Production and Assessment of Acceptability of Cake From a Blend of Carrot and Wheat Flour Original
Chapter One
OBJECTIVES OF THE STUDY
The aim of this project is to present a study on the production and assessment of acceptability of cake from a blend of carrot and wheat flour.
Therefore, the specific objectives are as follows;
- To produce carrot cake
- To examine the extent of acceptability of carrot cake
- To state the ingredients used for carrot cake production
- To provide a simple and efficient recipe for carrot cake production
Chapter Two
REVIEW OF LITERATURE
Wheat
Production and storage of wheat
Since the early 1970s, sustained government investment in irrigation facilities, rural infrastructure, agricultural research, and extension services has helped Bangladeshi farmers achieve dramatic increases in food production of wheat (Triticum spp.), the second most important cereal, has also increased, although the country still imports significant quantities of wheat to meet rapidly growing domestic demand. While the government of Bangladesh continues to provide strong support to rice producers, its commitment to wheat farmers seems less firm. Some policymakers have gone so far as to question whether support to wheat should be scaled back, citing studies showing that wheat production is unprofitable and represents an inefficient use of resources. But is wheat production in Bangladesh really unprofitable for farmers and inefficient for the country? Researchers from the International Food Policy Research Institute (IFPRI) and the International Maize and Wheat Improvement Center (CIMMYT) recently examined the arguments for and against wheat production in
Bangladesh. In Wheat Production in Bangladesh: Technological, Economic, and Policy Issues, Research Report 106, Michael L. Morris, Nuimuddin Chowdhury, and Craig Meisner used a combination of financial and economic analysis to compare production of two irrigated crops (wheat and boro rice) and three non-irrigated crops (wheat, oilseeds, and pulses) in five wheat-growing zones. Their goal was to determine the extent to which government policies and market failures may have driven a wedge between financial and economic profitability. Whenever financial and economic profitability diverge, farmers experience distorted incentives, and policy reforms may be necessary to encourage them to act in ways that are consistent with efficiency objectives.
Wheat is widely cultivated as a cash crop because it produces a good yield per unit area, grows well in a temperate climate even with a moderately short growing season. This grain is grown on more land area than any other commercial crop. It is the major cereal crop of the world, which marks firsts, followed by rice. In Bangladesh it is the second most important food crop after rice. At present the crop is being cultivated in a total area of 3,58,022 hectares of land producing 9,95,356 tons of wheat annually in Bangladesh (BBS, 2012). From 2010- 2011 to 2011-2012 area of wheat cultivation and production of wheat are shown in Table 2.2.
Swaminathan (2004) mentioned that wheat was a key factor enabling the emergence of citybased societies at the start of civilization because it was one of the first crops that could be easily cultivated on a large scale, and had the additional advantage of yielding a harvest that provides long-term storage of food. Better seed storage and germination ability is another 20th century technological innovation. Wheat offers ease of grain storage and ease of converting grain into flour for making edible, palatable, interesting and satisfying foods.
Nutrient content and chemical composition of wheat
Wheat provides more nourishment for humans than any other food source. Wheat is the most important source of carbohydrate in a majority of countries. Wheat protein is easily digested by nearly 99% of human population as is its starch. Wheat also contains a diversity of minerals, vitamins and fats (lipids). With a small amount of animal or legume protein added, a wheat-based meal is highly nutritious. The most common forms of wheat are white and red wheat. However, other natural forms of wheat exist. For example, in the highlands of Ethiopia grows purple wheat, a tetraploid species of wheat that is rich in anti-oxidants. Other commercially minor but nutritionally promising species of naturally evolved wheat species include black, yellow and blue wheat.
It contains carbohydrate and considerable amount of protein, mineral and vitamin. The grain has 14.7% protein, 2.1% fat, 78.17% carbohydrate and 2.1 % mineral matter (Peterson, 1965).
