Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours
Document Type
Article
Publication Date
11-1-2011
Abstract
Eleven butter cakes [4 commercial cakes and 7 laboratory-prepared cakes made with Hom-mali:glutinous rice flour ratios (H:G=100:0, 80:20, 60:40, 40:60, 20:80, 0:100), and/or wheat flour alone] were evaluated for textural characteristics using sensory descriptive and texture profile (TPA) analyses. Sensory descriptors included springiness, compressibility, softness, cohesiveness, wetness, roughness, cohesiveness-of-mass, chewiness, chew-count, and powdery. Sensory springiness and compressibility of composite rice flour butter cakes tended to be greater than those of commercial wheat butter cakes. Based on TPA, cakes containing <40% G flour were significantly harder than commercial wheat butter cakes. Based on the Principal Component Analysis product-attribute biplot, sensory chewiness and TPA-springiness and hardness were attributes separating eleven cakes into three groups: (1) commercial wheat samples; (2) H:G at 0:100, 20:80, 40:60; (3) H:G at 60:40, 80:20, 100:0, and wheat alone. Incorporating ≥60% G flour significantly impacted sensory springiness, compressibility, cohesiveness, wetness, and chewiness of composite rice flour butter cakes. © 2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology.
Publication Source (Journal or Book title)
International Journal of Food Science and Technology
First Page
2358
Last Page
2365
Recommended Citation
Chueamchaitrakun, P., Chompreeda, P., Haruthaithanasan, V., Suwonsichon, T., Kasemsamran, S., & Prinyawiwatkul, W. (2011). Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours. International Journal of Food Science and Technology, 46 (11), 2358-2365. https://doi.org/10.1111/j.1365-2621.2011.02757.x