Abstract：In this study, we developed a novel cake with the addition of duck and optimize the formula and making process using one-factor-at-a-time combined with orthogonal array design method. The optimal formula and making process were found to be： duck -pork fat mixture at a ratio of 8：2, 0.03% β-cyclodextrin, 0.08% compound spices, 200 ℃ baking temperature and 25 min baking time. The resulting duck cake was excellent in springiness, pores on the cross-section, taste, tenderness, flavor and color with a sensory evaluation score of 87.30. The proposed process is feasible and can provide nutritional and convenience products, suggesting promising application potential.
2011, Vol. 25 
