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In this lab report, we analyze the composition and quality of a commercial cake product, specifically the Belgian Chocolate Cake from Co-Op. We will examine the nutritional value, functionality of key ingredients, and the potential impact of additives on product quality.
The following materials and methods were used to assess the cake's composition and quality:
We analyzed the composition and functionality of the chosen ingredients and additives.
Nutritional values were determined for the cake product, including the levels of lipids, carbohydrates, and proteins (Table 1).
| Nutrient | Value |
|---|---|
| Lipids | 15g |
| Carbohydrates | 60g |
| Proteins | 5g |
We also examined the functionality of key ingredients, including rapeseed oil, sugar, whey protein, potassium sorbate, and salt. The impact of these ingredients on product quality was assessed based on their effects on flavor, structure, shelf life, and other relevant attributes.
Rapeseed oil is characterized by its fatty acid composition, including palmitic, stearic, oleic, linoleic, and linolenic acids.
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It also contains phenolic acids and polyphenolic tannins, contributing to its bitterness, darkness, and oxidative stability. High levels of α- and γ-tocopherols are present, with γ-tocopherol being predominant. Rapeseed oil's high chlorophyll content acts as an antioxidant, and it is rich in carotene and xanthophylls. Rapeseed oil contributes to the cake's structure, bitterness, dark color, and shelf life due to its oxidative stability.
It also enhances the cake's nutritional value due to its high proportion of monounsaturated and polyunsaturated fatty acids (Chew 2020).
Sugar in the cake provides sweetness, enhances flavor through caramelization, contributes to the cake's structure, mouthfeel, and elasticity, and extends microbial shelf life. Sugar also stabilizes the air-fat-foam, increasing the cake's volume, and improves moisture retention, resulting in a soft crumb texture. Additionally, sugar contributes to the Maillard reaction, giving the cake its brown color (Sahin et al., 2019).
Whey protein, specifically α-lactalbumin and β-lactoglobulin, has gelling, emulsifying, and foaming properties. It forms bonds through thiol-disulfide interchange and can create oligomeric structures with good gelling properties. Whey proteins are denatured at temperatures above 65-70°C and are pH-sensitive. They play a significant role in the cake's structure and increase its nutritional value (Kinsella et al., 1989).
Potassium sorbate is an antimicrobial agent with a pH-dependent antimicrobial activity. It is soluble in water, chloroform, and corn oil but less soluble in acetone or ethanol. Its stability is influenced by various factors, including pH, temperature, moisture, and the presence of other additives. Potassium sorbate extends the cake's shelf life by inhibiting microbial growth (Dehghan et al., 2018).
Sodium chloride, or salt, enhances the cake's flavor by increasing saltiness and overall flavor perception. It affects gluten behavior and yeast activity, delaying gas generation and improving flavor. Salt also extends the cake's shelf life by reducing available water due to its ionic nature. It influences the proteins and starches in the cake, leading to textural and rheological changes (Israr et al., 2016).
Cinnamon powder is known for its antimicrobial, antioxidant, antidiabetic, anticancer, and anti-inflammatory properties. Cinnamaldehyde and eugenol are the main compounds responsible for its antimicrobial properties. The addition of cinnamon to the cake can enhance flavor, aroma, color, and certain technological characteristics. Studies have shown that it can also inhibit the growth of spore-forming bacteria and their toxin production (Hong et al., 2013; Nabavi et al., 2015).
Replacing wheat flour with a combination of rice flour and broccoli leaf powder in the cake can provide nutritional benefits and improve its nutraceutical potential. Broccoli leaf powder, rich in bioactive compounds, enhances the cake's antioxidant and anti-carcinogenic activity without compromising sensory quality (Drabińska et al., 2018).
The composition and quality of the Belgian Chocolate Cake from Co-Op were analyzed, considering key ingredients and additives. Rapeseed oil, sugar, whey protein, potassium sorbate, salt, and cinnamon powder all contribute to the cake's flavor, structure, and shelf life. Additionally, the incorporation of rice flour and broccoli leaf powder as a new ingredient offers potential health benefits and enhances the cake's nutraceutical properties. Understanding the functionality of these components is essential for improving the overall quality of bakery products.
Technical Report for “Food Composition and Quality”. (2024, Jan 02). Retrieved from https://studymoose.com/document/technical-report-for-food-composition-and-quality
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