Characteristics of Some Fiber Incorporated Cake Preparations and their Dietary Fiber Content

Abstract

The dietary fibers were mainly isolated from seed hull of field beans (Phaseolus vulgaris), waste pulp of pineapple (Ananas camosus) as well as from whole wheat flour and, the fiber yields were 16.8, 2.0 and 7.0g/100g, respectively. These isolated fibers were included in sponge cake preparation by partially replacing all‐purpose flour (maida) by 5% (w/w). Cakes and cake batter were evaluated for pH change, specific gravity, volume, moisture content, and color. The sensory characteristics and volume of the cakes were not altered with the inclusion of isolated fiber in the cake. The sensory quality evaluation showed that the fiber incorporated cakes were acceptable similar to the cake without added fiber. Incorporation of various fibers in the cake preparation increased the total dietary fiber content of the product by 4‐6%.

Physicochemical, Proximate and Sensory Properties of Pineapple (<i>Ananas</i> sp.) Syrup Developed from Its Organic Side-Stream

“…Similar observations were reported for good sensory functions for pineapple core fiber incorporated in cake-type doughnuts, golden layer cake and beef burgers [23]. Notably, Sreenath et al, [24] reported that sensory quality evaluation for Ananas camosus pineapple flour incorporated in sponge cakes had similar acceptability to control sponge cakes, which is similar to that reported for cakes incurporated with OSPS in this study. In preparation of confectionary products the addition of OSPS depends on the nature of the confectionary product to be prepared.…”

“…The amount of protein, fat and ash of OSPS varied significantly among the three pineapple varieties ( Table 2). The proximate values of OSPS compared similarly with other fruits syrups and flours as reported for dehydrated soursop, guava and pineapple [30], pineapple core [23] and waste pulp pineapple [24]. Vitamin C which is important for wellness was significantly abundant in Sugar laof (2.61 mg/100g) compared to Smooth cayenne (2.52 mg/ 100g) and MD2 (2.25 mg/100g).…”

Utilization of Pineapple Waste: A Review

“…Alkaline pulping methods were found to be superior over semi-chemical mechanical pulping with yields below 40%. A yield of 2.1g fibger/100 g pineapple pulp waste has been reported (Sreenath et al, 1996). Furthermore, pineapple leaf fibers are investigated in making fiber-reinforced polymeric composites because of high cellulosic content, abundance and inexpensiveness (Devi et al, 1997;Luo and Netravalli, 1999;Arib et al, 2006).…”

<i>In-Vitro</i> Fermentation by Human Fecal Bacteria and Bile Salts Binding Capacity of Physical Modified Defatted Rice Bran Dietary Fiber

“…However, such disorders have a very low incidence among people consuming recommended amount 25 -30 g/day of fiber [1] [2]. Total dietary fiber (TDF) is a chemical complex having the ability to react and interact within food structure and human digestive system [3].…”