Effects of different oils on physicochemical properties, consumer liking, emotion, and purchase intent of sponge cakes were evaluated. Three healthy oils (extra virgin coconut oil, EVCO; extra virgin olive oil, EVOO; rice bran oil, RBO) compared with butter (the control), were used at 20% (w/w, wheat flour basis) in sponge cake formulations. Five positive (calm, good, happy, pleased, satisfied) and 3 negative (guilty, unsafe, worried) emotion terms, selected from the EsSense Profile(®) with slight modification using an online (N = 234) check-all-that-apply questionnaire, were used for consumer testing. Consumers (N = 148) evaluated acceptability of 9 sensory attributes on a 9-point hedonic scale, 8 emotion responses on a 5-point rating scale, and purchase intent on a binomial scale. Overall liking, emotion, and purchase intent were evaluated before compared with after health benefit statement of oils had been given to consumers. Overall liking and positive emotion (except calm) scores of sponge cake made with EVCO were higher than those made with EVOO and RBO. Specific volume, expansion ratio, and moisture content of control, EVCO, and EVOO were not significantly different, but higher than RBO sponge cake. JAR results showed that sponge cake made with RBO had the least softness that was reflected by the highest hardness (6.61 to 9.69 compared with. 12.76N). Oil (EVCO/EVOO/RBO) health benefit statement provided to consumer significantly increased overall liking, positive emotion, and purchase intent scores while decreased negative emotion scores. Overall liking and pleased emotion were critical attributes influencing purchase intent (odds ratio = 2.06 to 3.75), whereas calm and happy became not critical after health benefit statement had been given.
Amylomaltase (α-1,4-glucanotransferase, AM; EC 2.4.1.25) from Corynebacterium glutamicum expressed in Escherichia coli was used to prepare the enzyme-modified cassava starch for food application. About 5% to 15% (w/v) of cassava starch slurries were incubated with 1, 3, or 5 units of amylomaltase/g starch. Apparent amylose, amylopectin chain length distribution, thermal properties, freeze-thaw stability, thermo-reversibility, and gel strength of the obtained modified starches were measured. The apparent amylose content and retrogradation enthalpy were lower, whereas the retrogradation temperatures, freeze-thaw stability, and thermo-reversibility were higher than those of the native cassava starch. However, when amylomaltase content was increased to 20 units of amylomaltase/g starch and for 24 h, the modified starch showed an improvement in the thermo-reversibility property. When used in panna cotta, the gel strength of the sample using the 20 units/24 h modified cassava starch was similar to that of using gelatin.
The influence of hydrocolloids, including hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and sodium alginate (AG) at 0.5 and 1.0% (w/w, based on the wheat flour), on batter properties and textural kinetics of sponge cake during storage was studied. It was found that the addition of XG and AG dose-dependently increased the batter density and the viscosity of all the samples and also decreased the cake specific volume but increased the crumb moisture. The firmness change of sponge cake at different storage temperatures followed a first-order kinetic reaction, where the activation energy (Ea) decreased in the following order: HPMC > AG > XG, which is in contrast to the firmness change rate constant (k). Addition of 0.5% (w/w) HPMC gave the lowest k (0.1156 day) and highest Ea (11.23 kJ/mol) values, reflecting its better firmness retarding property. However, the use of HPMC at 1.0% (w/w) gave an adverse effect. PRACTICAL APPLICATIONSConvenient baked snack foods, such as sponge cakes, are in increasing demand as a result of the changing lifestyles and economics of the global populations. However, the quality of sponge cakes changes (deteriorate) during storage. This study evaluated the use of three different hydrocolloids as potential firmness retarding agents during cake storage. Kinetics measurements were the key parameter used to describe the rate of reaction. Hydrocolloids that help to improve the texture of sponge cake are of a significant interest in the baked goods industry, and such archived research will benefit the industrial cake production for better distribution and marketing of these products.
This research aims to develop a shelf-stable Chinese steamed bun by using A w and pH as hurdle. The effects of adding glycerol and lactic acid on A w , pH and sensory qualities were studied. It was found that optimum condition is reached with the addition of 2.5% glycerol and 0.25% lactic acid, which could reduce A w and pH to 0.912 and 5.78, respectively. From shelf-life study, the aerobic plate count, A w , and pH of control and hurdle-treated products (HP) with different levels of calcium propionate (CaP), packed in polyvinylidene chloride pouches and stored at 30 Ϯ 2C, were investigated. The HP without CaP can be stored for at least 16 days, similar to HP with CaP, and A w increased slightly while pH did not change. From textural measurement and sensory evaluation of HP without CaP compared with control sample, the shelf life of this product can be extended to 8 days. PRACTICAL APPLICATIONSThe result from this study can be used to develop a safe and acceptable Chinese steamed bun by using hurdle technology, aiming to be shelf-stable at ambient temperature. The archived research led to the benefit of industrial production for better distribution and marketing of this product.
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