Sia, Anna Pek Yin
(2015)
Morphological characteristics and
texture properties of chiffon cake
incorporated with different particle
size of young corn powder.
Project Report.
Universiti Sains Malaysia.
(Submitted)
Abstract
Normally, dietary fiber-enriched bakery products have a less desired harder texture.
The effects of different particles size (45, 125 and 250 µm) of YCP added into
chiffon cake on the morphological characteristics and textural properties as well as
the sensory attributes were investigated in attempt to improve the texture, thus the
final quality of chiffon cake. The morphological characteristics and functional
properties of the wheat flour and its composite with various YCP particles size were
also studied. The composite flour with 45 µm YCP clumped more easily after
hydration and become flaky. On the contrary, 250 µm YCP did not get hydrated
well. The water holding capacity was increased with YCP addition and increased in
YCP particles size while the oil holding capacity increased with decreased YCP
particles size. Morphological differences were observed between the cake samples.
The chiffon cake incorporated with 125 µm YCP showed a finer structure thin
filaments connecting to adjacent cell as compared to chiffon cake incorporated with
45 and 250 µm YCP. Chiffon cake incorporated with 45 µm YCP showed coarser
crumb morphology, more loosed structure, larger and irregular air cell sizes
distribution as compared to morphology of chiffon cake prepared with 125 µm YCP.
The additional of different particle size of YCP into the chiffon cake did not show
any predicted trend exhibited by all textural attributes of the chiffon cakes. The
textural profile analysis revealed that the chiffon cake incorporated with 45 µm YCP
has the greatest hardness. Addition of 45 µm YCP also resulted in the highest
chewiness and gumminess among all the chiffon cake samples. Chiffon cake prepared with 125 µm YCP remains the more desired choice in term of hardness.
Meanwhile, all textural attributes of chiffon cake does not differ significantly from
each other. Apart from that, results of sensory evaluation indicated that chiffon cake
formulated by the incorporation of 250 µm YCP score the highest value for all
sensory attributes except for the colour. Meanwhile, the chiffon cake formulated by
using 45 µm YCP score the lowest in most of the sensory attributes except for
texture and springiness. In a nutshell, incorporating YCP of similar particle size to
the wheat flour or increasing slightly the particle size of the YCP may be
recommended as the ideal particle size for preparing a fibre-rich, low GI index YCP supplemented
chiffon cake without jeopardizing the textural properties and the
sensory attributes of the products.
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