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

RUJUKAN

 

Ajila, C.M., Leelavathi, K. & Prasada Rao, U.J.S. 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of Cereal Science 48(2): 319-326.

Anderson, J.W., Baird, P., Ferreri, S., Knudtson, M., Koraym, A., Waters, V. & Williams, C.L. 2009. Health benefits of dietary fiber. Nutrition Reviews 67(4): 188-205.

Anderson, J.W., Smith, B.M. & Gustafson, N.J. 1994. Health benefits and practical aspects of high-fiber diets. American Journal of Clinical Nutrition 59: 1242S-1247S.

AOAC Method. 1990. Total dietary fibre in foods. Enzymatic-gravimetric Method. Official Methods of the Analysis of the Association of Official Analytical Chemists. 15th ed. Arlington, VA: The Association.

Beaglehole, R., Bonita, R., Alleyne, G., Horton, R., Li, L., Lincoln, P., Mbanya, J.C., McKee, M., Moodie, R., Nishtar, S., Piot, P., Reddy, K.S. & Stuckler, D. 2011. UN high-level meeting on non-communicable diseases: Addressing four questions. The Lancet 378(9789): 449- 455.

Chong, L.C. & Noor Aziah, A.A. 2009. Effects of banana flour and β-glucan on the nutritional and sensory evaluation of noodles. Food Chemistry 119: 34-40.

Figoni, P.I. 2008. Wheat flour. In How Baking Works: Exploring the Fundamentals of Baking Science. Hoboken, New Jersey: John Wiley & Sons, Inc.

Gómez, M., Oliete, B., Rosell, C.M., Pando, V. & Fernández, E. 2008. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids 21(2): 167-173.

Gomez, M., Ronda, F., Caballero, P.A., Blanco, C.A. & Rosell, C.M. 2007. Effect of batter freezing conditions and resting time on cake quality. LWT-Food Science and Technology 44: 911-916.

Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zember, M., Weisz, M., Trakhtenberg, S. & Mart?n- Belloso, O. 2001. Comparative content of dietary fiber, total phenolics, and minerals in persimmons and apples. Journal of Agricultural and Food Chemistry 49: 952-957.

Jaeger, H., Janositz, A. & Knorr, D. 2010. The Maillard reaction and its control during food processing: The potential of emerging technologies. Pathologie Biologie 58(3): 207-213.

Kaczmarczyk, M.M., Miller, M.J. & Freund, G.G. 2012. The health benefits of dietary fiber: Beyond the usual suspects of type 2 diabetes mellitus, cardiovascular disease and colon cancer. Metabolism 61(8): 1058-1066.

Kalinga, D.N. 2010. Delivering ß-glucan via selected bakery systems: Cake. Master Thesis. Victoria University (unpublished).

Khatijah, I., Chia, J.S. & Lim, B.T. 1992. Nutrient composition of Malaysian traditional cakes. (Mardi Report No. 159). Serdang.

Lairon, D., Arnault, N., Bertrais, S., Planells, R., Clero, E., Hercberg, S. & Boutron-Ruault, M.C. 2005. Dietary fiber intake and risk factors for cardiovascular disease in French adults. American Journal of Clinical Nutrition 82: 1185-1194.

Lim, J.Y. & Wan Rosli, W.l. 2012. The ability of Zea mays ears (young corn) powder in enhancing nutritional composition and changing textural properties and sensory acceptability of yeast bread. International Food Research Journal 20(2): 799-804.

Liu, S., Stampfer, M.J., Hu, F.B., Giovannucci, E., Rimm, E., Manson, J.E., Hennekens, C.H. & Willett, W.C. 1999. Whole-grain consumption and risk of coronary heart disease: Results from the nurses’ health study. American Journal of Clinical Nutrition 70: 412-419.

Lu, T.M., Lee, C.C., Maud, J.L. & Lin, S.D. 2010. Quality and antioxidant property of green tea sponge cake. Food Chemistry 119: 1090-1095.

Marlett, J.A., McBurney, M.I. & Slavin, J.L. 2002. Position of the American Dietetic Association: Health implications of dietary fiber. Journal of the American Dietetic Association 102(7): 993-1000.

