Effect of using durian rind powder substitution with wheat flour on brownies cake quality

Abstract

This research aims to study the physical and chemical properties of Cha-nee durian rind powder and using durian rind powder to replace wheat flour in brownie cakes at 10,20 and 30% (w/w). Texture profile, chemical composition, and sensory evaluation of brownie cakes were analyzed. The results showed that durian rind powder contained 50% of dietary fiber. Brownie cake with durian rind powder showed significant decreasing of lightness (L*) and hardness, while green-red component (a*), blue-yellow component (b*), toughness and cohesiveness values were significantly higher than the control sample (p<0.05). Proximate analysis of the products showed that brownie cake with durian rind powder had dietary fiber higher than control brownie cake sample significantly. At 30% replacing of durian rind powder, brownie cake showed 18.2% increasing of dietary fiber as compared with the control sample. The acceptance score, including appearance, color, odor, flavor, texture, and overall scores of all samples in this study were not significant different. Results indicate that 30% of durian rind powder replacing wheat flour is appropriate for making brownie cake. Brownie cake with durian rind powder could be an alternative for food choice of healthy bakery product which are lower calorie (123.73 kcal per serving) and high amount of dietary fiber (6.37 g per serving). Moreover, durian rind powder can be used as a food ingredient and source of dietary fiber in other food recipes for further study.