BIOACTIVE AND PHYSICOCHEMICAL PROPERTIES OF WILD FRUIT POWDER ADDED SPONGE CAKE
2018
Burçak Uçar | Mehmet Hayta
This study had investigated the effects of theaddition of wild fruit (elaeagnus, hawthorn, medlar, myrtle) on thephysicochemical and functional properties of sponge cakes. For this purpose,fruits powders at the level of 5 and 10% were used in cakes which weredetermined by sensory acceptance test. Myrtle had the highest TPC and DPPHactivity while elaeagnus had the lowest values. Analyses of the cake sampleswere carried out at 1st h, 7th and 14th d.Texture profile analysis (TPA) revealed that the addition of fruit powderresulted in decrease in the hardness and chewiness values of cake samplescompared to the control group. Among the samples, the control group had thehighest L* and b* values and the samples containing medlar powder had a higherredness value. As the storage time increased, L* and a* values werealso increased, whereas b* valuesdecreased. The examination of TPC and DPPH activity of the cake samples at 1st,1st h and 14th d showed that the addition of fruitpowders caused an increase in both parameters. The results of the present studysuggested that the use of specific proportions of wild fruit powders in cakespositively affects the physicochemical and bioactive properties of spongecakes.
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