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Journal articles on the topic 'Butter Cake'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Oludolapo A., Osunrinade, Azeez Abibat O., Babalola Kafayat A., and Bamisaye Yemisi O. "Physical, Proximate and Sensory Properties of Cake Produced using Shea Butter as Shortening." Open Food Science Journal 12, no. 1 (2020): 18–23. http://dx.doi.org/10.2174/1874256402012010018.

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Background: Shea butter is the under-consumed vegetable fat and oil. Making shea butter a part of food components in confectionaries would increase its utilization. Objective: In this study, the cake was produced by incorporating shea butter as shortening. Methods: Shea butter to margarine ratio was 100: 0, 50:50, 40:60, 30:70, and 0:100%, and additional cake samples were produced using flashed shea butter. Standard methods determined the physical and proximate properties of the cake samples, while 25-member panelists did the sensory evaluation. Statistical significance was done at p<0.05.

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Yee, Peng Soo, and Hazel Monica Matias-Peralta. "The Potential of Microalgal Powder in the Enhancement of Pysicoshemical and Sensory Properties of Cakes." CLSU International Journal of Science & Technology 7, no. 2 (2023): 28–34. http://dx.doi.org/10.22137/ijst.2023.v7n2.03.

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Cake is very popular bakery product, generally high calories due to high fat content. The objective of this study was to evaluate the physicochemical properties, and consumer acceptance of butter cakes supplemented with two different concentrations of microalgae Scenedesmus powder (5% and 10%) as partial replacement for fat content used in cakes. Microalgae are a rich source of proteins, vitamins, minerals, antioxidants, essential amino acids and fatty acids. The mean water activity of the control butter cake prepared with 100% butter with a value of 0.94 was higher (p<0.05) than the butter

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3

OLOREDE, B. R., and O. G. LONGE. "EFFECT OF REPLACING PALM KERNEL CAKE WITH SHEABUTTER CAKE ON EGG QUALITY CHARACTERISTICS, HAEMATOLOGY AND SERUM CHEMISTRY OF LAYING HENS." Nigerian Journal of Animal Production 27 (January 3, 2021): 19–23. http://dx.doi.org/10.51791/njap.v27i.1853.

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The study examined the effects of replacing palm kernel cake (PPKM) with shea butter cake (SBC) in the diets of layers and the effects of such on egg quality characteristics, haematology and serum chemistry of the birds. Shea Butter Cake was included in the diets at 0, 10 and 20% levels. shea butter cake at 20% dietary level significantly (P 0.05) decreased shell thickness, shell weight, egg mass and shell surface area. Haugh unit and yolk index were not affected by the treatments. Shell weight and shell thickness were positively correlated. Yolk cholesterol and hen day egg production decrease

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4

Bharti, Deepti, Indranil Banerjee, Agnieszka Makowska, Maciej Jarzębski, Przemysław Łukasz Kowalczewski, and Kunal Pal. "Evaluation of the Effect of Stearyl Alcohol and Span-60 Tuned Sunflower Wax/Sunflower Oil Oleogel on Butter Replacement in Whole Wheat Cake." Applied Sciences 13, no. 2 (2023): 1063. http://dx.doi.org/10.3390/app13021063.

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Scientists are concerned about the health risks associated with consuming a diet high in saturated fats. In this regard, oleogels have been used as a shortening substitute by researchers. This present study evaluated the role of stearyl alcohol (SA)-, and Span-60 (SP)-tailored sunflower wax/sunflower oil oleogels upon butter replacement in whole wheat batter and cake. The evaluation of the cake batter under PLM microscopy revealed that a complete replacement of butter with SA-containing oleogels, i.e., Sa-C, showed homogenously distributed smaller gas cells. A uniform distribution of gas cells

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Akagha, C.I., C.C. Aniobi, H.C. Okeke, O. Okeke, and C.R. Offor. "Quantification of acrylamide levels in selected food products sold in market outlets within Enugu metropolis, Enugu State, Nigeria." Pharmaceutical and Chemical Journal 9, no. 1 (2022): 18–24. https://doi.org/10.5281/zenodo.13970088.

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Studies were carried out to evaluate the levels of acrylamide in ten processed food products (cake, fried plantain chips, fried potato chips, beans cake, chin-chin, puff-puff, cheese-box, butter pie,  bread and pop corn) sold in market outlets within Enugu metropolis using  Liquid Chromatography and Tandem Mass Spectrometric (LC-MS/MS) analytical technique. The mean values of acrylamide in the investigated cake, fried plantain chips, fried potato chips, beans cake, chin chin puff-puff, cheese box, butter pie , bread and pop corn food samples were 305.20±31.21, 329.07±16

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Kangga, Franky Surya, and Putu Eka Wirawan. "Modifikasi Produk Butter Cookies Menggunakan Tepung Kacang Merah." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 9 (2023): 2079–85. http://dx.doi.org/10.22334/paris.v2i9.549.

