Sensory and instrumental assessment of chinese moon cake influences of almond flour, maltitol syrup, fat, and gums

Sensory and instrumental assessment of Chinese moon cake:Influences of almond flour, maltitol syrup, fat, and gums a State Key Laboratory of Food Science and Technology, School of Food Sci

Sensory and instrumental assessment of Chinese moon cake:

Influences of almond flour, maltitol syrup, fat, and gums

a State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Exchange and Cooperation Program, Jiangnan University, Wuxi, Jiangsu 214036, China

b

Almond Board of California, 1150 9th Street, Suite 1500, Modesto, CA 95354, USA

Received 30 March 2007; accepted 23 October 2007

Abstract

The objectives of this research were to investigate sensory and instrumental (texture and color) quality attributes and their relation of newly formulated Chinese moon cakes: California almond flour and maltitol syrup were used as the replacement of wheat flour and sucrose syrup, respectively and gum was added as the fat-replacer Sensory analysis showed that addition of almond flour had the most significant (P 6 0.05) effects on the properties of moon cakes, and the 70% replaced moon cake was most favored by the sensory panel: almond flavor, color, shininess, stickiness, oiliness, and chewiness increased and hardness decreased Sweetness and moon cake color decreased significantly as maltitol syrup replaced sucrose syrup The reduction of fat decreased shininess, stickiness, and oiliness but the addition of gums alleviated the impaired attributes The instrumental data were highly correlated with those from the sensory analysis for hardness, chewiness, and stickiness (R2= 0.97, 0.96, and 0.71, respectively)

Ó 2007 Published by Elsevier Ltd

Keywords: Chinese moon cake; California almond flour; Sensory analysis; Maltitol syrup; Gums; Sugar substitute

1 Introduction

Moon cake is a baked product that is unique in shape

with various patterns of special Chinese cultural design

2004) Moon cake consists of two parts: the inside portion,

the filler, can be a red bean paste, mung bean paste, egg

yolk, etc.; and the outside layer, the skin, is made from

wheat flour dough Well established as traditional snacks

in China, moon cakes are largely consumed during

Mid-Autumn day, a traditional Chinese holiday, with sales over

15 billion RMB (nearly US $2 billion) each year in China

There are several types of moon cakes The Guang-style

moon cake is most popular, comprising 80% of the total

consumption of moon cakes in China Since fresh baked

Guang-style products require several days to reach their

optimum texture and shininess, it is not until this time that they are consumed However, Guang-style moon cakes are traditionally high in sugar and fat As the economy of China is improving rapidly, people demand healthier prod-ucts (Han, 2006) Chinese baking industries are facing the challenges of producing the moon cakes low in sugar and fat, but with similar or better taste than a traditional one

In 2003, the US Food and Drug Administration (FDA) approved a health claim that consuming a diet low in saturated fat and cholesterol may reduce the risk of heart diseases The almond, at 11 g per serving size for either whole or chopped almonds, is low in both saturated fat and cholesterol and thus meets the FDA requirement American California almonds contain about 20–30% pro-teins, 45–55% fats with over 90% of unsaturated fatty acids, 10–15% dietary fibers, and abundant minerals, vita-mins, sterols, and tocopherols (Lapsley & Huang, 2004) Sugar syrup, produced by dissolving sugar in water and hydrolyzed with a dilute acid or enzyme, is a key ingredient

0963-9969/$ - see front matter Ó 2007 Published by Elsevier Ltd.

doi:10.1016/j.foodres.2007.10.006

*

Corresponding author Tel./fax: +86 510 8531 9139.

