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- W2802308013 abstract "The objective of this research were to study the effect of concentration and preparation condition on properties of inulin gel for using as a fat replacer in chiffon cake product. The experiment was conducted by 2 3 full factorial in completely randomized design to study the effect of concentration at 10% and 20% (w/w) of inulin, various level of homogenization speed at 0(H0) and 5,000(H5) rpm and storage temperature at 10±1 o C for 0 (T0) and 24 hour (T24).The results indicated that lightness (L*) , viscosity and gel strength of inulin gel significantly increased ( P < 0.05) when concentration, speed of homogenization and storage time increased. As a result inulin gel have a white cream which has small particle and steady. Then, the inulin gel replacement ratio at 50% (w/w) of chiffon cake. The results showed that lightness, emulsion stability of cake batters increase and viscosity decrease when compared to the control product. Moreover lightness, hardness, chewiness and cohesiveness of chiffon cake increased with replacement of inulin gel, while springiness and specific volume of chiffon cake significantly decreased ( P < 0.05). Sensory analysis showed that overall liking scale of consumers in the product increased. However, using 20% (w/w) of inulin gel and storage temperature at 10±1 o C for 24 hour at 50% of fat replacement gave like moderately (7.4) of consumers higher than when compared to the control product. Keyword: inulin gel, fat replacer, chiffon cake" @default.
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- W2802308013 date "2017-10-25" @default.
- W2802308013 modified "2023-09-24" @default.
- W2802308013 title "Effect of Concentration and Preparation Condition on Properties of Inulin Gel for using as a Fat Replacer in Chiffon Cake Product" @default.
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