摘要
研究了魔芋粉对纸杯蛋糕品质的影响与评价。将魔芋粉与低筋面粉以不同比例(0∶10,1∶9,2∶8,3∶7,4∶6,5∶5,6∶4,7∶3,8∶2,9∶1,10∶0)加入到纸杯蛋糕中。试验发现,魔芋粉与低筋面粉的极限比例是5∶5,分析了极限比例下(0∶10,1∶9,2∶8,3∶7,4∶6,5∶5)添加量不同浓度的魔芋粉对纸杯蛋糕质构、感官、色泽等影响。结果表明,在魔芋粉添加量为10%时蛋糕的感官评价最佳,在此条件下制备的蛋糕内部结构细腻、外形美观、弹性良好,且增加了纸杯蛋糕的营养价值。
The effect and evaluation of konjac powder on the quality of cupcakes were studied.In this study,konjac flour and low-gluten flour were added to cupcakes in different ratios(0∶10,1∶9,2∶8,3∶7,4∶6,5∶5,6∶4,7∶3,8∶2,9∶1,10∶0).It was found that the limit ratio of konjac powder to low-gluten flour was 5∶5,and the effects of adding konjac powder with different concentrations on the texture,sense and color of cupcakes were analyzed.The results showed that when konjac powder concentration was 10%,the sensory evaluation of the cake was the best.The cake prepared by this concentration had fine internal structure,beautiful appearance,good elasticity,and increased the nutritional value of the cupcake.
作者
刘薇
康家会
芮智阳
郭娜
LIU Wei;KANG Jiahui;RUI Zhiyang;GUO Na(College of Biology and Food Engineering,Hefei Normal University,Hefei,Anhui 230061,China)
出处
《农产品加工》
2024年第18期5-9,共5页
Farm Products Processing
基金
安徽省高校优秀人才项目(GXYG2021203)
国家级大学生创新创业项目(202114098070)
安徽省大学生科技创新创业项目(14098009,14098179,14098180,14098181,14098182)。
关键词
魔芋粉
纸杯蛋糕
质构
色泽
konjac powder
cupcakes
texture
colour and lustre
