Effect of Mixing Wheat Flour with Pumpkin and Dates on the Nutritional and Sensory Characteristics of Cake
DOI:
https://doi.org/10.3923/pjn.2017.273.278Keywords:
Cakes, dates, pumpkin, strengthened chemical sensory productAbstract
Background: The development of food products is a major goal of the food industry. Pumpkin is a rich source of nutrients that may help improve products. Objective: The aim of this study was to evaluate the effect of replacing wheat flour with pumpkin or both pumpkin and dates on the chemical and sensory characteristics of cake. Methodology: Three different cakes were prepared: (1) Control, (2) 50% of the wheat flour replaced with pumpkin mash and (3) 50% of the wheat flour replaced with 30% pumpkin and 20% dates. The moisture, protein, fat, ash, fiber, carbohydrate and fatty acid contents were measured. Results: There were no significant differences (p<0.05) among the control, pumpkin and pumpkin and date cakes in terms of protein, fat and ash content (p = 4.62, 4.51 and 4.0, respectively). A sensory evaluation showed that the pumpkin and date cake and control cake were not significantly different (p<0.05) in terms of odor, texture and overall acceptability. The cake supplemented with pumpkin and dates had increased essential fatty acid content. The pumpkin cake had the highest scores for all quality attributes compared to others, likely because of the stronger pumpkin odor and taste. Moreover, the color appeared to be a very important criterion for initial acceptability of the cakes by consumers. The color of the pumpkin cake was significantly affected (p<0.05) by the addition of pumpkin. Conclusion: Pumpkins can be a good source for the development of food products because of their ability to improve the appearance, nutritional value and overall acceptability of cakes.
References
Oyeyinka, S.A., A.T. Oyeyinka, D.O. Opaleke, O.R. Karim, F.L. Kolawole, G.O. Ogunlakin and O.H. Olayiwola, 2014. Cake production from wheat (Triticum aestivum) and cowpea (Vigna unguiculata) flours using date fruit as a sweetener. Ann. Food Sci. Technol., 15: 20-28.
Abou-Zaid, A.M.A., T.R. Mostafa and S.A. Al-Asklany, 2011. Utilization of faba bean and cowpea flours in gluten free cake production. Aust. J. Basic Applied Sci., 5: 2665-2672.
Caili, F.U., S. Huan and L.I. Quanhong, 2006. A review on pharmacological activities and utilization technologies of pumpkin. Plant Foods Hum. Nutr., 61: 70-77.
Dhiman, A.K., K.D. Sharma and S. Attri, 2009. Functional constituents and processing of pumpkin: A review. J. Food Sci. Technol., 46: 411-417.
Pericin, D., V. Krimer, S. Trivic and L. Radulovic, 2009. The distribution of phenolic acids in pumpkin's hull-less seed, skin, oil cake meal, dehulled kernel and hull. Food Chem., 113: 450-456.
Akhtar, S., A. Ahmed, M.A. Randhawa, S. Atukorala, N. Arlappa, T. Ismail and Z. Ali, 2013. Prevalence of vitamin A deficiency in South Asia: Causes, outcomes and possible remedies. J. Health Popul. Nutr., 31: 413-423.
Al-Farsi, M., C. Alasalvar, M. Al-Abid, K. Al-Shoaily, M. Al-Amry and F. Al-Rawahy, 2007. Compositional and functional characteristics of dates, syrups and their by-products. Food Chem., 104: 943-947.
Biglari, F., A.F.M. AlKarkhi and A.M. Easa, 2008. Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran. Food Chem., 107: 1636-1641.
El Hadrami, A. and J.M. Al-Khayri, 2012. Socioeconomic and traditional importance of date palm. Emir. J. Food Agric., 24: 371-385.
Taha, H.S., S.A. Bekheet and M.K. El-Bahr, 2012. A new concept for production and scaling up of bioactive compounds from Egyptian date palm (Zaghlool) cultivar using bioreactor. Emir. J. Food Agric., 24: 425-433.
El-Sharnouby, G.A., S.M. Aleid and M.M. Al-Otaibi, 2014. Liquid sugar extraction from date palm (Phoenix dactylifera L.) fruits. J. Food Process. Technol., Vol. 5.
Jain, M.S., 2012. Date palm biotechnology: Current status and prospective-an overview. Emir. J. Food Agric., 24: 386-399.
Al-Shoaibi, Z., M.A. Al-Mamary, M.A. Al-Habori, A.S. Al-Zubairi and S.I. Abdelwahab, 2012. In vivo antioxidative and hepatoprotective effects of palm date fruits (Phoenix dactylifera). Int. J. Pharmacol., 8: 185-191.
Benmeddour, Z., E. Mehinagic, D. Le Meurlay and H. Louaileche, 2013. Phenolic composition and antioxidant capacities of ten Algerian date (Phoenix dactylifera L.) cultivars: A comparative study. J. Funct. Foods, 5: 346-354.
Singh, G., S. Sehgal and A. Kawatra, 2006. Sensory and nutritional evaluation of cake developed from blanched and malted pearl millet. J. Food Sci. Technol., 43: 505-508.
AOAC., 2012. Official Method of Analysis. 19th Edn., Association of Official Analytical Chemists, Washington DC., USA.
El-Demery, M.E., 2011. Evaluation of physico-chemical properties of toast breads fortified with pumpkin (Cucurbita moschata) flour. Proceedings of the 6th Arab and 3rd International Annual Scientific Conference on Development of Higher Specific Education Programs in Egypt and the Arab world in the Light of Knowledge Era Requirements, April 13-14, 2011, Mansoura, Egypt, pp: 2146-2161.
Waheed, A., G. Rasool and A. Asghar, 2010. Effect of interesterified palm and cottonseed oil blends on cookie quality. Agric. Biol. J. North Am., 1: 402-406.
Sudha, M.L., R. Vetrimani and K. Leelavathi, 2007. Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food. Chem., 100: 1365-1370.
Eke, J., S.C. Achinewhu and L. Sanni, 2008. Nutritional and sensory qualities of some Nigerian cakes. Nig. Food J., Vol. 26.
Singh, U., J. Kumar and M.K. Jaipal, 2008. Manufacture of biscuits using various levels of jaggery as additives. Beverage Food World, 21: 58-59.
See, E.F., W.A.W. Nadiah and A.A.N. Aziah, 2007. Physico-chemical and sensory evaluation of breads supplemented with pumpkin flour. ASEAN Food J., 14: 123-130.
Popovic, S., D. Pericin, Z. Vastag, L. Popovic and V. Lazic, 2011. Evaluation of edible film-forming ability of pumpkin oil cake; effect of pH and temperature. Food Hydrocolloids, 25: 470-476.
Bhat, M.A. and A. Bhat, 2013. Study on physico-chemical characteristics of pumpkin blended cake. J. Food Process. Technol., Vol. 4.
Published
Issue
Section
License
Copyright (c) 2017 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
