Abstract
We examined the effects of the concentration and molecular weight of collagen peptide (CP) added to rice flour cake on its taste and physical properties based on the density of cake batter, properties such as specific volume, weight variation, and texture as well as the appearance and sensory evaluation of the cake. Three types of CPs isolated from porcine skin, namely, CP1000, CP5000, and CP10000, with molecular weights 1.1, 5.4, and 10 kDa, respectively, were investigated. We found that the addition of 2% (w/w) CP5000 resulted in a cake batter of least density and improved the color, sweetness, softness, and moistness of the cake. Further, these cakes were easier to swallow and showed a higher overall palatability than cakes without CP5000. Based on these findings, we concluded that the use of CP of medium molecular weight, consisting of both low and high molecular weight fractions, and at 2% (w/w) concentration was needed to make puffed and delicious rice flour cake.
