THESIS

Nevertheless, the former refers to retarded recovery (after the delay between
compressions), the latter concerns instantaneous recovery (immediately after the first
compression, while the probe goes up). Texture determinations were carried out, after
removing the crust, in (40×40×20) mm-sized samples.
2.1.4 Chemical properties
1) Proximate analysis
Moisture, protein, fat and ash content (%) of the butter cake
samples were determined followed AOAC (2002) methodology (Appendix A)
2) In vitro starch digestibility
The effect of the replace 0, 20, 40, 60, 80 and 100% of the
sugar in butter cakes on in vitro starch digestibility was determined as described in
above experiment 1.2.(1). Butter cake samples were defatted before enzymatic starch
digestion using petroleum ether (25 ml/g x 3, 15 min, ambient temperature)
determination. Three replicates of all experiments were performed.
2.1.5 In vitro starch hydrolysis index and glycemic index
In vitro starch hydrolysis index, glycemic index of the replace
0, 20, 40, 60, 80 or 100% of the sugar in butter cakes were determined as described in
the above experiment 1.2.3. The butter cake samples were defatted before enzymatic
starch digestion using petroleum ether (25 ml/g x 3, 15 min, ambient temperature).
Three replicates of all experiments were performed.
2.1.6 Sensory evaluation
Hedonic sensory tests were conducted by 30 untrained
panelists consisting of Department of Home Economic Faculty of Agriculture,
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