EFFECTS OF DIFFERENT EMULSIFIERS ON PHYSICOCHEMICAL, COLOR AND SENSORY ATTRIBUTES OF CAKE DURING STORAGE
Date
2015-12
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR.
Abstract
The objectives of this study was to prepare cake with different emulsifiers such as ester of
monoglyceride, glycerol monostearate and di sodium phosphate as well as the effects of
those emulsifiers on physicochemical properties, color and sensory attributes of cake
during storage. Cake prepared with emulsifiers had lower specific gravity than those of
cake prepared without emulsifiers. Protein, fat and ash contents of cake were dependent
on emulsifier types throughout the storage period. L* values were decreased whereas a*
,
b
*
and firmness were increased for all samples after 30th days of storage. Control samples
were not acceptable after 15 days of storage. There was no significant difference in
overall acceptability among all cakes prepared with emulsifiers. Therefore, results
showed that good quality cake could be made with the ester of monoglyceride, glycerol
mono stearate and di sodium phosphate and kept 30th days without any nutritional
changes.
Description
A THESIS
BY
ALO MONI
STUDENT ID. 1405204
SESSION: 2014-2015
SEMESTER: JULY- DECEMBER, 2015
Submitted to the
Department of Food Processing and Preservation
Hajee Mohammad Danesh Science and Technology University,
Dinajpur- 5200, Bangladesh
In partial fulfillment of the requirements for the degree of
MASTER OF SCIENCE (MS)
IN
FOOD PROCESSING AND PRESERVATION
Keywords
DIFFERENT EMULSIFIERS, SENSORY ATTRIBUTES OF CAKE DURING STORAGE