Effects of Perilla Seeds Powder on Physical Properties, Sensory Qualities, and Nutritional Values of Cake from Tapioca Flour using Microwave Baking
Keywords:
Cake, Perilla seed, Omega fatty acids, Physical properties, Sensory qualitiesAbstract
The objective of this research was to study the quantity of perilla seeds powder as a source of omega fatty acids on the qualities of cake from tapioca flour using microwave baking. The results showed that perilla seed powder contains carbohydrate, protein, fat, and ash 45.64±0.14, 15.66± 0.11, 33.78±0.25, and 3.94±0.20 g/100 g dry basis (d.b.) respectively. Crude fiber up to 3.18±0.16 g and total energy 549.22±1.27 kcal/100 g d.b. Moreover, perilla seed powder is a good source of quality fatty acids containing omega-3 (Linolenic acid, n-3), omega-6 (Linoleic acid, n-6), and omega-9 (Oleic acid, n-9) 18.13±0.23, 5.26±0.20 และ 3.96±0.20g/100 g d.b., respectively. Studied perilla seed powder supplementation in cake from tapioca flour, an increase in the perilla seed powder resulted in decreased values for lightness (L*), and yellowness (b*), while there were increases in the values for redness (a*). Texture quality showed that the increase of the perilla seeds powder resulted in decreased hardness, springiness, cohesiveness, and chewiness compared to the control. The sensory evaluation showed that 10% w/w was of suitable amount, because the consumers rated the liking score of all food products as like slightly (more than 6.0 point) from 9-Point Hedonic scale. The results showed that the nutritional values of perilla seed powder supplementation in cake from tapioca flour developed had been found to be good sources of crude fiber, and omega fatty acids (n-3, 6, and 9) which are the important nutrients to body functions.
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