This study had investigated the effects of the
addition of wild fruit (elaeagnus, hawthorn, medlar, myrtle) on the
physicochemical and functional properties of sponge cakes. For this purpose,
fruits powders at the level of 5 and 10% were used in cakes which were
determined by sensory acceptance test. Myrtle had the highest TPC and DPPH
activity while elaeagnus had the lowest values. Analyses of the cake samples
were carried out at 1st h, 7th and 14th d.
Texture profile analysis (TPA) revealed that the addition of fruit powder
resulted in decrease in the hardness and chewiness values of cake samples
compared to the control group. Among the samples, the control group had the
highest L* and b* values and the samples containing medlar powder had a higher
redness value. As the storage time increased, L* and a* values were
also increased, whereas b* values
decreased. The examination of TPC and DPPH activity of the cake samples at 1st,
1st h and 14th d showed that the addition of fruit
powders caused an increase in both parameters. The results of the present study
suggested that the use of specific proportions of wild fruit powders in cakes
positively affects the physicochemical and bioactive properties of sponge
cakes.
Primary Language | English |
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Subjects | Food Engineering |
Journal Section | Articles |
Authors | |
Publication Date | October 1, 2018 |
Submission Date | September 21, 2017 |
Published in Issue | Year 2018Volume: 4 Issue: 4 |
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