Martínez-Cervera, S., Salvador, A., Muguerza, B., Moulay, L. & Fiszman, S.M. 2011. Cocoa fibre and its application as a fat replacer in chocolate muffins. LWT-Food Science and Technology 44(3): 729-736.

Montonen, J., Knekt, P., Jarvinen, R., Aromaa, A. & Reunanen, A. 2003. Whole-grain and fiber intake and the incidence of Type 2 Diabetes. American Journal of Clinical Nutrition 77: 622-629.

NCCFNM, National Coordinating Committee on Food and Nutrition Malaysia. 2005. Recommended Nutrient Intakes for Malaysia. Putrajaya Ministry of Health Malaysia.

Ndife, J., Abdulraheem, L.O. & Zakari, U.M. 2011. Evaluation of the nutritional and sensory quality of functional breads produced from whole wheat and soya bean flour blends. African Journal of Food Science 5(8): 466-472.

Ng, T.K., Chow, S., Chan, L., Lee, C. & Lim, S. 2010. Recommended nutrient intake for dietary fibre: Bar set too high for Malaysians? Malaysian Journal of Nutrition 16(2): 271-280.

Petruzziello, L., Lcopini, F., Bulajic, M., Shah, S. & Costamagna, G. 2006. Review article: Uncomplicated diverticular disease of the colon. Alimentary Pharmacology and Therapeutics 23: 1379-1391.

Romero-Lopez, M.R., Osorio-Diaz, P., Bello-Perez, L.A., Tovar, J. & Bernardino-Nicanor, A. 2011. Fiber Concentrate from orange (Citrus sinensis L.) bagase: Characterization and application as bakery product ingredient. International Journal of Molecular Sciences 12: 2174-2186.

Rosniyana, A., Hazila, K.K., Hashifah, M.A., Norin, S.A.S. & Zain, A.M. 2011. Nutritional composition and sensory properties of kuih baulu incorporated stabilised rice bran. Journal of Tropical Agriculture and Food Science 39(1): 9-17.

Sangnark, A. & Noomhorm, A. 2004. Chemical, physical and baking properties of dietary fibre prepared from rice straw. Food Research International 37(1): 66-74.

Skuarray, G.R., Young, D. & Nguyen, M. 1988. Rice bran as a source of dietary fibre in pasta. ASEAN Food Journal 4(2): 69-70.

Srivastava, D., Rajiv, J., Mahadevamma, Naidu, M.M., Puranaik, J. & Srinivas, P. 2012. Effect of fenugreek seed husk on the rheology and quality characteristics of muffins. Food and Nutrition Sciences 2: 1473-1479.

Steffen, L., Jacobs, D.J., Stevens, J., Shahar, E., Carithers, T. & Folsom, A. 2003. Associations of whole-grain, refined grain, and fruit and vegetable consumption with risks of all-cause mortality and incident coronary artery disease and ischemic stroke: The atherosclerosis risk in communities (ARIC) study. American Journal of Clinical Nutrition 78: 383-390.

Tee, E.S., Mohd. Ismail, N., Mohd Nasir, A. & Khatijah, I. 1997. Nutrient Composition of Malaysian Foods. 4th ed. Kuala Lumpur: Institute for Medical Research.

UNDP. 2001. Special Unit for Technical Cooperation among Developing Countries FAO. Sharing Innovative Experiences. Volume 5, Examples of Successful Initiatives in Agriculture and Rural Development in the South. UNDP, Special Unit for Technical Cooperation among Developing Countries.

Wan Rosli, W.I. & Che Anis, J. 2012. The potential of Zea mays ears and it extracts as an alternative food nutritive ingredients. APCBEE Procedia 2: 141-147.

Whelton, S., Hyre, A., Pedersen, B., Yi, Y., Whelton, P. & He, J. 2005. Effect of dietary fiber intake on blood pressure: A meta analysis of randomized, controlled clinical trials. Journal of Hypertension 23: 475-481.

WHO. 2010. Global Status Report on Noncommunicable Diseases.

 

 

*Pengarang untuk surat-menyurat; email: rosliishak@gmail.com

 

 

 

 

sebelumnya