Using texture properties for clustering butter cake from various ratios of ingredient combination

Abstract

This research aimed to study the effect of four main ingredients combination (sugar, butter, margarine and eggs) on the texture properties and microstructure of butter cake and clustering the experimental butter cakes with the commercial ones. The texture properties of 27 experimental butter cakes designed by central composite design were measured by texture profile analysis (TPA). Response surface methodology and the regression equation of full Quadratic model were used to illustrate the relationship between texture properties and the main ingredients combination. The interaction between butter and margarine was significantly affected on cake springiness in that low ratio of both ingredients led to high springiness of cake. Moreover, low ratio of sugar and butter as well as high ratio of sugar and eggs led to high cohesiveness of cake. The result of cluster analysis using principal component analysis of TPA values of the 27 experimental butter cake together with 12 commercial butter cake found that the cake could be divided into four groups according to their similarity in texture properties. The image analysis result of butter cake with low ratio of sugar and butter but high ratio of margarine and eggs showed the small mean cell area with the highest number of air cells per unit area. The clustering of butter cake with various ratio of ingredient combinations using texture properties provides a model for cake manufacturer in predicting cake properties with different ratio of cake ingredients to produce the butter cake that meet the requirement of consumers.