Studies on complex dispersed system(CDS) to develop the rice-chiffon cake

Abstract

A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, and baking powder. The cake batter is formulated with mixture of emulsion and foam, which was separatedly made with egg yolk and white. The objective of this study is to investigate the effect of rice flour and sugar substitute on emulsion and foam stability in chiffon cake batter. Sample emulsion was formed with egg yolk, vegetable oil, water and sugar replaced with 25%, 50%, 75% and 100% of sugar alcohol such as maltitol, sorbitol and xylitol. Also, sample foam was made of egg white and sugar substituted with the same condition as emulsions. The stability of emulsion and foam formulated was measured by Turbiscan (Turbiscan Lab expert, Paris, France). The addition of maltitol and sorbitol with increase of concentration showed no differences in emulsion stability. Also, emulsion formed with 75% and 100% xylitol have no differences. However, emulsion formulated with 25% and 50% xylitol was less formed the cream phase than emulsion added with sugar. Additionally, the stability of foams whipped with maltitol and sorbitol at any level of concentration have no differences, but foam with 50 to 100% xylitol was more stable than foam with sugar. The physical and sensory properties of rice-chiffon cake prepared with maltitol, solbitol, xylitol and mannitol substituted for sucrose were examined.