Korean Journal of Human Ecology (한국생활과학회지)
- Volume 6 Issue 2
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- Pages.167-172
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- 1997
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- 1226-0851(pISSN)
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- 2234-3768(eISSN)
Characteristics of High-ratio Cakes Prepared with Isomaltooligosaccharide
이소말토올리고당을 사용한 고당배합 케익의 특성
- Lee, Kyong-Ae (Dept. of food science and nutrition, Soonchunhyang univ.) ;
- Lee, Yoon-Jin (Dept. of food science and nutrition, Soonchunhyang univ.)
- Published : 1997.12.31
Abstract
The effects of replacement of sucrose with isomaltooligosaccharide(IMO) on physical, sensory and textural characteristics of high-ratio cakes were investigated. As IMO level increased, the specific gravity of batter decreased and the moisture content of crumb increased. A higher degree of IMO replacement for sucrose made cakes softer and more moist. The 40% and 60% IMO replcement cakes showed good acceptability. The hardness, chewiness and gumminess measured by texture analyzer were decreased with increasing IMO level.
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