Effects of Young Corn Ear Addition on Nutritional Composition and Acceptability of Conventional Cake

Chow, Yuh Nien and Wan Rosli, W. I. (2014) Effects of Young Corn Ear Addition on Nutritional Composition and Acceptability of Conventional Cake. Malaysian Journal of Nutrition, 20 (1). pp. 93-99. ISSN 1394-035X

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Abstract

Introduction: Scientific evidence indicates that higher dietary fibre consumption protects against various chronic diseases and leads to recovery enhancement. Young corn ear is very rich in total dietary fibre (fDF). The study objective was to evaluate the effects of young corn ear addition on the nutritional composition, textural properties and sensory attributes of conventional cake. Methods: Wheat flour used in the preparation of conventional cake was substituted with different percentages (0%,5%,10% and 15%) of young corn ear powder (YCP). Moisture, total ash, fat, protein and TDF content of conventional cake samples were investigated. Textural properties including firmness, cohesiveness, springiness, gumminess and chewiness were examined. The aroma, colour, chewiness, tenderness, flavour and overall acceptance of conventional cake were evaluated via sensory evaluation. Results: The conventional cake with addition of 15% YCP recorded the highest moisture content. There was no predictable trend observed in the ash and fat content following the incorporation of YCP. Addition of 15% of YCP increased the protein content significantly while TDF content of conventional cake increased proportionally (1.42%-2.88%) with the level of YCP added. The incorporation of YCP did not produce any trend on all the textural properties of conventional cake. Conventional cake with 10% of YCP was the most preferred manifested by the highest scores in chewiness, tenderness and flavour attributes. Conclusion: In conclusion, 10% of YCP could be recommended as the ideal formulation in order to produce a healthier conventional cake without jeopardising acceptability.

Item Type:	Article
Uncontrolled Keywords:	Corn, dietary fibre, functional food
Subjects:	R Medicine > RA Public aspects of medicine > RA643-645 Disease (Communicable and noninfectious) and public health T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	Kampus Kesihatan (Health Campus) > Pusat Pengajian Sains Kesihatan (School of Health Sciences) > Article Zoom Profil Pakar (Expert Profile) > Wan Rosli Wan Ishak (Health Sciences)
Depositing User:	Administrator Automasi
Date Deposited:	26 Jan 2017 04:22
Last Modified:	28 Aug 2017 05:02
URI:	http://eprints.usm.my/id/eprint/31830

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