effect of sonication and emulsifier (e471) on emulsification and improvement of cup cake

the effect of sonication time (in three levels 0,2,4 min ) and mono- di glyceride (in three levels 0,0.3,0.6 %) on improving the quality of cupcake were studied. color analyze (l*, a*,b*) for dough samples and specific volume, porosity shelf life, color analyze and texture of cake were done. results showed that increasing the levels of each factors (sonication and emulsifier) made a decrease in a*, b* of dough, crust and crumb of cake and increased in porosity, volume and l* of dough, crust and crumb color of cake. while these two factors used together changes were more obviously. in sample contain 0.6 % emulsifier that sonicated for 4 minute the highest decrease in a*, b* and increase in porosity, volume, shelf life and l* were observed.