熱液糊化青香蕉粉對戚風蛋糕的質地與官能屬性之影響

Effects of Hydrothermally Gelatinized Green Banana on Textural and Sensory Attributes of Chiffon Cake

洪慈芳(Tzu-Fang Hung) ； 謝佩軒(Pei-Hsuan Hsieh) ； 楊懷文(Huai-Wen Yang)

《輔仁民生學誌》 19卷1期 (2013/06) Pp. 87-100

摘要

The purpose of this study was to investigate the feasibility of using unripe green banana (UGB) flour as a starch ingredient in chiffon cake and to evaluate the textural and sensory attributes of the cake samples. The wheat flour content of chiffon cakes was partially (1, 5, 10, and 15%) substituted by 10-min hydrothermally gelatinized UGB flour and then subjected to baking; the fresh finished products were subjected to colorimetric and sensory evaluation as well as the textural analysis during storage. The results indicated that the interior ΔE of UGB cake increased as a function of the substitute amount; while ΔE of the outer surface reached a maximum value at the substitute amount of 10%, then declined as the substitute amount increased up to 15%, the observed ΔEs of 15% and 5% UGB cakes are close. The determined texture profiles indicated that the adhesiveness of fresh cake samples was significantly (p＜0.05) affected by the substitute amount of UGB flour. The hardness, gumminess, and chewiness increased as the storage time increased, while the adhesiveness and springiness were independent of designated storage time (p＞0.05). The conducted sensory evaluation showed that springiness and color were significantly (p＜0.05) different due to the substitute amount of UGB flour, however, the substitute amount did not affect the flavor, cohesiveness or stickiness significantly (p＞0.05). The overall results indicated that the flavor and some of the major textural attributes of fresh chiffon cake with 5-10% UGB flour substitution remained the same as the control samples, and the springiness of the cake was well retained during storage period. Thus, UGB flour could have potential for commercial acceptability.

關鍵字

未成熟青香蕉 ； 戚風蛋糕 ； 熱液糊化 ； 質地／官能分析

並列摘要

The purpose of this study was to investigate the feasibility of using unripe green banana (UGB) flour as a starch ingredient in chiffon cake and to evaluate the textural and sensory attributes of the cake samples. The wheat flour content of chiffon cakes was partially (1, 5, 10, and 15%) substituted by 10-min hydrothermally gelatinized UGB flour and then subjected to baking; the fresh finished products were subjected to colorimetric and sensory evaluation as well as the textural analysis during storage. The results indicated that the interior ΔE of UGB cake increased as a function of the substitute amount; while ΔE of the outer surface reached a maximum value at the substitute amount of 10%, then declined as the substitute amount increased up to 15%, the observed ΔEs of 15% and 5% UGB cakes are close. The determined texture profiles indicated that the adhesiveness of fresh cake samples was significantly (p＜0.05) affected by the substitute amount of UGB flour. The hardness, gumminess, and chewiness increased as the storage time increased, while the adhesiveness and springiness were independent of designated storage time (p＞0.05). The conducted sensory evaluation showed that springiness and color were significantly (p＜0.05) different due to the substitute amount of UGB flour, however, the substitute amount did not affect the flavor, cohesiveness or stickiness significantly (p＞0.05). The overall results indicated that the flavor and some of the major textural attributes of fresh chiffon cake with 5-10% UGB flour substitution remained the same as the control samples, and the springiness of the cake was well retained during storage period. Thus, UGB flour could have potential for commercial acceptability.

並列關鍵字

Unripe green banana ； Chiffon cake ； Hydrothermal gelatinization ； Textural and sensory attributes