alexa Textural Characteristics of Microwave-Baked and Convective-Baked Madeira Cake
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Textural Characteristics of Microwave-Baked and Convective-Baked Madeira Cake

Ala’a H Al-Muhtaseb1*, Wendy McMinn2, Emma Megahey2, Gerry Neill2, Ronnie Magee2 and Umer Rashid3

1Department of Petroleum and Chemical Engineering, Faculty of Engineering, Sultan Qaboos University, Oman

2School of Chemistry and Chemical Engineering, Queen’s University Belfast, Belfast, UK

3Institute of Advanced Technology, Universiti Putra Malaysia, Serdang-43400, Selangor, Malaysia

*Corresponding Author:
Dr. Ala’a H Al-Muhtaseb
Department of Petroleum and Chemical Engineering
Faculty of Engineering
Sultan Qaboos University, Oman
E-mail: [email protected]

Received Date:November 25, 2012; Accepted Date: December 27, 2012; Published Date: January 05, 2013

Citation: Al-Muhtaseb AH, McMinn W, Megahey E, Neill G, Magee R, et al. (2013) Textural Characteristics of Microwave-Baked and Convective-Baked Madeira Cake. J Food Process Technol 4:209. doi: 10.4172/2157-7110.1000209

Copyright: © 2013 Al-Muhtaseb AH, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The textural properties (hardness, cohesiveness, springiness, gumminess, chewiness) of microwave-baked (250, 900 W) and convective-baked (200°C) Madeira cake were examined. Experimental texture profile analysis data revealed Madeira cake microwave-baked at 250 W to have the most favourable textural properties in terms of springiness and cohesiveness. In contrast, cake microwave-baked at 900 W exhibited the least favourable hardness, gumminess and chewiness characteristics. Modification of the batter formulation to include additional margarine improved the textural characteristics of the cake in terms of increased springiness and decreased hardness. However, an increase in the flour component was found to increase the cake hardness, gumminess and chewiness, and decrease the springiness and cohesiveness.


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