Effects of ultraviolet irradiation of batter and different baking methods on cake quality

Abstract

In this study, cake batters were subjected to ultraviolet (UV) irradiation for different durations (0, 1, 2 and 4 hours) and baked applying conventional, microwave and combinations of both methods and cake quality characteristics were investigated. Quality parameters evaluated were proximal chemical composition, specific volume, water activity, crust and crumb color, textural parameters (hardness, springiness, cohesiveness and resilience) and sensory attributes. Application of UV irradiation along with different baking methods had a significant effect (p < 0.05) on quality parameters. Application of combined baking methods resulted in improved cake quality, comparatively to microwave method. Browning reactions on cake surfaces were enhanced with increasing UV irradiation and duration of conventional baking in combined methods. Increase in specific volume was observed with 1 and 2 hours of UV irradiation treatment, however further increasing the duration resulted in lower values. Cake texture varied depending on the duration of the UV irradiation treatment and baking method. Sensory evaluation results showed that unappealing taste and aroma developed in cakes with increased duration of UV irradiation treatment and this had a negative effect on consumer appreciation. However, cakes prepared with UV irradiation also received higher scores for the appearance owing to browning reactions, especially those subjected to the conventional baking procedure.