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Butter cookies adalah kue kering renyah yang terbuat dari tepung kue, margarin, telur, dan gula bubuk, dimixer hingga berwarna pucat. Lalu, dibentuk dan diletakkan di atas baking tray yang telah dilapisi margarin lalu dioven hingga berwarna cokelat keemasan.Peneliti ingin membuat inovasi baru yaitu membuat butter cookies dengan campuran tepung kacang merah yang dimana kacang merah memiliki berbagai macam manfaat yaitu menyehatkan saluran pencernaan, mencegah kolesterol, menurunkan resiko diabetes, menurunkan berat badan, baik untuk kesehatan jantung, dan menurunkan resiko kanker. Tujuan peneli

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7

Hii, C. L., N. A. R. S. Kumaran, C. H. Cheah, K. L. Tan, B. Mistry, and C. L. Chiang. "Baking Kinetics and Characteristics of Cake Mixture Formulated with Mealworm Powder." IOP Conference Series: Materials Science and Engineering 1257, no. 1 (2022): 012052. http://dx.doi.org/10.1088/1757-899x/1257/1/012052.

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Abstract Yellow mealworm (Tenebrio Molitor) was reported containing 24.3 to 27.6% protein content. However, public acceptance is still relatively low as many tend to reject it as a source of food. Hence, studies were carried out to incorporate dried mealworm powder into a standard butter cake mixture formulation. Yellow mealworms were dried using an air ventilated oven at 80°C. The dried mealworms were then ground into powder and added in a standard butter cake formulation (0%, 5% and 10%). Baking was carried out in a convective oven at 140°C for 30 minutes. Moisture content, colour, texture a

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Punfujinda, Chaiyasit, Apidech Pongprajak, Amornrat Anunvrapong, Sawai Boukaew, and Krittin Chumkaew. "Nutritional properties, bioactive compounds, antioxidant activities, and consumer acceptance of butter cake enhanced with Sangyod rice (Oryza sativa L.) flour." International Journal of Innovative Research and Scientific Studies 8, no. 1 (2025): 924–38. https://doi.org/10.53894/ijirss.v8i1.4469.

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Butter cake is a popular bakery product, and developing a formula with enhanced nutritional value would provide a beneficial alternative for health-conscious consumers. Sangyod rice, a local pigmented rice variety from Phatthalung Province, Thailand, offers potential nutritional benefits through its high antioxidant content and economic value for local farmers. This study aimed to develop butter cake using Sangyod rice flour as a wheat flour substitute and evaluate its properties and consumer acceptance. Using an experimental design, butter cakes were prepared with Sangyod rice flour substitut

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9

Richardson, Aislinn M., Andrey A. Tyuftin, Kieran N. Kilcawley, Eimear Gallagher, Maurice G. O’Sullivan, and Joseph P. Kerry. "The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis." Foods 10, no. 2 (2021): 254. http://dx.doi.org/10.3390/foods10020254.

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Determining minimum levels of fat and sucrose needed for the sensory acceptance of sponge cake while increasing the nutritional quality was the main objective of this study. Sponge cakes with 0, 25, 50 and 75% sucrose replacement (SR) using a combination of inulin and Rebaudioside A (Reb A) were prepared. Sensory acceptance testing (SAT) was carried out on samples. Following experimental results, four more samples were prepared where fat was replaced sequentially (0, 25, 50 and 75%) in sucrose-replaced sponge cakes using pureed butter beans (Pbb) as a replacer. Fat-replaced samples were invest

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10

Anhwange, B.A, and H.A Ese. "Chemical Analysis of Shea Butter (Vitellaria paradoxa) Nut obtained from Benue State." Nig Annals of Pure & Appl Sci 5, no. 2 (2022): 287–95. https://doi.org/10.5281/zenodo.7338397.

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<strong>ABSTRACT</strong> Shea butter fruits were collected and the oil was extracted using Soxhlet extractor and hexane as the solvent. The oil was characterised while the residual cake was analysed for nutrients, anti-nutritional factors, and amino acid contents using standard methods. The results of the analyses indicated the percentage yield of the oil to be 15.52%. The acid value, free fatty acid, saponification value, iodine value, and ester value were found to be 12.24 mgKOH/g, 4.90 mg/g, 215.65 mgKOH/g, 53.05g/100g, and 302.42 mgKOH/g respectively. The specific gravity and refractive i

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11

Abdullah, Mohammad Aldinugroho, and Rima Tamara Aldisa. "Data Mining Untuk Menerapkan Algoritma Hash Based Pada Penetapan Pola Tata Letak Penjualan Bakery and Cake." Jurnal Sistem Komputer dan Informatika (JSON) 4, no. 3 (2023): 443. http://dx.doi.org/10.30865/json.v4i3.5933.

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Bakery and cake business is one of the businesses engaged in the culinary field. bakery and cake business has always been the center of attention for entrepreneurs because it will always have consumers or customers. Usually the bakery and cake business will be in demand when there are events such as birthdays, souvenirs and other events. Bakery and cake is a business that sells various cake or cake products. In determining the layout of each item can affect the efficiency of sales. Because consumers can easily find the items they need. In determining the layout of each item can be used data mi

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12

Ogunrinde, E. A., O. I. Ojo, D. Adgidzi, B. A. Sanusi, and I. O. Olaoye. "Development and Performance Evaluation of a Briquette from Agricultural by-Products." Greener Journal of Agricultural Sciences 10, no. 1 (2020): 30–33. https://doi.org/10.15580/gjas.2020.1.122419222.

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The current wave of energy consciousness has triggered intense efforts in the search for the alternative sources for cooking fuels, including the use of agricultural by-products like cassava peels, sawdust and shea butter cake to form briquettes which are substitutes of fuel needed for domestic cooking. The experiments were conducted using 23 full factorial design. Three factors, cassava peels (X1), sawdust (X2) and shea butter cake (X3) at two level (coded as – and +) were investigated under different variable factors. The briquettes were tested and evaluated for quality in terms of crushing

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13

Esteria Priyanti and Shara Dyanti Ermyanda. "Studi Pembuatan Cake Dengan Penambahan Kopi Arabika Dan Kopi Robusta." Garina 14, no. 2 (2022): 118–32. http://dx.doi.org/10.69697/garina.v14i2.18.

