Effects of sweetness inhibitor on quality and preservation of low-sweet cake

Authors

WANG Yongjun, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
HUANG Min, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
DONG Qingliang, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
ZHENG Jianxian, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China

Abstract

The comprehensive sensory of the cake was discussed in this paper, which was affected by the amount of sweetness inhibitor, the amount of caster sugar and the amount of rice bran oil. Based on the single factor experiment, the response surface method was used to optimize the best technological formula, and it was determined as follows: the amount of sweetness inhibitor 0.18‰, the amount of caster sugar 33.15%, and the amount of ice bran oil 15.49%.

Publication Date

6-28-2017

First Page

185

Last Page

189

DOI

10.13652/j.issn.1003-5788.2017.06.037

Recommended Citation

Yongjun, WANG; Min, HUANG; Qingliang, DONG; and Jianxian, ZHENG (2017) "Effects of sweetness inhibitor on quality and preservation of low-sweet cake," Food and Machinery: Vol. 33: Iss. 6, Article 37.
DOI: 10.13652/j.issn.1003-5788.2017.06.037
Available at: https://www.ifoodmm.cn/journal/vol33/iss6/37

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