Effect of Jackfruit Pulp Inclusion on the Physicochemical and Sensory Properties of Cake

Authors: Eke Ejiofor J* and Saliu C

Volume 5, Issue 2

Abstract

The study investigated the effect of jackfruit pulp flour on wheat based cake. Cakes were prepared from different blends of wheat and jackfruit pulp flour blends in the ratios of 100:0 (A), 90:10 (B), 80:20 (C), 70:30 (D), 60:40 (E), 50:50(F) and 0:100(G) respectively. The flour blends were analyzed for chemical composition, functional and pasting properties, while cakes prepared from different flour blends were analyzed for proximate, mineral composition and sensory properties using standard methods. Data obtained showed that moisture, ash, crude fiber, crude protein and fat ranged from 10.15-11.41%, 1.75-4.71%, 1.12-2.08%, 3.77-5.85% and 1.30-1.87%, while carbohydrate, sugar, starch, amylose and amylopectin ranged from 74.65-81.35%, 3.85-8.09%, 72.77-80.66%, 25.20-28.94% and 71.06-74.80% respectively. Functional properties of the flour blends showed that loose density, packed density, water absorption, and oil absorption ranged from 0.48-0.57g/ml,0.76-0.82g/ml, 1.30-2.38ml/g, and 0.40-1.74ml/g respectively. Pasting properties showed that peak viscosity values ranged from 2966.50-5183.00RVA, trough 1831.50-3278.00RVA, breakdown 787.00-1135.00RVA, final viscosity 4317.00-4756.50RVA, setback 1428.50-2485.50RVA, peak time 5.67-6.07mins and pasting temperature 64.43-87.68ºC. Proximate composition of cake showed that moisture content ranged from 14.09-18.86%, ash from 1.52-1.88%, crude fiber from 2.39-5.16%, crude protein from 10.82-11.34%, fat from 19.75-20.36% and carbohydrate from 43.02- 50.83%. Mineral composition of the cake for manganese, copper, potassium and phosphorus ranged from 0.56-1.15mg/100g, 0.59-2.19mg/100g, 18.85-25.42mg/100g, 1.01-1.90mg/100g. Sensory evaluation scores for color, taste, flavor, after taste, crispness and overall acceptability ranged from 3.40-4.70, 3.75-4.40, 3.65-4.35, 3.75-4.30, 3.30-4.00 and 3.61-4.26 respectively. The study showed that jackfruit flour inclusion up to 40% was not significantly different from the control (100% wheat) and therefore could be a potential substitute for nutritionally enriched baked products.

Keywords: Jackfruit Pulp; flour; Physicochemical; Sensory; Properties; Cake

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