The Use of Job’s Tear (Coix lacryma-jobi L.) Flour to Substitute Cake Flour in Butter Cake

Abstract

Job’s tear flour was produced by using wet milling method. The soaked job’s tear grains were blended with water using the ratio of grains to water as 1:10. The paste was filtered and then dried in an oven at 40°C. After grinding to powder, some chemical properties of Job’s tear flour were analyzed. The flour was higher in protein (10.9 %) and fiber contents (0.85 %), conversely, lower swelling power (11.0 %). The flour was used to replace the cake flour as 20, 40 and 60% in the formula of butter cake. Twenty percent of the flour obtained the highest scores for Just About Right test, resulting in only two attributes as texture and sweetness needed to be improved. Three levels of flour as 10, 15 and 20% were studied as well as three levels of sugar, 175,180 and 185 g. The butter cake made by using 15% Job’s tear flour and 175 g sugar obtained the highest preference scores. This product was also remarkably accepted by the consumers (87%), with the preference score of 7.3. There was also a potential market for this product, with 73% of consumers willing to buy. Additions of Job’s tear flour tended to increase fiber and protein contents, although it affected the texture of the product.