Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Study on the Quality Characteristics of Cake Prepared with Fat Substitute

대체지방으로 제조한 케이크의 품질 특성에 관한 연구

  • 우나리야 (호서대학교 자연과학부 식품영양전공) ;
  • 안명수 (성신여자대학교 생활과학대학 식품영양학과)
  • Published : 2004.10.31
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Abstract

This study was carried on the quality characteristics of cake prepared with Co(com oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In tile cake prepared with MCT-CO containing $10{\sim}30%$ MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn ell) Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing $20{\sim}30%$ MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance. color and flavor of cake prepared with CO substituted by MCT up to 100% were better assessed and the taste was better in range of 30% MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.

Keywords

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