EFFECT OF SELECTED ADDITIVES ON THE QUALITY AND MICROSTRUCTURE OF CHINESE YEAR CAKE

Tzu-Ching Wang；Chi-Ching Yang

Chinese year cake (CYC) ； staling ； texture profile analysis ； sensory evaluation

技術學刊

36卷1期（2021 / 03 / 01）

27 - 36

英文

The main purpose of the study was to investigate the changes in Chinese year cake (CYC) quality during storage, which was primarily conducted through, adding selected food additives (concluding monoglyceride, high maltose syrup (HMS), and arrowroot powder). CYC was manufactured from the Taichung waxy 70 rice (one of the local rice cultivars in Taiwan) with wet-milled. The additives were added to CYC samples and were stored at -18, 5, and 25°C, respectively. The resulting quality of CYC was assessed by both rheological properties and the sensory panel. The results indicated the moisture content of fresh CYC to be 43-48%, and water activity to be 0.94-0.97. However, the moisture content and water activity were decreased with the storage time increased. The use of HMS could obtain the lowest hardness regardless of fresh or stored CYC. Results showed that the HMS-added CYC had the best fresh and storage quality, as well as the highest overall acceptability.

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