Quality Characteristics of Sponge Cake Supplemented with Psyllium Husk Powder

Park, Yeonu; Yoon, Hye-Hyun

doi:10.17495/easdl.2022.6.32.3.149

Cited by 3 publications

(2 citation statements)

References 29 publications

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“…The results were in the same trend with the results of Olcay and Demirs [34]. Also similar results regarding color variations based on substitution rate were documented in earlier studies involving cake samples enhanced with mandarin powder [62], orange pomace powder [63], citrus peel powder [58] and citrus mandarin powder [64]. On the other hand according to the results of Aamer [7], Kumquat purée had ‫النوعية‬ ‫التربية‬ ‫مجاالت‬ ‫في‬ ‫البحوث‬ ‫مجلة‬ higher values of the Hunter Lab's L (lightness), a (redness), and b (yellowness) measurements than kumquat paste.…”

Section: Table (5) Color Attributes Of Cakes With Kumquat Powdersupporting

confidence: 88%

“…Olcay and Demir [34] revealed that because dietary fiber dilutes gluten, the hardness value of the cake increased as the substitution rate of kumquat powder increased as mentioned by Welti-Chanes et al [60]. Similar results on firmness and springiness values changes depending on substitution rate were also reported for different citrus fruit substituted cakes such as mandarin [62], orange [63], citrus peel [58], citrus mandarin [64] and dangyuja [68]. Also, Walker et al [69]…”

Section: ‫النوعية‬ ‫التربية‬ ‫مجاالت‬ ‫في‬ ‫البحوث‬ ‫مجلة‬mentioning

confidence: 63%

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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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