Characterisation of lady finger batters and biscuits by fluorescence spectroscopy—Relation with density, color and texture

Different properties of lady finger batters were measured using several methods: texture profile analysis, spectrocolorimetry and fluorescence spectroscopy. Firstly, it was shown that no significant ageing of the batter occurred during the first 5 h at 18 °C. Secondly, it was shown that the investigated factors, i.e., egg content, prefoaming duration and aeration velocity and their combination, had a significant effect on the properties of the batter. Thirdly, a good discrimination of batters and of biscuits processed in different conditions could be achieved using NADH and tryptophan fluorescence spectra. Moreover, good correlations between the spectra of batter and the spectra of biscuits were shown. Finally, a relation between fluorescence spectra and macroscopic properties was shown both using CCA and PLS. Using PLS, density and two texture attributes (hardness 1, springiness) could be well predicted (R2 > 0.98) from tryptophan and NADH spectra.