Effects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes

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dc.contributor.authorKanokkan Weeragul
dc.contributor.authorSawanya Pandolsook
dc.contributor.correspondenceK. Weeragul; Culinary Industry Program, School of Culinary Arts, Suan Dusit University, 295 Nakhon Ratchasima Road, Dusit, Bangkok, 10300, Thailand; email: kanokkan_wee@dusit.ac.th
dc.date.accessioned2025-03-10T07:35:06Z
dc.date.available2025-03-10T07:35:06Z
dc.date.issued2022
dc.description.abstractThis research investigated the effects of pasteurization and churning on physical characteristics of recombined butter (REB). The pasteurization time showed some effects on b*and viscosity of butter emulsion. The churning time had effects on physical properties (color, viscosity, emulsion stability; ES and melting point; MP) of butter. The butter churned for 40 min showed more viscosity (53.62ÊPa.s), stronger structure (80.49% ES), and higher MP (5¼C), than the butter churned for 30 min. The REB crystalline showed needle-like crystals that consisted of pseudo-_ and_ polymorphic forms. The specific volumes of butter and sponge cakes made form REB were not different. Meanwhile, the hardness of both cakes was significantly in the lower level than commercial butter cake (CB) (0.60Ð0.88ÊN). The sensory scores (appearance, softness, and overall liking) of cakes produced with REB were not different from CB. These results indicated that REB had a potential to be used as CB for cakes. © 2020 Taylor & Francis.
dc.identifier.citationJournal of Culinary Science and Technology
dc.identifier.doi10.1080/15428052.2020.1824831
dc.identifier.issn15428052
dc.identifier.scopus2-s2.0-85091605084
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4643
dc.languageEnglish
dc.publisherTaylor and Francis Ltd.
dc.rights.holderScopus
dc.subjectcakes
dc.subjectmanufacturing conditions
dc.subjectphysical quality
dc.subjectRecombined butter
dc.titleEffects of Manufacturing Conditions on Physical Characteristics of Recombined Butter and Quality of Butter and Sponge Cakes
dc.typeArticle
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85091605084&doi=10.1080%2f15428052.2020.1824831&partnerID=40&md5=873ea6e2c6790ddc602cfe4319d35005
oaire.citation.endPage212
oaire.citation.issue3
oaire.citation.startPage197
oaire.citation.volume20
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