The effects of addition of Pumpkin and Malt powder on some characteristics of sponge cake

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JALALI S.; JALALI H.; HOSSEINI GHABOOS S.H.

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Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2018 | Volume:10 | Issue:1 Page(s): 1-16

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Title

The effects of addition of Pumpkin and Malt powder on some characteristics of sponge cake

Author(s)

JALALI S. | JALALI H. | HOSSEINI GHABOOS S.H. | Issue Writer Certificate

Keywords

PumpkinQ1

MaltQ1

PhysicochemicalQ1

Sensory evaluationQ2

Abstract

Background and objectives: Pumpkin is a good source of carotene, water-soluble vitamins and amino acids that can be processed into flour with a longer shelf-life. Pumpkin flour can be used because of its highly-desirable flavor, sweetness and deep yellow orange – red colour. Malting is a biotechnological process including steeping, germination and killing of cereals under controlled conditions, consequently, hydrolytic enzymes are activated and endosperm cell wall, protein and starch are largely digested. Cakes with desirable organoleptic characteristics is one the most commonly used cereal products all over the world. According to the role of dietary fiber on health and preventing some types of cancer and diabetes, high-fiber foods have gained much attention. Materials and methods: In this study, Pumpkin and Malt powders (at four different levels of 0, 10, 20 and 30 %) were used as substitute to wheat flour in the sponge cake formulation. The effects of this substitution on Physicochemical and sensory properties of sponge cake including pH, fat, protein, moisture, ash, β-carotene, mineral, carbohydrate and texture were evaluated. Results: The results showed that no significant difference was observed for fat and protein contents of new formulated cakes with increasing Pumpkin and Malt powder. PH, fat and protein contents were in the ranges 6. 55-6. 85, 24. 34-27. 23 % and 8. 40-8. 75 %, respectively. However, moisture, ash and carbohydrate contents showed significant differences (P<0. 05) among different samples. By increasing the amounts of Pumpkin and Malt powder, significant difference was observed in β-carotene, calcium and iron contents in the final cakes ranging from 0. 40 to 1. 98 mg/100 gr, 500-700 mg/100, and 40. 75-59. 70 mg/100, respectively. Also, different textural properties were found among the different manufactured cakes as addition of Pumpkin and Malt powders resulted in softer sponge cake. Conclusion: Sensory evaluation of treatments showed that manufacturing sponge cake with 10% of Pumpkin and Malt powder was the best formulation.

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APA: Copy

JALALI, S., JALALI, H., & HOSSEINI GHABOOS, S.H.. (2018). The effects of addition of Pumpkin and Malt powder on some characteristics of sponge cake. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 10(1 ), 1-16. SID. https://sid.ir/paper/383286/en

Vancouver: Copy

JALALI S., JALALI H., HOSSEINI GHABOOS S.H.. The effects of addition of Pumpkin and Malt powder on some characteristics of sponge cake. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2018;10(1 ):1-16. Available from: https://sid.ir/paper/383286/en

IEEE: Copy

S. JALALI, H. JALALI, and S.H. HOSSEINI GHABOOS, “The effects of addition of Pumpkin and Malt powder on some characteristics of sponge cake,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 10, no. 1 , pp. 1–16, 2018, [Online]. Available: https://sid.ir/paper/383286/en

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