Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage

Ukom, Anthony N.; Ezenwigbo, MaryJane C.; Ugwuona, Fabian U.

doi:10.1016/j.ijgfs.2022.100517

Cited by 18 publications

(10 citation statements)

References 14 publications

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“…The results showed that kumquat powder influenced the stability of the cakes as ketonic reactions was consistently repelled due to its high amounts of phenolic compounds which enable it to play an important role in improving the antioxidant activity in cake during storage for two weeks in room temperature. Results were in the same trend of the results of Ucom et al [84] who stated that cakes containing grapefruit peel powder had improved shelf stability, reduced FFA and PV values, and stronger antioxidant scavenging activity in comparison to the control cakes.…”

Section: Table (11) Effect Of Kumquat Powder Addition On Some Indices...supporting

confidence: 87%

تحسين خصائص الجودة والأنشطة المضادة للأكسدة للكيك باستخدام مسحوق فاكهة الكمكوات

ياسر عبد الخالق مصطفى

2024

مجلة البحوث في مجالات التربية النوعية

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The main objective of the present study was to evaluate the effect of substituting 5 and 10% of soft wheat flour with kumquat powder (KP) in cake production as a source of natural antioxidants to obtain cake with improved sensory and nutritional properties, minimize lipid oxidation and extend the shelf-life of cake. The cakes were tested for chemical composition, pasting profile, baking quality, color, sensory properties, and texture. On the other hand, the total phenols, flavonoids and antioxidant activity (DPPH%) of the kumquat cake were determined. Also, fats were extracted from cakes made from KP and antioxidant activities during storage for two weeks at room temperature (20:25˚C) were evaluated by the determination of acid value, peroxide value and thiobarbituric acid. The partial replacement of wheat flour with KP caused significant differences (p<0.5) in weight, volume and specific volume, whereas it caused a significant decrease in Luminosity, and a significant increase in red and yellow intensity in the crust and crump. 5% KP cake recorded the best overall acceptability scores and the highest protein content; whereas the highest moisture, ash and fiber were found in cake with 10% KP. DPPH scavenging activities, total phenolic and total flavonoids contents increased by increasing the KP percent in cake. KP had an effect on the stability of the cakes as ketonic reactions was consistently repelled due to its high amounts of phenolic compounds which enable it to play an important role in improving the antioxidant activity of the cake during storage.

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Section: Table (11) Effect Of Kumquat Powder Addition On Some Indices...supporting

confidence: 87%

تحسين خصائص الجودة والأنشطة المضادة للأكسدة للكيك باستخدام مسحوق فاكهة الكمكوات

ياسر عبد الخالق مصطفى

2024

مجلة البحوث في مجالات التربية النوعية

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“…Kim et al [60] reported that grapefruit peels may be suitable for nutritional and medical use as they contain several important vitamin C, antioxidants, carotenoids and phenolic compounds, and various bioactive compounds. Due to the increase in consumer demand for natural preservatives or antioxidants in foods, grapefruit peel powder can be used as a flavoring and preservative food additive in foods [61].…”

Section: Antimicrobial Antifungal and Antioxidant Effects Of Grapefru...mentioning

confidence: 99%

A Review On The Antifungal, Antimicrobial And Antioxidant Effects Of Artichoke Leaf And Grapefruit

Daşnik Şeker,

Akın

2024

Harran Üniversitesi Mühendislik Dergisi

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Natural plant extracts have become a popular topic nowadays. The antioxidant, antifungal and antimicrobial effects of plants have been investigated by many researchers. It is thought that plants, plant extracts and plant wastes can be used as natural preservatives. In this review, the antifungal, antimicrobial and antioxidant properties of artichoke peel and grapefruit extract were investigated. It is thought that the waste parts of the extracts can be recovered in this way and the plant extracts can be used as natural preservatives.

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“…The low FFA content indicates that the resulting gandos was not damaged or rancid as a result of the coconut used as the basic ingredient. In addition, the use of coconut potentially prolongs the product's shelf life or can act as a preservative [24].…”

Section: Free Fatty Acid (Ffa)mentioning

confidence: 99%

“…The autoxidation of unsaturated fatty acid radicals in fat causes fat oxidation damage. Autooxidation begins with the formation of free radicals, which is accelerated by factors such as light, heat, and heavy metals [12,24]. According to Table 2, the FFA content of the gandos with grated coconut treatment is 0.537%, while the control has 0.4437%.…”

Section: Free Fatty Acid (Ffa)mentioning

confidence: 99%

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

Affandi,

Khotimah,

Afiah

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Gandos or pancong is a traditional snack, a type of semi-wet cake that is easily damaged and have a short shelf life. The quality of gandos is easily decreased because this snack is made from grated coconut which easily meets lipid oxidation. Quality improvement of gandos is needed to increase the selling value. The purpose of this study is to improve the quality of gandos by evaluating the sensory, chemical, and microbiological characteristics. The experimental design used was a one-factor Completely Randomized Design with three different treatments of coconut, namely F1 (coconut flour), F2 (pasteurized grated coconut), and F3 (boiled grated coconut). The tests carried out were sensory characteristics (appearance, aroma, flavor, texture, & overall), chemical characteristic (free fatty acid, moisture content, and ash content), and microbiological characteristic (total plate count). The hedonic test result showed that gandos with pasteurized grated coconut have the highest acceptance. This gandos has 36.601% of moisture content, 2.473% of ash content, 0.537% of FFA, and 4,4 x 103 CFU of TPC value. Gandos with pasteurized grated coconut has lower moisture content compared to the control. Based on the TPC test, gandos were not safe to consume in the 24th hour.

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Grapefruit peel powder as a functional ingredient in cake production: Effect on the physicochemical properties, antioxidant activity and sensory acceptability of cakes during storage

Cited by 18 publications

References 14 publications

تحسين خصائص الجودة والأنشطة المضادة للأكسدة للكيك باستخدام مسحوق فاكهة الكمكوات

تحسين خصائص الجودة والأنشطة المضادة للأكسدة للكيك باستخدام مسحوق فاكهة الكمكوات

A Review On The Antifungal, Antimicrobial And Antioxidant Effects Of Artichoke Leaf And Grapefruit

Quality improvement of Indonesia traditional snack “Gandos” through the substitution of grated coconut on sensory, chemical characteristics, and TPC value

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