Physical and Sensory Characteristics of Low Calorie Layer Cake Made With Different Levels of Hydrolyzed Oat Flour

Hydrolyzed oat flour의 첨가량을 달리하여 제조한 저열량 레이어 케이크의 물리적 및 관능적 특성

  • 송은승 (호서대학교, 식품영양학과) ;
  • 김상진 (호서대학교, 식품영양학과) ;
  • 강명화 (호서대학교, 식품영양학과)
  • Published : 2002.02.01


This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake.


layer cake;fat substitution;texture profile;hydrolyzed oat flour;sensory evaluation


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