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KMID : 1011620070230040530
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.530 ~ p.536
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The Effects of Oligosaccharides on the Quality Characteristics of Rice Flour Sponge Cakes
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주정은:Ju Jung-Eun
변광의:Byon Kwang-Eui/이경애:Lee Kyong-Ae
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Abstract
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In this study, rice flour sponge cakes were prepared by replacing 50% of the sucrose with oligosaccharides. Isomahodigosaccharide and fructooligosaccharide were used as the oligosaccharides. The effects of oligosaccharides on the physical, textural and sensoTy properties of the cakes were then examined. The oligosaccharides increased batter viscosity and decreased batter specific gravity and baking loss. The moisture content, specific loaf volume and loaf volume index of the cake increased by replacing 50% of the sucrose with oligosaccharides. Internal and exterior color determinations showed that the 'L' value of the sponge cake with oligosaccharides was lower than that of the control, indicating a darker crust and crumb wilh the oligosaccharide substitution. Decreases in textual hardness, chewiness, and briuleness occurred with the oligosaccharides. Sensory panels perceived that the oligosaccharides darkened the crust of the rice flour sponge cake and the panelists rated the cakes wilh the oligosaccharide substitutions as sweeter, softer and more moist. The rice flour sponge cakes with isomaltooligosaccharides had a significantly higher acceptability then the others.
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KEYWORD
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rice flour sponge cake, isomaliooligosaccharide, fructooligosaccharide, sensory properties
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