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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Main Authors:	Marina A.M., Nurhanan A.R., Wan Rosli W.I., Nurul Ain O.
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2016
Online Access:	http://journalarticle.ukm.my/9985/ http://journalarticle.ukm.my/9985/ http://journalarticle.ukm.my/9985/1/13%20A.M.%20%20Marina.pdf

id	ukm-9985
recordtype	eprints
spelling	ukm-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
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
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
author	Marina A.M., Nurhanan A.R., Wan Rosli W.I., Nurul Ain O.,
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
author_facet	Marina A.M., Nurhanan A.R., Wan Rosli W.I., Nurul Ain O.,
author_sort	Marina A.M.,
title	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_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_sort	physical properties and microstructure of butter cake added with persea americana puree
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2016
url	http://journalarticle.ukm.my/9985/ http://journalarticle.ukm.my/9985/ http://journalarticle.ukm.my/9985/1/13%20A.M.%20%20Marina.pdf
first_indexed	2023-09-18T19:56:17Z
last_indexed	2023-09-18T19:56:17Z
_version_	1777406551220289536

Physical properties and microstructure of butter cake added with Persea americana puree

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