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This research produces cake using arabica and robusta coffee. Hopefully, this processed cake will be accepted by coffee enthusiasts and the coffee shop industry so that coffee is not only known as a drink but can be processed into a sweet dessert. The aims of this study were 1) to determine the public's acceptance of cakes using arabica and robusta coffee; 2) to find out the ingredients formula in cake making that uses the best Arabica coffee and robusta coffee. The methods used in this study include experimental methods and hedonic tests. Data analysis used is descriptive analysis. The result

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Ivanova, N. G., I. A. Nikitin, E. G. Cheremnyh, and G. V. Posnova. "Application of the method of bioastesting on test cultures for the determination of bioavailability and toxicity of flour confectionery products." Khleboproducty 31, no. 6 (2022): 47–51. http://dx.doi.org/10.32462/0235-2508-2022-31-6-47-51.

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The article presents the results of the determination of toxicity and bioavailability on test cultures of Tetrahymena pyriformis samples developed at the Department of Biotechnology of Food from Plant and Animal Raw Materials of the Moscow State University of Technology named after K.G. Razumovsky (PKU) flour confectionery - cake «Zimnii Vitamin» and butter cookies «Isida». Studies have shown that the average cell growth factor of ciliates after 24 hours is higher in prototypes of the developed products compared to traditional ones, which indicates their higher nutritional value and bioavailab

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15

Fitriani, Dewi, Ita Karnita, and Annisa Metrasari. "The Use of Brown Rice Flour as a Substitute for Wheat Flour in the Production of Madeleine Cake." Journal Gastronomy Tourism 10, no. 1 (2023): 41–52. http://dx.doi.org/10.17509/gastur.v10i1.59669.

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Madeleine cake or commonly referred to as petite madeleine is a small French version of the butter cake. This madeleine cake has a unique shape characteristic that is in the form of a clamshell and then has a 'bump' or part that expands on the back side of the cake. (Sam, 2020). These little cakes have been loved by kings and peasants since the 17th century, and were ingrained in French hearts and culture by the French philosopher Proust in the early 1920s. (Ledsom, 2018). Whole grain rice is rice that contains three edible components, namely the bran, germ, and endosperm. Meanwhile, refined r

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16

M., Barot Amitkumar, Pinto Suneeta V., Dharaiya, Chetan N, and Patel Sunil M. "Effect of Level of Sorghum and WPC-80 on Quality of Sorghum Incorporated Chhana Cake." Archives of Current Research International 24, no. 10 (2024): 349–64. http://dx.doi.org/10.9734/acri/2024/v24i10937.

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The objective of the present investigation was to develop a technology for manufacture of a millet based chhana cake. Sorghum incorporated chhana cake (SCC) was prepared using chhana as base material. Sorghum flour was added @ 20 % (w/w of chhana). Four batches of chhana were prepared from milk using different levels of milk fat, viz. 4.5, 5.0. 5.5 and 6.0%. It was found that chhana prepared from milk containing 6.0% milk fat was most suitable for preparation of SCC. The proportion of sorghum flour, blend of white butter and cottonseed oil (1.5:1.0 w/w) and WPC-80 in the formulation was optimi

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Rizkyka, Yane, and Anti Riyanti. "Pemanfaatan Biji Nangka dan Biji Kluwih Sebagai Pendukung Produk Pound Cake." Manajemen dan Pariwisata 3, no. 1 (2024): 73–98. http://dx.doi.org/10.32659/jmp.v3i1.343.

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Cake is favored by people from all walks of life, due to its dominant sweet flavor and soft texture. Efforts to develop pastry products can be made by modifying processed pastry products made from wheat flour. One of them is in making cakes with the substitution of jackfruit seed flour and kluwih seed flour. Assess and develop cake products by utilizing jackfruit seed flour and kluwih seed flour into quality cake products. To achieve these goals, a good research and development method is needed. This Product Research and Development method is the Analysis, Design, Develop or Production, Implem

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18

Wahyuningtias, Dianka. "Uji Organoleptik Hasil Jadi Kue Menggunakan Bahan Non Instant dan Instant." Binus Business Review 1, no. 1 (2010): 116. http://dx.doi.org/10.21512/bbr.v1i1.1060.

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The process of making a cake in the modern era, demanding speed because of the time more valuable and more widely distribution coverage, which means greater production capacity. Then the process is made as efficient as possible. Busyness is high enough to make parents and family also eventually follow the diet and no hassle instant preparation. Now was enough just to buy one box of instant cake mix that is usually already included in the package, plus live eggs, and butter cake be desired. The process is also very clear instructions printed on the packaging of instant flour. From the results o

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19

Nath, K., D. K. Agrawal, Q. Z. Hasan, S. J. Daniel, and V. R. B. Sastry. "Water-washed neem (azadirachta indica) seed kernel cake in the feeding of milch cows." Animal Production 48, no. 3 (1989): 497–502. http://dx.doi.org/10.1017/s0003356100004013.