Nutrient content and chemical composition of wheat flour
The nutritive value of 100% whole meal is the same as that of wheat, because whole meal must (in the U.K) contain the whole of the products derived from the milling of clean wheat, and no nutrients may be added to whole meal. Flours of lower extractions rates, viz. white flour and brown flour, as milled, differ from wheat in nutritive value because of the removal of varying amounts of bran, germ and outer endosperm, in which the concentration of protein, minerals and vitamins is higher than in the inner endosperm. Nevertheless, in some countries these differences in nutritive value are reduced by enrichment of white flour with the most important of the nutrients that have been depleted, viz. vitamin B1 (thiamine), riboflavin (vitamin B2), nicotinic acid (niacin) and iron (Kent, 1984). Samuel (1960) reported the composition of wheat flour as follows moisture 14%, protein 11.25%, fat 1.0%, ash 0.5%, crude fiber 0.4% and total carbohydrate 72%.
Processing and use of wheat
Wheat yields versatile, high-quality flour that is widely used in baking. Most bread is made with wheat flour, including many breads named for the other grains they contain like most rye and oat breads. The popularity of foods made from wheat flour creates a large demand for the grain, even in economies with significant food surpluses.
The whole grain can be milled to leave just the endosperm for white flour. The by-products of this are bran and germ. Wheat flour has been defined as the product from grain of common wheat by grinding or milling process in which the bran and germ are removed and the remainder is comminuted to a suitable degree of fineness i.e. the particle size is about 140 micrometer (Kent, 1984). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads, biscuits, cookies, cakes, breakfast cereal, pasta, noodles, and couscous and for fermentation to make beer, other alcoholic beverages, or biofuel.
Chapter Three
MATERIALS AND METHODS
The experiment was conducted in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh.
Materials
Wheat flour, good quality cardinal potatoes, and fresh carrots used in the study were procured from local market. Good quality commercial wheat flour (Brand: Teer Maida) was collected from local market and potato and carrot flours were prepared in the laboratory. All other necessary ingredient and chemicals were used from laboratory stocks.
Methods
Procedures for preparation of potato flour
The selected potatoes were cleaned and washed using potable water and peeled. Then the potatoes were cut into 3 mm thick slices by knives. Then the slices were blanched for 1 minute in boiling water and dipped into 0.1 % KMS solution for 5 minutes. Cabinet dryer was used for dehydration of these potato slices. The slices were then dried for about 16 hours at 650C. The potato flour was prepared by grinding the dried potato slices in a flour mill and the flour was kept in polyethylene bags for cake manufacture. The schematic diagram for preparation of potato flour is shown in figure 3.1.
Chapter Four
RESULTS AND DISCUSSION
Proximate compositions of wheat, potato and carrot flours
The results of the proximate composition of wheat, potato and carrot flour are presented in Table 4.1.
Wheat flour contained moisture 12.64% and 14.46%, protein 11.37% and 13.01%, fat 0.83% and 0.95%, ash 0.67% and 0.77%, crude fiber 0.39% and 0.45% and total carbohydrates 74.49% and 85.26% by wet weight and dry weight basis respectively. The composition of wheat flour under study was more or less similar to those reported by Samuel (1960). He reported the composition of wheat flour as follows moisture 14%, protein 11.25%, fat 1.0%, ash 0.5%, crude fiber 0.4% and total carbohydrates 72%.
Chapter Five
SUMMARY AND CONCLUSION
This study reports on processing of cakes by incorporating different levels of potato and carrot flour with standard wheat flour on flour weight basis and analyzed for their various physical and chemical properties. Raw potato and carrot were dried and milled to produce flour. Ready-made wheat flour from near market was also used. The cakes were prepared by standard formulation. Wheat, potato and carrot flour used in the cakes preparation were analyzed for proximate composition. Wheat flour contained moisture 14.46% (wb), protein
13.01% (wb), fat 0.95% (wb), ash 0.77% (wb), crude fiber 0.45% (wb) and total carbohydrate 85.26% (wb); The potato flour contained moisture 17.13%(wb), protein 6.62% (wb), fat 1.12% (wb), ash 3.1% (wb), crude fiber 5.09% (wb) and total carbohydrate 89.16% (wb);
Carrot flour contained moisture 5.67% (wb), protein 7.28% (wb), fat 1.18% (wb), ash 5.63% (wb), crude fiber 2.36% (wb) and total carbohydrate 85.91% (wb). Control cake was prepared from 100.0% wheat flour and composite flour cakes were processed containing 5, 15 and 25% potato flour and 25, 15 and 5% carrot flour in the formulations and evaluated for various quality parameters.
