The study of shelf-life ess in sponse cake product

Abstract

The objectives of the research on the different egg age affecting the sponge cake were to study the appropriate different egg age to bake the sponge cake and examine the physical and chemical qualities of the sponge cake. The density of the different age cake was measures using the randomized complete block design (RCBD) method at 95% reliability. The quality of senses, sight, color, smell, taste, and texture, and the overall preference were evaluated. The difference of mean was compared with by Duncan New Multiple Rang Test (DMRT) using a computer program to find the appropriate different egg age to bake the sponge cake. 30 testers applied the 5- point hedonic scale to test the product. Research results showed that the testers preferred the egg age at 9 days the most. Ln terms of taste, texture and overall preference, the mean was 3.70, 3.67 and 4.00 respectively. The physical quality test results indicated that the texture of the one-day egg age had the best adhesion and flexibility, 0.54 and 0.94 respectively. The egg age at 12 days had the highest lightness (L*), yellowness (b*), and redness (a*), 50.61, 4.71 and 23.99 respectively with the statistical significance (p).≤ 0.05