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ABSTRACTA full lactation (300 days) experiment on 32 crossbred milch cows, separated into two groups was carried out. Group 1 (control) was given a concentrate mixture consisting of 400 g groundnut cake, 300 g crushed maize, 270 g wheat bran, 20 g mineral mixture and 10 g common salt per kg; while in group 2 (experimental) the groundnut cake was replaced by water-washed neem seed kernel cake (WWNSKC). Roughage was common in both the groups. Digestion and balance study on nine cows in group 1 and eight in group 2 was carried out after 3 months experimental feeding. Milk yield was recorded twice

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20

Latip, Hamrila A., Irma Yazreen Md Yusoff, and Sapiee Hanapi. "Strategizing business in times of crisis: the story of Sarawak layered cake." Emerald Emerging Markets Case Studies 5, no. 7 (2015): 1–7. http://dx.doi.org/10.1108/eemcs-09-2014-0233.

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Subject area Management, business studies, entrepreneurship, public relations or communications. Study level/applicability This case study is suitable for certificate, diploma and degree programmes in management, business studies, entrepreneurship, public relations or communications. Case overview In this case study, there are three issues related to the halal controversy with the Sarawak layered cake that aimed at business competitiveness, namely, business perseverance during turbulent times; creativity and innovation for business growth; and expansion strategy. The halal controversy of an im

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21

Dikhtyar, Aliona, Svetlana Andrieieva, Natalia Fedak, Olga Grinchenko, and Yevgen Pyvovarov. "Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (2021): 15–31. http://dx.doi.org/10.15587/1729-4061.2021.246006.

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This paper reports the development of a technology for a fat-based semi-finished product, which was used in the manufacturing of products made from butter sponge-cake batter. When combining high-oleic type oils, beeswax, and monoglyceride, the dense emulsion "oleogel" is formed, which can replace fatty products in flour products technology. The fat-based semi-finished product devised fully matches the technological functions of margarine. The expediency of using sunflower oil of high-oleic type (90.0 %) was established, as a base for the fat-based semi-finished product, as well as the rational

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22

Radocaj, Olga, Etelka Dimic, and Vesna Vujasinovic. "Optimization of the texture of fat-based spread containing hull-less pumpkin (Cucurbita pepo L.) seed press-cake." Acta Periodica Technologica, no. 42 (2011): 131–43. http://dx.doi.org/10.2298/apt1142131r.

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Hull-less pumpkin seed press-cake, a by-product of the pumpkin oil pressing process, was used to formulate a fat-based spread which resembled commercial peanut butter; both in the appearance and in texture. In this study, response surface methodology was used to investigate the effects of a commercial stabilizer and cold-pressed hemp oil added to the pumpkin seed press-cake, on the texture of the formulations using instrumental texture profile analysis. The responses were significantly affected by both variables tested in a central composite, two factorial experimental design on five levels. S

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Nurhidayanti, Nurhidayanti, Neni Mulyani, and Yori Apridonal. "Penerapan Metode SMA (Single Moving Average) dalam Penggunaan Bahan Baku Kue dan Roti pada Momy’s Cake And Bread." J-Com (Journal of Computer) 1, no. 3 (2021): 185–90. http://dx.doi.org/10.33330/j-com.v1i3.1375.

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Abstract: Momy's Cake and Bread is one of the businesses engaged in the bakery and cake food industry that produces various types of bread, and cakes, ranging from Korean garlic bread, toasted brownise and others. All products have the same raw materials such as wheat flour, sugar, eggs, bananas, butter and others. There are times when there is excess raw material, but sometimes it is also lacking, a shortage of raw material supplies that a little will have an impact on the production process stopping which results in losing customers because they cannot meet their needs. Forecasting is a tech

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Mursyid, Muhammad, and Surhaini. "Substitution of Wheat Flour with Nypa Flour to Characteristics Butter Cake and Acceptance of Panelist." Indonesian Food Science & Technology Journal 2, no. 1 (2018): 13–16. http://dx.doi.org/10.22437/ifstj.v2i1.6413.

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Purpose the research to determine the effect substitution ofwheat flour with nypa flour to butter cake characteristics and acceptance of organoleptics test and to obstain the best formulation of nypa flour. This research used random completely design with consist of six treatment. Each treatment perform three replication to obstain eighteen units of experiment. The treatment use wereN1T1nypa flour 0% and 100% wheat flour; N2T2nypa flour 20% and wheat flour80% N3T3nypa flour 40% and wheat flour 60% ;N4T4 nypa flour 60% and wheat flour 40%.N5T5, nypa flour 80% and wheat flour 20%, N6T6 nypa flou

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Aliona, Dikhtyar, Andrieieva Svetlana, Fedak Natalia, Grinchenko Olga, and Pyvovarov Yevgen. "Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products." Eastern-European Journal of Enterprise Technologies 6, no. 11 (114) (2021): 15–31. https://doi.org/10.15587/1729-4061.2021.246006.

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This paper reports the development of a technology for a fat-based semi-finished product, which was used in the manufacturing of products made from butter sponge-cake batter. When combining high-oleic type oils, beeswax, and monoglyceride, the dense emulsion "oleogel" is formed, which can replace fatty products in flour products technology. The fat-based semi-finished product devised fully matches the technological functions of margarine. The expediency of using sunflower oil of high-oleic type (90.0 %) was established, as a base for the fat-based semi-finished product, as well

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Kouakou, A. B., G. G. Doué, R. M. Mégnanou, and A. E. S. Djoman. "Shea Shells and Press-Cake as New Sources of Bioactive Phenolic Compounds: GC MS Profile and in vitro Antioxidant Activity." European Journal of Biology and Biotechnology 2, no. 5 (2021): 53–59. http://dx.doi.org/10.24018/ejbio.2021.2.5.252.

