Effects of substitution of wheat flour with Hom-Nil rice flour on the quality of chiffon cake
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Abstract
The objective of this study was to investigate the effects of wheat flour substitution with Hom-Nil rice flour on the quality of chiffon cake. Hom-Nil rice flour was used to substitute 10 %, 20 %, 30 %, 40 %, 50 %, and 60 % (w/w) of wheat flour to manufacture chiffon cakes. The results of physical, chemical and microbial quality studies found that crumb a* value, hardness, adhesiveness, springiness, gumminess, chewiness, total anthocyanin, and antioxidant activity of chiffon cake increased with increasing Hom-Nil rice flour levels whereas water activity, crust L* a* b* and crumb L* b* values, cohesiveness, and resilience showed a reverse trend. No differences were found in the results for the cake weight, cake volume, moisture content, aerobic plate count, and yeasts and molds. The hedonic sensory results found that substitution of Hom-Nil rice in 10 % - 60 % of cakes was accepted in all attributes tests at moderate to very like levels at sensory scores of 6.90 - 7.83. Altogether, Hom-Nil rice chiffon cake could be developed as an alternative food with more bioactive components and antioxidant activity.
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References
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