Physical properties and microstructure of butter cake added with Persea americana puree
The effect of addition of avocado (Persea americana) puree on the physical and microstructure of butter cake was studied. Butter cakes were made by replacing butter with 10, 30 and 50% of avocado puree. Physical properties including batter specific gravity, volume, colour and image analysis of cellu...
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| Format: | Article |
| Language: | en |
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Penerbit Universiti Kebangsaan Malaysia
2016
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| Online Access: | http://journalarticle.ukm.my/9985/1/13%20A.M.%20%20Marina.pdf http://journalarticle.ukm.my/9985/ http://www.ukm.my/jsm/english_journals/vol45num7_2016/contentsVol45num7_2016.html |
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| _version_ | 1831356927574016000 |
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| author | Marina A.M., Nurhanan A.R., Wan Rosli W.I., Nurul Ain O., |
| author_facet | Marina A.M., Nurhanan A.R., Wan Rosli W.I., Nurul Ain O., |
| author_sort | Marina A.M., |
| building | Tun Sri Lanang Library |
| collection | Institutional Repository |
| content_provider | Universiti Kebangsaan Malaysia |
| content_source | UKM Journal Article Repository |
| continent | Asia |
| country | Malaysia |
| description | The effect of addition of avocado (Persea americana) puree on the physical and microstructure of butter cake was studied. Butter cakes were made by replacing butter with 10, 30 and 50% of avocado puree. Physical properties including batter specific gravity, volume, colour and image analysis of cellular structure of the crumb were analyzed. Texture profile analysis was determined using texture analyzer. The results showed that with the increased amount of avocado puree, the batter specific gravity increased while volume of the cakes reduced. The texture profile analysis showed that the cakes became harder as the amount of avocado puree increased, while cohesiveness was not affected. The cellular structure of the crumb exhibited a decrease in the number of air cells while the average cell size increased with addition of avocado puree. The colour analysis showed that the cake crumb became darker as the aavocado puree was increased. |
| format | Article |
| id | my-ukm.journal-9985 |
| institution | Universiti Kebangsaan Malaysia |
| language | en |
| publishDate | 2016 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| record_format | eprints |
| spelling | my-ukm.journal-99852017-01-20T00:55:42Z http://journalarticle.ukm.my/9985/ Physical properties and microstructure of butter cake added with Persea americana puree Marina A.M., Nurhanan A.R., Wan Rosli W.I., Nurul Ain O., The effect of addition of avocado (Persea americana) puree on the physical and microstructure of butter cake was studied. Butter cakes were made by replacing butter with 10, 30 and 50% of avocado puree. Physical properties including batter specific gravity, volume, colour and image analysis of cellular structure of the crumb were analyzed. Texture profile analysis was determined using texture analyzer. The results showed that with the increased amount of avocado puree, the batter specific gravity increased while volume of the cakes reduced. The texture profile analysis showed that the cakes became harder as the amount of avocado puree increased, while cohesiveness was not affected. The cellular structure of the crumb exhibited a decrease in the number of air cells while the average cell size increased with addition of avocado puree. The colour analysis showed that the cake crumb became darker as the aavocado puree was increased. Penerbit Universiti Kebangsaan Malaysia 2016-07 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/9985/1/13%20A.M.%20%20Marina.pdf Marina A.M., and Nurhanan A.R., and Wan Rosli W.I., and Nurul Ain O., (2016) Physical properties and microstructure of butter cake added with Persea americana puree. Sains Malaysiana, 45 (7). pp. 1105-1111. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol45num7_2016/contentsVol45num7_2016.html |
| spellingShingle | Marina A.M., Nurhanan A.R., Wan Rosli W.I., Nurul Ain O., Physical properties and microstructure of butter cake added with Persea americana puree |
| title | Physical properties and microstructure of butter cake added
with Persea americana puree |
| title_full | Physical properties and microstructure of butter cake added
with Persea americana puree |
| title_fullStr | Physical properties and microstructure of butter cake added
with Persea americana puree |
| title_full_unstemmed | Physical properties and microstructure of butter cake added
with Persea americana puree |
| title_short | Physical properties and microstructure of butter cake added
with Persea americana puree |
| title_sort | physical properties and microstructure of butter cake added
with persea americana puree |
| url | http://journalarticle.ukm.my/9985/1/13%20A.M.%20%20Marina.pdf http://journalarticle.ukm.my/9985/ http://www.ukm.my/jsm/english_journals/vol45num7_2016/contentsVol45num7_2016.html |
| url_provider | http://journalarticle.ukm.my/ |