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Shea nuts shells and press cake are shea butter processing byproducts. Their content in phenolic bioactive compounds and their antioxidant capacity were studied. The total phenolic and flavonoid contents ranged between 16.962-21.395 mg GAE/100g DM and 0.243-1.83 mg QE/100g DM, for press-cake and shells, respectively. Antioxidant capacity values assessed by EC50 using DPPH, ABTS and FRAP methods were in the range of 0.398-0.235 mg/mL, 0.623-0.465 mg/mL and 0.137-0.154 mg/mL for shea press-cake and shells, respectively. Shea shells recorded the highest total phenolic and flavonoid compounds posi

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Fatimah Az Zahra and Lucia Tri Pangesthi. "Pengaruh Substitusi Tepung Kulit Pisang Kepok dan Jenis Lemak terhadap Sifat Organoleptik Sponge Cake." Jurnal Ilmiah Dan Karya Mahasiswa 2, no. 5 (2024): 45–58. https://doi.org/10.54066/jikma.v2i5.2416.

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Sponge cake is one of a cake from continental. The aim of this study is to understand: 1) The influence of substitution kepok banana peel flour toward the organoleptic sponge cake; 2) The influence of type of fat toward the organoleptic sponge cake; 3) The effect of interaction betwixt kapok banana peel flour substitutions and type of fat to the organoleptic sponge cake; 4) The best nutrition of sponge cake, including carbohydrates, protein, fat, water, and vitamin C.The research was an 3 level of substitution kepok banana peel flour 25%, 50%, 75%, and type of fat is margarine and butter. Retr

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Olorede, B. R., A. A. Onifade, and G. M. Babatunde. "COMPARATIVE UTILIZATION OF SHEA BUTTER CAKE AND PALM KERNEL CAKE BY BROILER CHICKENS." Nigerian Journal of Animal Production 24, no. 2 (2021): 124–31. http://dx.doi.org/10.51791/njap.v24i2.2312.

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The utilization of Shea butter cake (SBC), a by-product of fat extraction from sheabutter nuts (Butyrospennum paradoxum) was compared with Palm Kernel Cake (PKC) to establish its potential as a poultry feedstuff. A 2 x 3 factorial experiment combining two factors, SBC and PKC at three levels of inclusion (5%, 10% and 15%) was designed. The six dietary treatments were fed to a total of 180 day-old chicks up to 56 days of age. Broilers fed SBC diets consumed more feed (P < 0.05) than those fed PKC diets between 0-28 days of age. During the finisher period (29-56d) and the entire period (0-56d

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Inglett, G. E., S. Maneepun, and N. Vatanasuchart. "Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products Evaluación del uso de harina de avena en sustitución de la mantequilla y crema de coco en productos de pastelería." Food Science and Technology International 6, no. 6 (2000): 457–62. http://dx.doi.org/10.1177/108201320000600604.

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Hydrolyzed oat flour, called Oatrim, was found able to cr eate suitable food desserts when partially substituted for butter or coconut cr eam. In bakery pr oducts, a 25% Oatrim gel was substituted for butter in rice cookie, br ownie, and banana cake r ecipes. The cholester ol contents of the rice cookie, banana cake, and br ownie wer e reduced by 24.7%, 13.5%, and 24.1%, r espectively. Coconut cream was replaced with a 15% Oatrim suspension in the Thai desserts coconut custar d, coconut cream spread, and mungbean conserve. In these pr oducts, a substantial r eduction in saturated fat content w

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Hong, Su Jung, Gye Hwa Shin, and Jun Tae Kim. "Fabrication and Application of Turmeric Extract-Incorporated Oleogels Structured with Xanthan Gum and Soy Lecithin by Emulsion Template." Gels 10, no. 1 (2024): 84. http://dx.doi.org/10.3390/gels10010084.

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Turmeric extract (TE)-loaded oleogels (TE-OG) was fabricated by an emulsion template technique using xanthan gum (XG) and soy lecithin (SL) as oleogelators. The formulation for TE-OG was optimized using 0.32% XG, 1.2% SL, and 1.0% TE. The optimized TE-OG had a minimal particle size of 810.23 ± 10.68 nm as measured by the dynamic light scattering (DLS) method, and a high encapsulation efficiency (EE) of 96.62 ± 0.56%. Additionally, the optimized TE-OG exhibited a favorable zeta potential of -27.73 ± 0.44 mV, indicating the good stability of the TE-OG due to the electrostatic repulsion between p

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Ignatius Bagus Dewanata, Any Sutiadiningsih, Ila Huda Puspita Dewi, and Sri Handajani. "Pembuatan Roll Cake dengan Tepung Komposit Talas–Kacang Hijau (Takau)." Journal Innovation In Education 2, no. 3 (2024): 339–52. http://dx.doi.org/10.59841/inoved.v2i3.1623.

