International Journal of Nutrition and Food Sciences

2016; 5(1): 31-38

Published online February 1, 2016 (http://www.sciencepublishinggroup.com/j/ijnfs)
doi: 10.11648/j.ijnfs.20160501.15
ISSN: 2327-2694 (Print); ISSN: 2327-2716 (Online)

Incorporation of Coconut Flour in Plain Cake and

Investigation of the Effect of Sugar and Baking Powder on
Its Baking Quality
Shakhawat Hossain1, Mohammad Rezaul Islam Shishir2, Md. Saifullah1, 2, *,
Md. Shahidullah Kayshar3, Samshad Wasit Tonmoy1, Afzal Rahman1, Md. Shams-Ud-Din1
1
Department of Food Technology and Rural Industries, Faculty of Agricultural Engineering and Technology, Bangladesh Agricultural
University, Mymensingh, Bangladesh
2
Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang, Selangor, Malaysia
3
Department of Food Engineering and Technology, Faculty of Agricultural Engineering and Technology, Sylhet Agricultural University,
Sylhet, Bangladesh

Email address:
saif.emon04@gmail.com (M. Saifullah)

To cite this article:

Shakhawat Hossain, Mohammad Rezaul Islam Shishir, Md. Saifullah, Md. Shahidullah Kayshar, Samshad Wasit Tonmoy, Afzal Rahman,
Md. Shams-Ud-Din. Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of Sugar and Baking Powder on Its Baking
Quality. International Journal of Nutrition and Food Sciences. Vol. 5, No. 1, 2016, pp. 31-38. doi: 10.11648/j.ijnfs.20160501.15

Abstract: Coconut flour is an excellent source of unique taste and aroma and rich in vitamins, minerals and dietary fibers,
which might have potential application in baking products and human nutrition. The study is aimed to investigate the effect of
sugar and baking powder on the plain cake incorporated with different levels of coconut flour. The coconut fleshes were dried
by mechanical dryer for 6 hr and grinded to coconut flour. Four types of cake such as, S1=0%, S2=10%, S3=20% and S4=30%
of coconut flour incorporation were investigated and S3 is found more acceptable in terms of physicochemical properties of
cake. S3 cake secured the highest score in color, texture and overall acceptability. The sugar added (20-100%) increased the
cake weight and decreased the moisture of cake, in which the cake volume and specific volume increased up to 80% sugar
addition in cake dough. In contrast, the increase of baking powder (1-8%) decreased the cake weight and moisture, but
increased the cake volume and specific volume up to 7% baking powder addition. However, S3 cake revealed the maximum
output and better acceptability at 80% sugar and 7% baking powder addition.
Keywords: Coconut Flour, Cake, Sugar, Baking Powder, Baking Quality

industry, but also a nutritious and healthy source of dietary

1. Introduction fiber [2]. Coconut flour may play a role in controlling
The coconut (Cocos nucifera Lin.) is the most extensively cholesterol and sugar levels in blood and prevention of colon
grown and used nut in the world. Coconut is a good source of cancer. Studies revealed that consumption of high fiber
energy, because it contains approximately 37.29% fat, 11.29% coconut flour increases fecal bulk [3].
carbohydrate and 4.08% protein [1]. The color is pure white, Cake is one of the relished and palatable baked products
the fragrance is sweet, and the eating is superb. Coconut is an prepared from flour, sugar, shortening, baking powder, egg,
important plantation crop of Bangladesh and called the nurse essence as principal ingredients. The variation in these
of India. It plays an important role in the diet of the people in constituents or formulation causes the changes in textural
the world. Virgin coconut oil (VCO) is a recently emerging properties of [4]. According to Hesso et al. [5], baking
high demand product in the world and various types of cold process plays an important role in the structural, textural and
presses are used for extraction of VCO from the coconut physical properties of cakes. Cakes are one of the most
kernel at low temperature. The whitish residue remained after popular products in bakery industry, because it is
extracting VCO from cold press can be milled to flour. economically cheaper as well as consider being luxurious
Coconut flour can provide not only value added income to the gifts for infants and school going children, who are
underweight [6]. Bakery products are generally used as a
32 Shakhawat Hossain et al.: Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of
Sugar and Baking Powder on Its Baking Quality