E-mail address: wnhuang@jiangnan.edu.cn (W Huang).

www.elsevier.com/locate/foodres Food Research International 41 (2008) 930–936

and improves color and texture of the Guang-style moon

cake Maltitol is a low-calorie functional sweetener

pro-duced by hydrogenating-reducing maltose, and has only

sugar syrup with maltitol syrup will reduce the calorie of

the moon cakes

Fat improves mouthfeel, tenderness and shininess of

moon cakes However, fat, because of its high-calorie

source, has been replaced with lower-calorie substitutes

such as a gum or a mixture of gums in many baked goods

Gum, a carbohydrate, has strong adhesion and improves

the structure of the moon cake by absorbing water, which

makes a food system smoother; similar to the function of

fat (Yang, Yu, & Gao, 2002) Since it is difficult to replicate

the properties similar to fat using only one gum, two or

more gums are usually mixed for fat substitution Xanthan

gum mixed with other gums is the most widely used in

bak-ing products (Glicksman, 1991; Lucca & Trepper, 1994;

McClemets & Demetriades, 1998; O’Carroll, 1997; Ward,

1997)

The objectives of this research were: to formulate

Chi-nese moon cakes using California almond flour and

malti-tol as the replacement of wheat flour and sucrose,

respectively, and the addition of gums as the fat-replacer;

and to investigate their influences on some quality

attri-butes of newly formulated moon cakes; and to investigate

how well the sensory analysis data will relate to those

mea-sured by an instrumental texture analyzer and a Minolta

camera for color values, so that the sensory attributes

can be estimated from the instrumental testing method

2 Materials and methods

2.1 Materials

2.1.1 Ingredients and their properties

High-gluten wheat flour was purchased from Fortune

Family Food Company (Zhangjiagang, China) Dough

properties, determined by a Brabender Farinograph

Standardiza-tion (ISO) Approved Method 5530-1-1988 (1997), were

water absorption (66.6%), development time (14.0 min), mixing stability time (18.9 min), and setback (20 Brabender Unit, BU)

The almond flour was provided by the Almond Board of California, USA The other ingredients were purchased from various companies in China, i.e., sugar syrup

(GuanZhong Food Ltd., Shanghai), peanut oil (Jiali Grain and Oil Industry Ltd., Shanghai), ‘kansui’ (alkali water containing sodium and potassium carbonates, pH 12.6) (Guangzhou Xingu Refined Chemistry Ltd., Guangzhou), and Xanthan and Arabic gums (Danisco Co., Kunshan) Brix of both sugar and maltitol syrup were determined with a refractometer (WZS-I, Shanghai Optical Equipment

1743–1982 (1997) Their Brix values were 76% and 78%, respectively, for sugar syrup and maltitol syrup

2.2 Methods 2.2.1 Formulations and baking

A traditional formulation of Guang-style moon cake includes 100 parts of wheat flour, 50 parts of sugar syrup,

30 parts of peanut oil, and 1 part of kansui From the tra-ditional formulation, the various amount of almond flour replaced the wheat flour at the 10%, 40%, and 70% levels Maltitol syrup replaced 10%, 50%, and 90% of sucrose syrup The fat content was reduced by 5%, 10%, and 15%

of the total oil content, i.e., to the peanut oil content of 28.5%, 27.0%, and 25.5% of flour weight and the gum

at a ratio of one to one

Syrup and kansui were mixed in a mixer (Shanghai Zao-miao Ltd., Shanghai), then peanut oil was added, and finally flour and gums were added into the mixer to make dough The dough was rested 2 h and was weighed to

30 g each Seventy grams of red bean paste was wrapped with the dough to make one piece of 100 g moon cake dough Before the moon cakes were baked in the oven, a thin-layer of water was sprayed on the surface of the

Table 1

Experimental design of moon cakes with four ingredients and three levels

Experimental design Almond flour replacement a (%) Maltitol syrup replacement a (%) Peanut oil reduction b (%) Gums addition c (%)

a

Percent of almond flour replacing wheat flour and % of maltitol syrup replacing sucrose syrup.

b

Percent of fat reduced based on total oil content (30% of flour weight).

c

Percent (of flour weight) of a mixture of gums (Xanthan gum and Arabic gum = 1:1) added.

