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Rujirapisit, Panid (2010) Effects of Using Coconut Oil on Batter Type Cake Quality. University of the Thai Chamber of Commerce Journal, 30 (2). ISSN 0125-2437

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Abstract

Fat is the main ingredient in batter type cakes and it is generally high in transfat. For this research, coconut oil was used in batter type cakes. The aim of this study was to examine the proximate analysis of coconut oil compared with coconut cream, shortening and margarine, and compare the effects in batter type cakes. Physical properties, sensory evaluation, thiobarbituric acid (TBA), number and microbial analysis (total plate count) of cakes were investigated. It was found that coconut oil and shortening were pure oil, while the coconut cream and margarine had oil and other compositions. In the production of cakes, coconut oil cakes increased crumb firmness and decreased cake volume and the overall acceptance score when compared with coconut cream, shortening and margarine. Coconut cream cakes had physical properties and hedonic scores close to butter and margarine cakes. During storage, the determination of TBA number and total plate count in coconut oil cakes were the lowest, while TBA number of coconut cream cakes were higher than the others and total plate count was lower than shortening and margarine cakes but close to coconut oil cakes.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 04 May 2014 09:42
Last Modified: 04 May 2014 09:42
URI: http://eprints.utcc.ac.th/id/eprint/568

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