Nutritional and sensory quality assessment of plain cake enriched with beetroot powder

Lucky, A.R.; Al‐Mamun, Abdullah; Hosen, A.; Toma, Maria Afroz; Mazumder, Md. Anisur Rahman

doi:10.26656/fr.2017.4(6).268

Cited by 15 publications

(16 citation statements)

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“…The use and fortification of wheat flour is of great importance to modern food science and technology. When wheat flour is replaced with other functional ingredients, the quantitative and qualitative properties of the final baked product change, influencing functional properties such as increased water holding, thickening, texturizing, gel forming, and stabilizing capacities [8][9][10][11][12]. The partial or complete substitution of wheat flour is always desirable to improve the nutritional value of the product as well as health concern.…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Singha

Jubayer

Devnath

et al. 2021

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Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

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Section: Introductionmentioning

confidence: 99%

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Singha

Jubayer

Devnath

et al. 2021

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“…Sample D has the lowest hardness level so that the needle is easier to puncture the surface of the sago crackers. The level of hardness of sago crackers is influenced by the nutritional content and chemical composition of the flour used (Lucky, Al-Mamun, Hosen, Toma, and Mazumder, 2020).…”

Section: The Inside View Of Samples a B C And D Under The Microscopementioning

confidence: 99%

Demonstration of Making Sago (Metroxylon sagu Rottb.) Crackers with Variations in the Comparison of Sago Flour and Wheat Flour to High School Students

Abadi¹,

Hofifah²,

Anggraeni³

et al. 2020

JEET

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The purpose of this study was to determine the learning outcomes of high school science students regarding the mechanical characteristic and chemical composition of food, especially sago (Metroxylon sagu Rottb.) crackers through learning video. This research was conducted by experimental demonstration through pre-test, video demonstration, and post-test. In addition, the method of making sago crackers is done through the process of mixing the raw material, kneading the material until it is smooth, shaping crackers, and baking crackers. The results showed that the hardness of the sago crackers decreases with the amount of sago flour content. In addition, the students' posttest scores increased significantly. Demonstration videos can convey information or events effectively without having to experience it firsthand. This research hopes that the method can facilitate an abstract material transfer, train student skills, and improve students' understanding of chemical composition's effect on food's mechanical characteristics. The other hope of this research is useful as a reference to enable distance learning.

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“…Beetroot has been used as a natural ingredient in different food products for obtaining value-added products. Hence in the reviewed literature beetroot added products were identified that improved both nutritional and sensorial properties, such as yogurt with beetroot juice [20], yogurt beetroot powder [21], ice cream with beetroot puree [22], and with beetroot juice [23], and cakes enriched with beetroot powder [24]. In this way, beetroot by-products can be used as low-cost food components, hence reducing food waste.…”

Section: Introductionmentioning

confidence: 99%

Beetroot By-Product as a Functional Ingredient for Obtaining Value-Added Mayonnaise

et al. 2022

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Beetroot peel is a by-product obtained during the processing of beetroots and is an essential source of bioactive substances beneficial to health. This study used antioxidant-rich beetroot peels powder (BPP) in different concentrations (1.5, 3, 5, and 7%) to obtain value-added mayonnaise. The impact of BPP on the phytochemical composition, sensory characteristics, viscosity, color, and textural properties of the mayonnaises were also investigated. The BPP was characterized by a high betalain content (1.18 ± 0.03 mg/g DW) and rich polyphenolic content (225.36 ± 1.97 mg GAE/g DW) and showed high antioxidant activity. The purple-red colored powders added to the mayonnaise allowed a significant increase in total phenolic content and the antioxidant activity of purple-red colored powders added to the mayonnaise. The total color difference ΔE value in the mayonnaise samples increased with extract concentration. The instrumental texture analysis findings revealed that BPP addition to the mayonnaise increased the firmness, adhesiveness, and cohesiveness and improved the samples’ chewiness. The viscosity of mayonnaise was also significantly improved. The inclusion of BPP improved the color, according to sensory evaluation and overall acceptability of the mayonnaise formulation. The results give a novel formulation and technological insights into the influence of BPP-powder enrichment on the physical, sensory, and textural qualities of mayonnaise. BPP could be employed as a natural ingredient in several value-added emulsions, including sauces, mayonnaise, dressings, and creams.

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Nutritional and sensory quality assessment of plain cake enriched with beetroot powder

Cited by 15 publications

References 0 publications

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

Demonstration of Making Sago (Metroxylon sagu Rottb.) Crackers with Variations in the Comparison of Sago Flour and Wheat Flour to High School Students

Beetroot By-Product as a Functional Ingredient for Obtaining Value-Added Mayonnaise

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