source for incorporation of different nutritionally rich (50 g), sugar (40 g), oil (40 g), baking powder (3.5 g) and
ingredients for their diversification [7]. Various types of egg (35 g). The replacements of wheat flour in the
nutritious cakes have been prepared by fortifying the wheat formulations are made with 10%, 20% and 30% coconut
flour with coconut residue, and received popularity being flour followed by [12] and recognized as S1=control cake
nutritionally rich in protein and vitamins [8]. (without coconut flour), S2=cake containing 10% coconut
Nowadays, emerging beneficial oil that comes in picture of flour, S3=cake containing 20% coconut flour and S4=cake
world is virgin coconut oil [9]. The major difference between containing 30% coconut flour. Sugar was also added at the
coconut oil and virgin coconut oil is the method of rate of 20 to 100% and baking powder was added at the rate
extraction. The general common method for the preparation of 1.0 to 8.0% on the wheat-coconut flour weight basis. The
of coconut oil is drying and later extraction of oil from kernel wheat flour, coconut flour and other ingredients for each cake
in general called copra. On the other hand, virgin coconut oil were weighed accurately and the sugar and shortening were
is extracted from fresh coconut (not copra) Kernel or meat by mixed in a mixing machine for 20 minutes to produce a
mechanical or natural means under controlled temperature. cream. In later stages, half of the water, egg and other
Usually, meal obtained after the extraction of oil, have been ingredients and finally the flour were mixed using a mixer at
found in animal use feed like poultry, fish and swine industry. low speed (145 rpm) for 10 minutes to ensure even
However, meal obtained after oil extraction still possess good distribution of the components. The bowl was scrapped and
nutritional properties which could be utilized for value batter was mixed for an additional two minutes at medium
addition of various processed foods. Dairo, [10] has reported speed (250 rpm). The remaining water was added and the
the protein quality indices of sun dried coconut oil meal; batter mixed at low speed for two minutes. After the bowl
oven dried coconut oil meal and fermented coconut oil meal was scrapped, the batter was mixed an additional two
on rats. However, data on the use of Virgin coconut meal in minutes at medium speed. Portion of batter weighing 150 g
the development of various processed foods are scanty. was scaled into pre-greased cake pan. All cakes were baked
The consumer of Bangladesh is seeking convenience food in national forced convection oven for 40 minutes at 170ºC.
items in the market due to their higher income and active life
style. Thus, cakes could be processed by incorporating 2.4. Analysis of Coconut Cake Properties
coconut flour with wheat flour that gave better physical, Moisture content was determined adopting AOAC, [13].
chemical and nutritional properties than plain cake. About 5 g sample was taken in a pre-weighted crucible, which
Therefore, the study is aimed to investigate the effect of was previously heated to 130ºC. The sample was dried for 1
sugar and baking powder on the plain cake incorporated with hour in an air oven 130 ± 3ºC. The loss of weight from sample
different levels of coconut powder. was determined and calculated the moisture content. Protein,
ash, fat and crude fiber were determined using AOAC, [13].
2. Materials and Methods Total carbohydrate content of the sample was determined as
total carbohydrate by difference, which is by subtracting the
2.1. Materials measured protein, fat, ash and moisture from 100 g [14]. The
Chemicals and solvent were AR grade use from the cake volume was determined by seed displacement method
laboratory stock, Department of Food Technology and Rural [15]. The weights and specific volume of baked cakes were
Industries, Bangladesh Agricultural University (BAU), also measured. The symmetry and the characteristics of crust
Mymensingh, Bangladesh. Coconut, egg, sugar, powder and crumb of the cakes supplemented with coconut flour were
milk, baking powder, shortening (soybean oil) and other evaluated and recorded. Cakes were evaluated organoleptically
materials were procured from the local market. High density for color, flavor, texture and overall acceptability. A 1-9 point
polyethylene bags were used for storage of samples. hedonic rating test was also performed to assess the degree of
acceptability of cakes containing coconut flour. One slice from
2.2. Preparation of Coconut Flour each lot of cake was presented to 10 panelists as randomly
coded samples. The taste panelists were asked to rate the
Coconut flour was processed from the local variety of sample for color, flavor, texture and overall acceptability on a
coconuts, which were free from immature and field damage. 1- 9 point scale, where 1=dislike extremely; 2=dislike very
After de-husking and splitting the coconut, water was much; 3=dislike moderately; 4=dislike slightly; 5=neither like
drained. Then the kernel (meat) was collected and removed nor dislike; 6=like slightly; 7=like moderately; 3=like very
milk by crushing with hand crusher and dried by mechanical much; 9=like extremely.
dryer for 6 hours at 60ºC. The dried coconut was grinded to
produce flour. The coconut flour was packed in a high- 2.5. Statistical Analysis
density polyethylene, sealed and stored.
The data obtained were analyzed and interpreted by
2.3. Formulation of Cakes Incorporation with Coconut analysis of variance (ANOVA) and Duncan's Multiple Range
Flour Test (DMRT) at a level of 5% of significance, using
Statistical Analysis System (SAS 9.3 TS L1M2, SAS
The basic formulation of plain cake (multi-stage mixing) Institute Inc., NC, USA).
[11] and composite flour cakes are wheat flour (100 g), water
 International Journal of Nutrition and Food Sciences 2016; 5(1): 31-38 33

