Sensory and qualitative indices (hardness and colour) evaluation of cakes with Jerusalem artichoke (Helianthus tuberosus L.) powder
2010
Gedrovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia) | Straumite, E., Latvia Univ. of Agriculture, Jelgava (Latvia)
Jerusalem artichoke powder (JAP) from Jerusalem artichoke (Helianthus tuberous L.) roots is a nutritive valuable product that can be used for a healthy product development. The influence of JAP on the quality and degree of liking of cakes was investigated. Sensory evaluation of cakes was realized in two stages: the first - to define the quality attributes of the cakes with JAP from the point of view of the experts, the second – to find out the consumers' views on the cakes, whose quality has been improved in accordance with the recommendations of the experts. As a control sample, the classic home cake was evaluated. Control sample was compared with the cakes, where the amount of wheat flour prescribed by recipe was partly substituted with JAP at different concentrations. Experts evaluated cakes and defined the highest acceptable concentrations of JAP in cakes. For the consumers it was offered to assess the cakes with JAP at concentration 30% and with different taste and aroma enhancers. Cakes with 30% of JAP additive were the most favoured by the sensory properties: aroma, texture, softness elasticity, porosity and softness, surface crust, appearance, colour, shape, and size. Results of analysis of variance showed that there no significant differences in the degree of liking between the cakes with JAP and the cakes with taste and aroma enhancer additives (p is greater than 0.05). There had been performed hardness analysis and colour measurement for cakes with JAP. The observed results declare high influence of aroma and taste enhancer on cakes structure and colour.
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