Substitution of Wheat Flour with Dried Sweet Corn Cake Powder for Butter Cake
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Abstract
Fresh sweet corn cake was a by-product of sweet corn milk production. To increase the value of by-product from the agricultural product processing process and reduce the amount of wheat flour used, the objective of this research was to evaluate the optimum level of dried sweet corn cake as a substitute for wheat flour in butter cake. Dried sweet corn cake powder (DSCP) was prepared by fresh sweet corn cake residue, which was dried at 70 degrees Celsius for 24 hours, and then ground to obtain the yellow fine powder. The yield of DSCP was 8.62% of fresh sweet corn cake residue. Utilization of DSCP as a substitute for wheat flour by 25, 50, 75 and 100% (w/w) of total flour in butter cake were studied. The effects of DSCP substitution on physical, chemical and sensory quality of the cakes were evaluated. It was found that the addition of DSCP resulted in the decreasing value of lightness (L*) while the increase of redness (a*) and yellowness (b*) were observed (P<0.05). Cake density increased with increasing DSCP substitution while cake volume decreased (P<0.05). Texture analysis showed that adding DSCP reduced springiness and chewiness of butter cake (P<0.05), but there was no significant (P>0.05) difference in hardness, cohesiveness and gumminess of samples. The results from sensory evaluation showed that the sample containing 50% DSCP had no difference of overall linking score comparable to the control group (P>0.05). The 50% DSCP butter cake contained higher protein ash and beta-carotene contents than the control group (P<0.05). The chemical compositions of butter cake with 50% DSCP consisted of moisture, protein, total fat, ash, total carbohydrate and total dietary fiber at 29.68, 8.07, 24.15, 1.14, 36.97 and 1.68%, respectively. Beta-carotene content was 61.39 mg/100g sample.
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King Mongkut's Agricultural Journal
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