3. Results and Discussion presence of water absorbing matrix (oil, cellulose,

hemicelluloses, lignin and other dietary fiber components) in
3.1. Effect of Coconut Flour on Baking Quality coconut flour, which increased water holding capacity
3.1.1. Chemical Composition of Plain Cake leading to enhancement of cake volume. A significant impact
The moisture content of cake containing coconut flour is of fiber is to reduce dough gas retention and of fat is to
shown in Table 1. It can be seen that the addition of coconut increase dough gas retention [20, 21]. The weights of cake
flour increased the moisture content in cake. The cake (S4) prepared from coconut flour samples were higher than those
containing 30% coconut flour gave the maximum moisture of control cake (Fig 1. b). Cakes at 10.0%, 20.0% and 30.0%
content around 20.5%. The high concentration of fibers may replacement level gave a higher weight due to increased
cause significant increase in water holding capacity of the water holding capacity of the coconut flour. This variation in
coconut flour cakes. Similar observation was found on cake weight may result from the increased water absorption
addition of different concentration of corn bran in the by the coconut flour. The physical nature of the product as
formulation of cake batter, in which the final moisture well as the form of water present in the material might have
content increased with the increasing concentration of corn affected the results.
bran [16]. The moisture content of the S1 cake (without The fiber holds the water which contributes to the higher
coconut flour) under study was around 19.0%, which is weight of the composite flour cake [22, 23]. The specific
higher than those found by Leung et al. [17], who reported volume of cake increased with the addition of coconut flour
12.0% moisture on plain cake. This variation in moisture until 20% of coconut flour as like as loaf volume. The lowest
content might be due to difference in oven temperature and specific volume was observed at S4 cake having maximum
baking time of the cake. It is observed that protein content in weight (Fig. 1. c). In case of moisture property, the final
coconut flour cake samples increased from S2 to S4 with moisture content increased with the addition on coconut
increased substitution level of coconut flour in dough. flour, which was similar with the trend of cake weight (Fig.
Similarly, the fat, ash and crude fiber increased with the 1. d). The higher the weight of cake higher the moisture
addition of coconut flour. The cake S4 showed the maximum content of cake. This could be attributed to the presence of
value of protein, fat, ash and crude fiber, while S1 having the higher concentration of fiber components (cellulose,
lowest in protein, fat, ash and crude fiber (Table 1). This is hemicellulose or pentosans, lignins and other dietary fiber)
might be due to the coconut flour contain higher amount of and oil might have significance for increased water holding
protein, fat, ash and crude fiber than the wheat flour. capacity in the coconut flour dough.
However, the total carbohydrate content of different cakes
varied from 30.05% to 52.82% being highest for cake S1 and
the lowest for the cake S4. The total carbohydrate content
(52.82%) of the cake S1 was significantly lower than those
reported by Leung et al. [14] who mentioned 79.2% total
carbohydrate content in plain cake. The variation in the
carbohydrate contents among cake samples under study due
to the difference in protein, fat, ash and moisture content.
Table 1. Chemical composition of plain cakes.

Cake samples
Components (%)
S1 S2 S3 S4
Moisture 19 19.2 19.75 20.5
Protein 6.50 6.80 7.08 7.40
Fat 20.23 26.50 34.07 39.10
Ash 0.93 0.98 1.02 1.15
Crude fiber 0.52 1.05 1.42 1.80
Carbohydrate 52.82 45.47 36.66 30.05

3.1.2. Physical Characteristics of Plain Cake

(i). Volume, weight, specific volume and moisture
characteristics
Volume is one of the most important physical
characteristics of baked products and can affect consumer
preferences [18]. It is a quantitative measurement and
correlates well with dough handling properties, crumb,
texture, freshness and technological versatility [19]. It can be
seen from Fig. 1(a) that 20% coconut flour in cake
formulations gave highest cake volume than those of 10%
and 30% of coconut flour incorporation. This is due to
34 Shakhawat Hossain et al.: Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of
Sugar and Baking Powder on Its Baking Quality

