THESIS

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