Physical Properties and Microstructure of Butter Cake Added with Persea americana Puree (Sifat Fizikal dan Mikrostruktur Kek Mentega yang Ditambah dengan Puri Persea americana)

• Main Authors: Marina, A. M., Nurhanan, A. R., Wan Rosli, W. I., Nurul Ain, O.
• Format: Article
• Language: English
• Published: Faculty of Science and Technology, Universiti Kebangsaan Malaysia 2016
• Subjects: QD71-142 Analytical chemistry; RA0421 Public health. Hygiene. Preventive Medicine; TX341-641 Nutrition. Foods and food supply
• Online Access: http://eprints.usm.my/31337/1/SM_Marina_Persea_americana_puree_01092016.pdf; http://eprints.usm.my/31337/; http://www.ukm.my/jsm/index.html

The effect of addition of avocado (Persea americana) puree on the physical and microstructure of butter cake was studied. Butter cakes were made by replacing butter with 10, 30 and 50% of avocado puree. Physical properties including batter specific gravity, volume, colour and image analysis of cellu...