Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM)

Siti Faridah Mohd Amin, and Noor Aziah A. A., (2012) Development of reduced calorie chocolate cake with jackfruit seed (Artocarpus heterophyllus Lam.) flour and polydextrose using response surface methodology (RSM). International Food Research Journal , 18 (2). pp. 515-519. ISSN 1985-4668

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Abstract

Response Surface Methodology (RSM) with Central Composite Rotatable Design (CCRD) was performed in this study to develop an acceptable reduced calorie chocolate cake. The range of the independent variables, namely Jackfruit Seed (JFS) flour (20-25% replacement of wheat flour) and polydextrose (10-15% replacement of sucrose) were identified which affect the volume, specific volume, symmetry and uniformity of the chocolate cake. The coefficient of determination, R2 values for volume, specific volume, symmetry and uniformity were greater than 0.900. The optimum level for replacement of sugar with polydextrose was at 11% and wheat flour with JFS flour was at 16% with calorie reduction approximately 34% from the control cake formulation.

Item Type:Article
Uncontrolled Keywords:Responses surface methodology, Polydextrose, Jackfruit seed flour
Subjects:T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions:SCHOOL > School of Food Science and Nutrition
ID Code:5711
Deposited By:IR Admin
Deposited On:17 May 2013 11:21
Last Modified:18 Feb 2015 15:47

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