Physicochemical and Sensory Characteristics of Layer Cake Containing Selectively Oxidized Cellulose

산화 셀룰로오스를 첨가한 레이어 케이크의 이화학적 및 관능적 특성

  • Suh, Dong-Soon (Department of Foods and Nutrition, Ewha Womans University) ;
  • Chang, Pahn-Shick (Department of Food Science and Technology, Seoul National Polytechnic University) ;
  • Kim, Kwang-Ok (Department of Foods and Nutrition, Ewha Womans University)
  • 서동순 (이화여자대학교 식품영양학과) ;
  • 장판식 (서울산업대학교 식품공학과) ;
  • 김광옥 (이화여자대학교 식품영양학과)
  • Published : 2001.04.30

Abstract

This study was conducted to examine the effect of oxidized cellulose that had been selectively oxidized with TEMPO(2, 2, 6, 6-tetramethyl-1-piperidine oxoammonium ion), NaBr and NaOCl substituting for 10% of the wheat flour in a yellow layer cake formula. Physicochemical and sensory characteristics of a cake containing oxidized cellulose were compared with a control cake and a cake containing non-oxidized cellulose(CNC). The cake sample with oxidized cellulose(COC) had smaller L and a values and greater b value than the control, with a greater cake volume. Results of sensory evaluation showed that grittiness of COC was about the same as that of the control, but weaker than that of CNC, and COC was more moist and less hard than the control. These observations indicated the possibility that the oxidized cellulose could be used as a dietary fiber in a cake without causing detrimental effect on textural characteristics.

Keywords

oxidized cellulose;cake characteristics;TEMPO