Syahira, Rizka and Permana, Tabligh (2019) Impact Of Mixing Method And Food Acid Addition On Cupcake Texture. Bachelor thesis, Swiss German University.

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Abstract

Texture is one of the most critical attributes which determine the quality of food product. Mixing method parameters affects the characteristic of dough or batter that responsible for the final product textures. The productivity of CO2 gas induced by acetic acid and leavening agent (sodium bicarbonate) content which contributes on texture and volume product. The objective of this study is to investigate the effect and interaction of different mixing speed level (90, 180, 220 rpm) at several mixing time (3, 6, 9 minute) with various ratio of apple vinegar to baking soda (0:1, 1:1, 2:1) on cupcake batter characteristic and cupcake texture. Texture attribute interactions on apparent viscosity of cupcake batter, cupcake hardness, cupcake volume ratio, cupcake appearance are correlated. Consumer acceptability towards various specification of cupcake textures were further investigated. The result shows that the viscosity of cupcake batter influenced by all factors. Meanwhile, hardness, volume ratio, visual appearance of cupcakes rapidly changed due to the increasing of mixing speed. Food acid has a positive relation with cupcakes softness and firmness which affecting the final appearance of cupcake. Hence, the cupcake producer could gain the knowledge of suitable mixing method and food acid amount that potential to produce a specific

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Mixing Method ; Food Acid ; Cupcake Batter
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Maria Lamury
Date Deposited:	25 Apr 2020 11:33
Last Modified:	25 Apr 2020 11:33
URI:	http://repository.sgu.ac.id/id/eprint/35

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