碩士 / 國立嘉義大學 / 食品科學系研究所 / 102 / This study intends to investigate the research and manufacturing of egg-free cake. In the proposed egg-free cake, we substitute the sucrose ester for the lecithin among the egg yolk, the compound gums for the viscosity provided by egg white, and the whey protein concentrate for the protein of eggs. The experiment can be divided into two parts as follow.
The first part of experiment is the selection of emulsifiers. We mix four sucrose esters with different HBL values of 2, 11, 15, and 16 and obtain mixtures with single, double, and triple sucrose esters of different HBL values. Then, the HBL value of sucrose esters is set to be 11. The egg-free cakes are manufactured using the mixtures of sucrose esters and the optimum formulation of sucrose ester mixture is discussed. According to the results, the egg-free cake using the mixture with triple sucrose esters of different HBL values wins the highest sensory evaluation. Based on the result, we proceed to the investigation of the second part experiment.
The second part is the selection of gum. Xanthan , Alginate and konjac are mixed with different ratio to manufacture the egg-free cake.
According to the result, the viscosity among the mechanical properties is positively correlated to the additive amount of compound gums. In addition, the cake volume is also positively correlated to the additive amount of Alginate as the additive amount of konjac are 1% and 2%.
However, the cake volume is negatively correlated to the additive amount of Alginate.
On the aspect of texture property, the chewiness decreases with the increase of Xanthan additive amount as the additive amount of konjac is 1% / 2%. However, the chewiness is affected simultaneously by both Xanthan and Alginate, i.e., the more the additive amount is the higher the chewiness is. On the aspect of sensory evaluation, the sensory preference is negatively correlated to the additive amount of konjac. Moreover, the lowest overall sensory evaluation appears as the additive amounts of Alginate and Xanthan are both around 0.1%. and will increases as both of them are equally increased or decreased. Through this experiment, we can find out the effects of additive amounts of emulsifiers and compound gums on the egg-free cake quality. We could manufacture the egg-free cake which can meet the demands for different occasions.
| Identifer | oai:union.ndltd.org:TW/102NCYU5253004 |
| Creators | 蕭祥莉 |
| Contributors | 李益榮 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 0 |
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