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Abstract In order to develop a new dietary Chiffon cake with low-calorie, the millet flour was added into the traditional Chiffon cake. The effects of millet flour, sugar, egg yolk, milk and egg white on the quality of cake were studied by terms of sensory evaluation and texture profile analysis parameters. The optimal formula of millet Chiffon cake was optimized by response surface methodology. And the secondary structure of gluten protein was analyzed by Raman spectroscopy. The optimized formulation was as follows: millet powder 6.87 g, egg yolk 45.25 g, sugar 45.13 g, milk 28.95 g, wheat flour 43.13 g, egg white 90.00 g, salad oil 25.00 g, baking powder 1.00 g, lemon juice 2.00 g. Under this formula, the millet Chiffon cake was golden in color, rich in aroma, soft and delicate in taste, with a sensory score of 85.95 points. The Raman spectroscopy results show that: by adding appropriate amount of millet flour, the proportion of β-sheet structure in cake protein increased significantly, which made the cake protein network more compact, then improved the texture characteristics of cake.
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2023, Vol. 36 
