EUCHEUMA POWDER AS A PARTIAL FLOUR REPLACEMENT FOR DEVELOPING HEALTHY SPONGE CAKES

Abstract

This study aimed to evaluate the effect of Eucheuma as a flour replacement on sponge cake properties. Eucheuma was rich in dietary fibre. Up to 10% replacement of flour by Eucheuma in sponge cake was satisfactory. Both Eucheuma and carrageenan changed the microstructures of gluten and starch. The high water holding capacity of Eucheuma, the obstruction of crust, and less water escape channels in crumb were all responsible for the water loss and status changes. Eucheuma addition reduced the metabolite release such as amino acids, fatty acids and glucose release after digestion. Kappa-carrageenan increased the viscosity and viscoelasticity while decreased the creep compliance in the model cake flour systems. Kappa-carrageenan caused a significant delay in the onset of the starch gelatinisation process. In yolk/kappa-carrageenan samples, electrostatic interactions formed between protein and kappa-carrageenan and gel formation enhanced. This study provided guidance for the usage of Eucheuma and designing dietary-fibre rich food.