Effect of added gelatin on rheological and textural properties of a pound cake reduced in margarine

The use of different hydrocolloids in the partial substitution of margarine by vegetable oils, are evaluated to achieve products with characteristics similar to the traditional product. The objective of this study was to evaluate the effect of the addition of different concentrations of gelatin (0%, 0.75%, 1.25%, and 2.0%) in pound cake formulation reduced in margarine and partially replaced with canola oil. It was determined specific gravity (SG), apparent viscosity, modules of viscoelasticity (G' and G") and number and size of air bubbles in the batter. In the pound cake was determined texture (TPA and sensory evaluation), crumb structure and moisture. By increasing the concentration of gelatin, it was observed a proportional increase of SG, apparent viscosity and elastic and viscous modules, predominating the viscous module with respect to elastic module, and a decrease in the number and size of air bubbles in the batter. In the pound cake, there was a proportional decrease in the volume and uniformity of the crumb, with respect to the size and number of cavities formed, however, sensorially, the most accepted formulation was the addition of 1.25% of gelatin because it perceives a more consistent and moist crumb, therefore, adding gelatin can be an alternative to improve the acceptability of a reduced pancake in margarine, which it's also less expensive.

Keywords: Gelatin, margarine reduction, pound cake, batter, rheology, bubble count, texture profile, crumb structure.