88 Physicochemical and sensory characteristics of shortening-free yellow layer cake using maltodextrin, amylodextrin, octenyl succinylated amylodextrin.

H. Y. Kim (1), H. W. Yeom (2), S. T. Lim (3), and H. Son (3). (1) Department of Food Science and Nutrition, Yongin University; (2) The Graduate School of Education, Ewha Womans University; (3) Graduate School of Biotechnology, Korea University.

Shortening of conventional yellow layer cake was replaced at different compositions of maltodextrin (MD), amylodextrin (AD), and octenyl succinylated amylodextrin (OSAD). Physicochemical and sensory characteristics of the fresh cake batters and cakes were investigated. Quality changes of cake during eight days of storage were evaluated by rheometer. Volume index of the control cake was 14.5, and the MD added cake showed the lowest value of 12.13, while others showed higher values than that of control. Considering low specific gravity and viscosity of MD-added cakes, the lowest volume index of MD added cake can be explained by decrease of the foam stability due to the excessive air incorporation into the batter. The colorimeter measurements of the cake showed that the fat-free cake containing a mixture of MD and AD (1:1) added cake or a mixture of MD and OSAD (1:1) had significantly the same color tone as that of control cake. Mechanical characteristics of all fresh cakes were similar in the sensory evaluation data (hardness, adhesiveness, and springiness). MD-added cake showed a dramatic change on the hardness and adhesiveness during the storage period representing a larger scale of retrogradation than AD or OSAD added to the cake system. Sensory evaluation showed the cake, the mixture of MD and AD had slightly higher adhesiveness than that of the control cake, otherwise, firmness, springiness, moistness, and overall flavor of the cake were almost the same as those of control cake.