The volume and specific volume of composite cake samples incorporated with wheat, potato and carrot flour gave higher results than that of control cake prepared from only wheat flour. The volume and specific volume were found of control sample S1 (with only wheat flour) 215cc and 1.30 cc/g, sample S2 (70% wheat flour, 5% potato flour and 25% carrot flour) 263 cc and 1.51 cc/g, , sample S3 (70% wheat flour, 15% potato flour and 15% carrot flour) 250 cc and 1.39 cc/g, sample S4 (70% wheat flour, 25% potato flour and 5% carrot flour) 245 cc and 1.33 cc/g respectively. Volume and specific volume decreased with the increasing level of potato flour and decreasing level of carrot flour among the composite cake samples.
Moisture contents and weights of composite flour cakes were higher than that of control cake. The moisture content and weight of composite flour cakes increased gradually with increasing levels of potato-carrot ratio in composite flour formulations. The variations in moisture content and weight of the cakes might result from the increased water absorption by the composite flour.
The cake sample S4 gained better appearance compared to other composite flour cakes in terms of bloom, crust color and texture. Crumb color of all composite cake samples became reddish yellow. But there were visible difference among its color brightness. Sample S2 containing 5% potato flour and 25% carrot flour, sample S3 containing 15% potato flour and 15% carrot flour and sample S4 containing 25% potato and 5% carrot flour gained 50%, 25% and 10% darker respectively. In respect of color brightness sample S4 was most preferable.
Sensible difference of crumb flavor was observed between cake sample S4 containing 25% potato and 5% carrot flour and other types of cake samples. Control sample (without composite flour), sample S2 and sample S3 were equally acceptable. Sample S4 was most acceptable in respect to flavor.
In case of crumb texture control sample and sample S2 were equally acceptable. Sample S4 was most acceptable.
The cakes (both control and composite flour cakes) were analyzed for their composition. It was observed that cakes from composite flour secured higher amount of moisture, fat, ash, and crude fiber than cake from only wheat flour (i.e. control). A sharp increase in moisture and crude fiber content were observed with increase of potato-carrot flour mixing ratio in cake formulation. On the other hand, a sharp decrease in protein, fat and ash content were observed with increase of potato-carrot flour mixing ratio in cake formulation. The moisture, protein, fat, ash, crude fiber and carbohydrate contents in the composite flour cakes samples were found in the range of 28.40-36.85% (db), 7.93-7.97% (db), 31.68-33.64% (db), 1.54-2.76% (db), 1.09-3.16% (db), and 55.66-58.79% (db) respectively. A statistical analysis on the response of taste panel on the sensory properties of cakes supplemented with composite flour revealed that the color, flavor, texture and overall acceptability of different cakes were significantly (P<0.05) different. The color and flavor of the cake sample S4 was better than those of the cake samples S1, S2 and S3. The flavor acceptability of control cake, sample S2 and S3 were equally acceptable. The texture preference of sample S4 was better than the other composite flour cake samples. The overall acceptability of control cake and the cake sample S2 were equally acceptable. As evident, the color, flavor, texture and overall acceptability of the cake sample S4 was found to be most acceptable among the cake samples with composite flour and control sample.
This study has demonstrated that incorporation of different levels of potato and carrot flour (vegetable flour) to the cake formulation has improved the cake quality attribute especially color, texture, flavor, volume, weight, fat, minerals, crude fiber than that of ordinary cake, thus development of new wheat-potato-carrot product variety. On the basis of composition and organoleptic evaluation of the processed cakes, it may be concluded that good quality composite flour cake sample S4 may be processed incorporating 70% wheat flour, 25% potato flour and 5% carrot flour for improved nutritional value and sensory properties. This cake formulation may be preferred for vegetable complement in our body. The current study aimed at producing and evaluating the quality properties of cake made the composite of wheat, potato and carrot flours as a strategy to improve potato and carrot utilization and improvement of smallholder income and livelihood.
The storage stability of composite cake sample was observed by storing it in room temperature (300C) and refrigeration temperature (50C) packaging with single layer polythene. The observation showed that the stability of composite cake was 3 or 4 days for room temperature storage and 6 to 7 days for refrigeration temperature storage. The refrigeration storage provided better storage stability than that of room temperature. The refrigeration storage recommends the slow rate of approaching equilibrium with relative humidity of storage condition and inactivation or slow of microbial growth. Hence refrigeration storage is more preferable.
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