EFFECT OF SUGAR ADDITION ON TEXTURAL PROPERTIES OF THE HALF-SHORT CAKE

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Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

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News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score

Special issue 2A/2007 vol. 57

EFFECT OF SUGAR ADDITION ON TEXTURAL PROPERTIES OF THE HALF-SHORT CAKE

Elżbieta Kusińska

Publication date: 2007-06-30

Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):107–110

KEYWORDS

half-short cake

moisture content

sensory assessment

ABSTRACT

The paper presents results concerning textural parameters (hardness, cohesion, elasticity and chewing ability) and moisture content of half-short cake after different levels of sugar addition. The sensory assessment was conducted as well. The results of the study enable determining the optimum sugar addition.

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