• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.160-164
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• 2000

The content of total dietary fiber in biji dried by hot air was 65.40%, and the percent of insoluble fiber and soluble fiber in total dietary fiber was 63.60% and 1.80%, respectively. In testing the feasibility of biji as a fiber source in cake, cakes were prepared with flour substituted with biji powder at the level of 0%, 5%, 10%, 15% and 20%. The Hunter value showed that the crumb colors of the cakes with 10%, 15% and 20% biji powder were significantly different from the control. The specific volume of the cake with 20% biji powder was significantly lower tan the other cakes. Cakes with 5%, 10% and 15% biji powder were les hard than the control after 10 days storage at 2$0^{\circ}C$. Sensory evaluations showed that their characteristics - crumb color, crumb texture, moistness, softness and overall preference - were significantly influenced by the replacement of flour with 10%, 15% and 20% biji powder. However, there was no difference in softness and overall preference of the cake prepared with 5% replacement compared to the control.

• Food Engineering Progress
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• v.22 no.4
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• pp.344-352
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• 2018

The effects of chemical compositions (protein, lipid, and dietary fiber) on the physical properties of dried biji powders were investigated. The raw biji was freeze-dried (control) and hot-air dried (untreated). The untreated biji was further defatted and deproteinated. The prepared biji powders were analyzed for the proximate composition, total dietary fiber (TDF), water absorption index (WAI), water solubility index (WSI), swelling power, solubility (including the quantification of soluble carbohydrate and protein fractions), and final viscosity (using a rapid visco analyzer). Control and untreated biji powders exhibited the similar chemical compositions. The defatted biji possessed higher TDF, although its protein content did not significantly differ for control and untreated ones. The deproteinated biji consisted mainly of TDF. WAI and swelling power increased in the order: deproteinated > defatted > control > untreated biji powders. WSI and solubility increased in the order: control > untreated > defatted > deproteinated biji powders. The similar patterns were observed for soluble carbohydrate and protein fractions. The deproteinated biji revealed the highest viscosity over applied temperatures, while the untreated one was lowest. Overall results suggested that the physical properties of the dried biji powder were reduced by protein and fat, but enhanced by dietary fiber.