NurDiyana Yusoff
Research Subjects
NurDiyana Yusoff has a total of 4 co-authors. Here are the top co-authors by number of shared publications:
- Ai Ling Ho
Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
1 shared publication - Chee Kiong Siew
Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia
1 shared publication - Jahurul Haque Akanda
Department of Agriculture, School of Agriculture, University of Arkansas, 1200 North University Drive, M/S 4913, Pine Bluff, AR 71601, USA
1 shared publication - Jau-Shya Lee
Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
1 shared publication
Latest Publications
- Open Access
- 13 February 2023
- Published by MDPI AG in Applied Sciences
- Vol. 13 (4) , 2421
Quality Improvement of Green Saba Banana Flour Steamed Cake
Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Physicochemical properties of the flours were measured. The viscosity and specific gravity of the batters; as well as the specific volume, weight loss and texture profile of the resulting cakes were determined. Sensory evaluation was performed to compare the acceptance of the cake formulations. The macronutrient and resistant starch content of the cakes were determined. The use of an appropriate level of SPI and Ovalette was found to effectively enhance the aeration of the cake batter and improved the specific volume and weight loss of the cake. The presence of Ovalette was essential to soften the texture of the cake. GF cake supplemented with 10% SPI and 3.5% Ovalette obtained the highest sensorial acceptance. The nutritional quality of this sample was significantly improved, whereby it contained higher protein than the gluten-containing counterpart. GSBF also contributed to the high dietary fiber and resistant starch content of the cake.
- 13 February 2023
- Published by MDPI AG in Applied Sciences
- Vol. 13 (4) , 2421
Open AccessQuality Improvement of Green Saba Banana Flour Steamed Cake
Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Physicochemical properties of the flours were measured. The viscosity and specific gravity of the batters; as well as the specific volume, weight loss and texture profile of the resulting cakes were determined. Sensory evaluation was performed to compare the acceptance of the cake formulations. The macronutrient and resistant starch content of the cakes were determined. The use of an appropriate level of SPI and Ovalette was found to effectively enhance the aeration of the cake batter and improved the specific volume and weight loss of the cake. The presence of Ovalette was essential to soften the texture of the cake. GF cake supplemented with 10% SPI and 3.5% Ovalette obtained the highest sensorial acceptance. The nutritional quality of this sample was significantly improved, whereby it contained higher protein than the gluten-containing counterpart. GSBF also contributed to the high dietary fiber and resistant starch content of the cake.