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Utilization of Jamun Seed Powder in Composite Cake Formulation

Mushtari Akter Marufa
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Pabitra Chandra Das
Department of Chemical and Food Process Engineering, Rajshahi University of Engineering & Technology, Rajshahi-6204, Bangladesh

Abdullah Iqbal
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The study is concerned with the evaluation of the nutritional and functional properties of Jamun seed powder (JSP) extracted from fresh Jamun and to develop cakes by incorporating JSP with wheat flour (WF). The chemical analysis showed that JSP had 6.30% moisture, 6.24% protein, 2.19% ash, 1.18% fat, 84.09% carbohydrate and 371.94 Kcal energy/100 g of powder whereas WF contained 12.90% moisture, 11.00% protein, 1.35% ash, 1.50% fat, 73.01% total carbohydrate and 349.54 Kcal energy/100 g of powder. Four cake samples were prepared by using different proportion combination of WF and JSP such as A (100% WF), B (90% WF and 10% JSP), C (80% WF and 20% JSP) and D (70% WF and 30% JSP). The nutritional components of four cake samples gave the range of moisture 16.92-25.56%, protein 6.34-8.56%, ash 1.50-2.60%, fat 16.01-22.42% and total carbohydrate 41.96-58.13%. Weight (g) of processed cakes were increased whereas other physical attributes such as volume, height, specific volume were decreased due to supplementation of JSP. The increased level of JSP powder substitution changed the crust color of cakes from light brown to blackish and also changed the crumb color from brownish to reddish. Sensory evaluation indicated that the sample B (10% JSP and 90% WF) was the most acceptable by the panelists than those of other cakes. Above all, the study gave an indication that Jamun seed powder can be used as a good replacement of wheat flour in production of cakes which can help to get higher energy, mineral and carbohydrate.

Keywords: Jamun Seed Powder, Composite Cake, Physico-chemical analysis

Location: Jamuns were collected from the local market of Mymensingh.

Start Date:

End Date:

Program Area: Knowledge Management

Commodity: Fresh and processed food

Objectives:

(i) to compare the functional and chemical properties of Jamun Seed Powder(JSP) with WF and

(ii) to assess physicochemical and organoleptic properties of developed cakes using various concentration of JSP.

Methodology:

Preparation of JSP- Fresh Jamuns were collected from the local market of Mymensingh. Collected Jamuns were washed and pulped to get the Jamun seed and rinsed immediately. Then the seed coat was manually removed to get the Jamun seed. These Jamun seeds were used for powder preparation. The seeds were washed properly to remove any adhering material. Then the Jamun seed were dried for 5-6 hours at 70⁰C by using a mechanical dryer. The dried materials were grinded in lab grinder into flour and transformed into a very fine powder by sieving. The powdered sample was then stored in polybag and kept in desiccator for future using. Formulation and preparation of JSP supplemented cakes- The formulation of JSP supplemented cakes for the present and the development method was as follows: All of the ingredients were weighed separately and were mixed in a bowl. Eggs were taken in the beater bowl and was beaten until it formed foam. Then sugar was added to it and was beaten again until it mixed properly. Then the flour mixture, baking powder, milk powder and salt were poured into the bowl with a spoon and the mix was beaten again until complete mixing occurred. Subsequently, flavor and oil was added to the mixture and was beaten to form a suitable mix for cake formulation. After waiting for 30 minutes and the mix was put in mould and was baked at 160⁰C for 40 minutes. Chemical analysis- Moisture and crude fiber contents were measured by the methods described in AOAC (2012) whereas ash, protein and fat contents were determined by the methods described by Ranganna (2005). Carbohydrate content was determined as total carbohydrate by following Pearson (1976) by subtraction method. Energy value was calculated as total energy per 100g as per method of Birch et al. (1980). Triplicate determinations were performed for all analysis. Functional properties analysis- The JSP and WF were analyzed for functional properties as like bulk density, water absorbing capacity, oil absorption capacity and swelling index by using the method described by Okaka and Potter (1977), Khetarpaul et al. (2005), Sosulski et al. (1976) and Lin et al. (1974) respectively. Analysis of physical properties of developed cakes- Weight of cakes was measured as average of values of four individual cakes with the help of digital weighing balance. The volume (cm³) was measured by rapeseed replace method described in the (AACC, 1983). The specific volume was obtained by dividing the volume of cakes by their weights. Height of cakes was measured by using scale and an average value was taken. Sensory evaluation- The consumer’s acceptability of developed cakes was evaluated by a testing panel of 15 panelists. The hedonic rating test was used to determine the acceptability. The panelists were chosen from different social status. The panelists rated their acceptability of the product on a 01- 09 point hedonic scale. The scale was arranged such that 9= like extremely, 7= like very much, 6= like slightly, 5= neither like nor dislike, 4= dislike slightly, 2= dislike very much and 1= dislike extremely. Statistical analysis- The scores given by the panelists were analyzed by SAS (Statistical Analysis System, version 8.2). Fisher’s LSD Multiple Range Test was used to detect mean differences at 5% level of significance.

Source of Information: J Bangladesh Agril Univ 17(4): 599–605, 2019

Article Link (Online Journal): DOI: https://doi.org/10.3329/jbau.v17i4.44632

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Utilization of Jamun seed powder in different food products can help in effective utilization of wastage of Jamun seed as well as to get nutritionally better products. In this study, it was found that Jamun seed powder had higher energy content, fiber and mineral than wheat flour which is commonly used in bakery products. Analysis on replacement of wheat flour with Jamun seed powder in composite cake processing showed that composite cakes provide more energy than control one, also good physical characteristics and consumer acceptability up to 10% supplementation. Further research can be conducted to analyze the specific micronutrients, antioxidant activity, cost estimation and minimization etc.

Knowledge Management: Journal