Effect of Wheat Flour Partial Substitution with Jerusalem Artichoke Flour on Quality of Sponge Cakes
Keywords:
Jerusalem artichoke flour, Wheat flour, Sponge cakes, PrebioticAbstract
The purpose of this study was to evaluate the effect of wheat flour partial substitution with Jerusalem artichoke flour (0, 25, and 50 percent) on the quality of sponge cakes. The results showed that the increase in Jerusalem artichoke flour substitution resulted in a decrease in the lightness (L*) and yellowness (b*) of crust and crumb sponge cake whereas the redness (a*) increased. The hardness and chewiness increased in sponge cake samples with Jerusalem artichoke flour whereas the cohesiveness and springiness decreased compared with the control sample. The increase in Jerusalem artichoke flour substitution level also decreased weight loss after baking, whereas water activity and prebiotic activity increased. The 50 percent wheat flour substitution by Jerusalem artichoke flour decreased specific volume and received the lowest score for color, texture, and overall acceptability. Microbial quality showed that total viable count, Escherichia coli, yeast, and mold complies with the Thai community product standard of cake. These results suggested that sponge cake made with wheat flour substituted with 25 percent Jerusalem artichoke flour showed higher prebiotic activity compared with the control sample. However, the substitution of 25 percent Jerusalem artichoke flour had slightly lower scores for texture and overall acceptability than the control samples but the score remained at like moderately level (7.25-7.45).
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