著者

室田 壽子 中野 輝子

出版者

一般社団法人日本調理科学会

雑誌

調理科学 (ISSN:09105360)

巻号頁・発行日

vol.27, no.4, pp.277-281, 1994-11-20

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Effect of xylooligosaccharide content (10, 20, 30% of standard of sweetness) on the texture of chiffon cake was studied. Physical property were mesured with creep meter and the color difference meter, and a sensory test was evaluated. The specific gravity of both cake batter and cake decreased with an increase in its additional quantity. The hardness, gumminess and cohesiveness of all cakes tended to decrease wfth increasing oligosaccharide content. It can be concluded that the increase of oligosaccharide content gave more brownish color, and softness to the cake. Significant difference was obtained in all sensory attributes (appearance, tastiness, sweetness, dampish, resistance to the teeth, and total acceptance.)