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

ALKEHAYEZ, Nora Mohammed; ALSHAWI, Amal Hassan; ALJOBAIR, Moneera Othman

doi:10.1590/fst.92522

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.92522 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

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 μg/g), phosphorus (3.12 ± 0.15 μg/g), calcium (2.61 ± 0.00 μg/g), iron (0.9 ± 0.00 μg/g), and vitamin A (1.27 ± 0.05 μg/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.

Keywords:
date powder; sponge cake; physicochemical properties; sensory attributes

Ingredient (g)	Substitution of sugar with DP (%)
Ingredient (g)	0	25	50	75	100
Flour	300	300	300	300	300
Egg	180	180	180	180	180
Sugar	330	247.5	165	82.5	0
Salt (NaCl)	4.8	4.8	4.8	4.8	4.8
Bread powder	24	24	24	24	24
Skimmed milk	42	42	42	42	42
Water	288	288	288	288	288
Vegetable Ghee	150	150	150	150	150
Vanilla	0.3	0.3	0.3	0.3	0.3
DP	0	82.5	165	247.5	330

Cake sample	Volume (cm³)	Weight (g)	Specific weight (cm³ /g)
Control	870.00 ± 7.07 ^a	350.50 ± 27.58 ^a	2.49 ± 0.18 ^a
25% DP	850.50 ± 34.65 ^a	354.00 ± 5.66 ^a	2.41 ± 0.13 ^a
50% DP	830.50 ± 41.72 ^a	360.00 ± 42.43 ^a	2.32 ± 0.16 ^a
75% DP	800.00 ± 0.00 ^a	365.00 ± 38.18 ^a	2.21 ± 0.23 ^a
100% DP	793.00 ± 52.33 ^a	371.00 ± 24.04 ^a	2.14 ± 0.00 ^a

Cake	Protein	Carbohydrate	Fat	Ash	Moisture	Fiber
Control	5.26 ± 0.25 ^c	73.07 ± 0.23 ^a	9.20 ± 0.20 ^d	0.71 ± 0.02 ^e	5.53 ± 0.15 ^c	1.17 ± 0.06 ^b
25% DP	5.60 ± 0.17 ^c	68.33 ± 0.42 ^d	10.00 ± 0.20 ^c	1.23 ± 0.04 ^d	6.50 ± 0.20 ^b	1.27 ± 0.12 ^{a b}
50% DP	6.27 ± 0.31 ^b	70.43 ± 0.40 ^c	10.13 ± 0.31 ^c	1.07 ± 0.11 ^c	7.03 ± 0.15 ^a	1.27 ± 0.06 ^{a b}
75% DP	6.43 ± 0.21^{a b}	70.93 ± 0.31 ^c	10.60 ± 0.20 ^b	1.36 ± 0.05 ^b	6.93 ± 0.15 ^a	1.33 ± 0.06 ^a
100% DP	6.80 ± 0.20 ^a	72.17 ± 0.35 ^a	11.13 ± 0.31 ^a	1.48 ± 0.04 ^a	7.17 ± 0.15 ^a	1.30 ± 0.10 ^{a b}
^*DP	2.73 ± 0.12	78.20 ± 0.53	0.50 ± 0.01	2.58 ± 0.00	7.80 ± 0.20	7.73 ± 0.20

Cake	Fe	Ca	K	P	Vitamin A
Control	0.11 ± 0.01 ^b	2.17 ± 0.04 ^c	4.79 ± 0.13 ^e	16.73 ± 0.39 ^d	0.64 ± 0.02 ^c
25% DP	0.22 ± 0.04 ^a	2.42 ± 0.07 ^b	8.25 ± 0.01 ^d	14.12 ± 0.04 ^c	0.71 ± 0.01^b
50% DP	0.12 ± 0.01 ^b	2.49 ± 0.03 ^b	10.73 ± 0.09 ^c	14.09 ± 0.09 ^c	0.74 ± 0.02 ^a
75% DP	0.11 ± 0.00 ^b	2.46 ± 0.05 ^b	13.56 ± 0.44 ^b	25.90 ± 0.87 ^a	0.71 ± 0.02 ^b
100% DP	0.12 ± 0.00 ^b	3.65 ± 0.02 ^a	17.58 ± 0.06 ^a	18.85 ± 0.09 ^b	0.66 ± 0.02 ^c
*DP	0.09 ± 0.00	2.61 ± 0.00	24.96 ± 1.58	3.12 ± 0.15	1.27 ± 0.05

Cake sample	Color	Flavor	Softness of cake pulp	Softness under finger press	Moisture	Degree of pulp granularity	Thickness	Degree of crowding	Degree of symmetry
Control	3.18 ± 0.87 ^a	4.00 ± 0.00 ^a	2.82 ± 0.40 ^a	3.45 ± 0.52 ^a	2.82 ± 0.60 ^a	2.55 ± 0.69 ^a	2.6 ± 0.5 ^a	2.18 ± 0.87 ^a	2.82 ± 0.40^a
25% DP	2.64 ± 1.03 ^{a b}	2.55 ± 1.21 ^b	2.64 ± 0.50 ^a	2.00 ± 0.63 ^b	2.36 ± 0.67 ^{a b}	2.45 ± 0.52 ^a	2.3 ± 0.6 ^{a b}	2.09 ± 0.83 ^a	2.91 ± 0.30^a
50% DP	2.91 ± 0.94 ^a	3.00 ± 1.10 ^b	2.36 ± 0.67 ^a	2.82 ± 0.60 ^c	2.00 ± 0.63 ^{a c}	2.55 ± 0.52 ^a	2.6 ± 0.5 ^a	2.27 ± 0.65 ^a	2.27 ± 0.47 ^b
75% DP	3.00 ± 0.89 ^a	2.73 ± 1.19 ^b	2.45 ± 0.69 ^a	2.64 ± 0.50 ^c	2.64 ± 0.50 ^a	2.45 ± 0.69 ^a	2.3 ± 0.5 ^{a b}	2.18 ± 0.75 ^a	2.64 ± 0.50 ^b
100% DP	2.00 ± 0.89 ^b	2.27 ± 1.19 ^b	2.27 ± 0.65 ^a	2.64 ± 0.81 ^c	1.55 ± 0.82 ^c	2.36 ± 0.67 ^a	2.0 ± 0.6 ^b	2.36 ± 0.81 ^a	2.18 ± 0.87 ^b

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: moAljobair@pnu.edu.sa