Product Development of Chinese Steamed Cake using Red Wine Dreg as Functional Ingredient

Ng, Wei Wei (2018) Product Development of Chinese Steamed Cake using Red Wine Dreg as Functional Ingredient. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The aim of this study was to develop Chinese steamed cake by using Foochow red wine dreg (a food waste) as functional ingredient. The main ingredients in Foochow red wine is red yeast rice, also known as red rice koji. It is a bright reddish purple fermented rice, which being produced by cultivating the yeast strain Monascus purpureus on rice. For centuries fermented rice products such as red yeast rice has been consumed in Asia and Indonesia as dietary staples and food additives. In Japan, its pigment is widely used as food coloring. In China, Taiwan and Philippines, it is used as preservative for meat and fish, for adding colour and flavour to food, and even for brewing wine and liquor. The steamed cake was prepared by mixing the self-raising flour, water, natural food colorant obtained from Foochow red wine dreg, sugar and leavening agent together, then steamed. Sensory qualities and physicochemical properties of the product were determined. The overall acceptability of Chinese steamed cake scored 6 out of 7 (N=50, using a 7-point hedonic scale). The mean score for various attributes were: color (5.7), aroma (5.5), taste (5.7) and texture (5.3). Steamed cake contains fairly high radical scavenging of DPPH (53.47%). Sugar content was 125.49mg/g while alcohol content was not detectable. In summary, steamed cake using Foochow red wine dreg as colorant was developed. This product with promising sensory quality and has potential market.