Staling of cakes processed from wheat-tigernut (Cyperus esculentus) flour blends
Staling of cakes processed from wheat-tigernut flour blends and stored under ambient (29±1oC) and refrigerated (4±1oC) conditions was studied. Cake samples were packaged in 5mm thick polyethylene bag and stored under ambient and refrigerated conditions for seven days and six weeks respectively. Staling of cake resulted in increases in chemical properties such as moisture content, water soluble starch, retrogradation and peroxide value resulting in decreases in the sensory properties such as crumb texture and off-flavour development in the cakes. Staling of the cakes was significant under ambient storage conditions after five days and six weeks at refrigerated conditions respectively.
Keywords: Wheat-tigernut cake, retrogradation, water soluble starch, peroxide value