Impact of fat profile on the rheological and structural characteristics of cup cake

Fats are one of the main ingredients of cakes. The aim of this study is to evaluate the impact of palm-based fat (PBF), lauric-based fat (LBF), and sunflower oil (SFO) on the physicochemical, structural, and rheological properties of cakes. Also, the fatty acid profile (by GC) and the solid fat content (by NMR) were evaluated. The dispersion of fats and oil in the cake's structure was investigated by confocal laser scanning colorimetry (CLSM). The SFC profile showed initial crystallization during the cooling time at a constant temperature, starting with LBF > PBF > SFO respectively. The viscosity of treatments showed a shear-dependent behavior, and the elastic (G′) and viscous (G″) modulus of the batter increased by increasing the frequency. Moreover, the hardness, cohesiveness, springiness and chewiness of samples with different fats and oil has a type and time trend. The CLSM image revealed that the PBF-treated cake had more uniform structure in addition to well-distributed fat spots in the constant area. The studies showed that liquid oil cannot contribute to covering other ingredients to form a stable structure, while samples containing LBF and PBF are capable of surrounding all ingredients, which results in a higher-quality product. • The initial crystallization during the cooling, starting with LBF > PBF > SFO. • Only, the PBF sample exhibited a thixotropic behavior. • Textural properties of samples with different fats and oil has a type and time trend. • The CLSM image revealed that the PBF treated cake had more uniform structure.