dough, the skin of the cake The moon cakes were baked 3–

5 min (Xinmai Mechanical Ltd., Wuxi, China) first in the

respectively When the surface (skin) color of the moon

cakes became golden, the moon cakes were taken out and

cooled for 15–20 min After cooling, a thin-layer of egg

was brushed on the surface of the moon cakes, and then

using plastic sheet and were stored at room temperature

The sensory analysis (SA), texture profile analysis (TPA),

and color measurement were conducted on the third-day

after baking

2.2.2 Sensory analysis (SA)

The SA of the moon cakes was conducted, on the

third-day after baking, according to the method described by

Stone, Sidel, Oliver, Woolsey, and Singleton (1974) The

SA was carried out at the Sensory Laboratory of the

School of Food Science and Technology, Jiangnan

Univer-sity, Wuxi, Jiangsu, China The panel of eight judges was

first introduced to the general guidelines of sensory,

descriptive sensory evaluation, and the experimental

proce-dures, without disclosing information about the samples

The panel was then trained to evaluate sensory attributes

and intensity ratings based on reference moon cakes of

the Guang-style with the traditional formulation Eight

sensory attributes were color, shininess, stickiness, almond

flavor, hardness, oiliness, sweetness, and chewiness and the

terms of descriptive sensory attributes were chosen through

discussion among the panel (Table 2) Six reference scales,

developed by the panel, were chosen by comparing the

samples and the reference and were corresponded to the

intensity ratings of 0, 10, 20, 30, 40, and 50 (0 = the least

intensity and 50 = the most intensity), respectively The

maximum intensity score of 50 was assigned to the

refer-ence Guang-style moon cake for all attributes The surface

skin of the moon cake, 2-mm thickness, was carefully

removed for further testing All of the skins of the moon

cakes were coded using three-digit numbers and were

served randomly The panel was allowed to approach

and taste both reference and samples Water was used for rinsing the mouth and palate between each sample Each sample was duplicated and analyzed in a duplicate 2.2.3 Instrumental measurement: texture analysis and color measurement

The skin (2-mm thickness) of the moon cake was tested for its textural parameters using a texture analyzer (TA-XT2i, Stable Micro Systems, Godalming, UK) at room temperature The size of the probe was 1.27 cm (0.5 in.), the pretest speed was 5.0 mm/s, test speed was 2.0 mm/s, and the post speed was 5.0 mm/s The moon cake surface skin was compressed to 60% of its original height and twice continuously Hardness, cohesiveness, and chewiness val-ues (all in the unit of g-force) were computed automatically

by the data-processing software, obtained with the instru-ment, i.e., Texture Expert Version 1.20

The color (L*, a*, and b*) of moon cake surface skin was measured at four different locations of each sample by a Minolta Chroma Meter (PG-PIIG, Optical Equipment Co., Beijing), which was calibrated by using standard white

darkness or lightness (0 is darkness and 100 is lightness);

a*, +a*, b*, and +b* represented the green, red, blue and yellow color, respectively

Means for each sample evaluated were calculated for all sensory attributes (n = 18, nine designs, as shown inTable

1and two replicates) as well as for instrumental parameters

replicates)

2.2.4 Experimental design and statistical analysis

L9(34) orthogonal statistical design with 3 levels of 4 variables was used (Table 1) The effects of different com-ponents on the sensory attributes and textural and color

(ANOVA) and the least significant difference (LSD) test The results of sensory and instrumental analysis of moon cakes were summarized with principle component analysis (PCA) The relations between sensory attributes and instrumental measurements were determined with a simple linear regression All statistical analysis were conducted at

a significant level of P 6 0.05 with the statistical analysis system for Windows (SAS Institute, Cary, NC)

