Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours
作者： Piyaporn Chueamchaitrakun , Penkwan Chompreeda , Vichai Haruthaithanasan , Thongchai Suwonsichon , Sumaporn Kasemsamran
DOI: 10.1111/J.1365-2621.2011.02757.X
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摘要: Summary Eleven butter cakes [4 commercial and 7 laboratory-prepared made with Hom-mali:glutinous rice flour ratios (H:G = 100:0, 80:20, 60:40, 40:60, 20:80, 0:100), and/or wheat alone] were evaluated for textural characteristics using sensory descriptive texture profile (TPA) analyses. Sensory descriptors included springiness, compressibility, softness, cohesiveness, wetness, roughness, cohesiveness-of-mass, chewiness, chew-count, powdery. springiness compressibility of composite tended to be greater than those cakes. Based on TPA, containing <40% G significantly harder the Principal Component Analysis product-attribute biplot, chewiness TPA-springiness hardness attributes separating eleven into three groups: (1) samples; (2) H:G at 0:100, 40:60; (3) 100:0, alone. Incorporating ≥60% impacted
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