Citation
Erfanian A., . and Rasti B., . Effects of soy milk on physical rheological microbiological and sensory properties of cake. pp. 237-245. ISSN 2231-7546
Abstract
The aim of the present work was to produce a new soy milk-based cake. Soy milk was added at different percentages (0 25 50 75 and 100) during cake making to replace milk. Nutritional composition batter characteristics physical and sensory properties as well as the stability of cake during storage were investigated. Sensory results indicated that cake with 50 soy milk had the most favourable acceptance scores with the highest score in the aroma colour and taste attributes. The addition of soy milk up to 50 produced a cake with higher protein content and lower carbohydrate content along with lower density and higher specific volume compared to control. Cake with 50 soy milk addition had lower microbial counts as compared to control. Therefore soy milk has the potential to act as a milk replacer in cake production.
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Abstract
The aim of the present work was to produce a new soy milk-based cake. Soy milk was added at different percentages (0 25 50 75 and 100) during cake making to replace milk. Nutritional composition batter characteristics physical and sensory properties as well as the stability of cake during storage were investigated. Sensory results indicated that cake with 50 soy milk had the most favourable acceptance scores with the highest score in the aroma colour and taste attributes. The addition of soy milk up to 50 produced a cake with higher protein content and lower carbohydrate content along with lower density and higher specific volume compared to control. Cake with 50 soy milk addition had lower microbial counts as compared to control. Therefore soy milk has the potential to act as a milk replacer in cake production.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Soy milk |
| AGROVOC Term: | Cakes |
| AGROVOC Term: | Food processing |
| AGROVOC Term: | Nutritional value |
| AGROVOC Term: | Rheological properties |
| AGROVOC Term: | Physical properties |
| AGROVOC Term: | Sensory evaluation |
| AGROVOC Term: | Microbiological analysis |
| AGROVOC Term: | batters |
| AGROVOC Term: | Stability |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:53 |
| URI: | http://webagris.upm.edu.my/id/eprint/7782 |
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