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Effect of Sorbitol on the Physicochemical and Microbial Characteristics of Chiffon Cake
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 Title & Authors
Effect of Sorbitol on the Physicochemical and Microbial Characteristics of Chiffon Cake
Song, Yu-Na; Han, Jung-Ah;
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 Abstract
Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.
 Keywords
chiffon cake;sorbitol;hardness;mold;total microbial count;
 Language
Korean
 Cited by
1.
Effect of Fructose on the Quality of the Bread added with Sugar Alcohol, The Korean Journal of Food And Nutrition, 2016, 29, 6, 889  crossref(new windwow)
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