print

Impact of mixing method and food acid addition on cupcake texture

---

Texture is one of the most critical attributes which determine the quality of food product. Mixing method parameters affects the characteristic of dough or batter that responsible for the final product textures. The productivity of CO2 gas induced by acetic acid and leavening agent (sodium bicarbonate) content which contributes on texture and volume product. The objective of this study is to investigate the effect and interaction of different mixing speed level (90, 180, 220 rpm) at several mixing time (3, 6, 9 minute) with various ratio of apple vinegar to baking soda (0:1, 1:1, 2:1) on cupcake batter characteristic and cupcake texture. Texture attribute interactions on apparent viscosity of cupcake batter, cupcake hardness, cupcake volume ratio, cupcake appearance are correlated. Consumer acceptability towards various specification of cupcake textures were further investigated. The result shows that the viscosity of cupcake batter influenced by all factors. Meanwhile, hardness, volume ratio, visual appearance of cupcakes rapidly changed due to the increasing of mixing speed. Food acid has a positive relation with cupcakes softness and firmness which affecting the final appearance of cupcake. Hence, the cupcake producer could gain the knowledge of suitable mixing method and food acid amount that potential to produce a specificrncharacterization of cupcake texture based on their consumer segmentation.

---

Availability

B03119

(Rack Thesis)

Available

Detail Information

Series Title

-

Call Number

3119

Publisher

: Swiss German University., 2019

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

FT
Mixing Method
Food Acid
Cupcake Batter
Cupcake
Texture Attribute

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment