Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity
[en] This paper presents a study on sponge cakes produced at the pilot scale and monitored during ageing (i.e. 1, 3, 6, 9, 16 and 20 day(s)) by different analytical techniques: nuclear magnetic resonance (NMR), thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). Results from NMR showed that the spin–lattice relaxation time (T1), measured on the crumb part, decreased from day 1 to day 16 while the spin–spin relaxation time (T2) increased throughout the whole storage time (i.e. 1 to 20 day(s)). Based on the analysis of the state of water, TGA allowed to establishing a kinetic profile of retrogradation degree of starch contained in sponge cakes. This approach evidenced that the evolution of the sponge cakes freshness and staling closely depends on the dynamic of the water in the crumb during ageing. These results were supported by DSC thermograms exhibiting a variation of three main endotherms detected in sponge cakes at −15, +5 and +45 °C throughout ageing. The enthalpy changes of these endotherms reflected the evolution of chemical and physical reactions occurring in the sponge cakes during storage. The analysis of the endotherm enthalpy change at 45 °C allowed to determine the time τ (i.e. τ≈9 days) corresponding to the apparition of amylopectin crystallites that could be considered as a reference time to separate fresh sponge cakes from the aged ones.
Disciplines :
Biotechnology
Author, co-author :
Botosoa, Eliot Patrick
Chèné, Christine
Blecker, Christophe ; Université de Liège > Chimie et bio-industries > Science des alim. et formul.
Karoui, Romdhane
Language :
English
Title :
Nuclear Magnetic Resonance, Thermogravimetric and Differential Scanning Calorimetry for Monitoring Changes of Sponge Cakes During Storage at 20 °C and 65 % Relative Humidity
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