American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
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American Journal of Food Science and Technology. 2019, 7(1), 31-39
DOI: 10.12691/ajfst-7-1-6
Open AccessArticle

Quality Evaluation of Baked Cake from Wheat Breadfruit Composite Flour

Abegunde T.A1, , Bolaji O.T1, Adeyeye S.A2, 3 and Peluola-Adeyemi O.A1

1Department of Food Technology, School of Technology, Lagos State Polytechnic, Ikorodu, Nigeria

2Department for Management of Science and Technology Development (DEMASTED), Ton Duc Thang University, Ho Chi Minh City, Vietnam

3Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam

Pub. Date: February 10, 2019

Cite this paper:
Abegunde T.A, Bolaji O.T, Adeyeye S.A and Peluola-Adeyemi O.A. Quality Evaluation of Baked Cake from Wheat Breadfruit Composite Flour. American Journal of Food Science and Technology. 2019; 7(1):31-39. doi: 10.12691/ajfst-7-1-6

Abstract

This study was conducted to investigate the chemical, functional, pasting and sensory properties of breadfruit-wheat composite flours and its cake making potentials using standard and analytical methods. Composite flour of wheat/breadfruit at different substitution ratios of (100:0%), 90:10%, 80:20%, 70:30%, 0:100%) were used to bake cake. The results revealed that there were significant difference (p≤0.05) in chemical composition (moisture, ash, fat, protein, crude fibre and carbohydrate content) and functional properties (bulk density, water absorption capacity, oil absorption capacity and swelling power) between the flour and cake samples. The cake samples had proximate composition ranging from 11.97- 14.25% moisture content, 8.36 – 12.50% protein content, 3.17 – 7.72% fat content, 1.26 – 1.76% ash content, 3.93 – 6.64% crude fibre content and 71.27 – 85.24% carbohydrate content. The functional properties of the flour samples ranged from 0.64 – 0.82 gcm-3 bulk density, 1.50 – 3.15% water absorption capacity, 1.78 – 2.28% oil absorption capacity and 5.25 – 7.85% swelling power. The pasting properties of the flour blend ranged from 1011-1400Cp peak viscosity, 396.17 – 1318Cp. Through viscosity, 82.50 – 546.50Cp breakdown viscosity, 554-988Cp setback viscosity 1345 – 2306Cp final viscosity, 6.0 – 7.0mins peak time and 81.93 – 92.08°C pasting temperature. Sensory evaluation results showed that all the cake samples had high ratings for all evaluated attributes. The 90:10% and 80:20% of wheat bread fruit flour substitution compared favourably with control (100%WF). Cakes from other substitution levels were generally acceptable.

Keywords:
breadfruit wheat cake and quality

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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