Effect of Mixing Wheat Flour with Pumpkin and Dates on the
Nutritional and Sensory Characteristics of Cake

Aljahani, Amani H.; Al-Khuarieef, Amal Nassir

doi:10.3923/pjn.2017.273.278

Cited by 7 publications

(9 citation statements)

References 15 publications

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“…General acceptability result ranging from 2.74 -7.83 shows that cake produced from wheat/pumpkin composite flour had a good acceptability up to 70% substitution level as there was no significant difference between the control (100% wheat flour based cake) and up to 70% substitution level. Similar results were reported by Aljahani and Al-khurarieef [51] and Hosseini et al [52] for various sensory attributes evaluated in similar studies.The results of the sensory attributes of this present study showed that cakes can be substituted with up to 70% pumpkin flour based on general acceptability.…”

Section: Sensory Scoressupporting

confidence: 91%

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

Joy

Chidinma

Akusu

2021

AFSJ

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A study of the Physico-chemical and functional properties of pumpkin / wheat flour blends and sensory attributes of cakes made from the flour blends where evaluated in the food science laboratory of Rivers State University. The physico-chemical analysis were carried out using standard AOAC methods with 100% wheat flour serving as control. Result of chemical analysis of wheat/pumpkin composite flour blends ranged from 6 .51 – 11.78%, 0.58 – 6.74%, 5.81 – 11.97%, 0.90 – 1.56%, 0.51 – 6.93% and 72.22 – 73.68% for moisture, ash, protein, fat, crude fiber and carbohydrate, respectively. There was a decrease in moisture, fat, protein and carbohydrate and an increase in ash, and crude fiber as the level of pumpkin flour substitution increased. Starch, amylose and amylopectin ranged from 37.68 – 83.82%, 8.76 – 24.64 % and 28.92 – 59.18%, respectively. The lowest starch (37.68%) content was recorded in pumpkin flour made entirely of pumpkin. Depending on the mixing ratios between flour and pumpkin flour, a wide range of functional properties were recorded, including 1.04 – 5.30 ml/g water absorption capacity, 0.58 – 0.61 g/ml bulk density, 8.50 – 16.50% least gelation concentration, 1.07 – 54.26% foaming capacity, 0.00 – 27.84% foaming stability, 53.71 – 93.33% swelling capacity, 45.46 – 48.49% emulsion capacity and 35.50 – 56.02% emulsion stability. Sensory evaluation of the cakes showed no significant difference (p>0.05) in general acceptability between the control and up to 70% substitution with pumpkin flour. The scores ranged from 2.61 – 8.22, 4.13 – 7.13, 5.04 – 7.70, 3.87 – 7.70 and 2.74 – 7.83 for taste, appearance, colour, mouthfeel and general acceptability respectively. Incorporation of pumpkin flour to wheat flour increased the ash and crude fiber content of the composite flour.

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Section: Sensory Scoressupporting

confidence: 91%

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

Joy

Chidinma

Akusu

2021

AFSJ

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“…In study [29], pumpkin paste was used. Adding it to a cupcake in the volume of 27 % by weight of dough changed the properties of the product.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Quality forming patterns in the cupcake enriched with pumpkin slices

Liubych

Novikov

Zheliezna

et al. 2022

EEJET

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This paper reports a study into the effect of different quantities and shapes of fresh pumpkin slices on the technological properties of the cupcake. A comparative analysis of the technological properties of the cupcake with the addition of different quantities and shapes of pumpkin slices has been carried out. A change in the technological properties of the cupcake depending on the volume of pumpkin slices has been established. The use of fresh pumpkin slices reliably improves shrinkage during baking, humidity, and acidity of the cupcake. The volume of the cupcake is significantly reduced in this case. Porosity is significantly impaired when adding 30‒50 % of slices. The slice shape does not significantly affect the technological parameters of the cupcake. Social research was conducted; the main priorities for buyers of flour confectionery products were established. It is proved that the greatest importance when choosing food by consumers is given to the physical appearance of the finished product. Based on the research, it was found that in the technology of cupcake production, it is optimal to add 5‒25 % of fresh pumpkin slices of different shapes by weight of the dough. Applying this volume of slices makes it possible to bake a cupcake with a porosity of 9 points, a shrinkage at baking of 6.9–8.5 %, humidity of 6.9–12.8 %, a volume of 176–203 cm3, the acidity of 1.5–1.7 degrees. In addition, it is possible to use 30‒35 % of pumpkin slices. The porosity of a cupcake with such a formulation is at the level of 6.5–8.0 points. The cupcake quality meets the requirements set out by DSTU 4505:2005 and ISO 22000:2018. The difference from the conventional technique of utilizing non-traditional raw materials is the use of different quantities and shapes of fresh pumpkin slices. The use of pumpkin slices makes it possible to reduce the volume of dough in the finished product. The devised recommendations could be used by low-productivity grain processing enterprises when making flour confectionery products

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“…The use of pumpkin as a natural coloring agent in pasta and flour mixes has also been found [5,6]. Due to the lack of dominant sensory characteristics, pumpkin flesh is an excellent addition to many other products [7,8]. The industrial food applications of pumpkins also include meat products (beef meatballs, chicken burgers, and low-fat meatballs), grain products (bread, cake, biscuits, cookies, muffins, and pasta), beverages (juice, pineapple juice, and smoothies), and dairy (yoghurt and ice cream) [1,[8][9][10].…”

Section: Introductionmentioning

confidence: 99%

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

Zaremba

Hęś

Jędrusek‐Golińska

et al. 2023

Foods

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This study aimed to investigate the use of selected pumpkin varieties as carriers of potassium iodide (KI) and potassium iodate (KIO3) at different concentrations (2.3, 0.23, and 0.023 mg/100 g). It was hypothesized that the concentrations and form of iodine fortification in pumpkins affect the antioxidant activity of pumpkins. The results showed a high recovery of the introduced iodine in all pumpkin varieties after drying, as well as high iodine stability during storage, especially for KIO3. However, statistical analysis confirmed a relationship between the forms and concentration of iodine and the ABTS cation radical and the DPPH cation radical test results. In the systems with iodine concentration at 0.023 and 0.23 mg/100 g, the antioxidant activity did not change. However, for all pumpkin varieties fortified with a KIO3 concentration at 3.9 mg/100 g (2.3 mg/100 g of iodine), a statistically significant decrease in free-radical scavenging was confirmed. Therefore, for maximum effectiveness in pumpkin’s free-radical scavenging indices, it is suggested to introduce iodine in the form of KI and KIO3, but in controlled concentrations. However, KIO3 should be added at a maximum amount of 0.39 mg/100 g.

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Effect of Mixing Wheat Flour with Pumpkin and Dates on the Nutritional and Sensory Characteristics of Cake

Cited by 7 publications

References 15 publications

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

Physicochemical and Functional Properties of Pumpkin (Cucurbita Pepo) Pulp Flour and Acceptability of its Inclusion in Cake

Quality forming patterns in the cupcake enriched with pumpkin slices

The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate

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