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Study on Composite Flour Cake and Palmyra Palm Incorporated Cake

B. K. Rahut
MS Student, Department of Food Technology and Rural Industries, Bangladesh Agricultural University

M.H.R. Bhuiyan
Department of Food Engineering and Technology, State University of Bangladesh

M. Shams-Ud-Din
Department of Food Technology and Rural Industries, Bangladesh Agricultural University

S. Hossain
MS Student, Department of Food Technology and Rural Industries, Bangladesh Agricultural University

Abstract/ Executive Summary:

The experiment was conducted to prepare different types of cake and studying some of their parameter. Three samples of composite flour cake containing 5, 15, and 25% of chickpea flour and rice flour in combination with wheat flour were processed and one sample was processed without chickpea and rice flour. The result indicates that higher amount of moisture, protein, fat, ash and carbohydrate were observed in composite flour cakes as compared to cake with only wheat flour. The cake with higher level of chickpea flour and lower level of rice flour have better volume and specific volume than the cake with lower chickpea and higher rice flour. Color, flavor, texture and overall acceptability of the cake containing 70% wheat flour, 15% rice and 15% chick pea flour was significantly improved than those containing other percentage of composite flour. When palmyra palm pulp was incorporated at 10, 20 and 30% level with this composite flour cake the cake volume and specific volume of these samples were affected directly. The color, flavor, texture and overall acceptability of these cakes were changed due to the incorporation of palmyra palm pulp.

Keywords: Chickpea flour, Rice flour, Palmyra palm, Cake, Acceptability

Location: Department of Food Technology and Rural Industries, Bangladesh Agricultural University

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1. To find out optimal formulation of the cake made with composite flour and palmyra palm pulp, and 2. To study different parameter of the developed cake.

Methodology:

The study was conducted in the laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh. Wheat flour (Brand: Teer Maida), Rice, Chick pea flour, Palmyra palm, Eggs, Sugar, Powder milk, Baking powder, shortening (soybean oil) etc were collected from local K-R market. High density polyethylene bags were used for storage of samples. Other minor ingredients were used from laboratory stocks throughout the study. Chickpea flour preparation - Chickpea flour was processed from the local variety, free from immature, field damage and black peas. Using grain cleaners, the foreign materials were removed from chickpeas and heavy aspiration removed loose gulls, weed seeds and other light foreign materials. The clean and fresh Chickpeas were then dried at 70⁰C for 2-3 hrs. The chickpeas were then ground in a huller mill to produce flour. Rice flour preparation - Rice flour was processed from Pajam varieties of milled rice (raw, un-parboiled) free from immature, field damage and black rice. Using grain cleaner, the foreign materials were removed. The clean and fresh milled rice were soaked in water for 10 minutes and ground in a huller mill to produce flour. Palmyra palm extraction - The ripe palm fruit was washed thoroughly and crown was removed. The hull was removed from fruit and was segmented vertically into 2-3 parts following the seeds. Then pulp was extracted by rubbing on a sieve with small amount of water. The excess water was removed by sieving the pulp with a cloth. Chemical analysis - The moisture content, protein, ash, crude fat, and total carbohydrates content were analyzed by the approved AOAC methods. Formulation of cakes incorporation with composite flour - The basic formulation of plain cake (multi-stage mixing) and composite flour cakes are outlined in the text. The replacements of wheat flour in the formulations were made with different levels of composite flour. Formulation of cakes incorporation with Palmyra palm - Formulations of composite flour cakes incorporated with Palmyra palm pulp. The incorporations of Palmyra palm pulp with composite flour in the formulation were made with different levels of Palmyra palm on flour weight basis. Cake making process - procedure as described above with the incorporation of prescribed amount palmyra palm pulp during mixing.Cakes were prepared by replacing wheat flour with different levels of composite flour in the basic formulation of cake. The wheat flour, rice flour, chickpea flour and other ingredients for each cake were weighed accurately and the sugar and shortening were mixed in a mixing machine for 20 minutes to produce a cream. In later stages one egg and other ingredients and finally the flour were mixed using a mixer at low speed (145 rpm) for 10 minutes to ensure even distribution of the components. The bowl was scrapped and batter was mixed for an additional two minutes at medium speed (250 rpm). Then another egg was added and the batter mixed at low speed for two minutes. After the bowl was scrapped, the batter was mixed an additional two minutes at medium speed. Portion of batter weighing 150 gm was scaled into pre-greased cake pan. All cakes were baked in Natural forced convection oven for 40 minutes at 170⁰C. The cake samples incorporated with palmyra palm pulp were prepared following the same

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 7, Issue: 4, Page: 378-385, November - December, 2012

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

This study has demonstrated that addition of composite flour and palmyra palm pulp to the cake formulation has improved the cake quality attributes especially volume, color, texture, protein, minerals, overall acceptability etc in composite flour cakes and cakes incorporated with palmyra palm pulp. Further studies may include detailed analysis of nutritional constituents and functional properties of composite flour and palmyra palm pulp in cake.

Knowledge Management: Journal