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Characteristics of Yellow Layer Cake Made with Mandarin Powder  

Park, Yeong-Sun (Department of Hotel Culinary Arts, Jeju Halla College)
Shin, Sol (Department of Food and Cooking Science, Sunchon National University)
Shin, Gil-Man (Department of Food and Cooking Science, Sunchon National University)
Publication Information
Food Science and Preservation / v.15, no.5, 2008 , pp. 656-661 More about this Journal
Abstract
basic formulation. Moisture content of 13.72%, crude protein 5.22%, crude lipid 1.31%, crud ash 1.94%, respectively. The pH of yellow layer cake decreased with increasing mandarin powder concentrations. In color values, with increase of mandarin powder concentration. The volume decreased with increasing mandarin powder concentration. The weights of yellow layer cake increased with increasing mandarin powder concentration. L value and a value decreased with increasing mandarin powder concentration in the crumb. b value increased with increasing mandarin powder concentration. The baking loss rate decreased with increasing mandarin powder. In the texture hardness, gumminess, chewiness and adhesiveness of yellow layer cakes significantly increased with increasing mandarin powder concentration. springiness and cohesiveness of yellow layer cakes significantly decreased. In the results of sensory evaluation, when compared to the control, the bread added to 9% of mandarin powder was superior to in color and flavor, while was similar to texture and taste.
Keywords
quality; yellow layer cakes; flour; mandarin powder; quality characteristics;
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Times Cited By KSCI : 11  (Citation Analysis)
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