Effects of soy milk on physical rheological microbiological and sensory properties of cake


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

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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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