Srivastava Yashi, Semwal Anil Dutt
Queen's College of Food Technology & Research Foundation, Auranagabad, Maharashtra India.
Defence Food Research Laboratory, Mysore, India.
J Food Sci Technol. 2015 Dec;52(12):8122-30. doi: 10.1007/s13197-015-1966-1. Epub 2015 Aug 1.
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 ≤ 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.
通过用 Virgin 椰子粕（VCM）替代精制小麦粉（中筋面粉）（替代水平为 5%至 20%）来制备 VCM 蛋糕，以检验其对蛋糕的化学、质地和流变学特性的影响。添加 VCM 显著（p≤0.05）增加了蛋糕的红度（a*）、黄度（b*），同时降低了亮度（L*）。VCM 的掺入影响了蛋糕的硬度、粘性、胶粘性和咀嚼性。用 VCM 替代面粉的效果增加了面糊的粘度，这导致稠度指数增加并降低了剪切变稀行为。蛋糕面糊的粘弹性行为中，弹性模量（G'）和粘性模量（G''）均随着 VCM 百分比的增加而降低。差示扫描量热法（DSC）分析表明，糊化起始温度（To）、结束温度（Tc）和糊化焓（ΔH）随着 VCM 水平的增加而升高。