3 Results and discussion 3.1 Sensory analysis ANOVA indicated four independent variables, amount

of almond flour, maltitol syrup, gums, and amount of reduction of fat, significantly (P 6 0.05) affecting several sensory attributes and data from the texture analyzer and minolta chroma meter However, there were no significant

observed among four variables for both sensory and instru-mental measurements (data not shown)

Table 2

Sensory attributes and their definitions a

Attributes Definitions

Color Scale yields from light to dark

Shininess Degree to which the sample shines on surface of sample

Stickiness Degree to which the sample sticks or trends to stick to

anything that touches it

Almond

flavor

Aromatic associated with almond

Hardness Force required to bite through the sample after one bite

with the molars

Oiliness Fat layer in the mouth

Sweetness Sweet taste of sucrose

Chewiness Amount of work to chew sample to point of swallow

a Intensity scale is 0 for the least and 50 for the most.

3.1.1 Effects of almond flour replacing wheat flour

The three replacement levels of almond flour affected all

sensory attributes except sweetness significantly (P 6 0.05),

as shown inTable 3 The intensity of almond flavor, color,

shininess, stickiness, oiliness, and chewiness increased while

hardness decreased, as the replacement amount of almond

flour increased (Table 3,Fig 1) It was reported that the

baked almonds contain a unique volatile compound,

2-methyl-butyraldehyde, which is responsible for the strong

almond flavor (Jia et al., 2005) With an increasing content

of almond flour replacement, the dough contains higher fat

content, contributed by the almond flour and thus, it may

cause significant increases in oiliness and shininess of moon

cake (Lapsley & Huang, 2004) Among sensory attributes, shiny appearance and hardness, the biting force, are the first two attributes acknowledged by consumers The sen-sory panel had assigned the highest intensity to the six attributes and the lowest hardness (the softest) intensity for the moon cake made from 70% of wheat flour being replaced by almond flour

3.1.2 Effects of maltitol syrup replacing sucrose syrup The replacement amount of maltitol syrup significantly decreased the sweetness and color of the moon cake (Table

3,Fig 1) The sweetness of the moon cake with the lowest replacement level of maltitol syrup, i.e., F1, F2, and F3 (see Table 1,Fig 1), was the highest; while the sweetness of the moon cake with highest maltitol syrup, F7, F8, and F9, was the lowest (Table 3,Fig 1) The sweetness of the moon cake decreased as the level of maltitol syrup replacing sugar syrup increased, because the sweetness of maltitol syrup is 80–90% of sugar syrup, as reported byZhang (1997).Fig 1 andTable 3also showed that the more maltitol syrup was used to replace the sugar syrup, the lighter the color of the moon cake was, when the amounts of all other ingredients, including almond flour, were constant for all three levels of maltitol syrup replacement Maltitol syrup cannot brown the moon cake nearly as much as sucrose syrup, because

it cannot induce a Maillard reaction even when mixed with amino acids and proteins under heating (Zhang, 1997) 3.1.3 Effect of fat reduction

The reduction of fat in the formulation significantly decreased the shininess, stickiness, and oiliness At the low-est fat reduction level, i.e., 5% reduction (28.5% peanut oil

in the formulation), the sensory panel rated higher intensity scores for all three attributes, when the amounts of all other ingredients, including almond flour, were the same (Table 4) At the 40% of almond flour replacement, the intensity of the shininess, stickiness, and oiliness was the weakest for the sample F6 and the medium for the sample F2, and the strongest for the sample F7 (Table 4) Similar results were found for cakes and cookies (Landis & Alt-man, 1996) AlthoughArmbrister and Setser (1994)found that reduction in fat by 50% and 70% increased chewiness

Table 3

Effects of replacement levels of wheat flour by almond flour and sucrose syrup by maltitol syrup on sensory attributes of Chinese moon cakea Sensory attributes Almond flour replacement (%) Maltitol syrup replacement (%)

Almond flavor 31.7a 39.3b 47.7c 39.3 39.7 39.7

a Mean values of two replicates in the same row for each ingredient followed by different letters were significantly different (P 6 0.05) Intensity scale:

0 = least; 50 = most.

