Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour And Polydextrose Using Response Surface Methodology (Rsm) Programmed

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dc.contributor.authorMohd Amin, Siti Faridah
dc.date.accessioned2018-06-22T01:56:53Z
dc.date.available2018-06-22T01:56:53Z
dc.date.issued2009-03
dc.description.abstractReduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moisture (31.17%), crude fibre (5.02%) dan protein (9.89%) but low in fat (3.52%) content. In physical analyses, reduced calorie cake has higher symmetry index (2.20) as compared to the control cake (1.40) but showed no different in specific volume and uniformity. It has lower calorie value (251 kcal/100g) as compared to control cake (379 kcal/100g). Reduced calorie cake was high in total dietary fibre (13.13%), insoluble dietary fibre (13%) and resistant starch (4.5%) content. Sugar analysis result indicated that reduced calorie cake was low in total sugar (7.47%) but high in oligosaccharides (5.49%) content with no flatulence effect since raffinose oligosaccharides were not detected. It is low in sucrose (6.23%), sodium (209.97 mg/100g) and high in calcium (146.2 mg/100g) content as compared to the control cake. SEM analysis showed thatcrumb of reduced calorie cake developed a few tunnel with small and speherical lipid droplets. Sensory evaluation indicated that the overall acceptability was high in reduced calorie cake frozen at -200C as compared to the reduced calorie cake which was stored at room (270C) and chilled (40C) temperatures. Firming of cake crumb in reduced calorie cake stored in frozen, chilled dan room temperature increased with storage time and was firmer than the control cake. In yeast and mould examination showed that rduced calorie cake stored at chilled temperature is still acceptable until day 21 (8.0 x 103 CFU/g) as acompared to the control cake which was acceptable only until day 18 (8.0 x 103 CFU/g). Frozen reduced calorie cake was still acceptable until day 40 (1.2 x 104 CFU/g). The total carbohydrate digestibility product (maltose) (TCDP) released into dialysate over 3 hours in vitro digestion of reduced calorie cake was 276.56 mg/g/h. the total total hydrolysed content was 15.75% for 180 minutes ans glysemic index value of 58.06.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/5757
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectReduced calorie cake was developed fromen_US
dc.subjectresponse surface methodologyen_US
dc.titleDevelopment Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus Lam.) Flour And Polydextrose Using Response Surface Methodology (Rsm) Programmeden_US
dc.typeThesisen_US
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