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Study on the Effects of Jackfruit Pulp on the Quality of Cake

M. S. Hossain
Assistant Engineer
Bangladesh Agriculture Development Corporation, Rajshahi region, Rajshahi

M.G.F. Chowdhury
Scientific Officer
Postharvest Technology Division, BARI, Joydebpur, Gazipur

M. N. Islam
Professor
Department of Food Technology & Rural Industries, BAU, Mymensingh

A. Hossain
Lecturer
Sher-E-Bangla Agricultural University, Dhaka

M. S. Islam
Assistant Engineer
Department of Agriculture Extension, Dhaka, Bangladesh

Abstract/ Executive Summary:

This study reports on the preparation of cakes incorporating jack-fruit pulp. The seed-free jackfruit bulbs were blended and squeezed through a cheesecloth to obtain the pulp. The main ingredients of cakes were wheat flour, jackfruit pulp, sugar, milk powder, shortening, water and baking chemicals. The jackfruit pulps used in the cake preparation were analyzed for proximate composition. The cakes were prepared with 0, 5, 10, 15 and 20% jackfruit pulp on a flour weight basis. The physical and chemical properties of cakes were analysed. Symmetry, crust and crumb quality, crust colour and consistency, colour and texture of the crumb of the cakes containing 10% pulp were better than those of cakes containing above 10% jackfruit pulp. The statistical analysis of organoleptic test response of sensory attributes revealed that colour, flavour, texture and overall acceptability was decreased with the increase of jackfruit pulp in the cake formulation.

Keywords: Jackfruit pulp, Cake, Formulation, Quality

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

Start Date: 00-00-2004

End Date: 00-00-2005

Program Area: Quality and Nutrition

Commodity: Jackfruit, Cake

Objectives:

i) To study the baking quality of cake incorporated with jackfruit pulp. ii) To find out a suitable formulation for jackfruit pulp-based cake iii) To evaluate the sensory qualities of cake containing jackfruit pulp.

Methodology:

The experiment was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh during 2004-2005. Commercially available wheat flour (Maida) and fully matured, sound, ripe, medium size, soft variety jackfruits were procured from the local market of Mymensingh. The pulp extracted from a single variety of jackfruit was used in this experiment. Egg, sugar, powder milk, baking powder and shortening (Dalda) were used as raw materials. Extraction of jackfruit pulp The jackfruits was cleaned by the water spray and was cut into two halves (lengthwise) then separated the true bulb from the fibrous mesocarp. The seeds coats were also removed from the bulb. The seed-free bulbs were blended properly by a mechanical blender and the pulp was filtered through cheesecloth. The pulp was also stored at freezing temperature (-6 O F) for further use. Chemical analysis of pulp The extracted pulp was analyzed for its moisture content, total soluble solids (TSS), ash content, crude fat, protein, reducing sugar and non-reducing sugar by the standard procedure as recommended by Ranganna (1994). Formulation of cake incorporation with jackfruit pulp: Various levels of jack fruit pulp were incorporated with flour in the formulation of the cake. Procedure for preparation of cake: The flour, pulp and other ingredients for each cake were weighed accurately and the sugar and shortening were mixed in a mixer machine for 20 minutes to produce a cream. In the later stage, half of the water, other ingredients and finally the flour was mixed using a mixer at low speed (145rpm) for 10 minutes to ensure even distribution of the components. The bowl was scrapped and butter was mixed for an additional two minutes at medium speed. A portion of butter weighing 150 gm was scaled into pregreased cake pan. All cakes were backed in the national forced convection oven for 40 minutes at 170OC. Estimation of moisture: The percent of moisture in the samples was estimated by the standard procedure as recommended by AOAC (2004). Estimation of protein: The percent of protein (N X 5.7) present in the samples were determined by the Microkjeldhal method as recommended by the AOAC (2004). Estimation of ash, fat and sugar: The percent of ash, fat and sugar present in the samples were determined by the standard procedure as recommended by the AOAC (2004). Evaluation of physical characteristics of cake: Cake volume was initially used as an important parameter of cake quality. The bread volume was determined by the seed displacement method. The volume was measured by subtracting the volume of mustard seed required to fill the empty container from the measured volume of rapeseed required to fill a given container that held the bread for which volume was being determined. Weight, specific volume, loaf characteristics, crust characteristics and crumb characteristics of cake prepared from jackfruit pulp were carried out by using ISI methods (1972). Sensory evaluation of cake The symmetry and the characteristics of crust and crumb between the cakes prepared from incorporating with and without jackfruit pulp were evaluated for colour, flavour, texture and overall acceptability by 20 testers. The panelists were selected from the teachers, scientific officers, students and employers of the Department of Food Technology and Rural Industries, Bangladesh Agriculture University, Mymensingh and were briefed before evaluating the sensory quality of the cakes. For statistical analysis of sensory data, a 1-9 point hedonic, rating test was used to assess the degree of acceptability of cake containing different levels of jackfruit pulp. The highest score was 9 ‘like extremely’ and ‘dislike extremely’ was the lowest score of 1. The data were analyzed for ANOVA in completely randomized design (CRD) under computerized statistical methods of M-stat and the least significant difference (LSD) was used to compare the means. The results were evaluated by Analysis of variance and Duncan's New Multiple Range Test procedures of the Statistical Analysis System (SAS, 1985).

Source of Information: J. Sci. technol. (Dinajpur) Vol.05: 35-43 (2007); ISSN 1994-0386

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the study, it was observed that the cakes incorporated with 10% jackfruit pulp had better bloom, crust colour, and texture compared to other cakes containing jackfruit pulp. So, steps should be taken for dissemination of this technology in food industries for preparing the cake.

Knowledge Management: Journal