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Abstract
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Article Information:
Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg
Toshiyuki Toyosaki and Yasuhide Sakane
Corresponding Author: Toshiyuki Toyosaki
Submitted: June 19, 2013
Accepted: July 05, 2013
Published: October 05, 2013 |
Abstract:
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Baked sponge cakes using silky fowl egg and those using hen eggs were prepared, respectively. The rheological properties, lipid peroxidation and water content of the baked sponge cakes using silky fowl egg compared with those of the cakes using hen egg. The height of the baked sponge cake using silky fowl egg became higher than that of the sponge cake using hen egg. The baked sponge cake using silky fowl egg showed hardly change in hardness and adhesion of the cake for 10 days at room temperature. In contrast, the cake using hen egg increased drastically a hardness of the cake and decreased an adhesion of the cake. Though water content of the sponge cake using silky fowl egg showed hardly change on 10 days of storage at room temperature, the cake using hen egg significantly decreased water content of the cake. The sponge cake using silky fowl egg showed restricted generation of hydroperoxides for 10 days in storage at room temperature. In contrast, the cake using hen egg showed an increased amount of hydroperoxides for 10 days. The present experiments suggested that the use of silky fowl egg could improve a quality and oxidative stability of baked cakes.
Key words: Baked sponge cake, hen’s egg, oxidative stability, rheological properties, silky fowl egg, ,
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Cite this Reference:
Toshiyuki Toyosaki and Yasuhide Sakane, . Rheological Properties and Oxidative Stability of Baked Sponge Cake Using Silky Fowl Egg. Advance Journal of Food Science and Technology, (10): 1351-1354.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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