The physicochemical composition and sensory attributes of sponge cake fortification with date powder

被引:3
|
作者
Alkehayez, Nora Mohammed [1 ]
Alshawi, Amal Hassan [1 ]
Aljobair, Moneera Othman [1 ]
机构
[1] Princess Nourah bint Abdulrahman Univ, Dept Phys Sport Sci, Coll Educ, Riyadh, Saudi Arabia
来源
FOOD SCIENCE AND TECHNOLOGY | 2022年 / 42卷
关键词
date powder; sponge cake; physicochemical properties; sensory attributes;
D O I
10.1590/fst.92522
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The current study investigates the effect of replacing sugar with different concentrations (0, 25, 50, 75, and 100%) of date powder (DP) on the physicochemical and sensory quality attributes of sponge cake. The results showed that DP is rich source of carbohydrate (78.20 +/- 0.53%), moisture (7.80 +/- 0.20%), fiber (7.73 +/- 0.20%) followed by protein (2.73 +/- 0.12%), ash (2.54 +/- 0.00%), fat (0.50 +/- 0.01%), potassium (24.96 +/- 1.58 mu g/g), phosphorus (3.12 +/- 0.15 mu g/g), calcium (2.61 +/- 0.00 mu g/g), iron (0.9 +/- 0.00 mu g/g), and vitamin A (1.27 +/- 0.05 mu g/g). Incorporation of different concentrations of DP concurrently (P <= 0.05) increased the weight, protein, fat, ash, fiber, moisture, minerals, and vitamin A and reduced the sponge cake's volume, specific weight, and carbohydrates contents. There are no significant differences between control and DP-containing cake in some sensory attributes. Overall, incorporating DP in sponge cake improved the nutritional and health quality attributes of the products without a major effect on its sensory attributes.
引用
收藏
页数:6
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