Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality
International Journal of Nutrition and Food Sciences
Volume 5, Issue 1, January 2016, Pages: 31-38
Received: Jan. 7, 2016;
Accepted: Jan. 17, 2016;
Published: Jan. 29, 2016
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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
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.
Mohammad Rezaul Islam Shishir,
Md. Shahidullah Kayshar,
Samshad Wasit Tonmoy,
Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality, International Journal of Nutrition and Food Sciences.
Vol. 5, No. 1,
2016, pp. 31-38.
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