Nutritional, Physical and Sensory Quality of Butter Cake Substituted with Durian Rind Powder for Wheat Flour Replacement
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Published:
May 21, 2019
Keywords:
Fiber Butter Cake Durian Durian Rind Powder Wheat Flour
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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.
Article Details
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)
ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร
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[2] M.N.N. Aimi, H. Anuar, M. Maizirwan, S.M. Sapuan, M.U. Wahit and S. Zakaria, “Prepa-ration of durian skin nanofibre (DSNF) and its effect on the properties of polylactic acid (PLA) biocomposites,” Sains Malaysiana, vol. 44, no. 11, pp. 1551-1559, Jun. 2015.
[3] J. Khedari, N. Nankongnab, J. Hirunlabh and S.Teekasap, “New low-cost insulation parti-cleboards from mixture of durian peel and coconut coir,” Building and Environment, vol. 39, no. 1, pp. 59-65, Jan. 2004.
[4] W. Unjittichai. Wood Substituted Biocom-posites. 1st ed. Bangkok: Forest Research and Development Bureau, Ministry of Natural Resources and Environment, 2012.
[5] J. P. Maran, “Statistical optimization of aqu-eous extraction of pectin from waste durian rinds,” International Journal of Biological Macromolecules, vol. 73, pp. 92-98, Oct. 2014.
[6] P. Penjumras, R. B. A. Rahman, R. A. Talib and K. Abdan, “Extraction and characterization of cellulose from durian rind,” Agriculture and Agricultural Science Procedia, vol. 2, pp. 237-243, Nov. 2014.
[7] W. W. Wai, A. F. M. AlKarkhi and A. M. Easa, “Comparing biosorbent ability of modified citrus and durian rind pectin,” Carbohydrate Polymers, vol. 79, no. 3, pp. 584-589, Feb. 2010.
[8] H. M. Lai and T. C. Lin, “Bakery Products: Science and Technology,” in Bakery Products Science and Technology, Y. H. Hui, Ed. Iowa: Blackwell, 2006, pp. 3-68.
[9] T. Getuadisorn, Business Opportunities Study in Thai Bakery Sector, 1st ed. Bangkok: Embassy of the Kingdom of the Netherlands in Bangkok, 2013.
[10] D. Dhingra, M. Michael, H. Rajput and R. T. Patil, “Dietary fibre in foods: a review,” Journal of Food Science and Technology, vol. 49, no. 3, pp. 255-266, Jun. 2012.
[11] J. Bunyasawat and C. Bhoosem, “Effect of Using Durian Rind Powder Substitution with Wheat Flour on Brownies Cake,” RMUTP Research Journal, vol. 12, no. 1, pp. 111-126, Jan. 2018.
[12] J. Bunyasawat, Bakery, 1st ed. Bangkok: Odienstore, 2017.
[13] W. Gisslen, Professional baking, 7th ed. New Jersey: John Wiley & Sons, 2017.
[14] AACC, Approved Method of the American Association of Cereal Chemists. 8th ed. The American Association of Chemists. St Paul, Minnesota, 2000.
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[17] J. Rodríguez-García, A. Salvador and I. Hernando, “Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties,” Food and Bioprocess Technology, vol. 7, no. 4, pp. 964-974, Apr. 2014.
[18] AOAC, Official Method of Analysis of AOAC International. 17th ed. The Association of Official Analytical Chemistry. Maryland, 2000.
[19] S. E. Kemp, T. Hollowood and J. Hort, “Sensory evaluation: A practical hand-book,” 1st ed. Singapore: Wiley-Blackwell, 2009.
[20] L. Nicolas, C. Marquilly and M. O’Mahony, “The 9-point hedonic scale: Are words and numbers compatible,” Food Quality and Preference, vol. 21, no. 8, pp. 1008-1015, Jul. 2009.
[21] Y. Suwannarat, J. Sawasdikarn, P. Soisri and K. Muisee, “Physical properties and radical scavenging capacity of dietary fiber from durian shell,” in Proceedings of the seventeenth Northern Rajabhat University National Symposium on Research Presen-tation Graduate Network, Phitsanulok, 2017, pp. 2279-2287.
[22] S. R. Masrol, M. H. I. Ibrahim and S. Adnan, “Chemi-mechanical pulping of durian rinds,” Procedia Manufacturing, vol. 2, pp. 171-178, Feb. 2015.
[23] W. W. Wong, T.J. Lim, C.H. Ho and M.E. Azhar, “Effect of enzyme treatments on physical properties of durian aril and rind slurries,” Journal of tropical agriculture and food science, vol. 37, no. 1, pp. 23-31, Oct. 2008.
[24] L. Kowitcharoen and V. Srilaong, “Inhibition of Browning Reaction on Aromatic Coconut Mesocarp by Anti-browning Agents and Packaging,” Agricultural Science Journal, vol. 40, no. 3, (Suppl.), pp. 145-148, Sep-Dec., 2009.
[25] S. I. F. S. Martins, W. M. F. Jongen and M. A. J. S. Van-Boekel, “A review of Maillard reaction in food and implications to kinetic modelling,” Trends in Food Science and Technology, vol. 11, pp. 364-373, 2001.
[26] R. D. A. Putri and Z. Kurniyati, “The utiliza-tion of cellulose durian peel (Durio Zibe-thinus) for synthesis of CMC (carboxy-methyl cellulose),” In Proceeding of the tenth International Conference on Green Technology, Semarang, 2015, pp. IIC-4-IIC-6.
[27] M. L. Silva, L. G. Mendonça, R. A. Zambelli, A. L. M. Magalhães, C. S. Costa, M. V. D. S. Leão and R. A. R. S. Costa, “Impact of green pulp banana and flaxseed flour on pound cake quality,” International Journal of Nutrition and Food Sciences, vol. 6, no. 6, pp. 243-249, Dec. 2017.
[28] U. Tongtangwong and S. Suwonsichon, “Effects of wheat flour substitution with Sinin rice flour on qualities of butter cake,” in Proceedings of 48th Kasetsart University Annual Conference: Agro-Industry, Bangkok, 2010, pp. 195-202.
[29] Z. E. Martins, O. Pinho and I.M.P.L.V.O. Ferreira, “Food industry by-products used as functional ingredients of bakery pro-ducts,” Trends in Food Science and Tech-nology, vol. 67, pp. 106-128, Sep. 2017.
[30] M. Unhasirikul, W. Narkrugsa, and N. Naranong, “Sugar production from durian (Durio zibethinus Murray) peel by acid hydrolysis,” African Journal of Biotech-nology, vol. 12, no. 33, pp. 5244-5251, Aug. 2013.
[31] P. I. Akubor and C. Ishiwu, “Chemical composition, physical and sensory pro-perties of cakes supplemented with plan-tain peel flour,” International Journal of Agricultural Policy and Research, vol. 1, no. 4, pp. 87-92, Jun. 2013.
[32] The Government Gazette, “Announce-ment of Ministry of Public Health (182),” The Government Gazette, vol. 115, no. 47, pp. 23–26, 1996.
[33] Y. O. Li and A. R. Komarek, “Dietary fibre basics: Health, nutrition, analysis, and applications,” Food quality and safety, vol. 1, no. 1, pp. 47–59, Mar. 2017.