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This research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62 Pa.s), stronger structure (80.49% ES), and higher MP (5ºC), than the butter churned for 30 min. The REB crystalline showed needle-like crystals that consisted of pseudo-β andβ polymorphic forms. The specific volumes of butter and sponge cakes made form REB were not different. Meanwhile, the hardness of both cakes was significantly in the lower level than commercial butter cake (CB) (0.60–0.88 N). The sensory scores (appearance, softness, and overall liking) of cakes produced with REB were not different from CB. These results indicated that REB had a potential to be used as CB for cakes.

Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes