Food Quality and Culture
- Volume 3 Issue 2
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- Pages.49-52
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- 2009
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- 1976-6807(pISSN)
Effects of Olive Oil on the Quality Characteristics of Yellow Layer Cake
- Kim, Yeoung-Ae (Department of Food Science and Biotechnology, Konyang University)
- Received : 2009.11.02
- Accepted : 2009.12.03
- Published : 2009.12.31
Abstract
In the making of yellow layer cake, shortening was replaced with olive oil at levels of 25, 50, 75, and 100%. The hunter values of L and b showed that the crumb colors of the cakes with 50 and 75% olive oil were significantly different from that of the control. Both 50 and 75% olive cakes showed a higher specific gravity of batters, and lower specific volume of cakes, than the control. Cakes with 50 and 75% olive oil were less hard than the control during 3 days' storage at