Yee, Tai Yen
(2020)
Development of low glycaemic carrot cake by partially substituting sugar with concentrated nypa fruticans sap.
Masters thesis, Universiti Sains Malaysia.
Abstract
Nypa fruticans sap (NFS) or neera juice is a traditional sugar-rich palm sap
beverage consumed among the Malay community in Malaysia. Being a natural
sweetener, NFS could potentially be used as novel source to replace added sugar in
bakery product. This study aimed to develop carrot cakes incorporated with
concentrated N. fruticans sap (CNFS) and to determine the effects of nutritional
compositions, textural profile, antioxidant capacity, sensorial acceptability and
glycaemic index (GI) values. Fresh NFS was dehydrated into concentrated form and
added in carrot cake formulations as partial replacement (0, 5, 10, 15 and 20%) for
table sugar. Results indicated that incorporation of CNFS at 20% level significantly
(p<0.05) increased the nutritional compositions of carrot cakes which recorded the
highest moisture (33.31%), ash (1.47%) and dietary fiber (10.75%) content. In texture
profile analysis, a slight decrease in hardness, springiness and resilience were reported
with increasing levels of CNFS substitution in carrot cakes. For antioxidative
activities, 20% CNFS-incorporated carrot cake methanol extract showed the highest
total phenolic content (TPC), free radical scavenging effect on the 2,2-diphenyl-1-
picrylhydrazyl (DPPH) and reducing power (RP) in comparison to control and other
carrot cake methanol extract. Sensory acceptability test revealed that carrot cake
formulated with 20% CNFS received better acceptability score for appearance, texture,
taste and flavour compared to carrot cake without NFS. Based on sensorial
acceptability results, two formulations of carrot cakes (0 and 20% CNFS) wereselected for GI testing. It was found that the GI of carrot cake with 20% CNFS was 50
while the 0% CNFS carrot cake was 55. Although CNFS did not significantly lower
the postprandial peak glucose responses, it can significantly lower the GI value of
carrot cake. The results of this study showed that carrot cake incorporated with 20%
CNFS could be an effective way to develop low GI cake with desirable physical and
sensorial acceptability.
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