Utilization of powdered cellulose as a fiber source in chiffon cake and cookie products
1999
Vipa Surojanamethakul | Tavisa Lohana | Payom Auttaviboonkul | Boonma Niyomvit (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
This investigation was conducted on the effect of powdered cellulose on the physical chemical and sensory properties of chiffon cakes and cookies. Each isolated fiber; soy cellulose or roselle cellulose; was partially added to replace in range of 2-10 percent cake flour and 5-15 percent (w/w) all purpose flour in chiffon cakes and cookies preparations, respectively. Volume index compression force and penetration force of chiffon cakes were significantly changed with 8 percent (w/w) powdered cellulose was added. Substiuting of cellulose in high levels was decreased the sensory quality of chiffon cakes. However, the cakes was added with 6 percent soy cellulose and with 8 percent roselle cellulose were accepted by panelists. Crude fiber content of the products was increased up to 1.53 and 2.44 gm/100 gm, respectively, while the control chiffon cake contained 0.51 gm/100 gm. Physical properties, especially the density of cookies without and with 5-15 percent (w/w) powdered cellulose were not significantly different (p0.05). The spread ratio of cookies was added with powdered cellulose was decreased while the hardness was increased. Sensory evaluation results showed that the cookies with 10 percent (w/w) powdered cellulose were accepted by panelists. Those products contained in range of 2.38-2.54 percent crude fiber.
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