Zahra nazari - Ph.D Student of Food Science and Technology- Ferdowsi University of Mashhad

The effects of different types of gums on the retardation of staling of low calorie microwave baked cakes were investigated. Different types of gums (guar gum and xanthan gum) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave baked cakes. As a control, cakes formulated without any gum addition and baked in a conventional oven at 180°C for 25 min was used. Weight loss, firmness, soluble starch and amylose content of the cakes were used as the indicators of staling criteria. Cakes were baked in a microwave oven for 2 min at 100% power. Variation of staling parameters during storage of cakes followed zero-order kinetics. Use of gums helped to retard staling of microwave baked cakes. Fat content was found to be a significant factor in affecting variation of firmness and weight loss of the cakes during storage.

low calorie cake, microwave, hydrocolloids, retardation of staling