Chemical, Physical and Sensory Properties of Cake Added with Mango Puree

Authors

  • Prassara Kanokbodeevanit Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
  • Pitiporn Ritthiruangdej Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
  • Paramee Poonsawat Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
  • Supitchar Maisombun Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Keywords:

Mango Puree, Mango Cake, Batter

Abstract

The objective of this research was to investigate the effect of mango puree addition on the rheology of cake batter and to determine selected chemical, physical and sensory properties of the mango cake. Three different levels of mango puree (25, 40 and 55 g) were added in 100 g of cake batter. The results indicated that all cake batters exhibited pseudoplastic behavior; the flow behavior indices of the batters ranged from 0.51 to 0.60. The consistency index of cake batters decreased with increasing mango puree content; the decrease in turn affected the chemical and physical properties of the cake. The contents of moisture, ash and fiber and the values of hardness, chewiness, L*, a* and b* of mango cake increased (pequation0.05) when the mango puree content increased, whereas the fat content, specific volume, cohesiveness and springiness of the samples showed an opposite trend (pequation0.05). Sensory evaluation showed that 25 g and 40 g of mango puree added to 100 g of cake batter resulted in the highest overall liking score; the results belonging to the two cake samples were nevertheless not significantly different (p>0.05).

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Published

2020-03-31

How to Cite

Kanokbodeevanit, P., Ritthiruangdej, P., Poonsawat, P., & Maisombun, S. (2020). Chemical, Physical and Sensory Properties of Cake Added with Mango Puree. Science and Engineering Connect, 43(1), 79–90. retrieved from https://ph04.tci-thaijo.org/index.php/SEC/article/view/10626

Issue

Vol. 43 No. 1 (2020): January - March

Section

Research Article

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