Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter
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- 作者：Yashi Srivastava ; Anil Dutt Semwal
- 关键词：Virgin coconut meal (VCM) ; Cake ; Batter ; Texture profile ; Differential scanning calorimetry (DSC)
- 刊名：Journal of Food Science and Technology
- 出版年：2015
- 出版时间：December 2015
- 年：2015
- 卷：52
- 期：12
- 页码：8122-8130
- 全文大小：794 KB
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Srivastava Y, Semwal AD, Sharma GK, Bawa AS (2010) Effect of virgin coconut meal (VCM) on the textural, thermal and physico chemical properties of biscuits. - 作者单位：Yashi Srivastava (1)
Anil Dutt Semwal (2)
1. Queen’s College of Food Technology & Research Foundation, Auranagabad, Maharashtra, India
2. Defence Food Research Laboratory, Mysore, India - 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science
Chemistry - 出版者：Springer India
- ISSN：0975-8402
文摘
Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ?nbsp;0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G- and viscous modulus (G- both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM. Keywords Virgin coconut meal (VCM) Cake Batter Texture profile Differential scanning calorimetry (DSC)