Sains Malaysiana 31: 159-166 (2002) Sains Hayat / Life Science
Potential of Using Refined Red Palm Olein in Carrot Cake
Seiza Ahmad Alyas Food Science Program Faculty of Science and Technology Universiti Kebangsaan Malaysia 43600 UKM Bangi, Selangor D.E.
Aminah Abdullah Food Science Program Faculty of Science and Technology Universiti Kebangsaan Malaysia 43600 UKM Bangi, Selangor D.E.
Nor Aini Idris Product Development and Advisory Service Division Malaysian Palm Oil Board Bandar Baru Bangi, 43000 Kajang, Selangor
ABSTRACT
The possibility of using refined red palm olein in carrot cake was studied. Cakes were prepared using refined red palm olein (Carotino®) by itself and in combination with other vegetable oils. Five cake formulations were developed. Formulation A containing 100% soya bean oil (SBO), formulation B with 100% palm olein (POO), formulation C using 100% refined red palm olein (RRPO). Formulation D is similar to C, but with less amount of sugar while formulation E contained all three types of oils blended at a ratio of 1/3:1/3: 1/3. The cake samples were subjected to sensory evaluation to determine the acceptability of the cake. Specific volume and texture of 5 cake formulations were determined using rapeseed displacement and texture meter respectively. The results of the study showed that there were significant differences (p<0.05) in sensory rating for texture, sweetness, oiliness and overall acceptability for samples A, C and D. In term of colour there was no significant difference. For overall acceptability rating, cake B was rated the most acceptable (4.2) followed by cake C and A (3.7), However there was no significant difference between cake B and cake C. Cake E have the highest specific volume (1.50 cm3 g-1) followed by B (1.47 cm3g-1) and A (1.44 cm3 g-1). ln term of hardness cake C was softest and there was inverse relationship (r=-0.98) between instrumental texture measurement and texture evaluated by sensory test.
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