Open AccessMorphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap
Author(s) -
Yoke Yee Tai,
Tamer Ahmed Ismail,
Wan Rosli Wan Ishak
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(3).628
Subject(s) - sugar , food science , chemistry , glycaemic index , glycemic index , horticulture , biology , microbiology and biotechnology , glycemic , insulin
Glycaemic index is the classification of carbohydrate foods based on their blood glucoseresponses. In the market, most bakery products contain a high amount of sugar and coulddirectly increase the glycaemic index of the food. Using carrot cake as a bakery productmodel, the sugar in the cake was replaced with sap produced by Nypa fruticans palm.After undergoing dehydration at 62oC to preserve the palm sap, it was directlyincorporated into carrot cakes to replace the table sugar at 0% (control) and 20% level.Both the products were then analysed using scanning electron microscopy to observe theirmicroscopic characteristics. The findings suggested that there was a denser, more compactand lesser number of air cells structure in the carrot cake incorporated with 20%concentrated N. fruticans sap compared to the cake without the addition of concentratedN. fruticans sap. The carrot cake incorporated with 20% concentrated N. fruticans sap wasfound to have a glycaemic index value of 50 which was significantly lower than thecontrol carrot cake with a glycaemic index value of 55. Although the incorporation ofconcentrated N. fruticans sap did not lower the postprandial peak glucose responses ofcarrot cake, it helped in lowering the glycaemic index value of carrot cake.