The term "symmetry" is self-explanatory. The most

common faults for while points are deducted are:
Low edges, high edges, low centers, high centers and
unevenness. From Table 2, it is seen that the control cake (S1)
and cake (S3) with 20% coconut flour had better symmetry
compared to other cakes.
The term bloom refers to luster or sheen, which describes
the brilliance of the color. The control and coconut flour
samples possess better bloom at different substitution level
except cake S4. Crust color differences of cakes containing
coconut flour relative to the control are shown in Table 2. In
general, the differences in crust color became larger as the
substitution levels increased from 10% to 30%. The crust
color varied from light brown to deep brown from cake S1 to
S4. Cake S3 showed the attractive color brown, which is more
acceptable than others. It can be observed visually from the
Fig. 2. It showed that, S1 is yellow in color, S2 and S3 looking
brown and S4 is a mixture of yellow and brown with
undesired shape. However, cake S3 is mostly desired in crust
color. This term crust consistency applies to the condition of
the crust and varies with the types of cakes. As shown in
Table 2, the tender crust was obtained in S1 and S4 cake. The
cake sample S4 had medium tough crust. The overall crust
characteristics of 20% coconut flour cake (S3) seem to be
better than the other samples (S2 and S4).

Fig. 1. Volume, weight, specific volume and moisture content characteristics

of different types of cake.

(ii). Symmetry, bloom, crust and crumb characteristics Fig. 2. Physical appearance of plain cakes.

Table 2. Symmetry, crust and crumb characteristics of plain cakes.

Symmetry Bloom Crust characteristics Crumb characteristics

Texture Grain
Cake
Lumps
type Evenness Edges Centre Color Consistency Color Odor Close Shape and
and Surface
or airy size
harshness
Uniform,
Light White Smooth,
S1 Even Medium Medium Luster Tender Free Appetizing Close thin walled
brown yellow silky
cells
Medium Slightly
S2 Even Low Medium Shining Brownish Yellowish Free Smooth Close Uniform
tender fresh
Slightly Slightly Light
S3 Even Medium Medium Luster Brown Tender Appetizing Close Uniform
yellow free smooth
Medium Slightly Deep Medium Deep Less Less
S4 Too low Low Present Rough Sweet
even dull brown tough yellow airy uniform

The crumb color of the cake supplementing by coconut lumps and harshness and have a smooth silky surface which
flour was generally more brownish than the control cake (S1). was obtained in the control cake (S1) and coconut flour cake
The increase in the levels of coconut flour substitution (S2) at 10% substitution level (Table 2). The acceptable
changed the crumb color of the coconut flour cakes from crumb odor (i.e. fresh, sweet, and natural appetizing) was
yellowish to deep gray yellow (Table 2). The crumb texture found in coconut flour both at 20.0% and 30% substituted
differences were observed between control and coconut flour coconut cake (S3 and S4) and control cake (S1). Crumb grain
cakes and these differences increased at the 30% substitution of cakes indicates to the shape, size and character of the cell
levels. The texture differences between control and coconut wall structure of crumb. Uniformity of size with thin walled
flour cakes were less perfect texture should be free from cell is the most desirable for crumb grain. Coarseness, thick
 International Journal of Nutrition and Food Sciences 2016; 5(1): 31-38 35

walled cells, uneven cell size and large holes are indicative of addition (20.0% or 30.0%), all the cake samples baked too
poor grain. The cake (S4) containing coconut flour at 30% early indicating less time requirement to set the cake in the
had coarser grain and the size and shape was non-uniform. oven. The top surface of the cake set before the center and
For the cake (S2 and S3) containing coconut flour at 10% expansion of the center portion was continued, which
and 20.0%, respectively, the crumb grain was equally accompanied with burst in the crust. The color of the crust
acceptable with the control cake (S1). This acceptability became pale at 20.0% or 30.0% levels of sugar addition. At
decreased for higher substitution level of 30% (Table 2). high levels of sugar addition (90.0% or 100.0%) a thicker
crust was formed on the cake and the lower half of the cake
3.2. Effect of Sugar Addition on Baking Quality crumb discolored. This might be due to the increasing rate of
3.2.1. Volume and Specific Volume caramelization of sugar during baking. At this level (90.0%
The increasing levels of sugar significantly affected the or 100.0%) of sugar addition, most of the cakes had crispy
volume of cakes. It was observed that the cake volume crust, leaving sugar particles on the surface of the cakes.
increased sharply up to the addition of sugar at 40% and Although 90.0% levels of sugar addition provided highest
thereafter the volume of the cake increased slowly until the volume in all types of cakes except control, the acceptable
addition of sugar at 80% and then fall the volume with quality cake was obtained at 60.0% levels of sugar addition
addition of 90-100% sugar (Table 3). However, the highest in terms of texture, cell structure, air holes, flavor, shape and
volume of S1 to S4 were achieved (210, 220, 225, 200 cc, size of the crumb grain, setting time and color of both crumb
respectively) at 80.0% sugar level, after which the cake and crust of the cakes.
volume decreased progressively. At the low levels of sugar
Table 3. Effect of sugar level on volume and specific volume of plain cakes.

