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The Study on the Quality Characteristics of Cake Prepared with Fat Substitute  

Woo, Na-Ri-Yah (Dept. of Food and Nutrition, Hoseo University)
Ahn, Myung-Soo (Dept. of Food and Nutrition, Sungshin Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.19, no.5, 2004 , pp. 506-515 More about this Journal
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
fat substitute; MCT; gelatinization; rheological properties; sensory evaluations;
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