Abstract
The purpose of this study was to investigate the correlations among the forming-ability, hardness and creaming value of butter cream and solid fat index (SFI).
For making butter cream seven kinds of margarine and five kinds of shortening on the market were employed under five different grades of agitation temperature.
As to the butter cream shaped to rose and star type decorations the forming-ability were evaluated by sensory test by the six panel members.
Correlations among the evaluation for forming-ability, hardness and creaming value of butter cream and SFI were examined and the results were as follows :
As to margarine, SFI value ranged from 10.0 to 13.9 for rose type decoration and from 6.9 to 11.8 for star type decoration gave good forming-ability respectively.
As to shortening, good forming-ability for rose type decoration existed in SFI value ranged from 14.2 to 17.7 and for star type decoration from 10.6 to 14.7, respectively.
We found also that good agitation temperature for forming-ability were at 20°C for formingability of rose type decoration and at 25°C for that of star type, and that hardness of butter cream instead of SFI was well available for evaluation of forming-ability.
