Sheng-Dun Lin

Qualities of Chiffon Cake Prepared with Indigestible Dextrin and Sucralose as Replacement for Sucrose

ABSTRACT The effects of Fibersol-2 (FS-2) and sucralose on the quality characteristics of chiffon cakes were studied. Replacement of 80% of the sucrose with FS-2 and sucralose resulted in a cake batter with a higher specific gravity and peak temperature (by differential scanning calorimetry), and baked cakes with a lower volume and greater hardness. The Hunter L and b values of the crust, and a and b values of the crumb of chiffon cakes prepared with 20, 40, 50, 60, and 80% FS-2 and sucralose were higher than those with sucrose alone. The sucralose was stable during baking. As derived from descriptive analysis, replacement of 20, 40, and 50% of the sucrose with FS-2 and sucralose did not affect the sensory characteristics that were studied. The chiffon cakes prepared with 60 and 80% replacement of sucrose were lighter in crust, more yellow, and harder (only 80% replacement) in crumb than any of the other cakes. There were no differences in moistness and sweetness for any cakes. In a hedonic test, the degr...

Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge Cake

ABSTRACT Sponge cakes were formulated using isomaltooligosaccharide (IMO) syrup as a sweetener to replace 0, 25, 50, 75, and 100% sucrose. The qualities of cakes were evaluated by physicochemical, microbiological, and sensory evaluation analyses. The viscosity in cake batter, cake volume, crumb Hunter a value, and IMO contents of baked cakes increased with increasing IMO syrup level, whereas the specific gravity in cake batter, crust L a b, and crumb L and b values, and hardness of baked cakes showed a reverse trend. The crust and crumb of cakes became darker and less yellow and had a better tender and less sweet texture as IMO syrup level increased and sucrose decreased. The degree of overall liking of cakes increased with increasing IMO syrup level. Total plate counts exceeded 105 CFU/g for cakes stored at 25°C for three days and <103 CFU/g for the samples stored at 5°C for seven days. The changes in the moisture content, water activity, L a b values, and IMO contents of samples did not differ during st...

Effect of GABA Tea on Quality Characteristics of Chiffon Cake

ABSTRACT The effects of gamma aminobutyric acid (GABA) tea on the quality characteristics of chiffon cakes were studied. The viscosity and specific gravity in cake batter, and total dietary fiber, GABA, catechin, epicatechin, gallocatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate contents, hardness, and crumb a value of baked cakes increased with increasing GABA tea level; whereas, the pH and moisture in cake batter, and the moisture, water activity, cake volume, crust L, a, b and crumb L, b values of baked cakes showed a reverse trend. As derived from descriptive analysis, the crust and crumb of cakes became darker, drier, and had a tougher texture as GABA tea level increased and cake flour decreased, but the GABA cake had a pleasant tea flavor. The degree of overall liking of cakes decreased with increasing GABA tea level. However, chiffon cake formulated with partial replacement of cake flour with GABA tea and water had better results in the degree of overall liking compared...

Quality Characteristics of Erythritol Icebox Cookies

Sucrose is one of the principal ingredients of cookies. But a sucrose-rich diet is associated with lipogenesis and obesity. Erythritol is a noncariogenic, nonglycemic and low calorie sweetener that is safe for diabetics. The study explored the feasibility of utilizing erythritol in icebox cookie making. Icebox cookies were prepared with 25%, 50%, 75% and 100% replacement of sucrose with erythritol, respectively, and evaluated for quality indices. The Hunter L value increased with the increased erythritol level, while the product texture showed a reverse effect. No difference was found in the moisture, water activity, protein, fat, ash, and dimensions of icebox cookies prepared with sucrose or erythritol. The erythritol content (dry basis) in icebox cookies before and after baking was not significantly different. In descriptive analysis, the surface color, sweetness, and hardness of icebox cookies became lighter, less sweet, and softer, respectively, as the erythritol level increased and the sucrose level decreased. The 50%, 75%, and 100% erythritol icebox cookies had a cooling sensation. The moistness of icebox cookies showed no difference among all samples. On a seven-point hedonic test, the degree of surface color, sweetness, hardness, flavor and overall liking of icebox cookies prepared with 0%, 25% and 50% replacement of sucrose with erythritol were moderately acceptable (5.1 to 5.6, 5=like slightly). However, the lower liking degree of sensory qualities of 100% erythritol icebox cookies was observed. Overall, a partial replacement of sucrose with erythritol in icebox cookie making is feasible.

Predicted Glycemic Index and Glycemic Index of Rice Varieties Grown in Taiwan

Two cooked brown rice and six white rice varieties were selected for assessing the variations in predicted glycemic index (pGI) determined by using in vitro starch digestion and the glycemic index (GI) determined in vivo. Marked varietal differences in apparent amylose content, dietary fiber content, pGI, and GI were observed. Most of the tested rice samples were classified as medium-GI foods. The varieties Khazar and Taikeng 9 were categorized as high-GI foods when bread was used as the reference. But brown and white rice samples of TRGC9152 and Taichung Sen 17 fell into the low-GI category when glucose was used as the reference. A significant correlation coefficient (r = 0.946) was found between pGI and GI of rice samples by using bread as the reference with a regression equation of GI = 28.778 + 0.717 × pGI (R2 = 0.8951, P ≤ 0.001). Overall, the in vitro pGI measurement is a rapid and useful method to predict the GI of cooked rice samples.