Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai)

Sufficient intakes of functional foods containing significant amount of dietary fibre in daily diet are beneficial to human health especially in preventing the prevalence of non-communicable diseases (NCDs). In this study, young corn powder (YCP) was added into Malaysian star cake (Baulu Cermai) to...

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Main Authors:	Wan Rosli, W.I., Chow, Y.N.
Format:	Article
Language:	English
Published:	Universiti Kebangsaan Malaysia 2014
Online Access:	http://journalarticle.ukm.my/7812/ http://journalarticle.ukm.my/7812/ http://journalarticle.ukm.my/7812/1/06_W.I_Wan_Rosli.pdf

id	ukm-7812
recordtype	eprints
spelling	ukm-78122016-12-14T06:45:16Z http://journalarticle.ukm.my/7812/ Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai) Wan Rosli, W.I. Chow, Y.N. Sufficient intakes of functional foods containing significant amount of dietary fibre in daily diet are beneficial to human health especially in preventing the prevalence of non-communicable diseases (NCDs). In this study, young corn powder (YCP) was added into Malaysian star cake (Baulu Cermai) to replace wheat flour (WF) partially at the formulations of 5, 10 and 15%. Baulu Cermai with 100% WF and 0% YCP was used as the control. The aim of the present study was to evaluate the effects of YCP addition on the nutritional composition, textural properties and sensory attributes of Baulu Cermai. The results showed that the mean values of moisture, ash, fat and protein content of Baulu Cermai increased in line with the levels of YCP incorporation. In addition, the total dietary fibre (TDF) content was increased proportionally with the increasing levels of YCP added into Baulu Cermai. Addition of YCP did not show any predictable trend in all the textural properties of Baulu Cermai. Meanwhile, the aroma, chewiness and tenderness increased in parallel with the increasing percentages of YCP added in the formulated products. Baulu Cermai added with 10% of YCP showed the highest score of overall acceptance. Addition of YCP at 10% into Baulu Cermai increases moisture, ash, fat, protein and total dietary fibre content without significantly affecting the textural properties and the sensory attributes of Baulu Cermai. Addition of YCP at 5% to replace WF partially in Baulu Cermai resulted in slight improvement of TDF and fat but does not affected moisture, ash, protein content and acceptability of the consumers. Universiti Kebangsaan Malaysia 2014-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/7812/1/06_W.I_Wan_Rosli.pdf Wan Rosli, W.I. and Chow, Y.N. (2014) Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai). Sains Malaysiana, 43 (10). pp. 1503-1508. ISSN 0126-6039 http://www.ukm.my/jsm/
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Sufficient intakes of functional foods containing significant amount of dietary fibre in daily diet are beneficial to human health especially in preventing the prevalence of non-communicable diseases (NCDs). In this study, young corn powder (YCP) was added into Malaysian star cake (Baulu Cermai) to replace wheat flour (WF) partially at the formulations of 5, 10 and 15%. Baulu Cermai with 100% WF and 0% YCP was used as the control. The aim of the present study was to evaluate the effects of YCP addition on the nutritional composition, textural properties and sensory attributes of Baulu Cermai. The results showed that the mean values of moisture, ash, fat and protein content of Baulu Cermai increased in line with the levels of YCP incorporation. In addition, the total dietary fibre (TDF) content was increased proportionally with the increasing levels of YCP added into Baulu Cermai. Addition of YCP did not show any predictable trend in all the textural properties of Baulu Cermai. Meanwhile, the aroma, chewiness and tenderness increased in parallel with the increasing percentages of YCP added in the formulated products. Baulu Cermai added with 10% of YCP showed the highest score of overall acceptance. Addition of YCP at 10% into Baulu Cermai increases moisture, ash, fat, protein and total dietary fibre content without significantly affecting the textural properties and the sensory attributes of Baulu Cermai. Addition of YCP at 5% to replace WF partially in Baulu Cermai resulted in slight improvement of TDF and fat but does not affected moisture, ash, protein content and acceptability of the consumers.
format	Article
author	Wan Rosli, W.I. Chow, Y.N.
spellingShingle	Wan Rosli, W.I. Chow, Y.N. Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai)
author_facet	Wan Rosli, W.I. Chow, Y.N.
author_sort	Wan Rosli, W.I.
title	Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai)
title_short	Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai)
title_full	Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai)
title_fullStr	Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai)
title_full_unstemmed	Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai)
title_sort	effects of young corn ear addition on nutritional composition and acceptability of malaysian star cake (baulu cermai)
publisher	Universiti Kebangsaan Malaysia
publishDate	2014
url	http://journalarticle.ukm.my/7812/ http://journalarticle.ukm.my/7812/ http://journalarticle.ukm.my/7812/1/06_W.I_Wan_Rosli.pdf
first_indexed	2023-09-18T19:50:40Z
last_indexed	2023-09-18T19:50:40Z
_version_	1777406197964472320

Effects of young corn ear addition on nutritional composition and acceptability of Malaysian Star Cake (Baulu Cermai)

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