| Moon cake as a traditional food in China, it is plays an important role in China's food market and food culture. Cantonese-style moon cake is popular for its delicate taste and unique flavor. But a lot of sugar and fat were used in process, this making it a high-calorie food. This studies have showed that hypertension, hyperlipidemia, diabetes, coronary heart disease, obesity and many diseases are closely relate with high-fat, high sugar, high calorie diet., People's health concept become more and more increasing, cantonese-style moon cake has to decrease its calories and fat content with no quality change in order to continue to win consumers. Low-fat and low-sugar are two main directions of low energy moon cake. Low sugar moon cake is relatively mature, while low-fat moon cake studies are rarely reported. This article study the sensory evaluation and instrument testing to analyze the correlation between them, to determine the TPA parameters based on sensory evaluation, which can be a true reflection of the quality of the moon cake. Use Scheffe's{3,3} simplex centroid experiment to select and optimization the composite formula of fat replacers include inulin, simplesse, sucrose fatty acid ester and maltodextrin in low-fat cantonese-style moon cake skin and low-fat lotus seed paste filling. The main results are as follows:1. Correlation between sensory evaluation and TPA parameters. The effect of test condition on TPA parameters of moon cake were studied, the best TPA test conditions for moon cake:pre-test speed, 1mm/s; test speed,5mm/s; post-test speed. 5mm/s; strain,75%; residence time,0.5s; trigger force,5g; sample shape, half cake (semicircle). The correlation between the sensory evaluation and TPA parameters is analyzed. When the syrup dosage changes, the sensory score of moon cake is very significant negatively correlated (P<0.01) with its hardness, significant negatively correlated (P<0.05) with its cohesiveness, very significant negatively correlated (P<0.01) with its resilience, related coefficients are -0.965,-0.956 and-0.978. When the storage time changes, the sensory score of moon cake is very significant negatively correlated (P<0.01) with its hardness, significant negatively correlated (P<0.05) with its cohesiveness, very significant negatively correlated (P<0.01) with its resilience, related coefficients are -0.992,-0.966 and-0.998. Hardness, cohesiveness and resilience can be used to objectively evaluate the quality of moon cake.2. Selection and composite formula optimization of the fat replacers in low-fat cantonese-style moon cake skin. Effect of the amount of ingredients in moon cake skin to the quality of moon cake is studied. The best formula for moon cake skin is flour 200g: Syrup 120g:peanut oil 60g:alkaline water 8g. Use each single fat replacer to substitute the peanut oil in the moon cake skin, when the inulin level is 15%, hardness and cohesiveness has no significant differences (P>0.05) then control, resilience is significantly increased (P<0.05), increase 13.5%. the quality of moon cake is slightly worse; when 40% Simplesse level is 25%, hardness and resilience has no significant differences (P>0.05) then control, cohesiveness is significantly decreased (P<0.05). decrease 16.0%, the quality of moon cake is slightly better; when sucrose ester level is 25%, hardness and resilience has no significant differences (P>0.05) then control, cohesiveness is very significantly decreased (P<0.01), decrease 28.4%, the quality of moon cake is slightly better. The largest level of each single fat replacer is inulin 15%, Simplesse25%, sucrose ester 25%. Use the composite of three fat replacers to substitute the peanut oil in moon cake skin, the optimal ratio of complex is:inulin X1%, SimplesseY1%, sucrose ester Z1%. When the composite fat replacers level is 30%. hardness and resilience has no significant differences (P>0.05) then control, cohesiveness is very significantly decreased (P<0.01), decrease 29.6%, the quality of moon cake is slightly better. Composite fat replacers can substitute 30% oil in the moon cake shin.3. Selection and composite formula optimization of the fat replacers in low-fat lotus seed paste filling. Effect of the amount of ingredients in lotus seed paste filling to the quality of moon cake is studied. The best formula for the lotus seed paste filling is lotus powder 100g:sugar 80g:water 100g:peanut oil 50g:flour lOg. Use each single fat replacer to substitute the peanut oil in the lotus seed paste filling, when the inulin level is 20%, hardness, cohesiveness and resilience has no significant differences (P>0.05) then control; when the maltodextrin level is 10%, hardness, cohesiveness and resilience has no significant differences (P>0.05) then control; when the sucrose ester level is 10%, hardness, cohesiveness and resilience has no significant differences (P>0.05) then control. The largest level of each single fat replacer is inulin 20%, maltodextrin 10%, sucrose ester 10%. Use the composite of three fat replacers to substitute the peanut oil in the lotus seed paste filling, the optimal ratio of complex is:inulin X2%, malt dextrin Y2%, sucrose ester Z2%. When the composite fat replacers level is 25%, hardness, cohesiveness and resilience has no significant differences (P>0.05) then control. Composite fat replacers can substitute 25% oil in the lotus seed paste filling. Use the composite fat replacers to substitute 20% oil in the moon cake skin also in the lotus seed paste filling, hardness, cohesiveness and resilience has no significant differences (P>0.05) then control. Composite fat replacers can substitute 20% oil in moon cake, each 20% in the skin and the filling. The cost of oil using of each low-fat moon cake increase 13.8% than the original, the total cost of each low-fat moon cake increase 0.02% than the original. Compare the quality parameters to 5 brand commercial moon cakes, low-fat skin moon cake is not very different, low-fat filling moon cake and low-fat moon cake is larger. |
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