Effect of Water and Fat Migration during the Softening Process on the Texture of Cantonese-style White Gourd Mooncake
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to objectively determine the end-point of the softening process of Cantonese-style white gourd mooncake, a correlation between water as well as fat content, in different parts of the mooncake, and texture profile analysis (TPA) parameters during the softening process was analyzed. Meanwhile, the effect of water and fat migration on the texture of Cantonese-style mooncake was explored. The study showed that during the five-day softening process, water and fat in the mooncake migrated gradually from inside to the cake skin. Thereby, the water and fat content in skin increased significantly, by 100.37 ± 1.31% and 31.33 ± 2.24%, respectively (p ≤ 0.05). Hardness decreased significantly, by 22.8 ± 2.4% (p ≤ 0.05). Cohesiveness and resilience increased by 11.8 ± 2.0% and 1.5 ± 0.2% (p ≤ 0.05) in the first two days of softening, but later decreased gradually by 8.7 ± 0.5% and 1.3 ± 0.3% (p ≤ 0.05). Hardness was significantly negatively correlated with water and fat content in the mooncake skin (p ≤ 0.01). Cohesiveness was significantly negatively correlated with fat content in the inner filling (p ≤ 0.01), while resilience showed no statistically significant correlation with water and fat content in different parts of the mooncake. The latter were introduced as independent variables into the regression model to conduct a regression analysis. A predictive model for the correlation between hardness of Cantonese-style white gourd mooncake and water content in the mooncake skin as well as that between resilience and fat content in the outer fillings was established.
