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

http://www.ku.ac.th

Assoc. Prof. Dr. Rungnaphar Pongsawatmanit

   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.

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).

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.