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Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours
Author(s) -
Chueamchaitrakun Piyaporn,
Chompreeda Penkwan,
Haruthaithanasan Vichai,
Suwonsichon Thongchai,
Kasemsamran Sumaporn,
Prinyawiwatkul Witoon
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02757.x
Subject(s) - chewiness , food science , wheat flour , taste , rice flour , mathematics , chemistry , sensory analysis , raw material , organic chemistry
Summary 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.