Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake - Mohd Amin, Siti Faridah (2009)

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Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11 % polidekstrosa dan tepung gandum dengan 16% tepung biji narigka. Analisis proksimat menunjukkan kek rendah kalori adalah tinggi dengan kandungan lembapan (31.17%), gentian kasar (5.02%), dan protein (9.89%) tetapi rendah dalam kandungan lemak (3.53%). Dalam analisis fizikal, kek randah kalori adalah tinggi dengan indeks simetri (2.20) berbanding kek kawalan (1.40) tetapi tidak menunjukkan perbezaan yang signifikan dalam isipadu spesifik dan uniformiti. Ia mempunyai nilai kalori (251 kcalll OOg) yang berbanding kek kawalan (379 kcalll OOg). Kek rendah kalori adalah tinggi dalam kandungan jumlah dietari serat (13.13%), dietary selia tidak larut (13%) dan kanji rintang (4.5%). Keputusan analisis gula menunjukkan kek randah kalori mempunyai kandungan yang rendah dalam jumlah gula (7.47%) tetapi tinggi dalam kandungan oligosakarida (5.49%) dengan tida kesan flatulen kerana kandungan raffinosa oligosakarida (RFOs) tidak dapat dikesan. Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11 % polydextrose and wheat flour with 16% jackfruit flour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moisture 1.17%), crude fibre (5.02%) and protein (9.89%) but low in fat (3.52%) content. In physical reduced calorie cake has higher symmetry index (2.20) as compared to the control cake 040) but showed no different in specific volume and uniformity. It has lower calorie value (251 lOOg) as compared to control cake (379 kcalll OOg). Reduced calorie cake was high in total dietary fibre (13.13%), insoluble dietary fibre (13%) and resistant starch (4.5%) content. Sugar . result indicated that reduced calorie cake was low in total sugar (7.47%) but high in oligosaccharides (5.49%) content with no flatulence effect since raffinose oligosaccharides were not detected.