Cake sample
Sugar level S1 S2 S3 S4
(%) Specific Specific Specific Specific
Volume (cc) Volume (cc) Volume (cc) Volume (cc)
volume (cc/g) volume (cc/g) volume (cc/g) volume (cc/g)
20 130 1.20 138 1.25 142 1.29 125 1.10
30 160 1.45 170 1.50 175 1.57 150 1.31
40 190 1.71 195 1.69 200 1.78 185 1.56
50 200 1.76 205 1.76 210 1.81 191 1.56
60 205 1.79 212 1.79 215 1.83 196 1.59
70 208 1.80 217 1.83 221 1.84 198 1.59
80 210 1.81 220 1.85 225 1.86 200 1.6
90 208 1.82 216 1.84 220 1.84 197 1.6
100 200 1.76 214 1.82 217 1.85 190 1.57

Table 4. Effect sugar level on weight and moisture content of plain cakes.

Cake samples
Sugar
S1 S2 S3 S4
level (%)
Weight (g) Moisture (%) Weight (g) Moisture (%) Weight (g) Moisture (%) Weight (g) Moisture (%)
20 108 24 110 26 110 27 113 29
30 110 22 113 25 111 26 114 28
40 111 21 115 23 112 25 118 26
50 113 21 116 22 116 23 122 24
60 114 20 118 20.5 117 22 123 22
70 115 19.5 118 20 120 20 124 21
80 116 19 119 19.2 121 19.75 125 20.5
90 114 18 117 19 119 19.5 123 20
100 113 18 116 19 117 19.2 121 19.5

flour at sugar content. The highest moisture content (24.0%)

3.2.2. Weight and Moisture Content was obtained S1 at 20% sugar addition, while the lowest
The effect of various levels of sugar on the cake weight moisture content (18.0%) was found at the 90% (or 100%)
and moisture contents was evaluated and the results are sugar addition. With different levels of sugar addition from
shown in Table 4. The weight of S1 varied significantly from 20 to 100% the weight of all the cakes with coconut flour
108 to 116 g the highest is for 80% sugar level and the lowest varied remarkably from 113 to 125 g. The highest weight of
is for 20% sugar level. It is also seen that all other samples the cake sample S4 (125 g) was achieved at 80% and 100%
also attained in making weight at 80% sugar addition and the sugar addition and the lowest cake weight (108 g) of the
higher the substitution the higher is the weight. This may be sample S2 was obtained with 20% sugar addition among all
due to higher percent moisture content retained by the samples except control sample.
samples having progress higher substitution level of coconut
36 Shakhawat Hossain et al.: Incorporation of Coconut Flour in Plain Cake and Investigation of the Effect of
Sugar and Baking Powder on Its Baking Quality

