Investigation of Pumpkin and Malt Powder Addition on Some Characteristics of Sponge Cake Quality

Document Type : Complete scientific research article

Abstract

Background and objectives: Pumpkin is a good source of carotene, water-soluble vitamins and amino acids. Pumpkin can be processed into flour which has a longer shelf-life. Pumpkin flour is used because of its highly-desirable flavour, sweetness and deep yellow orange –red colour. In this study, kinetic modeling of pumpkin drying in an infrared-hot air dryer was investigated. Malting is one of the biotechnological processes that includes steeping, germination and killing of cereal in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. Cakes by appropriate organoleptic characteristics are considered the most commonly used flour products all over the world. According to the role of dietary fiber on health and prevent some types of cancer and diabetes, fans of high-fiber foods is increasing.
Materials and methods: In this study pumpkin and malt powder at four levels of 0, 10, 20 and 30 % as substitute of wheat flour was used in the cake formulation. The effect of pumpkin and malt powder replacement with wheat flour on physico chemical and sensory properties of sponge cake including pH, fat, protein, moisture, ash, β-carotene, mineral, carbohydrate and texture were evaluated. Textural properties were evaluated by texture analyser (TA XT PLUS model, Stable Micro systems, U k).
Results: The results showed that treatments didn’t have significant difference effect on pH. With increasing of pumpkin and malt powder on sponge cake formulation no significant difference was observed between the fat and protein contents of cakes and sample fat and protein contents were in the range of 24.34-27.23 and 8.40-8.75 %. But moisture, ash and carbohydrate contents results show significant difference (p < 0.05). It was observed with addition pumpkin and malt powder on the flour the texture of sponge cake was softer. With increasing in pumpkin and malt powder significant difference was observed between the β carotene contents of cakes and β-carotene content was between 0.40-1.98 mg/100 gr. With increasing of pumpkin and malt powder on sponge cake formulation significant difference was observed between the calcium and iron contents of cakes and sample calcium and iron contents were in the range of 500-700 mg/100 gr and 40.75-59.70 mg/100 gr With increasing of pumpkin and malt powder significant difference was observed between the textural properties of cakes.
Conclusion: Sensory evaluation of treatments showed that manufacturing sponge cake with 10% of pumpkin and malt powder is the best cake formulation.

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References

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Food Processing and Preservation Journal
Volume 10, Issue 1
July 2018
Pages 61-72

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