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Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter

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Abstract

Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G’) and viscous modulus (G”) both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.

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Acknowledgments

Authors express their gratitude to the National Agricultural Innovation Project (NAIP) and Director, Central Plantation Crops Research Institute (CPCRI), kasargod, Kerala for providing the VCM required for the study.

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Authors and Affiliations

  1. Queen’s College of Food Technology & Research Foundation, Auranagabad, Maharashtra, India

    Yashi Srivastava

  2. Defence Food Research Laboratory, Mysore, India

    Anil Dutt Semwal

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  1. Yashi Srivastava
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  2. Anil Dutt Semwal
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Correspondence to Yashi Srivastava.

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Srivastava, Y., Semwal, A.D. Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter. J Food Sci Technol 52, 8122–8130 (2015). https://doi.org/10.1007/s13197-015-1966-1

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  • DOI: https://doi.org/10.1007/s13197-015-1966-1

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