Fig 1 PCA of the results of quantitative descriptive sensory analysis The

first two principal components, PC1 and PC2 explained 74.1% and 18.3%

of variability, respectively F1–F9 are defined in the experimental design,

as shown in Table 1

in cookies, our results did not significantly affect the

chew-iness of the moon cakes by fat reduction It might have

been likely that the level of fat reduction in our study

was too small (5%, 10%, and 15% reduction, i.e., 28.5%,

27.0%, and 25.5% of peanut oil in the formulation) for

the sensory panel to distinguish the differences in chewiness

or color of moon cakes

3.1.4 Effects of gums

Adding gums significantly affected almond flavor,

hard-ness, sweethard-ness, and chewiness of moon cake when the

same levels of all other ingredients were in the formulations

from the three gum levels of addition: the intensity of

almond flavor, sweetness and hardness decreased and that

of chewiness increased as the amount of gums increased

For the samples at the 70% replacement of wheat flour

by almond flour, the increasing amount of gums addition

decreased the intensity of the almond flavor, sweetness,

and hardness of moon cakes: the sample F8 (0.1% gums)

showed the highest intensity, the sample F4 (0.2% gums)

the medium, and the sample F3 (0.3% gums) the lowest

intensity (Table 4) However, chewiness had a positive

rela-tion with the amount of gums added (Table 4)

The gums, a high-molecular-weight polymer, could

1997; Ligutom, Mesina, & Ganji, 1999) Xanthan,

espe-cially, was well-known for decreasing flavor in food

1978) Due to this well-known characteristic of the gums, the almond flavor and sweetness decreased as the level of

& Rooney, 1993; Rosell, Rojas, & Benedito de Barber,

2001), so the addition of which decreased the hardness of products Chewiness of the moon cake surface skin increased with an increase in the level of gums, as a similar

2000)

3.2 Instrumental analysis ANOVA results of the textural analysis from the texture analyzer (Tables 5 and 6) were similar to those from sen-sory analysis (Tables 3 and 4)

3.2.1 Textural analysis The replacement level by almond flour significantly affected the hardness, cohesiveness, and chewiness values obtained from instrumental analysis Hardness drastically decreased, i.e., softness greatly increased while both cohe-siveness and chewiness values increased significantly as

Fig 2) As the reduction level of fat increased, the cohesive-ness value increased (Table 6) This result was in agreement

Table 4

Effects of reduction level of peanut oil and addition level of gums on sensory attributes of Chinese moon cakea

Sensory attributes Peanut oil reductionb(%) Gums additionc(%)

Almond flavor 39.7 39.3 39.7 41.0c 39.7b 38.0a

a Mean values of two replicates in the same row followed by different letters were significantly different (P 6 0.05) Intensity scale: 0 = least; 50 = most.

b Percent of fat reduction based on total oil content (30% of flour weight) The reduction of 5%, 10%, and 15% results in the oil levels of 28.5%, 27.0%, and 25.5% in the formulation, respectively.

c Percent (of flour weight) of a mixture of gums (Xanthan and Arabic gum = 1:1) added.

Table 5

Effects of replacement levels of wheat flour by almond flour and sucrose syrup by maltitol syrup on the instrumentally determined textural and color parameters of Chinese moon cakea

Instrument parametersb Almond flour replacement (%) Maltitol syrup replacement (%)

Hardness (g) 3359c 1881b 524a 1934 1857 1974 Cohesiveness (g) 0.27a 0.34b 0.40c 0.34 0.34 0.34

a Mean values of two replicates in the same row for each ingredient followed by different letters were significantly different (P 6 0.05).

b L * value denotes darkness (0) and lightness (1 0 0); a * and b * denote red and yellow colors, respectively.

