THESIS
THESIS
THESIS
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2) Texture score<br />
a) Moistness score:<br />
145<br />
Panelist has defined moistness as the amount of wetness<br />
perceived within the mouth. Significant differences (P≤0.05) for moistness (5.30 to<br />
6.93) were found among five treatments (Table 26).The panel rated 20% RS III<br />
replacement as the driest (P≤0.05) cake, while control treatment (100% cake flour)<br />
was found to be significantly more moist (P≤0.05) when compared to the other<br />
treatments. Meanwhile, control did not differ significantly (P≥0.05) from 5% and 10%<br />
RS III replaced treatments. Treatment with 15% substitute cake flour was also not<br />
significantly different (P≥0.05) from the other treatments. In general, all of the cakes<br />
were found to be relatively moist because even the high level of RS III substitute cake<br />
flour (20%), had a mean moistness score of 5.30. Subjective moistness scores<br />
correlated with the objective percent moisture values (Table 26): decreasing<br />
trend in<br />
moistness<br />
was generally observed. Moreover, perceived moistness and objective<br />
percent moisture generally decreased as the level<br />
of RS III increased.<br />
b) Tenderness score<br />
Tenderness was described as the amount of chewing<br />
resistance. Significant differences (P≤0.05) for tenderness were found among the five<br />
treatments (Table 26). Control was rated the tenderest cake (6.85), but was only<br />
significantly difference (P≤0.05) from the 20% RS III replaced treatment (5.66).<br />
Overall, 5% to 15% RS III replaced treatments were considered tender (sensory<br />
scores between 6.66 and 6.86). As expected, tenderness scores decreased as RS III<br />
was increased up to 20% replaced. Lin et al.(1994) found that replacement of 5 % of<br />
the flour in a yellow cake formulation with resistant starch produced cakes that were<br />
softer<br />
than the control. Replacing 15% of flour by RS (without reducing amount of<br />
sh ortening) had no significant effect<br />
on cake quality.