THESIS

2.2.2
Sensory evaluation of RS III replace of wheat flour in butter cake
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The results of sensory evaluation of butter cake prepared with high
RS III replacement for cake flour are presented in Table 26. For measuring product
liking and preference, the 9-point hedonic scale is a unique scale, providing results
that are both reliable and valid (Stone and Sidel, 1993). The perceived sensory
attributes of butter cake consist of color appearance, texture (moistness and
tenderness), flavor (sweet ness and aroma) and total acceptance. Panelists in this study
generated liking score that fell into the four categories described above. During
testing, the sensory panel kept into consideration that high-quality cakes should have
a golden color, a moist and tender texture that is not too soggy, sticky or crumbly, and
a moderately sweet flavor. The following sections
summarize the results.
1)
Color appearance scores
Color appearance scores of the butter cake samples were
significantly different (P< 0.05) for 0, 5, 10, 15 and 20% RS III replacement for cake
flour, which was 7.20, 6.40, 6.73, 6.86 and 6.40, respectively (Table 26). The control
butter cake (100% cake flour) had highest score, which was moderated like by
panelist. While in the treatment with RS III replacement for wheat flour were little
like and not significantly different (P≥0.05) among for four level RS III replacement.
However, the 15% RS III replacement for cake flour had highest score among four
treatments. The color appearance of food is very important because the consumers’
purchasing decisions were largely based on the expected color appearance of certain
foods. Often, the sensory attributed seemed most critical in foods is color. In bakery
products, uniform, golden brown crusts are desired (McWilliams, 1993b). Browning
of cakes occurs in the crust and crumb, but is most apparent in the crust of a cake.
Browning,
a result of Maillard reaction and some caramelization, occurs most rapidly
when
monosaccharides are contained in a cake (McWilliams, 1993d).