Consumer Acceptance of Rice Cake Fortified with Omega-3 Fatty Acids

摘要

This study aimed to produce a cake containing a significant proportion of rice flour and which was fortified with omega-3 fatty acids. Cakes containing ratios of wheat to rice flour including 80: 20, 70: 30, 60:40, 50:50 and 40:60 were compared to control (100% wheat flour). Sensory evaluation involving acceptance tests for appearance, aroma, flavour, texture and overall acceptance were performed. Results determined that cakes (50:50) were the maximum proportion of rice flour added and were acceptance by consumers. Subsequently cakes (50:50) were fortified with 0.5, 1.0, 1.5, 2.0 and 2.5 percent omega-3 fatty acids. Sensory analysis of the fortified cakes revealed that the level between 0.5-1.5 was acceptable. Physical properties of cakes determined included height, weight, diameter and volume. Chemical qualities assessed included, protein, carbohydrate, fat ash and moisture content. Shelf-life studies of the fortified cake were also performed using subjective sensory evaluation and thio-barbituric acid (TBA) value, as an indication of extent of oxidarive rancidity. The results showed that a rancid smell could be detected in the cakes fortified with omega-3 after three days and after four days in the control cakes. Despite that rice flour does not comprise the gluten protein to form strong cake structure, partially substitution of wheat flour and use of e-mulsifying agent for rice cake making could be achieved. Furthermore, fortification of omega-3 fatty acids in cake would provide health benefits.