HASSAN, N., MAHMOUD, A., EL-KHOLAN, E. (2017). QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS. Egyptian Journal of Agricultural Research, 95(4), 1653-1667. doi: 10.21608/ejar.2017.151563
NADRA S. HASSAN; AMAL H. MAHMOUD; EBTEHAL A. EL-KHOLAN. "QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS". Egyptian Journal of Agricultural Research, 95, 4, 2017, 1653-1667. doi: 10.21608/ejar.2017.151563
HASSAN, N., MAHMOUD, A., EL-KHOLAN, E. (2017). 'QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS', Egyptian Journal of Agricultural Research, 95(4), pp. 1653-1667. doi: 10.21608/ejar.2017.151563
HASSAN, N., MAHMOUD, A., EL-KHOLAN, E. QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS. Egyptian Journal of Agricultural Research, 2017; 95(4): 1653-1667. doi: 10.21608/ejar.2017.151563
QUALITY ENHANCING OF CAKE USING WHITE WATERMELON RINDS
1Experimental Kitchen Research Unit, Food Technology Research Institute, ARC, Giza, Egypt
2Department of Special food and nutrition., Food Technology Research Institute, ARC, Giza, Egypt
3Department of Crops Technology Research, Food Technology Research Institute, ARC, Giza, Egypt.
Abstract
fruit and vegetable wastes and their by-products are formed in great amounts during industrial processing which presents a serious problem to environment. So they need to be managed or prepared to be utilized. The aim of the present investigation is to study the possibility of white watermelon rind powder (WMRP) utilization in manufacturing cake by partial substitution of wheat flour at different levels (10, 20, 30 and 40%).The effect of white watermelon rind powder substitution on the physicochemical, sensory properties and shelf life of the cakes was investigated. Results showed that fiber content of the produced cakes was increased by increasing the substitution levels of WMRP. Minerals content particularly Ca, K and Mg, content was increased in WMRP cake samples. Substitution with WMRP significantly improved the cake volume. Results of textural analysis showed that watermelon rind powder decreased all textural parameters. Regarding to color character, cakes became darker as the level of substitution increased. The sensory evaluation results showed that cakes prepared with WMRP had high mean scores for overall acceptability except in case of 40% substitution level. All WMRP cake samples exhibited a lower microbiological count than control at zero time and during storage periods. So, the substitution with WMRP in cakes processing led to prolong the shelf life of cake compared with control sample with respect to microbiological assay.
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