3.3. Effect of Baking Powder Addition on Baking Quality texture. The cakes obtained at this level of baking powder
addition (7%) resulted in adverse effects on the quality of the
3.3.1. Volume and Specific Volume cake such as weakens the cake structure by breaking the
The increasing levels (1-8%) of baking powder affected gluten network, creating larger cell and by resulting an acid
the cakes volume. In general, it is observed that the volume taste. The acceptable quality of cakes was obtained at 4 to
of the cake increased vigorously up to 4% of addition and 6% levels of baking powder addition in terms of texture, cell
after that the volume of the cakes increased at a slow rate structure, air holes, flavor, shape and size of the crumb grain
(Table 5). It could be seen that the highest volume resulted at and color of both crumb and crust of the cake (Table 5). In
7% addition of baking powder and afterwards decreased case of specific volume, all the cake samples with different
progressively in all types of cake. The cake S3 showed the levels of baking powder addition from 1% to 8%, the
highest cake volume among the samples at all levels of maximum specific volume (2.14cc/g) of the cake sample S3
baking powder addition. At low levels of baking powder attained at 7% baking powder addition, which was the
addition (1% or 2%) the cake of all samples showed not only highest among the samples. On the other hand, least specific
low volume but the cakes were also under aerated, heavy and volume (1.06cc/g) of the cake sample S4 attained at 1%
shrank on cooling. Although all the samples provided highest addition of baking powder that was lower than of all other
volume at 7% level of baking powder addition but also samples with control sample. It was found that sample S1
caused the cake to expand beyond the holding powers of the attained higher specific volume than all other samples except
structural ingredients (such as flour and egg) and resulted in S3 at 7% baking powder addition.
collapse structure giving a flat topped cake with an open
Table 5. Effect of various level of baking powder on volume and specific volume of plain cakes.

Cakes samples
Baking
S1 S2 S3 S4
powder
Specific Specific Specific Specific
level (%) Volume (cc) Volume (cc) Volume (cc) Volume (cc)
volume (cc/g) volume (cc/g) volume (cc/g) volume (cc/g)
1.0 162 1.27 165 1.25 170 1.26 155 1.06
2.0 185 1.55 190 1.52 192 1.50 180 1.36
3.0 210 1.81 220 1.85 225 1.85 200 1.6
4.0 214 1.86 226 1.91 230 1.90 208 1.70
5.0 220 1.94 231 1.97 238 2.01 215 1.77
6.0 225 1.99 235 2.00 243 2.05 221 1.85
7.0 230 2.05 240 2.08 249 2.14 228 1.93
8.0 227 2.03 236 2.07 244 2.12 225 1.92

Table 6. Effect of various level of baking powder on weight and moisture content of plain cakes.

Cake samples
Baking
S1 S2 S3 S4
powder
Moisture Moisture Moisture Moisture
level (%) Weight (g) Weight (g) Weight (g) Weight (g)
Content (%) Content (%) Content (%) Content (%)
1.0 128 22 132 23 135 23 140 24
2.0 120 20 125 21 128 22 132 23
3.0 116 19 119 19.2 122 19.75 125 20.5
4.0 115 19 118 19 121 19.5 123 19
5.0 113 18 117 18 118 19 121 18
6.0 113 17 117 17 118 18 119 18
7.0 112 18 115 18 116 17 118 17
8.0 111 16 113 17 115 18 117 17

during proofing by the amount of baking powder.

3.3.2. Weight and Moisture Content The moisture content of the cake containing coconut flour
The effect of various levels of baking powder on the cake ranged from 17 to 24% and cakes weight varied from 113 to
weight and moisture content are illustrated in Table 6. The 140 g. The highest weight and moisture content was observed
addition of baking powder decreased the cake weight and in cake sample S4 at 1% baking powder addition, while the
moisture content. For sample S1 the weight of the cakes lowest weight and moisture content was observed in cake
varied significantly from 111 to 128 g being highest for 1% sample S2 at 8% baking powder among the coconut cakes. At
levels of baking powder addition and the lowest for 7% low levels of baking powder addition, all cake samples
baking powder addition. The maximum moisture content provided low volume, under aerated, heavy and shrank on
(22.0%) of sample S1 yielded at 1% baking powder addition, cooling. Thus the moisture content and the weight increased
while the minimum moisture content (16.0%) was found at in cake. Higher level of baking powder addition caused the
8% baking powder addition, which was lower than of other cake to expand and resulted to decrease the moisture content
samples. This may due to the gas produced in the dough and the weight of cake.
 International Journal of Nutrition and Food Sciences 2016; 5(1): 31-38 37

3.4. Sensory Evaluation of Plain Cake Acknowledgement

The mean score for color, flavor, texture and overall The authors would like to thank to the Department of Food
acceptability preference are presented in Table 7. It revealed Technology and Rural Industries, Bangladesh Agricultural
that there were significant (P<0.05) differences in flavor, University, Mymensingh-2202, Bangladesh for supporting
texture and color acceptability among the cakes. The finding this research project.
indicates that the color of S3 cake had the maximum score
(8.0), which indicates that the cake is more acceptable in
color preference than the others. Similarly, the maximum References
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Color Flavor Texture Overall acceptability
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S2 7.8 A
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8.4A 7.9A 8.1A studying different ingredient interactions: From a model
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