with the findings of several studies (Hughes, Mullen, &

Troy, 1998; Pietrasik, 1999) The addition of gums

substan-tially increased the chewiness values obtained by the

tex-ture analyzer (Table 6) as did for the SA-data (Table 4),

probably because of contribution of gums’ ability to

absorb high moisture (Perry, Swanson, Lyon, & Savage,

2003)

High correlations were observed between the results

from sensory analysis and instrumental textural analysis

The hardness and chewiness scores of the sensory analysis

and those from the textural analysis were significantly

related to each other (R2= 0.97 and 0.96, respectively)

The stickiness scores from the sensory evaluation were

cor-related with the cohesiveness values measured by the tex-ture analyzer (R2= 0.71)

3.2.2 Analysis of color The color parameters L*, a*, and b*by minolta chroma meter are shown inTables 5 and 6andFig 2 An increas-ing replacement level by almond flour significantly decreased the L* value and increased a* value: the color

of moon cake was darkened and the red color was

Although the almond flour had a yellowish color, however,

b*value was not significantly different with an increase in the amount of almond flour

The increasing level of maltitol syrup to replace sucrose syrup decreased red (a*) and yellow (b*) color values (Table

5), as the sensory panel found the color intensity of the moon cake skin decreased with an increase in maltitol level (Table 3)

The reduction of oil or addition of gums had no signif-icant effects on the color parameters (Table 6), as were no significant changes in color intensity by sensory panels (Table 4)

The R2value between color values from sensory analysis and the instrumental values of L*, a*and b*was 0.59, 0.74, and 0.06, respectively

4 Conclusions

A traditional Chinese snack, moon cake, was formu-lated by substituting a part of wheat flour with American California almond flour, which is recognized to have a great health benefit by the US FDA The amount of almond flour was the key factor affecting sensory attributes and textural properties of the moon cake Sensory attri-butes, including hardness, chewiness, and stickiness, were significantly correlated to the textural parameters, includ-ing hardness, chewiness, and cohesiveness, measured by a texture analyzer The moon cake containing 70% almond flour from the traditional formulation was the most favored by the sensory panel, evidenced by their intensity assignment on the sensory attributes and it is more than

Table 6

Effects of reduction level of peanut oil and addition level of gums on the instrumentally measured textural and color parameters of Chinese moon cakea Instrumental parametersb Peanut oil reductionc(%) Gums additiond(%)

Cohesiveness (g) 0.32a 0.34b 0.36c 0.34 0.34 0.34

a Mean values of two replicates in the same row for each ingredient followed by different letters were significantly different (P 6 0.05).

b L * value denotes darkness (0) and lightness (100); a * and b * denote red and yellow colors, respectively.

c Percent of fat reduction based on total oil content (30% of flour weight) The reduction of 5%, 10%, and 15% results in the oil levels of 28.5%, 27.0%, and 25.5% in the formulation, respectively.

d Percent (of flour weight) of a mixture of gums (Xanthan and Arabic gum = 1:1) added.

Fig 2 PCA of the results from the instrumental analysis The two

principal components, PC1 and PC2 explained 68.2% and 24.9% of

variability, respectively F1–F9 are defined in the experimental design, as

shown in Table 1

enough to satisfy the FDA health claim The sensory

5 and 6, showing the highest values for ‘cohesiveness’,

‘chewiness’, and a*value and the lowest value for hardness

and L*value, which are desirable attributes Further

stud-ies may be needed for fine-tuning the most optimum

for-mulation of the moon cake with quality desired by

consumers, including the eating quality, storability of the

product, i.e., its shelf life, nutritional information in more

details, and also the economical feasibility, etc before

com-mercial production The highly significant correlations

between the SA and the instrumental measurements show

a great promise to be able to develop on-line quality

mea-suring device to produce products with constant quality

attributes of final products, moon cake, under the objective

quality control system in the plant

Acknowledgements

We thank the Almond Board of California for the

finan-cial supports and the almond flour for the joint research

project

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