Optimization of Recipe of Hericium erinaceus Chiffon Cake by Response Surface Methodology

Abstract

In order to meet the needs of consumers for diversified taste and health food, a new type of Chiffon cake with Hericium erinaceus flavor was developed. In this study, Box-Behnken multiple regression model was constructed through single factor experiment and response surface experiment to optimize the formula of Hericium erinaceus Chiffon cake. Effects of different amounts of Hericium erinaceus powder, white sugar and egg on texture and sensory characteristics of cake were investigated. The nutrients and physical and chemical parameters of the optimized Chiffon cake were determined. Results showed that the optimal process formula of Hericium erinaceus Chiffon cake was as follows: Hericium erinaceus powder 22.40 g, low gluten flour 100 g, milk 75 g, white sugar 93.70 g, corn oil 45 g, egg 242.85 g and tata powder 1 g. Hericium erinaceus Chiffon cake produced according to this formula had the light brown appearance, delicate and even organization, elasticity and unique fragrance of Hericium erinaceus. Its sensory score was 91.16±1.05. The drying weight loss of the product was 35.9%. Fat and protein contents were 12.2% and 9.59%, respectively. The peroxide value and acid value were 0.032 g/100 g and 0.77 mg/g, respectively. These determination results were in line with the national standard requirements. The results of this study can provide theoretical reference for the deep processing of edible fungi and the development and standardization of functional baked products.

Keywords

• hericium erinaceus cake
• formula optimization
• response surface
• texture