Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers, which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of sugar and baking powder on the plain cake incorporated with different levels of coconut flour. The coconut fleshes were dried by mechanical dryer for 6 hr and grinded to coconut flour. Four types of cake such as, S1=0%, S2=10%, S3=20% and S4=30% of coconut flour incorporation were investigated and S3 is found more acceptable in terms of physicochemical properties of cake. S3 cake secured the highest score in color, texture and overall acceptability. The sugar added (20-100%) increased the cake weight and decreased the moisture of cake, in which the cake volume and specific volume increased up to 80% sugar addition in cake dough. In contrast, the increase of baking powder (1-8%) decreased the cake weight and moisture, but increased the cake volume and specific volume up to 7% baking powder addition. However, S3 cake revealed the maximum output and better acceptability at 80% sugar and 7% baking powder addition.
| Published in | International Journal of Nutrition and Food Sciences (Volume 5, Issue 1) |
| DOI | 10.11648/j.ijnfs.20160501.15 |
| Page(s) | 31-38 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2016. Published by Science Publishing Group |
Coconut Flour, Cake, Sugar, Baking Powder, Baking Quality
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APA Style
Shakhawat Hossain, Mohammad Rezaul Islam Shishir, Md. Saifullah, Md. Shahidullah Kayshar, Samshad Wasit Tonmoy, et al. (2016). Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality. International Journal of Nutrition and Food Sciences, 5(1), 31-38. https://doi.org/10.11648/j.ijnfs.20160501.15
ACS Style
Shakhawat Hossain; Mohammad Rezaul Islam Shishir; Md. Saifullah; Md. Shahidullah Kayshar; Samshad Wasit Tonmoy, et al. Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality. Int. J. Nutr. Food Sci. 2016, 5(1), 31-38. doi: 10.11648/j.ijnfs.20160501.15
AMA Style
Shakhawat Hossain, Mohammad Rezaul Islam Shishir, Md. Saifullah, Md. Shahidullah Kayshar, Samshad Wasit Tonmoy, et al. Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality. Int J Nutr Food Sci. 2016;5(1):31-38. doi: 10.11648/j.ijnfs.20160501.15
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Download@article{10.11648/j.ijnfs.20160501.15,
author = {Shakhawat Hossain and Mohammad Rezaul Islam Shishir and Md. Saifullah and Md. Shahidullah Kayshar and Samshad Wasit Tonmoy and Afzal Rahman and Md. Shams-Ud-Din},
title = {Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality},
journal = {International Journal of Nutrition and Food Sciences},
volume = {5},
number = {1},
pages = {31-38},
doi = {10.11648/j.ijnfs.20160501.15},
url = {https://doi.org/10.11648/j.ijnfs.20160501.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20160501.15},
abstract = {Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers, which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of sugar and baking powder on the plain cake incorporated with different levels of coconut flour. The coconut fleshes were dried by mechanical dryer for 6 hr and grinded to coconut flour. Four types of cake such as, S1=0%, S2=10%, S3=20% and S4=30% of coconut flour incorporation were investigated and S3 is found more acceptable in terms of physicochemical properties of cake. S3 cake secured the highest score in color, texture and overall acceptability. The sugar added (20-100%) increased the cake weight and decreased the moisture of cake, in which the cake volume and specific volume increased up to 80% sugar addition in cake dough. In contrast, the increase of baking powder (1-8%) decreased the cake weight and moisture, but increased the cake volume and specific volume up to 7% baking powder addition. However, S3 cake revealed the maximum output and better acceptability at 80% sugar and 7% baking powder addition.},
year = {2016}
}
TY - JOUR T1 - Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking Quality AU - Shakhawat Hossain AU - Mohammad Rezaul Islam Shishir AU - Md. Saifullah AU - Md. Shahidullah Kayshar AU - Samshad Wasit Tonmoy AU - Afzal Rahman AU - Md. Shams-Ud-Din Y1 - 2016/01/29 PY - 2016 N1 - https://doi.org/10.11648/j.ijnfs.20160501.15 DO - 10.11648/j.ijnfs.20160501.15 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 31 EP - 38 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20160501.15 AB - Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers, which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of sugar and baking powder on the plain cake incorporated with different levels of coconut flour. The coconut fleshes were dried by mechanical dryer for 6 hr and grinded to coconut flour. Four types of cake such as, S1=0%, S2=10%, S3=20% and S4=30% of coconut flour incorporation were investigated and S3 is found more acceptable in terms of physicochemical properties of cake. S3 cake secured the highest score in color, texture and overall acceptability. The sugar added (20-100%) increased the cake weight and decreased the moisture of cake, in which the cake volume and specific volume increased up to 80% sugar addition in cake dough. In contrast, the increase of baking powder (1-8%) decreased the cake weight and moisture, but increased the cake volume and specific volume up to 7% baking powder addition. However, S3 cake revealed the maximum output and better acceptability at 80% sugar and 7% baking powder addition. VL - 5 IS - 1 ER -
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