THESIS

4)
Overall liking
147
starch III that can be added to a product varies above 11%, creation of a product
acceptable in organoleptic evaluation was unable to be made (Anonymous, 2003).
for cake flour at 0,
5, 10, 15 and 20% with an incorporated of 40: 60 of
sucrose: HFCS.
The mean overall liking scores are presented in Table 26 for each
of five formulations of the butter cake product. The formulation with the highest
(6.96) overall liking score was formulation with 15% RS III replacement for cake
flour that was not significantly different (P≥0.05) from the 10% RS III replaced
treatment (6.83). However, formulation with 5% RS III replacement had the next
highest overall liking score (6.63) with not significantly (P≥0.05) from control and
20% RS III replacement that had an overall liking score 6.53 and 6.06, respectively.
The lowest score on overall liking in 20% RS III replace cake flour could be due to
the sample had sandiness crumb. However, RS III used in this experiment that
produce from high amylose rice starch, which was contained of about 20% resistant
starch content. It has been experimentally determined that the amount of resistant
Table 26 Mean sensory scores of butter cakes prepared with RS III replacement
% RRS III
replacement
Control (0)
Color
appearance
7.20 a
5 6.40 b
10 6.73 b
15 6.86 b
20 6.40 b
Senso ry scores
Texture Flavor
Moist- Tender Sweetness Aroma Overall
ness -ness
liking
6.93 a
6.73 a
6.86 a
6.43 ab
5.30 b
6.85 a
6.66 a
6.75 a
6.83 a
5.66 b
6.40 b
6.56 a
6.66 a
6.86 a
6.96 a
5.86 b
5.66 b
6.60 a
6.70 a
6.06 a
6.53 b
6.63 b
6.83 ab
6.96 a
6.06 b
a,b,c…. Means within the same column with different letters are significantly different
(P< 0.05) by Ducan’s New Multiple Range Test (DMRT). Hedonic scale of 1=
dislike extremely, 5 = neither like nor dislike, 9 = like extremely.