Morphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap

Y. Y. Tai, . and T. A. Tengku Ismail, . and W. I. Wan Rosli, . Morphological characterisation and glycaemic responses of cake developed from carrot and concentrated Nypa fruticans sap. pp. 321-326. ISSN 2550-2166

Glycaemic index is the classification of carbohydrate foods based on their blood glucose responses. In the market most bakery products contain a high amount of sugar and could directly increase the glycaemic index of the food. Using carrot cake as a bakery product model 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 directly incorporated 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 their microscopic characteristics. The findings suggested that there was a denser more compact and 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 concentrated N. fruticans sap. The carrot cake incorporated with 20 concentrated N. fruticans sap was found to have a glycaemic index value of 50 which was significantly lower than the control carrot cake with a glycaemic index value of 55. Although the incorporation of concentrated N. fruticans sap did not lower the postprandial peak glucose responses of carrot cake it helped in lowering the glycaemic index value of carrot cake.

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Abstract

Glycaemic index is the classification of carbohydrate foods based on their blood glucose responses. In the market most bakery products contain a high amount of sugar and could directly increase the glycaemic index of the food. Using carrot cake as a bakery product model 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 directly incorporated 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 their microscopic characteristics. The findings suggested that there was a denser more compact and 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 concentrated N. fruticans sap. The carrot cake incorporated with 20 concentrated N. fruticans sap was found to have a glycaemic index value of 50 which was significantly lower than the control carrot cake with a glycaemic index value of 55. Although the incorporation of concentrated N. fruticans sap did not lower the postprandial peak glucose responses of carrot cake it helped in lowering the glycaemic index value of carrot cake.

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Item Type:	Article
AGROVOC Term:	Nypa fruticans
AGROVOC Term:	Nipa palm
AGROVOC Term:	Sap
AGROVOC Term:	Cakes
AGROVOC Term:	Glycaemia
AGROVOC Term:	Bakery products
AGROVOC Term:	Microstructure (morphology)
AGROVOC Term:	Glucose tolerance
AGROVOC Term:	Shelf life
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10483

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