Optimization Of Jackfruit Seed(Artocarpus Heterophyllus LAM.)udFlour And Polydextrose Content In The Formulation OfudReduced Calorie Chocolate Cakeud

摘要

Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM)uddengan menggantikan sukrosa dengan 11 % polidekstrosa dan tepung gandum dengan 16%udtepung biji narigka. Analisis proksimat menunjukkan kek rendah kalori adalah tinggiuddengan kandungan lembapan (31.17%), gentian kasar (5.02%), dan protein (9.89%) tetapi rendahuddalam kandungan lemak (3.53%). Dalam analisis fizikal, kek randah kalori adalah tinggi denganudindeks simetri (2.20) berbanding kek kawalan (1.40) tetapi tidak menunjukkan perbezaan yangudsignifikan dalam isipadu spesifik dan uniformiti. Ia mempunyai nilai kalori (251 kcalll OOg) yangudberbanding kek kawalan (379 kcalll OOg). Kek rendah kalori adalah tinggi dalamudkandungan jumlah dietari serat (13.13%), dietary selia tidak larut (13%) dan kanji rintangud(4.5%). Keputusan analisis gula menunjukkan kek randah kalori mempunyai kandungan yangudrendah dalam jumlah gula (7.47%) tetapi tinggi dalam kandungan oligosakarida (5.49%) denganudtida kesan flatulen kerana kandungan raffinosa oligosakarida (RFOs) tidak dapat dikesan.udReduced calorie cake was developed from response surface methodology (RSM)udprogrammed by replacing sucrose with 11 % polydextrose and wheat flour with 16% jackfruitudflour (JFSF). Proximate analyses indicated that reduced calorie cake was high in moistureud1.17%), crude fibre (5.02%) and protein (9.89%) but low in fat (3.52%) content. In physicaludreduced calorie cake has higher symmetry index (2.20) as compared to the control cakeud040) but showed no different in specific volume and uniformity. It has lower calorie value (251udlOOg) as compared to control cake (379 kcalll OOg). Reduced calorie cake was high in totaluddietary fibre (13.13%), insoluble dietary fibre (13%) and resistant starch (4.5%) content. Sugarud. result indicated that reduced calorie cake was low in total sugar (7.47%) but high inudoligosaccharides (5.49%) content with no flatulence effect since raffinose oligosaccharides wereudnot detected.