1994 Volume 27 Issue 1 Pages 45-50
We compared butter-sponge-cakes with pound cakes on the butter flavour, using the sensory test according to the ranking method and the Scheffe's paired comparison.
Results are as follows:
1) Smoothness: Smoother result was attained when the greater amount of butter was blended in egg beaten cakes, and so was it in egg beaten cakes than in butter whipped cakes when the amount of butter was the same for each cakes.
2) Overall Total Evaluation Oral Touch: As the amount of butter was increased in the cake, it was prefer ed and evaluated highly in general, which maintained suitable degree of moisture and smooth touch.
3) Color of Cakes: When the amount of butter was the same, yellow color was stronger in butter whipped cakes than in egg beaten cakes.
4) Butter Flavour: Butter flavour was felt stronger with the increase of the amount of butter blended, and in cakes with the same amount of butter it was sensed more in butter whipped cakes than in egg beaten cakes. We recieved the corresponding results with the ranking method and the Scheffe's comparison. According to the later method, significant differences were recognized among all of our tested cakes.
5) Through microscopic observation, the conditions of foam and sacattered butter were different between butter whipped cakes and egg beaten cakes. It was suggested that they had some effects on smoothness, butter flavour and color of the cakes.
