Utilization of Gac Peel as Dietary Fiber in Sponge Cake
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Abstract
Now a day, Membrane of gac fruit seed was pervasively used in pharmacy and cosmetic industrial. In process, about 90% of by product from gac fruit was produce including water meat and peel. They plenty of antioxidant compound and good source of fiber that suitable for creating antioxidant dietary fiber. This research investigated on quality and application in bakery of dietary fiber from gac fruit peel (DFG). The chemical composition of DFG consist of moisture, protein, fat, ash, fiber and carbohydrate were 5.10, 1.42, 0.02, 6.16, 34.43 and 52.87% respectively. DFG is dark yellow and absorption ability about 4.45 g.liquid/g.solid for water while 2.26 g.liquid/g.solid for oil. Furthermore, flour replacing with DFG and water replacing with water from membrane of gac fruit seed (WMG) were applied in sponge cake. The result show, 10% of flour replacing with DFG and 25% water replacing with WMG had highest liking score for all attribute form sensory evaluation. The chemical composition of developed cake consist of moisture, protein, fat, ash, fiber and carbohydrate were 33.54, 10.60, 0.24, 0.07, 12.93 and 40.62% respectively.
Article Details
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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