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Effect of replacing wheat flour with coconut flour to carrot cake on in vitrostarch digestion rate and sensory evaluation |
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| รหัสดีโอไอ | |
| Creator | Kobkarn Namsirilert, Sriwatana Songchitsomboon and SuratKomindr |
| Title | Effect of replacing wheat flour with coconut flour to carrot cake on in vitrostarch digestion rate and sensory evaluation |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2558 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 3 |
| Journal No. | 3 |
| Page no. | 206-215 |
| Keyword | coconut flour, dietary fiber, glycemic response, in vitrodigestion rate, sensory evaluation |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78263 |
| ISSN | 2286-8615 |
| Abstract | Thai coconut flour obtains from by-product of the coconut milk industry were utilized as a source of dietary fiber in carrot cake and its effect on starch digestibility and sensory evaluation of modifiedcarrot cakeswere evaluated. Replacementrate of coconut flour (CF) were 20, 30 and 40% w/w from a control recipe. In vitrostarch digestion was studied using the Englyst's method (Englyst et al.,2000) with modification.The glucose releasedvalueswere recorded at time 0, 20, 60 and 120 min of digestion and converted to available glucose released. Results showed that mean values of released glucose from all levels of replacement at every time point except zero time were significantly lessthan the control. However, 40%CF replacement had significantly lowest releasedglucoseand also increment area under the curve of released glucose of 120 min (IAUC). There were significantly negative correlations between G20 (released glucose at 20 min), G60, G120 and IAUCwith levels of dietary fiber contents. The sensory evaluation was assessed by 31 panelists(19 females, 12 males)with type 2 diabetes at Ramathibodi hospital. It was done for sevenattributes like appearance, color, flavor, taste, softness, texture and overall liking usinga9-point hedonic scale. Median values of sensoryscores of all the attributeswere between 7 and8 meaning that the modified carrot cakes wereevaluated aslikedmoderately to likeverymuch,and there were no significant differences in the all attributes among the three levels of CFstudied. Hence up to 40% of wheat flour can be replaced by coconut flour to produce carrot cake with acceptable sensory quality. Replacing wheat flour with Thai coconut flour incarrot cake, maypotentially reduce the glycemic index of the cake to benefit diabetic, as well as non-diabetic individuals. |
