出展のご案内

研究概要

Development of wheat flour based sponge cake containing tapioca starch and xanthan gum

研究機関名

Department of Product Development, Faculty of Agro-Industry, Kasetsart University

http://www.ku.ac.th

代表者

Assoc. Prof. Dr. Rungnaphar Pongsawatmanit

本研究の主旨

   Since the ingredients play an important functional role in the structure and eating quality of the product, partial replacement of wheat flour (WF) with tapioca starch (TS) provides a lower production cost but affects the quality of batter and sponge cakes. In this study, xanthan gum (Xan) was used to improve properties of batters and sponge cakes prepared from WF and TS blends. Cake batter formulations were prepared from 20% total flour content with a mixture of WF:TS (75:25, 50:50 and 25:75) and Xan (0.1, 0.2 and 0.3%). The viscosity of batters prepared from each mixing ratio decreased with TS content but increased with increasing Xan concentration. RVA peak viscosity of diluted batter with water (batter: water = 1:2) increased significantly with replacement of WF with 75% TS (p<0.05). After baking, adding Xan enhanced the hardness of the cake prepared from each WF and TS blend. Sensory liking was evaluated by consumers with a 9-point hedonic scale. A linear relationship (r = 0.92) between overall liking and softness liking scores of cakes was observed. Replacement of WF with TS up to 75% containing Xan yielded an acceptable sponge cake with overall liking = 6.5.

Viscosity values of cake batters prepared from 20% flour (WF) and tapioca starch (TS) containing Xan (0.1 to 0.3%) determined at 25℃.Mixing ratios of WF and TS = 75:25(a),50:50(b)ando25:75(c).

Fig.1 Viscosity values of cake batters prepared from 20% flour (WF) and tapioca starch (TS) containing Xan (0.1 to 0.3%) determined at 25℃.Mixing ratios of WF and TS = 75:25(a),50:50(b) and 25:75(c).

Overall-liking score as a function of softness liking score of cakes prepared form different mixing ratios of WF and TS containing Xan.

Fig.2 Overall-liking score as a function of softness liking score of cakes prepared form different mixing ratios of WF and TS containing Xan.

Batter density of cake batters and RVA pasting properties of diluted batters with water (batter:water = 1:2) prepared from 20% flour blends of wheat flour (WF) and tapioca starch (TS) with different mixing ratios containig Xan (0.1 to 0.3%).

Table.1 Batter density of cake batters and RVA pasting properties of diluted batters with water (batter:water = 1:2) prepared from 20% flour blends of wheat flour (WF) and tapioca starch (TS) with different mixing ratios containig Xan (0.1 to 0.3%).


Hardness from TPA measurement and liking scores from sensory evaluation of sponge cakes prepared from 20% flour blends of wheat flour (WF) and tapioca starch (TS) with different mixing ratios containing Xan (0.1 to 0.3%).

Table.2 Hardness from TPA measurement and liking scores from sensory evaluation of sponge cakes prepared from 20% flour blends of wheat flour (WF) and tapioca starch (TS) with different mixing ratios containing Xan (0.1 to 0.3%).