Abstract
This study compared the efficiency of balloon whisk and wooden spoon in
preparation of queen and ginger cakes in food laboratories in schools and
Colleges in Ghana. Experimental design was employed for the study. Ten (10)
experimenters were purposively sampled to use the two tools for queen and
ginger cakes alternatively whiles being timed. Ten trained panelists were
involved in the study. A questionnaire was used to collect data prepared
samples. Data was analyzed using Mean, Standard Deviation, and Independent.
Findings indicate among others, that less time was expended in the preparation
of the experimental products: ginger cake balloon whisk (GCBW) ( = 2.911
Minutes) and queen cake balloon whisk (QCBW) ( = 46.89 Minutes) as compared
to the control: ginger cake wooden spoon (GCWS) ( = 4.811) and queen cake
wooden spoon (QCWS) ( = 57.92). With a P- value of 0.00 there was a
statistically significant difference in time expended when using the wooden
spoon and the balloon whisk for making queen and ginger cakes. Consequently,
the average P value obtained for the three texture attributes (springiness, softness
and cohesiveness) was 0.03 for GCBW and GCWS and 0.02 for QCBW and QCWS
indicating significant difference in the texture of both products. Balloon whisk
can therefore be conveniently used as an efficient alternative tool to wooden
spoon in preparation of queen and ginger cakes. It is therefore recommended
that it be accepted as a correct tool for creaming and mixing in flour cookery for
both internal and external practical for Food and Nutrition examinations.