Sensory and instrumental assessment of Chinese moon cake: Influences of almond flour, maltitol syrup, fat, and gums

Food Research International

Volumn 41, Issue 9, 2008, Pages 930-936

  Jia, Chunli ^a   Kim, Yang Soo ^a   Huang, Weining ^a   Huang, Guangwei ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Almond Board of California   (United States)

Author keywords

California almond flour; Chinese moon cake; Gums; Maltitol syrup; Sensory analysis; Sugar substitute

Indexed keywords

COLOR; HARDNESS; OPTICAL PROPERTIES; SUGAR (SUCROSE); SUGAR SUBSTITUTES; SUGARS;

CALIFORNIA ALMOND FLOUR; CHINESE MOON CAKE; GUMS; MALTITOL SYRUP; SENSORY ANALYSIS;

MOON;

PRUNUS DULCIS; TRITICUM AESTIVUM;

EID: 54349096109     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2007.10.006     Document Type: Article

References (24)

1. Armbrister W.L., and Setser C.S. Sensory and physical properties of chocolate chip cookies made with vegetable shortening or fat replacers at 50% or 75% levels. Cereal Chemistry 71 (1994) 344-351
2. De Roos K.B. How lipids influence food flavor. Food Technology 51 (1997) 60-62
3. Friend C.P., Waniska R.D., and Rooney L.W. Effects of hydrocolloids on processing and qualities of wheat tortillas. Cereal Chemistry 70 (1993) 252-256
4. Glicksman M. Hydrocolloids and the search for the "oily grail". Food Technology 45 (1991) 94-103
5. Han D. Healthy mode change and public supply of basic healthy guarantee service in China. Sports and Science (Chinese) 27 (2006) 5-8
6. Hsu S.Y., and Chung H.Y. Interactions of konjac, agar, curdlan gum, k-carrageenan and reheating treatment in emulsified meatballs. Journal of Food Engineering 44 (2000) 199-204
7. Huang, W. N., Jia, C. L., Huang, G., & Saitama, K. (2004). Sensory and textural characteristics of low-carb moon cakes formulated with wheat and California almond flours. In Plenary paper presented at the 3rd food science international symposium organized by the Beijing Food Research Institute, the International Association for Cereal Science and Technology, and the American Association of Cereal Chemists, Tianjin, China, October 24-27, 2004.
8. Hughes E., Mullen A.M., and Troy D.J. Effects of fat level, tapioca starch and whey on Frankfurters formulated with 5% and 12% fat. Meat Science 48 (1998) 169-180
9. International Organization for Standardization, ISO. (1997). Approved methods of ISO (2nd ed). Method 5530, approved 1988, reapproval 1997; Approved Method of ISO, Method 1743, approved 1982. Geneva, Switzerland: The Association.
10. Jia C.L., Huang W.N., Yuan Y.L., Duan L., Li X.Y., and Gao B. Studies on the volatile flavor compounds of moon cakes containing California almond flour. Food Science Journal in China 26 (2005) 400-407
11. Landis W., and Altman L. Efficacy of fruit purees partial fat replacements in a chocolate cake and cookie recipe. Journal of Nutrition in Recipe & Menu Development 2 (1996) 13-28
12. Lapsley K.G., and Huang G. Health benefits of almonds. Cereal Foods World 49 (2004) 6-10
13. Ligutom H., Mesina A., and Ganji V. Use of seed gums in low-fat ground pork: Effect on physical and sensory characteristics. Journal of the American Dietetic Association, Abstract 99 Suppl. 1 (1999) A28
14. Lucca P.A., and Trepper B.J. Fat replacers and the functionality of fat in foods. Trends in Food Science and Technology 5 (1994) 12-19
15. McClemets D., and Demetriades K. An integrated approach to the development of reduced-fat food emulsions. Critical Reviews in Food Science and Nutrition 38 (1998) 511-536
16. O'Carroll P. Making it work. The world of Ingredients 6 (1997) 16-18
17. Pangborn R.M., Gibbs Z.M., and Tassan C. Effect of hydrocolloids on apparent viscosity and sensory properties of selected beverages. Journal of Texture Studies 9 (1978) 415-436
18. Perry J.M., Swanson R.B., Lyon B.G., and Savage E.M. Instrumental and sensory assessment of oatmeal and chocolate chip cookies modified with sugar and fat replacers. Cereal Chemistry 80 (2003) 45-51
19. Pietrasik Z. Effect of content of protein, fat and modified starch on binding textural characteristics, and color of comminuted scalded sausages. Meat Science 51 (1999) 17-25
20. Rosell C.M., Rojas J.A., and Benedito de Barber C. Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids 15 (2001) 75-81
21. Stone H., Sidel J., Oliver S., Woolsey A., and Singleton R.C. Sensory evaluation by quantitative descriptive analysis. Food Technology 28 (1974) 24 26, 28, 29, 32, 34
22. Ward F.M. Hydrocolloids systems as fat mimetics in bakery products: Icings, glazes and fillings. Cereal Foods World 42 (1997) 386-390
23. Yang M.D., Yu Y.L., and Gao F. The advance of studies on fat replacement in food production. Food Science 23 (2002) 310-314
24. Zhang X.Q. Properties and uses of maltose. Chinese Food Additives 2 (1997) 31-35