Journal of Food Processing & Technology

Abstract

Optimization of Process Parameters for the Development of Cake from Novel Flour Blends of Drynaria quercifolia and Ipomea batatas

Malavika Murugesan*, Dharani Muthusamy, Vigneshwaran Vidhyasalam, Maha Hariharan Gunaseelan and Ameena Benazir Peerbal

Development of functional bakery products has been trending due to their popularity and being preferred by the general population due to novel formulations. Providing nutritious and healthy cake remains a major challenge due to high sugar content which predisposes the consumers to obesity. Current project was focused to partially replace typical Refined Wheat Flour (RWF) used in the cake formulation by novel flour processed from Drynaria quercifolia (DQ) and Ipomoea batatas (IB) at different ratios. The product composition was optimized using factorial method in which 8 trails were carried. Based on sensory evaluation, Trail 8 was optimized (DQF 40%, IBF 20% and RWF 40%) in the ratio of 2:1:2. Physio chemical analysis (moisture, fat, crude protein, crude fibre and carbohydrate were analyzed. Compared to control sample, fibre content was increased by replacement of RWF with novel flour. Incorporation of IBF also reduced the level of added sugar to the batter. The sensory evaluation of developed cake was found to be similar with control sample without any off-flavours. Hence the study concludes that novel flour processed from DQ and IB can be used for the formulation of functional cake with higher acceptable sensory characteristics. This was the first study to develop food product from Drynaria quercifolia from best of the author’s knowledge.

Published Date: 2023-11-06; Received Date: 2023-10-05