Sains Malaysiana 43(10)(2014):
1503–1508
Effects
of Young Corn Ear Addition on Nutritional Composition
and Acceptability of Malaysian Star Cake (Baulu Cermai)
(Kesan Penambahan Jagung Muda Terhadap Komposisi Pemakanan
dan Penerimaan Kek Bintang Malaysia (Baulu Cermai))
W.I. WAN ROSLI* & Y.N. CHOW
Nutrition Programme, School of Health Sciences, Universiti
Sains Malaysia
16150 Kubang Kerian, Kelantan, Malaysia
Diserahkan: 5 September 2013/Diterima: 7 Disember 2014
ABSTRACT
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.
Keywords: Baulu
Cermai; nutritional composition; sensory attributes; total dietary fibre;
young corn ear powder
ABSTRAK
Pengambilan makanan berfungsi yang mengandungi
serat dietari yang signifikan dalam diet harian memberi manfaat kepada
kesihatan manusia terutama sekali dalam membendung prevalens penyakit tidak
berjangkit (NCD). Dalam kajian ini, tepung
jagung muda (YCP)
telah ditambahkan ke dalam kek bintang Malaysia (Baulu Cermai) menggantikan
sebahagian tepung gandum (WF) pada tahap 5, 10 dan 15%. Baulu Cermai yang mengandungi 100% WF dan 0% YCP digunakan sebagai
kawalan. Tujuan kajian ini adalah untuk menilai kesan
penambahan YCP terhadap komposisi nutrien, ciri tesktur dan atribut sensori
Baulu Cermai. Hasil kajian menunjukkan kandungan
kelembapan, abu, lemak, protein dan serat Baulu Cermai bertambah seiringan
dengan pertambahan peratus YCP. Sebagai
tambahan, kandungan jumlah serat dietari (TDF) telah meningkat
secara signifikan selari dengan peningkatan paras YCP dalam formulasi Baulu
Cermai. Penambahan YCP dalam Baulu Cermai
tidak menunjukkan sebarang corak dalam kesemua ciri tesktur. Di samping itu, atribut bau, kekunyahan dan kelembutan bertambah
selari dengan peningkatan peratusan YCP dalam formulasi produk. Baulu
Cermai yang mengandungi 10% YCP merupakan sampel yang paling disukai oleh
para panel sensori. Penambahan YCP sebanyak 10% dalam Baulu Cermai
meningkatkan kandungan lembapan, abu, lemak, protein dan TDF serta tidak
mempengaruhi ciri tekstur dan atribut sensori Baulu Cermai. Penambahan YCP menggantikan
sebahagian WF pada paras 5% meningkatkan sedikit kandungan TDF dan lemak tetapi tidak mempengaruhi kelembapan, abu, protein dan
penerimaan pengguna.
Kata kunci: Atribut
sensori; Baulu Cermai; jumlah serat dietari; komposisi nutrisi; tepung jagung
muda
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*Pengarang
untuk surat-menyurat; email: rosliishak@gmail.com
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