Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours

Abstract

Eleven butter cakes [4 commercial cakes and 7 laboratory-prepared cakes made with Hom-mali:glutinous rice flour ratios (H:G = 100:0, 80:20, 60:40, 40:60, 20:80, 0:100), and/or wheat flour alone] were evaluated for textural characteristics using sensory descriptive and texture profile (TPA) analyses. Sensory descriptors included springiness, compressibility, softness, cohesiveness, wetness, roughness, cohesiveness-of-mass, chewiness, chew-count, and powdery. Sensory springiness and compressibility of composite rice flour butter cakes tended to be greater than those of commercial wheat butter cakes. Based on TPA, cakes containing <40% G flour were significantly harder than commercial wheat butter cakes. Based on the Principal Component Analysis product-attribute biplot, sensory chewiness and TPA-springiness and hardness were attributes separating eleven cakes into three groups: (1) commercial wheat samples; (2) H:G at 0:100, 20:80, 40:60; (3) H:G at 60:40, 80:20, 100:0, and wheat alone. Incorporating ≥60% G flour significantly impacted sensory springiness, compressibility, cohesiveness, wetness, and chewiness of composite rice flour butter cakes.