The appropriate addition quantity of gac fruit powder for the development of butter cake product
Keywords:
Aril, Gac fruit, Butter cakeAbstract
Gac fruit contains important substances such as β-carotene and lycopene. Using of gac fruit as an ingredient in the production of cake would be an alternative choice to increase nutritional value. The purpose of this research was to investigate the effects of gac fruit aril powder on the butter cake qualities. The cake addition gac fruit aril powder (5, 10 and 15%) were compared with a control. (without addition of gac fruit aril powder) The result indicated that the amounts of gac fruit aril powder had effects on L*, a* and b* values of the butter cake. The L*, a* and b* values were decreased while to be increased after addition of gac fruit aril powder. The texture profiles of butter cake with gac fruit aril powder were significantly different from the control sample according to higher hardness and chewiness values, but lower springiness, cohesiveness and rise of baked butter cake values the addition of 15% of gac fruit aril powder resulted in irregular porosity cakes, but the butter cake supplemented with 5% and 10% of gac fruit aril powder had large porosity and irregular size. The butter cake with 15% of gac fruit aril powder added showed the highest lycopene contents of 19.72 mg/g. The microbiological results demonstrated that total plate count, S. aureus and E. coli followed in accordance with standard regulation CPS.459/2012. In addition, a sensory evaluation of each product was done using a 9-point hedonic scale. The results indicated that color value were statistically different. (p<0.05), The sensory evaluation results revealed that cake with 5% of gac fruit aril powder obtained the highest liking scores on appearance, color, odor, texture and overall acceptability values of 7.60, 7.90, 7.66, 8.10, 8.03 and 8.30, respectively.
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