ± 0.05
*Mean ± Standard Deviation.

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

Table 4 Sensory parameters of cakes containing barley flour

Barley flour (%)	Color*	Flavor*	Texture*	Overall acceptability*
0	8.0^a	8.1^a	8.0^a	8.0^a
10	8.1^a	8.2^a	8.0^a	8.1^a
20	8.2^a	7.9^a	8.1^a	8.0^a
30	7.8^a	7.8^a	7.8^a	7.7^a
40	6.3^b	6.8^b	6.0^b	6.2^b
*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).

Table 5 Microbiological analysis of cakes containing barley flour

Barley flour	0%	10%	20%	30%	40%
Fresh
TPC	Nil	Nil	Nil	Nil	Nil
Coliform	Nil	Nil	Nil	Nil	Nil
Yeast & moulds	Nil	Nil	Nil	Nil	Nil
After 5 Days
TPC	7 × 10^0	8 × 10^0	7 × 10^0	1 × 10^1	8 × 10^0
Coliform	Nil	Nil	Nil	Nil	Nil
Yeast & moulds	2 × 10^0	2 × 10^0	3 × 10^0	2 × 10^0	4 × 10^0
After 8 Days
TPC	42 × 10^1	8 × 10^3	7 × 10^3	19 × 10^2	20 × 10^2
Coliform	Nil	Nil	Nil	Nil	Nil
Yeast & moulds	20 × 10^1	28 × 10^1	14 × 10^1	25 × 10^1	13 × 10^0