Rheological properties and sensory perception of kue lapis with spatial distribution of sucrose and vanilla aroma

Abstract

Abstract Sugar overconsumption has been related to nutrition-linked pathologies such obesity, diabetes and other health problems. However, the presence of sugar in processed foods is needed because sugar functions as a flavor generator and can affect the sensory properties. Therefore, this study investigated the effect of the spatial distribution of sucrose and aroma on rheological peroperties and sensory perception of traditional food. To do so, we performed our experiments using kue lapis, a traditional food of Indonesia, which consist of four layers and were designed with the same total amount of sucrose and vanilla aroma but varied in their spatial distribution. Panelist (n=20) rated the intensity of salty, sweet, sour, bitter tastes as well as vanilla aroma intensity and liking for each product. The results showed that products with addition of vanilla aroma having an higher aroma intensity regardless of the location of aroma and sucrose on each layer. In addition, products with added sucrose distributed in only one layer (top layer) and heterogeneous of aroma have an higher sweetness perception (p<0.05).