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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บทความวิจัย (Research Articles)

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