Effect of virgin coconut meal (VCM) on the rheological, micro-structure and baking properties of cake and batter
Open accessAbstract
Virgin coconut meal (VCM) cakes were prepared by replacing refined wheat flour (maida) (5 to 20 % level) to check its effect on chemical, textural and rheological attributes of cake. The addition of VCM significantly (p ≤ 0.05) increased redness (a*), yellowness (b*) while reduced lightness (L*) of cakes. The incorporation of VCM affects the hardness, adhesiveness gumminess and chewiness of cake. The effect of flour replacement with VCM increased the viscosity of batter which leads to increase in consistency index and lower the shearthining behavior. The viscoelastic behavior of cake batter in which elastic modulus (G') and viscous modulus (G") both were decreased with the increase in percentage of VCM. The differential scanning calorimetry (DSC) analysis revealed that the onset (To), end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increased level of VCM.
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Incorporating virgin coconut meal (VCM) into cake formulations (5-20%) increases hardness while reducing gumminess and chewiness.
“Incorporating virgin coconut meal (VCM) into cake formulations (5–20%) increased hardness while reducing gumminess and chewiness.”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [173]
Cake mixtures with up to 15% VCM replacement can be utilized without compromising food quality.
“The study revealed that cake mixtures with up to 15% VCM replacement could be utilized without compromising food quality [173].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [173]
Among tested VCM cake formulations, cakes with 10% VCM achieved the highest acceptability score (9) from sensory panelists.
“Among the tested formulations, cakes with 10% VCM achieved the highest acceptability score (9) from sensory panelists.”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [173]
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Ajibola, O. O. (2025) · Discover Food · doi:10.1007/s44187-025-00746-3 · Cited by 3 · see citing works
“The study revealed that cake mixtures with up to 15% VCM replacement could be utilized without compromising food quality [173].”
- Authors
- Srivastava, Y., & Semwal, A. D.
- Affiliations
- Defence Food Research Laboratory (IN)
- Corresponding author
- Srivastava, Yashi
- Semwal, Anil Dutt
- Venue
- Journal of Food Science and Technology
- Published
- 2015-08-01
- Volume
- 52
- Issue
- 12
- Pages
- 8122-8130
- ISSN
- 0022-1155 (ISSN-L)
- 0975-8402
- PMC
- PMC4648939
- OpenAlex
- W1945719729
- Cited by
- 16
- References
- 0
- Citations by year
- 2026: 2 · 2025: 4 · 2024: 1 · 2023: 3 · 2022: 1 · 2021: 1 · 2019: 1 · 2018: 2 · 2017: 1
- FWCI
- 0.41
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Journal of Food Science and Technology (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- cakes, batter, wheat flour substitution, rheological properties, microstructure, baking properties, texture profile analysis, color, batter viscosity, viscoelasticity, starch gelatinization
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