Trisnawati, Chatarina Yayuk, Sutedja, Anita Maya, Kaniawati, Siti and Sutanto, Johny (2016) Effect of Egg Reduction and Xanthan Gum Concentration on the Physicochemical Properties of Reduced Fat Rice Cake. In: Proceeding International Food Conference 2016 Innovation of Food Technology to Improve Food Security and Health, 20-21 Oktober 2016, UKWMS.
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Abstract
Egg plays an important role as a liquid contributor and forms the volume, texture, flavor, and color of reduced fat rice cake. The high price of eggs can make high production cost of reduced fat rice cake. The reduction of eggs in cake making will reduce the cake production cost. Eggs reduction will affect on the characteristics of reduced fat rice cake, so it’s needed another material to improve the characteristic of reduced fat rice cake. One material that can be used is xanthan gum. Xanthan gum can make the distribution of trapped air to be uniform when batter mixing, increase volume and softness of cake. This study used a factorial randomized block design with two factors, namely egg reduction which consisted of four levels, i.e. 20%, 30%, 40%, 50% and xanthan gum concentration which consisted of two levels, i.e. 0.2% and 0.4%. This experiment was replicated four times. Data were analyzed using Analysis of Variance at α = 5%. If the ANOVA showed a significant effect, data were analyzed by Duncan’s Multiple Range Test at α = 5% to determine the level of treatments that gave a significant difference. The results showed that interaction of egg reduction and xanthan gum concentration provided significant effect on moisture content, specific volume and hardness of reduced fat rice cake. Xanthan gum concentration provided significant effect on springiness and egg reduction showed significant effect on cohesiveness of reduced fat rice cake.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Uncontrolled Keywords: | reduced fat rice cake;egg reduction; xanthan gum; physicochemical properties |
| Subjects: | Agriculture and Food Technology |
| Divisions: | Proceeding |
| Depositing User: | F.X. Hadi |
| Date Deposited: | 08 Jun 2023 05:50 |
| Last Modified: | 08 Jun 2023 05:50 |
| URI: | http://repository.ukwms.ac.id/id/eprint/34950 |
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