Cereal Chem 66:402-404   |  VIEW ARTICLE

Physical and Sensory Evaluation of Lean White Cakes Containing Substituted Fluffy Cellulose.

E. B. Fondroy, P. J. White, and K. J. Prusa. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

A partly delignified, highly water-absorbent fiber fraction from oat straw (fluffy cellulose) was used as a partial replacement (10, 25, and 40%) for flour in a lean white cake. A comparison between fluffy cellulose and microcrystalline cellulose (MCC-Avicel) at the 40% level also was made. Sensory scores for cell size, crumbliness, grittiness, and cereal-like flavor increased, and moistness decreased as the amount of fluffy cellulose in the formulation increased. Sensory scores for the cake containing substituted MCC fell between scores for the cakes containing 10 and 25% substituted fluffy cellulose. No differences in sweetness or universal testing machine compression values could be attributed to treatments. As the percentage of fluffy cellulose increased, the color of the cake became lighter (lesser L values), less green (greater a values), and more yellow (greater b values). Cake volume decreased as the amount of fluffy cellulose increased, whereas the volume of the MCC cake was the same as that of the control.