The effect of using chinese water chestnut flour to partially replace wheat flour in steamed cake (Pui Fai)
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Abstract
Chinese water chestnut flour is used to replace some of the wheat flour in steamed cake (Pui Fai) The ratios of Chinese water chestnut flour to wheat flour were varied 0:100, 10:90, 20:80, 30:70, 40:60 and 50:50 respectively. The mixture of Chinese water chestnut flour to wheat flour was 20:80 which showed the moisture content value of 39.57%, water activity (aw) value of 0.90, oven spring value of 3.83% compared to the control , hardness value of30.36 N, brightness (L* value) of 88.20, redness/greenness (a* value) of -0.58, and yellowness/blueness (b* value) of 14.13.The average score for consumers' quality evaluation was 7.10 for appearance, 7.32 for color, 6.88 for flavor, 6.53 for odor, 7.25 for texture, 7.13 for taste, and 7.32 for overall preference.
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