Nutritional, Physical and Sensory Quality of Butter Cake Substituted with Durian Rind Powder for Wheat Flour Replacement

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จักราวุธ ภู่เสม
เจตนิพัทธ์ บุณยสวัสดิ์

Abstract

Durian has been very popular not only local people but also tourists. As a result, there are many durian peels wasted so this research is explored the utilization of durian peels. Durian rind  is a biological waste but contains high amount of crude fiber. This research aims to study using durian rind powder to replace wheat flour in butter cakes at 5, 10 and 15% (w/w) (DRB-5, DRB-10, and DRB-15). Physical properties, chemical composition, and sensory evaluation of the butter cakes were analyzed. The results showed that durian rind powder contained 51.43 % of crude fiber. Increasing of durian rind powder in butter cakes showed significant decreasing of lightness (L*), blue–yellow component (b*), springiness and cohesiveness values, while green–red component (a*), hardness, and gumminess values were significantly higher than the control sample (BC) (p≤0.05). Dietary fiber content of the products shown significantly increased by 13.98% for DRB-5, 48.92 % for DRB-10, and 54.84% for DRB-15 as compared with BC (p≤0.05). The acceptance scores of DRB-5, including appearance, odor, taste, texture, and overall liking scores were highest.  There are 300.28 kcal for 1 serving of butter cake which contain 1.70 gram of dietary fiber. However, durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further studies.

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How to Cite
[1]
ภู่เสม จ. and บุณยสวัสดิ์ เ., “Nutritional, Physical and Sensory Quality of Butter Cake Substituted with Durian Rind Powder for Wheat Flour Replacement”, RMUTP Sci J, vol. 13, no. 1, pp. 101–115, May 2019.
Section
บทความวิจัย (Research Articles)

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