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Roll cake is generally made from flour that gives structure, texture, and softness. The selection of the right flour also plays an important role in the final result roll cake. This study was conducted to modify the ingredients of roll cake is the ratio of Taro flour and green beans as a substitute for wheat. The purpose of this study was to determine the organoleptic properties of the finished roll cake. This research is an experiment. The data collection technique used was observation through 5 trained panelists and 25 semi-trained panelists assisted by observation sheets assessing the inter

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Naisyah Naufana Cheria, Haliza, Sudewi Yogha, and Cica Yulia. "Inovasi Russian Honey Cake (Medovik) dengan Bahan Dasar Tepung Talas." Jurnal Ilmu Gizi dan Dietetik 2, no. 1 (2023): 66–73. http://dx.doi.org/10.25182/jigd.2023.2.1.66-73.

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Russian honey cake (medovik) merupakan salah satu hidangan penutup yang berasal dari Rusia, Russian honey cake (medovik) adalah kue lapis yang terdiri dari biskuit madu dan frosting. Tujuan dari penelitian ini adalah menganalisis formula resep dan sensori, serta menilai daya terima russian honey cake berbahan dasar tepung talas. Percobaan yang digunakan pada penelitian ini menggunakan Metode QDA (Quantitative Descriptive Analysis) dan uji daya terima terhadap 30 orang panelis konsumen dengan uji hedonik. Resep standar untuk pembuatan russian honey cake dengan bahan dasar tepung talas terdiri d

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Hossain, Md. Bellal. "Applications of Palm Oil and Palm Kernel Oils in different Food Products of Bangladesh ." DIU Journal of Science & Technology 8, no. 2 (2024): 33–38. https://doi.org/10.5281/zenodo.13761569.

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Among the commonly used vegetable oils and fats, palm oil is by far the most versatile. After refining, palm oil possesses all the characteristics required for many uses without hydrogenation. By fractionating palm oil, its uses are further increased. Hydrogenation and interesterification increase its uses even further, especially in making specialized and sophisticated edible products. Its versatility makes it a suitable raw material for many applications both in edible and non-edible products. The functionality of shortenings to be used in cakes, "butter cream" fillings, biscuits and pastry

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Promhuad, Khwanchat, Nattinee Bumbudsanpharoke, Kiattichai Wadaugsorn, Uruchaya Sonchaeng, and Nathdanai Harnkarnsujarit. "Maltol-Incorporated Acetylated Cassava Starch Films for Shelf-Life-Extension Packaging of Bakery Products." Polymers 14, no. 24 (2022): 5342. http://dx.doi.org/10.3390/polym14245342.

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Maltol is widely used as a flavor enhancer in baked goods and has an antimicrobial function. Maltol can also be incorporated into biopolymer films to produce active biodegradable packaging for bakery products. This research investigated the incorporation of 1–10% maltol into acetylated cassava starch films as functional packaging for shelf-life extension of butter cake. Films were determined for morphology, chemical interaction and packaging properties. Infrared absorption indicated H-bonding between starch and maltol, while plasticization effects decreased mechanical relaxation temperature. M

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Alina, Tkachenko, Syrokhman Ivan, Basova Yulia, et al. "MANAGING SAFETY OF THE DEVELOPED CAKES MADE FROM ORGANIC RAW MATERIALS WITH IMPROVED FATTYACID COMPOSITION." Eastern-European Journal of Enterprise Technologies 1, no. 11 (103) (2020): 66–74. https://doi.org/10.15587/1729-4061.2020.195176.

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This paper reports two cake formulations, "Kosmyk" and "Lunik", created by using the principles of the HACCP system, which make it possible to control the safety of devised flour-based products prepared from organic raw materials. The "Kosmyk" cake formulation includes such organic raw materials as rice flour, milled ginger, lemongrass powder, coconut sugar, butter, and sea buckthorn oil, chicken egg mélange, chokeberry jam. The "Lunik" cake formulation includes rice flour in combination with spelt flour, lemongrass powder, coconut sugar, butter,

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Johnson, Ronald, John Mills, Judith Coln-Reveles, and Thomas Hammack. "VIDAS Salmonella (SLM) Assay Method EasySLM with ChromID Salmonella (SM2) Agar." Journal of AOAC INTERNATIONAL 92, no. 6 (2009): 1861–64. http://dx.doi.org/10.1093/jaoac/92.6.1861.

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Abstract A method modification study was conducted for the VIDAS Salmonella (SLM) assay (AOAC Performance Tested MethodSM 020901) using the EasySLM method to validate a matrix extension for peanut butter. The VIDAS EasySLM method is a simple enrichment procedure compared to traditional Salmonella methods, requiring only pre-enrichment and a single selective enrichment media, Salmonella Xpress 2 (SX2) broth. SX2 replaces the two selective broths in traditional methods and eliminates the M broth transfer, incubation, and subsequent pooling of M broths prior to VIDAS assay. The validation study w

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Saukani, Imam, Herwandi, Sugeng Hadi Susilo, Agus Sukoco Heru Sumarno, Sidik Nurcahyo, and Doddy Maulana. "Desain Implementasi Rangkaian Kontrol Motor Penggerak Pisau untuk Peningkatan Produksi Onthok Yuyu." Elposys: Jurnal Sistem Kelistrikan 11, no. 1 (2024): 74–79. http://dx.doi.org/10.33795/elposys.v11i1.4497.

