The development of low calorie butter cake recipe
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Date
2020-01-08Author
Bunyasawat, Jadeniphat
Chareonchai, Amornrat
Suttha, Walaiporn
Bunna, Photchanee
Pengwon, Tititporn
Bhoosem, Chakkrawut
เจตนิพัทธ์ บุณยสวัสดิ
อมรรัตน์ เจริญชัย
วไลภรณ์ สุทธา
พจนีย์ บุญนา
ฐิติพร เพ็งวัน
จักราวุธ ภู่เสม
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Show full item recordAbstract
The aim of this research was to develop recipe for butter cake from lowcalories
sweeteners instead of sucrose sugar, chemical properties of butter cake from
low- calories sweeteners instead of sucrose sugar and to study the physical properties
of butter cake from low-calories sweeteners instead of sucrose sugar.
The use of maltitol syrup to replacement sucrose butter cake low-calories
show that 36.28% to 42.47% of carbohydrate content. Decrease in carbohydrate
content results in reduced calories. Cake crumb show that the b* value decreases
significantly and the a* value is not significantly different. The texture of the butter
cake has a higher in hardness and lower in cohesiveness. The Adhesiveness and
Springiness are not different. The sensory evaluation scores of butter cakes ranged
from 6.95 to 8.61. Appearance, color, aroma, flavor, texture and overall liking. The
results showed that 40% and 60% of sucrose substitutes were sucrose substitutes. The
80 on all the attributes, especially on the flavor.
However, the use of maltitol syrup substitutes for sucrose. As a result, the
amount of energy of the butter cake decreased, which is beneficial to the health of
consumers.
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- Research Report [248]