Abstract
In response to the growing need for healthier bakery products, this study aimed to partially replace fat with curcumin-loaded emulgels in cake formulations. Emulgels were prepared using Persian gum, sodium alginate, and inulin, with curcumin incorporated into sesame oil. Three concentrations of emulgel (30%, 50%, and 70% of fat) were incorporated into the cake mixture. The inclusion of 70% emulgel resulted in an increase in both storage (G') and loss (G'') moduli, while simultaneously reducing the batter viscosity. The highest concentration of emulgel increased the moisture content of the cake by approximately 5.5%. The sample containing 70% emulgel exhibited similar specific volume (2.38%), porosity (22.92%), and texture properties (hardness, chewability, cohesiveness, gumminess, and springiness) when compared to the control. Additionally, the fortification of the cake led to a reduction in brightness (from 53.25 to 45.69) and a significant increase in the b index (from 47.21 to 55.03). Emulgel incorporation enhanced the antioxidant activity of the cake from 45.64% to 89.49%, while substituting fat with 70% emulgel resulted in a substantial reduction in peroxide value after 30-day storage (61.28% decrease). Sensory evaluation indicated that the cake containing 70% emulgel was more acceptable to panelists.