Effects of yam powder on the quality of xylitol chiffon cake

Authors

ZHANG Min-hua, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, QuanzhouNormal University, Quanzhou, Fujian 362000 , China ；The Engineering Research Center for CharacteristicTraditional Food of Southern Fujian, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
ZHENG Zong-ping, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, QuanzhouNormal University, Quanzhou, Fujian 362000 , China ；The Engineering Research Center for CharacteristicTraditional Food of Southern Fujian, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
CHEN Hong-bin, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, QuanzhouNormal University, Quanzhou, Fujian 362000 , China ；The Engineering Research Center for CharacteristicTraditional Food of Southern Fujian, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
WANG Bao-bei, Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae, QuanzhouNormal University, Quanzhou, Fujian 362000 , China ；The Engineering Research Center for CharacteristicTraditional Food of Southern Fujian, Quanzhou Normal University, Quanzhou, Fujian 362000 , China
MA Li-na, Agricultural Bio-Resources Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou,Fujian 350003 , China
LI Jin-gui, Quanzhou Qinfeng Chinese Yam Food Co., Ltd., Quanzhou, Fujian 362500 , China

Abstract

Objective: The yam powder was applicated and added in xylitol chiffon cake to investigate its effects on the quality of cake. Methods: In the process of preparing xylitol yam chiffon cake,the specific volume, relative density of batter, moisture content, color and texture of cake were taken as the investigation indexes to study the effects of different proportions of yam powder (10%, 20%, 30%, 40%, 50%) on thequality of cake. Results: The specific volume of cake decreased, whereas the relative density and moisture content of batter increased with the increasing amount of yam powder. On the other hand, the hardness, the chewability and the adhesion of cake increased first and then decreased, while the elasticity, the resilience and the cohesion decreased first and then increased. Meanwhile, the color difference measurement results showed that L* value (brightness) and b* (yellow) decreased, a* (red) first increased and then decreased, and △E (total color) difference increased. Conclusion: According to the comprehensive texture properties and sensory evaluation, the optimum dosage of yam powderwas 10%.

Publication Date

10-16-2022

First Page

182

Last Page

187

DOI

10.13652/j.spjx.1003.5788.2022.90152

Recommended Citation

Min-hua, ZHANG; Zong-ping, ZHENG; Hong-bin, CHEN; Bao-bei, WANG; Li-na, MA; and Jin-gui, LI (2022) "Effects of yam powder on the quality of xylitol chiffon cake," Food and Machinery: Vol. 38: Iss. 8, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2022.90152
Available at: https://www.ifoodmm.cn/journal/vol38/iss8/31

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