Sensory Evaluation of Low Calorie Eggless Functional Cake
DOI:
https://doi.org/10.54536/ajfst.v2i2.1881Keywords:
Eggless Cake, Functional Cake, Low Calorie Cake, Sensory Evaluation, Tuckey TestAbstract
The purpose of this work is to prepare and evaluate a formulated functional eggless cake using key ingredients to incorporate nutritional value. The functional ingredients that were added to develop the batter were selected as prebiotic, probiotic, and stevia leaf powder. The aim of the study was to substitute the sugar content with a natural sweetener and to reduce the browning effect upon baking, followed by achieving a properly baked finished product with desirable sensory qualities. The shelf life study of the finished products was evaluated with respect to quality parameters, such as taste, color, flavor, texture, and visual microbial growth in different packaging materials. Various trials were made with less oil content, varying prebiotic and probiotic concentrations, and using percentage variations of stevia. The reduced oil percentage was done with the objective of developing a low-calorie cake that would provide health benefits for baked products. The food safety aspects in relation to chemical safety were also considered when using low oil percentage. All proximate analysis and antioxidant analysis were performed for functional baked products. The low-calorie developed product was evaluated with respect to some instrumental as well as sensory characteristics along with microbial analysis. Statistical analysis with respect to sensory qualities among different age groups was also evaluated using the Tuckey test (honestly significant difference test), which works in conjunction with ANOVA. A normality test was also performed to understand the p-value correlating the hypothesis to confirm.
Downloads
References
A. O. A. C. (2010). Official method of analysis, Association of Official Analytical Chemists. (18th edition), Washington D.C., U.S.A. method.
Abd-EI-Khalek, M. H. (2007). Effect of Fat Replacers on the Physical, Sensory and Nutritional Quality Characteristics of Some High Fat Bakery Products. Ph.D. Thesis, Food Sci., Fac. of Agric., Ain Shams Univ.
Abe, Tullo. (2022). Study on Some Engineering Properties of Holeta Local Variety Garlic(Allium Sativum L.) Grown in Ethiopia, American Journal of Food Science and Technology (AJFST), 2(1), 5-15.
Adewoym, T. A., Spgunle, K. A., Ogundele, O. (2017). Mineral profile of cake fortified with Date Fruit. Proceeding of 41st conference and annual meeting of Nigeria Institute of Food Science and Technology, 89 – 90.
Annunziata, A., & Vecchio R. (2011). Functional foods development in the European market: A consumer perspective. J Funct Foods, 3, 223-228.
Arias-Aranda, D. Romerosa-Martínez, MM. (2010). Innovation in the functional foods industry in a peripheral region of the European Union: Andalusia (Spain). Food Policy, 35, 240-246.
Arteaga, V. G., Leffler, S., Muranyi, I., Eisner, P., & Schweiggert-Weisz, U. (2021). Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate. Current Research in Food Science, 4, 1–10.
Ash, D. A., & J. C., Colmey. (1973). The role of pH in cake baking. Baker’s Dig., 47, 36-41.
Borges, & Joao Tomaz, Da Silva. ( 2011). Caracterização físico-química e sensorial de pão de sal enriquecido com farinha integral de linhaça. Boletim do Centro de Pesquisa de Processamento de Alimentos, 29(1), 12-20.
Bourne, M. C. (2002). Food Texture and viscosity: Concept and Measurement, San Diego, Academic press.
Celestino, Costa, S. M. (2010). Princípios de secagem de alimentos. Embrapa, Cerrados - Documentos (Infoteca-E).
Cheng, X., & Liao, Y. H. (2008). The Th17/Treg imbalance in patients with acute coronary syndrome. Clin. Immunol., 127, 89–97.
Dewettinck, K., & Gellynck, X. (2008). Nutritional value of bread: Influence of processing, food interaction and consumer perception. Rev. J. Cereal Sci., 48, 243–257.
Gisslen, W., Professional Baking 2nd ed. (1994). New York: John Wiley and Sons, Inc.
Granato., & Jarvis, B. (2014). Observations on the use of statistical methods in Food Science and Technology, Food Research International, 55,137-149.
Hussein, A. M. S., & Ragab, G. H. (2011). Physiochemical, sensory and nutritional properties of corn-fenugreek flour composite biscuits. AJBAS, 5, 84-95.
Khalil, A. H. (1998). The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of low fat cake. Plant Foods, Hum.Nutr., 52, 299-313.
Nanda, A., & Abinash. (2021). Multiple comparison test by Tuckey’s honesty significant difference (HSD): Do the confident level control type-I error, International Journal of Statistics and Applied Mathematics,6(1), 59-65.
Nanditha, B., & Prabhasankar, P. (2009). Antioxidants in bakery products: A review. Crit. Rev. Food Sci. Nutr., 49, 1–27.
Pearson, E. S., & Bowman (1977). Tests for Departure from Normality: Comparison of Powers. Biometrika, 64, 231-246.
Pong, L., & Stewart, D. L. (1991). Evaluation of alternative fat and sweetener systems in cupcakes. Cereal Chem., 68, 552-555.
Rodrigues, & Mariéli, L. (2011). Controle de qualidade e análise centesimal de uma barra de cereal, comercializada na cidade de Cascavel, PR. Cultivando o Saber, 4(1), 36-44.
Salehi, F., & Najafi, A. (2016). Improvement of quality attributes of sponge cake using infrared dried button mushroom. Journal of food Science and Technology, 53(3), 1418-1423.
Sandrou, D. K., & Arvanitoyannis, I. S. (2000). Low fat/calorie foods: current state and perspectives. Crit. Rev. Food Sci. Nutr., 40, 427–447.
Sargi, S. C., & J. V., Visentainer (2013). Antioxidant capacity and chemical composition in seeds rich in Omega-3chia, flax and perilla. Food. Sci. Technol., 33, 541 – 548.
Schiraldi, A., & Fessas, D. (2000). Mechanism of staling in Bread. CRC Press, Inc., New York, 2-10.
Shin, J. M., & Park, S. K. (2013). Comparison of different methods to quantify fat classes in bakery products. Food Chem.,136, 703–709.
Stone, H., & Thomas, H. A. (2012). Sensory evaluation practices. 4th edition. New York: Academic press.
Sudha, M., & Leelvathi, K. (2007). Infuence of fibre from different cereals on the rheological characteristics of wheat flour and on biscuit quality. Food Chemistry, 100, 1365-1370.
Sun, Y., Ogawa, M. & Izumorik (2007). Antioxidant properties of custard pudding dessert containing rare hexose, d-psicose. Food Control, 18, 220-227.
Voisey & Man. (1976). Physical Chemistry of Food Processes, Fundamental Aspects, Edited by Ion C. Baianu, Physical chemistry of Foods, vol 1, University of Illinois Urbana, CBS Publishers & Distributors Pvt. Ltd.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Aditi Roy Chowdhury, Parna Sarkar, Sovik Roy
This work is licensed under a Creative Commons Attribution 4.0 International License.
