View in EDS

Mycoprotein as a functional ingredient in chiffon cake: impacts on batter rheology, nutritional value, texture, and sensory quality.

Saved in:
Bibliographic Details
Title: Mycoprotein as a functional ingredient in chiffon cake: impacts on batter rheology, nutritional value, texture, and sensory quality.
Authors: Cheng, Kuo-En1 (AUTHOR), Lin, Li-Yun2 (AUTHOR), Chen, Chin-Chu3 (AUTHOR), Guo, Jia-Hsin1 (AUTHOR)
Source: International Journal of Food Science & Technology. Jul2025, Vol. 60 Issue 2, p1-12. 12p.
Subjects: Nutritional value, Food texture, Cake, Food science, Taste perception, Plant proteins, Fusarium, Fungal proteins
Abstract: Mycoprotein powder (MPP), produced from Fusarium venenatum , is a sustainable protein source increasingly applied in novel foods. This study investigated the effects of substituting low-gluten flour with MPP (0%–80%) in chiffon cake formulations. Batter rheology, starch pasting behaviour, baking performance, nutritional composition, and sensory quality were systematically assessed. Results showed that increasing MPP levels enhanced protein and fibre contents and improved water/oil retention, but also raised batter viscosity, reducing aeration, and cake volume at higher substitution. Rapid Visco Analyser analysis confirmed altered gelatinisation due to protein–starch–water interactions. Cakes with 40% MPP exhibited the best balance of nutritional improvement, crumb structure, and sensory acceptance, while higher levels produced denser textures and darker appearance, reducing consumer appeal. These findings demonstrate that MPP can be successfully incorporated into aerated bakery products, offering a pathway to sustainable, high-protein foods aligned with modern dietary and environmental goals. [ABSTRACT FROM AUTHOR]
Copyright of International Journal of Food Science & Technology is the property of Oxford University Press / USA and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Description
Abstract:Mycoprotein powder (MPP), produced from Fusarium venenatum , is a sustainable protein source increasingly applied in novel foods. This study investigated the effects of substituting low-gluten flour with MPP (0%–80%) in chiffon cake formulations. Batter rheology, starch pasting behaviour, baking performance, nutritional composition, and sensory quality were systematically assessed. Results showed that increasing MPP levels enhanced protein and fibre contents and improved water/oil retention, but also raised batter viscosity, reducing aeration, and cake volume at higher substitution. Rapid Visco Analyser analysis confirmed altered gelatinisation due to protein–starch–water interactions. Cakes with 40% MPP exhibited the best balance of nutritional improvement, crumb structure, and sensory acceptance, while higher levels produced denser textures and darker appearance, reducing consumer appeal. These findings demonstrate that MPP can be successfully incorporated into aerated bakery products, offering a pathway to sustainable, high-protein foods aligned with modern dietary and environmental goals. [ABSTRACT FROM AUTHOR]
ISSN:09505423
DOI:10.1093/ijfood/vvaf209