THESIS

2.1.1 Cake sample preparation
Cake quality attributes were evaluated after cooling during 3 hr at
25 ± 2°C. For crust and crumb attribute determinations, whole cakes were halved
along the height. The upper half cake was used for crust evaluation and the lower one
for crumb cake evaluation. Six cakes from the same batter were analyzed for physical
properties, and the other six, for sensory evaluation, by placing them on coded white
plastic plates, covered with plastic wrap to prevent drying. Sensory evaluation took
place during 2 hr after removing from refrigerator.
2.1.2 Physicochemical quality of the low glycemic butter cake
1) Specific gravity of the cake batter
Specific gravity was determined by dividing the weight of a
material by the weight of an equal volume of water (Penfield and Campbell, 1990).
First, the weight of an empty container, such as a crystallizing dish or a graduated
beaker with the capacity to hold 50 ml, was determined using a Sartorius portable top
load balance (Type PT 1200-OUR, Bohemia, NY). Second, 50 ml of distilled water
was added to the container and weighed. Third, the weight of the cake batter was
measured, after ensuring that no air pockets remained. This was accomplished by
pouring approximately 25 ml of cake batter into the container and tapping the
container 12 times. Excess batter was then poured until it reached the 50 ml mark, and
tapped again 12 times. Any excess batter outside of the container was wiped off.
Finally, 50 ml of cake batter, with air pockets removed, was weighed. Specific gravity
was calculated as follows:
Specific Gravity = (Weight of filled container – weight of container)
(Weight of water-filled container – weight of container)
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