Effect of coating on doughnut cake preference using R-index
2006
Tunyaporn Sirilert(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product and Development) | Anuvat Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product and Development) E-mail:[email protected] | Phaisan Wuttijumnong(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product and Development) | Kamolwan Jangchud(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product and Development)
Signal detection has been used to explain the underlying basis of difference testing from control and produces accurate different values on consumer acceptance. The number of samples presented in signal detection rating test was much lower than that of the instrumental method of limit test, which would require less time and cost for preparation by the experimenter. Signal detection on the preference of coated doughnut cake with different coatings from blend polymer between chitosan (CH) and methylcellulose (MC) at different ratios of CH: MC (1.00:0.00, 0.00:1.00, 0.75:1.25, 1.00:1.00 and 1.25:0.75) were conducted by R-index method. Instrumental measurement on coated doughnut cake were also determined. Results showed that the instrumental method was highly correlated with R-index method. Coating solution of CH:MC at 1.00:0.00 and 1.25:0.75 showed the difference of instrumental measurement on brownish color, odor, hardness and oil cntent higher than that of the control. The optimum coatings at CH:MC of 0.00:1.00 (MC) and 0.75:1.25 (CM1) significantly reduced oil uptake without any effect on overall liking.
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