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

Abstract

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, S 1 =0%, S 2 =10%, S 3 =20% and S 4 =30% of coconut flour incorporation were investigated and S 3 is found more acceptable in terms of physicochemical properties of cake. S 3 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, S 3 cake revealed the maximum output and better acceptability at 80% sugar and 7% baking powder addition.

The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance

“…This result might suggest an increase of Maillard or browning reaction during frying due to the addition of the texture enhancement agents. Beside its function as bread improver, baking powder can also changes the colour of the crumb which is often unwanted or even an indication of deterioration (30). In addition, the decrease in brightness level occurs because high protein levels can increase the risk of the Maillard reaction (31).…”

Chemical, technological, and sensory evaluation of the suitability of coconut by‐products in white rolls

“…In turn, FCM contains 41.63% db of TDF, 38.92% db of IDF, and 2.71% db of SDF 10 . The addition of fermentable dietary fiber from coconut by‐products to traditional food products yields functional food with a low glycemic index and a high amount of short‐chain fatty acids with a predominance of butyric acid 11,16 . Moreover, consumption of food fortified with dietary fiber‐rich coconut by‐products increases fecal bulk 17 .…”

“…10 The addition of fermentable dietary fiber from coconut by-products to traditional food products yields functional food with a low glycemic index and a high amount of short-chain fatty acids with a predominance of butyric acid. 11,16 Moreover, consumption of food fortified with dietary fiber-rich coconut byproducts increases fecal bulk. 17 Additionally, protein in coconut by-products is rich in lysine, which is an essential amino acid limiting the nutritional value of wheat protein.…”