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Onthok yuyu is a traditional cake included in the dry cake category and is made from sticky rice flour. Onthok yuyu is also known as Onthok worm, this is because the shape of the cake resembles a mound dug up by worms or yuyu (Javanese: crab). The traditional Onthok yuyu cake outside Java is more often known as coconut root cake, because its shape resembles the roots of a coconut tree piled up on the ground. The forming process is carried out before the dry cake processing process, usually the raw material is flour mixed with liquid (water, butter) etc. to become a dough. Forming is done on th

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Akintola, Sarah A., Favour Ehwarieme, and Izuchukwu Amaechi. "Advancing Sustainability of Drilling Fluid: Coconut and Shea Butter Oils as Alternative to Diesel." Current Journal of Applied Science and Technology 43, no. 12 (2024): 44–61. https://doi.org/10.9734/cjast/2024/v43i124458.

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Drilling fluid is a key element in the drilling process because it lifts cuttings to the surface, maintains a stable wellbore, and generates sufficient hydrostatic pressure to prevent the influx of formation fluids into the wellbore. While oil-based drilling fluids offer advantages like wellbore stability, lubrication, and temperature resistance, disposing of oil-contaminated cuttings, particularly those using diesel, harms the environment. This study explores the use of coconut oil and shear butter oil, a renewable and biodegradable resource, as the base for oil-based drilling fluids. Two sam

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Long, Lucy M. "Apple Stack Cake as Folk Tradition, Myth, and Icon in the Construction of an Appalachian Cuisine." Journal of Appalachian Studies 30, no. 2 (2024): 123–46. http://dx.doi.org/10.5406/23288612.30.2.02.

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Abstract Apple stack cake is a dessert made of multiple cookie-like layers sandwiched together with a sauce of cooked dried apples or apple butter. It is distinctive to the Southern Appalachian region, but ethnographic research suggests that it is not widespread, challenging a popular assumption of homogeneity of mountain food culture. Within those areas of use, it seems to be a folk tradition, passed down in families and occurring in variations reflecting local and individual resources, circumstances, and tastes. Cookbooks and food media oftentimes describe it as a communally made wedding cak

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Andriani, Dewi, Putri Rizkiyah, and Ilham Junaid. "Organoleptic Test Of Butter Substitution Formulation With Avocado Flesh (Persea Americana Mill) On The Thousand Layers Roll." Pusaka: Journal of Tourism, Hospitality, Travel and Business Event 4, no. 1 (2022): 11–19. http://dx.doi.org/10.33649/pusaka.v4i1.103.

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The aim of this study was to describe the effect of the substitution of butter with avocado flesh on the organoleptic properties of the thousand layers roll. The second objective of this study was to describe the community's acceptance of the hedonic test on the substitution of butter with avocado flesh on a thousand layers roll. Based on the Duncan test, the entire treatment had significant differences in texture and taste. Whereas color and scent have differences in treatment F0 and F1 but have significant differences in treatment F2 and F3. This is because the texture and taste are largely

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Safitri, Febby, Ridawati, and Cucu Cahyana. "Pengaruh lama pengeringan terhadap kualitas butter cake mangga kweni kering." Jurnal Sains Boga 3, no. 1 (2020): 25–34. http://dx.doi.org/10.21009/jsb.003.1.04.

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Penelitian ini bertujuan untuk mempelajari pengaruh lama pengeringan terhadap kualitas butter cake mangga kweni kering pada aspek warna, aroma, rasa, dan tekstur. Penelitian ini dilakukan di Laboratorium Pastry dan Bakery Program Studi Pendidikan Tata Boga Fakultas Teknik Universitas Negeri Jakarta dan dilaksanakan pada bulan September 2019 – Januari 2020. Penelitian ini menggunakan metode eksperimen dengan perlakuan lama waktu pengeringan yang berbeda yaitu 60 menit, 90 menit, dan 120 menit kemudian dilakukan uji organoleptik kepada 45 panelis agak terlatih. Hasil analisis deskriptif menunjuk

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Malvano, Francesca, Mariachiara Laudisio, Donatella Albanese, Matteo d’Amore, and Francesco Marra. "Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization." Foods 11, no. 17 (2022): 2643. http://dx.doi.org/10.3390/foods11172643.

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Oleogels (defined as structured solid-like materials with a high amount of oil entrapped within a three-dimensional network of gelator molecules) represent a healthy alternative to fats that are rich in saturated and trans fatty acids. Given its fatty acids composition (oleic, linoleic, and linolenic acids), olive oil is an excellent candidate for the use of oleogels in the food industry. In this study, a D-optimal mixture design was employed to optimize the replacement of butter with olive oil-based oleogel in a type of sponge cake formulation: the plum cake. In addition, emulsifiers and whey

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López-Balladares, Oscar, Patricio J. Espinoza-Montero, and Ramiro Acosta-Sandoval. "Natural Gums to Improve the Physicochemical Stability of Cake Creams." Foods 10, no. 10 (2021): 2261. http://dx.doi.org/10.3390/foods10102261.

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The physicochemical properties of pastry and confectionery products greatly influence the aesthetic design of a cake topping, since they can be susceptible to physicochemical changes in a very short time, so maintaining a good appearance and texture of the topping becomes a challenge. Generally, cake creams deteriorate over time. The evaluation of the physicochemical properties of natural gums (arabic gum, tara gum, carrageenan, and pectin) is proposed in this work as a way to improve the physicochemical stability of butter-based cake creams (coverage creams) to maintain the initial appearance

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Matthew, U. D., S. E. Alu, and M. B. Maimako. "Effect of differently processed shea butter (Vitellaria paradoxa) cake on growth and haematological parameters of broiler starter chicks." Nigerian Journal of Animal Production 44, no. 1 (2020): 267–74. http://dx.doi.org/10.51791/njap.v44i1.798.

