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Sains Malaysiana 45(7)(2016): 1105–1111
Physical Properties and Microstructure
of Butter Cake Added with Persea
americana Puree (Sifat Fizikal dan Mikrostruktur
Kek Mentega
yang ditambah dengan Puri Persea americana) A.M. MARINA*,
A.R.
NURHANAN,
WAN
ROSLI,
W.I.
& O. NURUL AIN School of Health
Sciences, Health Campus, Universiti Sains Malaysia, 16150 Kubang Kerian, Kelantan, Malaysia Diserahkan: 19 November 2015/Diterima:
21 Januari 2016 ABSTRACT The effect of addition of avocado
(Persea americana) puree on the physical and microstructure
of butter cake was studied. Butter cakes were made by replacing
butter with 10, 30 and 50% of avocado puree. Physical properties
including batter specific gravity, volume, colour
and image analysis of cellular structure of the crumb were analyzed.
Texture profile analysis was determined using texture analyzer.
The results showed that with the increased amount of avocado puree,
the batter specific gravity increased while volume of the cakes
reduced. The texture profile analysis showed that the cakes became
harder as the amount of avocado puree increased, while cohesiveness
was not affected. The cellular structure of the crumb exhibited
a decrease in the number of air cells while the average cell size
increased with addition of avocado puree. The colour
analysis showed that the cake crumb became darker as the avocado
puree was increased. Keywords: Avocado; butter cake;
physical; scanning electron microscopy; texture ABSTRAK Kesan penambahan puri avokado (Persea americana) ke
atas ciri fizikal dan mikrostruktur
kek mentega
telah dikaji. Kek
mentega telah
dihasilkan dengan menggantikan mentega dengan puri avokado
pada kadar
10, 30 dan 50%. Ciri fizikal termasuk
graviti tentu
bater, isi padu,
warna dan analisis imej struktur
selular kek
telah dianalisis. Analisis profil tekstur telah ditentukan menggunakan penganalisis tekstur. Keputusan kajian menunjukkan
bahawa dengan
peningkatan puri avokado, graviti tentu bater meningkat
manakala isi
padu kek menurun.
Analisis
profil tekstur menunjukkan kek menjadi semakin keras apabila jumlah
puri avokado
meningkat manakala nilai kelekatan tidak terjejas. Struktur selular kek menunjukkan
penurunan pada
bilangan sel udara
manakala purata
saiz sel udara
meningkat dengan
penambahan puri avokado. Analisis warna menunjukkan
kek menjadi
semakin gelap apabila
kandungan puri
avokado meningkat. Kata kunci: Avokado;
kek mentega;
fizikal; mikroskop imbasan elektron; tekstur RUJUKAN
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