Development of Ready-to-Eat Profiterole with Coral Seaweed (Eucheuma Cottonii) Fortified Cream Filling and Citrus Fruit Syrup Glaze

Wong, Meng Yen (2018) Development of Ready-to-Eat Profiterole with Coral Seaweed (Eucheuma Cottonii) Fortified Cream Filling and Citrus Fruit Syrup Glaze. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The objective of this study is to develop a high value added Profiterole through the comparison of nutritional content with other product such as common cream puff with craquelin (mixture of butter, sugar and cake flour) and commercial cream puff. Through fortification of cream filling with coral seaweed, it can helps to improve the creaminess and elasticity due to seaweed gel has same properties as gel forming and contribute in establishment of structures. The formulation of the product developed and the percentage of coral seaweed to be used in the product is chosen through Balanced Incomplete Block Design (BIBD) test. The analyzed result from the analysis shown that one profiterole with coral seaweed (Eucheuma cottonii) fortified cream filling and citrus fruit syrup glaze (30g) is able to provide 5.4% of daily calorie intake (based on a 2000 kcal calories diet) and 58.9 kcal calories from fat. The product developed consist of water (36.8%), protein (5.4%), carbohydrate (35.1%), fat (21.8%), crude fiber (0.9%) and ash content (4.2%). From the proximate analysis, it also shown that the fat content of the product developed is significantly lower than the common cream puff with craquelin and commercial product. Furthermore, in order to determine the antioxidant activity of the food product covered with citrus fruit layer, DPPH (1, 1-diphenyl-2-picrylhydrazyl) radical scavenging activity method was used and the results shown 10 ml of the reaction mixture of the citrus fruit syrup contains 38.91 ppm or 38.91 μg/ml and yielding 31.33% Radical Scavenging Activity (RSA) and thus the sample contained 389 mg ascorbic acid equivalent (AAE) per 100 gram based on a dry weight basis. Lastly, the overall acceptability of the sensory quality is compared to a commercial product and it concludes that the commercial cream puff score excess points in sweetness, however, unable to achieve or score a higher sweet and sour balance point than the developed product.