International Journal of Nutrition and Food Sciences

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Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality

Received: 7 January 2016    Accepted: 17 January 2016    Published: 29 January 2016
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Abstract

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.

DOI 10.11648/j.ijnfs.20160501.15
Published in International Journal of Nutrition and Food Sciences (Volume 5, Issue 1, January 2016)
Page(s) 31-38
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Coconut Flour, Cake, Sugar, Baking Powder, Baking Quality

References
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[3] R. N. Arancon, 1999, “Coconut flour”. Coco Info International, 6(1), 1-8.
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[6] 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.
[7] 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.
[8] 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.
[9] 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.
[10] 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.
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[17] 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.
[18] 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.
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[20] 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.
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[22] 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.
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Cite This Article
  • APA Style

    Shakhawat Hossain, Mohammad Rezaul Islam Shishir, Md. Saifullah, Md. Shahidullah Kayshar, Samshad Wasit Tonmoy, et al. (2016). 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, 5(1), 31-38. https://doi.org/10.11648/j.ijnfs.20160501.15

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    ACS Style

    Shakhawat Hossain; Mohammad Rezaul Islam Shishir; Md. Saifullah; Md. Shahidullah Kayshar; Samshad Wasit Tonmoy, et al. Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality. Int. J. Nutr. Food Sci. 2016, 5(1), 31-38. doi: 10.11648/j.ijnfs.20160501.15

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    AMA Style

    Shakhawat Hossain, Mohammad Rezaul Islam Shishir, Md. Saifullah, Md. Shahidullah Kayshar, Samshad Wasit Tonmoy, et al. Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality. Int J Nutr Food Sci. 2016;5(1):31-38. doi: 10.11648/j.ijnfs.20160501.15

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  • @article{10.11648/j.ijnfs.20160501.15,
      author = {Shakhawat Hossain and Mohammad Rezaul Islam Shishir and Md. Saifullah and Md. Shahidullah Kayshar and Samshad Wasit Tonmoy and Afzal Rahman and Md. Shams-Ud-Din},
      title = {Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {5},
      number = {1},
      pages = {31-38},
      doi = {10.11648/j.ijnfs.20160501.15},
      url = {https://doi.org/10.11648/j.ijnfs.20160501.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.15},
      abstract = {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.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality
    AU  - Shakhawat Hossain
    AU  - Mohammad Rezaul Islam Shishir
    AU  - Md. Saifullah
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    AU  - Samshad Wasit Tonmoy
    AU  - Afzal Rahman
    AU  - Md. Shams-Ud-Din
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    PY  - 2016
    N1  - https://doi.org/10.11648/j.ijnfs.20160501.15
    DO  - 10.11648/j.ijnfs.20160501.15
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 31
    EP  - 38
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20160501.15
    AB  - 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.
    VL  - 5
    IS  - 1
    ER  - 

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Author Information
  • 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

  • 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

  • Department of Food Engineering and Technology, Faculty of Agricultural Engineering and Technology, Sylhet Agricultural University, Sylhet, Bangladesh

  • Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

  • Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

  • Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural University, Mymensingh, Bangladesh

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