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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

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

Abstract/ Executive Summary:

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.

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

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Cake

Objectives:

The study is aimed to investigate the effect of sugar and baking powder on the plain cake incorporated with different levels of coconut powder.

Methodology:

Materials: Chemicals and solvent were AR grade use from the laboratory stock, Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh. Coconut, egg, sugar, powder milk, baking powder, shortening (soybean oil) and other materials were procured from the local market. High density polyethylene bags were used for storage of samples. Preparation of Coconut Flour: Coconut flour was processed from the local variety of coconuts, which were free from immature and field damage. After de-husking and splitting the coconut, water was drained. Then the kernel (meat) was collected and removed milk by crushing with hand crusher and dried by mechanical dryer for 6 hours at 60ºC. The dried coconut was grinded to produce flour. The coconut flour was packed in a highdensity polyethylene, sealed and stored. Formulation of Cakes Incorporation with Coconut Flour: The basic formulation of plain cake (multi-stage mixing) and composite flour cakes are wheat flour (100 g), water (50 g), sugar (40 g), oil (40 g), baking powder (3.5 g) and egg (35 g). The replacements of wheat flour in the formulations are made with 10%, 20% and 30% coconut flour followed and recognized as S₁=control cake (without coconut flour), S₂=cake containing 10% coconut flour, S₃=cake containing 20% coconut flour and S₄=cake containing 30% coconut flour. Sugar was also added at the rate of 20 to 100% and baking powder was added at the rate of 1.0 to 8.0% on the wheat-coconut flour weight basis. The wheat flour, coconut 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, half of the water, 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). The remaining water 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 g was scaled into pre-greased cake pan. All cakes were baked in national forced convection oven for 40 minutes at 170ºC. Analysis of Coconut Cake Properties: Moisture content was determined adopting AOAC. About 5 g sample was taken in a pre-weighted crucible, which was previously heated to 130ºC. The sample was dried for 1 hour in an air oven 130 ± 3ºC. The loss of weight from sample was determined and calculated the moisture content. Protein, ash, fat and crude fiber were determined using AOAC. Total carbohydrate content of the sample was determined as total carbohydrate by difference, which is by subtracting the measured protein, fat, ash and moisture from 100 g. The cake volume was determined by seed displacement method. The weights and specific volume of baked cakes were also measured. The symmetry and the characteristics of crust and crumb of the cakes supplemented with coconut flour were evaluated and recorded. Cakes were evaluated organoleptically for color, flavor, texture and overall acceptability. A 1-9 point hedonic rating test was also performed to assess the degree of acceptability of cakes containing coconut flour. One slice from each lot of cake was presented to 10 panelists as randomly coded samples. The taste panelists were asked to rate the sample for color, flavor, texture and overall acceptability on a 1- 9 point scale, where 1=dislike extremely; 2=dislike very much; 3=dislike moderately; 4=dislike slightly; 5=neither like nor dislike; 6=like slightly; 7=like moderately; 3=like very much; 9=like extremely. Statistical Analysis: The data obtained were analyzed and interpreted by analysis of variance (ANOVA) and Duncan's Multiple Range Test (DMRT) at a level of 5% of significance, using Statistical Analysis System (SAS 9.3 TS L1M2, SAS Institute Inc., NC, USA).

Source of Information: International Journal of Nutrition and Food Sciences, 2016; 5(1): 31-38; ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)

Article Link (Online Journal): http://www.sciencepublishinggroup.com/j/ijnfs; doi: 10.11648/j.ijnfs.20160501.15

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The study confirmed that incorporation of different levels of coconut flour to the cake formulation has improved the cake quality attribute nutritionally protein, minerals, fat and crude fiber and physically flavor, color, texture, volume, specific volume and weight. The cake type S₃ (20% coconut flour) is found more acceptable in terms of physicochemical properties of cake. Sensory evaluation proved that S₃ secured the highest score in color, texture and overall acceptability. The addition of sugar (20-100%) increased the cake weight and decreased the moisture content 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 decreased the cake weight and moisture content, but increased the cake volume and specific volume up to 7% baking powder addition. The 80% sugar and 7% baking powder addition in the dough showed the highest cake volume, specific volume and weight and low moisture content in all types of cake. However, S₃cake incorporated with 20% coconut flour showed the maximum outputs and better acceptability, when the sugar and baking powder addition were around 80% and 7%, respectively, in the dough. In conclusion, good quality coconut flour cake could be processed for improved nutritional value and other aspects.

Knowledge Management: Journal