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Dietary effects of differently processed Shea Butter Cake (SBC) on growth and haematological parameters of broiler chicks were evaluated in this study lasting 28 days. Six iso-nitrogenous (23% crude protein) and isocaloric (2871.31kcal/kg metabolizable energy) diets tagged T1, T2, T3, T4 T5 and T6 were compounded such that T1 served as the contro while the remaining treatments had 15% inclusion of the differently processed SBC. Two hundred and seventy day old chicks were randomly allocated to the six diets and each treatment was replicated 3 times in a completely randomized design. Dietary inc

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Rudenko, O. S., and А. Е. Bazhenova. "Forecasting the safety of confectionery products by microbiological indicators." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 5 (April 30, 2022): 355–57. http://dx.doi.org/10.33920/igt-01-2205-18.

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The moisture content in confectionery products influences the processes of microbiological changes. A high mass fraction of moisture (more than 20%) in cakes predetermines the presence of a favorable environment for the development of all types of microorganisms. Studies of potential sources of microbiological contamination of products and identification of the microorganism type make it possible to identify the source of its origin. So, in the test sample of the cake, the presence of a yeast strain of the Cystobasidium slooffiae species was detected, which indicates violations of sanitary and

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Maistrello, Lara, Lorenzo Martini, Irene Macías-Pavon, Sara Bortolini, and Nadia Marchettini. "Evaluation of polyphenols-rich natural compounds as treatments to prevent attacks by subterranean and drywood termites: preliminary results." Journal of Entomological and Acarological Research 43, no. 2 (2011): 261. http://dx.doi.org/10.4081/jear.2011.261.

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In the view to find sustainable methods to prevent termite attacks to wooden objects and structural timbers, this study represents a preliminary step in the evaluation of some natural substances considered as effective by some African popular traditions. Dark shea cake, obtained from the kernels of <em>Vitellaria paradoxa </em>(Sapotaceae), is the phase just before the extraction of shea (= karit&egrave;) butter. In some West African regions, by-products from this extraction are traditionally believed to protect houses from termites. To verify if this practice has scientific ba

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Rattikah Fitrianty. "PEMANFAATAN UBI JALAR PADA PEMBUATAN CHEESE CAKE SEBAGAI OPTIMALISASI BAHAN PANGAN LOKAL." Jurnal Manajemen Kuliner 3, no. 1 (2024): 116–22. http://dx.doi.org/10.59193/jmn.v3i1.231.

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Cheese cake is a type of dessert that has high interest among the public because it has a soft, tasty and light taste and texture when eaten. Apart from that, it is also easy to produce yourself industrially or at home because the ingredients are easy to obtain and process. Making cheese cake is fast. However, different from existing products on the market, the product that will be developed this time is cheese cake with the substitution of wheat flour as the main ingredient for sweet potato flour. In the future, it is hoped that this product can become one of the innovations for several chees

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Vivian, B. Delos Reyes, A. Villaganas Adora, and D. Villaganas Victor. "BUTTER CAKE ENHANCED WITH MALUNGGAY (MORINGA) POWDER AT CEBU TECHNOLOGICAL UNIVERSITY, MAIN CAMPUS: TECHNO GUIDE." International Journal of Research - Granthaalayah 5, no. 7 (2017): 14–25. https://doi.org/10.5281/zenodo.826645.

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This study was conducted to formulate a butter cake enhanced with moringa powder in four (4) different levels for three replications. Experimental method of research with researcher made score sheet was utilized. The sensory evaluation used by the researcher made score sheet designed for the nine point-hedonic rating scale tests and the data were treated with arithmetic mean to determine the most acceptable treatment. The data were further statistically treated using the Analysis of Variance (one and two-way) to get the significant mean difference between the treatments. The most acceptable tr

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Salihu, Aliyu, Muntari Bala, and Shuaibu M. Bala. "Application of Plackett-Burman Experimental Design for Lipase Production by Aspergillus niger Using Shea Butter Cake." ISRN Biotechnology 2013 (February 13, 2013): 1–5. http://dx.doi.org/10.5402/2013/718352.

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Plackett-Burman design was used to efficiently select important medium components affecting the lipase production by Aspergillus niger using shea butter cake as the main substrate. Out of the eleven medium components screened, six comprising of sucrose, (NH4)2SO4, Na2HPO4, MgSO4, Tween-80, and olive oil were found to contribute positively to the overall lipase production with a maximum production of 3.35 U/g. Influence of tween-80 on lipase production was investigated, and 1.0% (v/w) of tween-80 resulted in maximum lipase production of 6.10 U/g. Thus, the statistical approach employed in this

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Kazeem, M. O., M. A. Mayaki, and D. Musa. "Response surface optimization of lipase production by <i>Pseudomonas sp.</i> on a low-cost shea-nut cake using solid state fermentation." Ife Journal of Science 26, no. 1 (2024): 1–12. http://dx.doi.org/10.4314/ijs.v26i1.1.

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Shea nut cake (SNC) is the solid residue produced after the shea butter extraction process. The SNC could provide a low-cost substrate for bacterial lipase production. Greater yield are among the benefits Solid State Fermentation (SSF). However, there have been less instances of lipase production by bacteria than fungi in SSF. The current study aimed at improving bacterial lipase production on SNC in SSF using Response Surface Methodology. Lipase-producing bacteria (LPB) were isolated from the shea butter mill effluent pond and screened for lipase production on a tributyrin agar plate. The inf

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