食用膠與乳化劑對減糖戚風蛋糕品質之影響

Effect of Gums and Emulsifiers on the Qualities of Reduced-sugar Chiffon Cakes

黃瑞美(Rei-May Huang) ； 朱碧貞(Pi-Jen Chu)

《臺灣農業化學與食品科學》 43卷1期 (2005/02) Pp. 22-29

https://doi.org/10.6578/TJACFS.2005.004

摘要

本研究主要探討三仙膠(xanthan gum)、刺槐豆膠(locust bean gum)、關華豆膠(guar gum)與羧甲基纖維素(carboxymethyl cellulose)等食用膠，以及單酸甘油酯(monoglyceride)與蔗糖酯(sucrose ester)乳化劑對減糖戚風蛋糕麵糊及蛋糕理化性質與貯存品質變化之影響。減糖戚風蛋糕水分約37%，水活性0.92。除蔗糖酯與羧甲基纖維素外，添加食用膠與乳化劑皆可提高麵糊黏度而增大蛋糕體積，且以添加三仙膠及刺槐豆膠所製者為最大。食用膠可降低減糖戚風蛋糕水活性，提高消費者之整體喜好性，尤其是添加刺槐豆膠者。此外，添加食用膠與乳化劑皆可延緩蛋糕儲存時之硬化速率，且添加刺槐豆膠及蔗糖酯者，抑制老化效果最佳。

關鍵字

減糖 ； 戚風蛋糕 ； 食用膠 ； 乳化劑

並列摘要

The effect of gums (including xanthan gum, locust bean gum, guar gum, and carboxymethyl celluose), and emulsifiers (monoglyceride and sucrose ester) on the corresponding physical characteristics of batter and the quality of reduced-sugar chiffon cake were studied. Results showed that the moisture content of reduced-sugar chiffon cake was 37%, and the water activity was 0.92. The cake volume were increased with higher batter viscosity by the addition of the gums and emulsifiers, except sucrose ester and carboxymethyl celluose. The increments were greatest for xanthan gum, and locust bean gum. The water activities of cakes were also reduced in the presence of gum, with an improved preference that were greatest by adding locust bean gum. Furthermore, the staling rate of cake could be retarded with gums and emulsifiers, especially sucrose ester and locust bean gum.

並列關鍵字

Reduced-sugar ； Chiffon cake ； Gum ； Emulsifier