Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality
International Journal of Nutrition and Food Sciences
Volume 5, Issue 1, January 2016, Pages: 31-38
Received: Jan. 7, 2016;
Accepted: Jan. 17, 2016;
Published: Jan. 29, 2016
Views 4046 Downloads 167
Shakhawat Hossain, Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh
Mohammad Rezaul Islam Shishir, Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang, Selangor, Malaysia
Md. Saifullah, Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh; Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang, Selangor, Malaysia
Md. Shahidullah Kayshar, Department of Food Engineering and Technology, Faculty of Agricultural Engineering and Technology, Sylhet Agricultural University, Sylhet, Bangladesh
Samshad Wasit Tonmoy, Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh
Afzal Rahman, Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh
Md. Shams-Ud-Din, Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh
Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers, which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of sugar and baking powder on the plain cake incorporated with different levels of coconut flour. The coconut fleshes were dried by mechanical dryer for 6 hr and grinded to coconut flour. Four types of cake such as, S1=0%, S2=10%, S3=20% and S4=30% of coconut flour incorporation were investigated and S3 is found more acceptable in terms of physicochemical properties of cake. S3 cake secured the highest score in color, texture and overall acceptability. The sugar added (20-100%) increased the cake weight and decreased the moisture of cake, in which the cake volume and specific volume increased up to 80% sugar addition in cake dough. In contrast, the increase of baking powder (1-8%) decreased the cake weight and moisture, but increased the cake volume and specific volume up to 7% baking powder addition. However, S3 cake revealed the maximum output and better acceptability at 80% sugar and 7% baking powder addition.
Mohammad Rezaul Islam Shishir,
Md. Shahidullah Kayshar,
Samshad Wasit Tonmoy,
Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality, International Journal of Nutrition and Food Sciences.
Vol. 5, No. 1,
2016, pp. 31-38.
T. A. Nasrin, 2002, Master Thesis: “Development of coconut products using fresh and dried coconut kernel”. Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.
P. T. Trinidad, H. V. Divinagracia, C. M. Aida, C. A. Faaridah, S. M. Angelica, T. C. Modesto, C. A. Askali, A. S. Loyola, and D. B. Masa, 2001, “Coconut flour from residue: A good source of dietary fibre”. Indian Coconut J. 32(6), 9-13.
R. N. Arancon, 1999, “Coconut flour”. Coco Info International, 6(1), 1-8.
N. Hesso, C. Garnier, C. Loisel, S. Chevallier, B. Bouchet, A. Le-Bail, 2015a, “Formulation effect study on batter and cake microstructure: Correlation with rheology and texture”. Food Struc. 5: 31-41.
N. Hesso, C. Loisel, S. Chevallier, A. Le-Bail, Queveau, B. Pontoire, P. Le-Bail, 2015b, “Monitoring cake baking by studying different ingredient interactions: From a model system to a real system”. Food Hydro. 51: 7-15.
A. Sindhuja, M. L. Sudha, and A. Rahim, 2005, “Effect of Incorporation of Amaranth Flour on the Quality of Cookies,” European Food Res. Technol. 221 (5), 597-601.
M. L. Sudha, R. Vetrimani, and K. Leelavathi, 2007, “Influence of Fibre from Different Cereals on the Rheological Characteristics of Wheat Flour Dough and on Biscuit Quality,” Food Chem. 100 (4), 1365-1370.
M. N. Khan, R. D. Hagenmaier, L. W. Rooney and K. F. Mattil, 1976, “High Fibre Coconut Products for Baking Systems”. Baker’s Digest. 50, 19-25.
P. Corpuz, 2004, “Philippine Oil Seeds and Products Annual”. Global Agricultural Information Network, USDA Foreign Agricultural Service, http://www.cocoscience.Com/pdf/descriptive_sensory_evaluation.pd.
F. A. S. Dairo, 2007, “Evaluation of Protein Replacement Value of Sun Dried and Oven Dried Coconut Oil Meal and Fermented Coconut Oil Meal in Rats”. Inter. Journal Agr. Res. 2, 246-253.
J. H. C. Atkins, 1971, “Mixing requirement of baked products” Food. Manuf. 47: 120.
C. L. Rajchel, M. E. Zabik, and E. Everson, 1975, “Wheat bran and middlings: A source of dietary fiber in banana, chocolate, nut and spices cakes”. Bakers Dig., 49, 27-30.
AOAC, 2005, “Official Methods of Analysis, 12th edition”, Association of Official Analytical Chemists, Washington, D. C. USA.
D. Pearson, 1970, “The Chemical Analysis of Foods, 7th edition”. Churchill Lavingstone, New York.
D. B. Ott, 1987, “Applied Food Science Laboratory Manual”. Michigan State University. Pergramon press. USA.
W. T. W. Leung, M. S. Ritva Rauanheimo Butrum, and B. S. Fiora Huang Chang, 1972, Food and Agriculture Organization of the United Nations, Food Policy and Nutrition Division.
I. Y. Bae, H. I. Lee, A. Ko and H. G. Lee, 2013, “Substituting Whole Grain Flour for Wheat Flour: Impact on Cake Quality and Glycemic Index”. Food Sci. Biotechnol. 22(5): 1301-1307. DOI 10.1007/s10068-013-0216-4.
M. Singh, S. X. Liu, S. F. Vaughn, 2012, “Effect of corn bran as dietary fiber addition on baking and sensory quality”. Biocat. Agr. Biotechnol. 1: 348–352.
Y. Pomeranz, 1980a, “What? How Much? What function? In bread making”, Cereal Foods World, 25: 656-662.
M. M. Karaoglu, H. G. Kotancilar, 2009, “Quality and textural behaviour of par-baked and rebaked cake during prolonged storage”. Int. J. Food Sci. Technol. 44: 93-99.
J. Kim, S. M. Lee, I. Y. Bae, H. G. Park, H. G. Lee and S. Lee, 2011. “(1→3) (1→6)-β- Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods”. J. Sci. Food Agr. 91: 1915-1919.
B. K. Rahut, S. Hossain, M. H. R. Bhuiyan and M. Shams-Ud-Din, 2012, “Study on composite flour cake and palmyra palm incorporated cake”. Bangladesh Res. Pub. J. 7(4), 378-385.
S. P. Cauvain and J. A. Cyster, 1996. “Sponge Cake Technology”, CCFRA Review No. 2. CCFRA, Chipping, Campden, UK.