Shaban, H., Nassef, S., Elhadidy, G. (2023). Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake. Egyptian Journal of Agricultural Research, 101(1), 131-142. doi: 10.21608/ejar.2023.176562.1309
Hala H. Shaban; Shereen L. Nassef; Gamal S. Elhadidy. "Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake". Egyptian Journal of Agricultural Research, 101, 1, 2023, 131-142. doi: 10.21608/ejar.2023.176562.1309
Shaban, H., Nassef, S., Elhadidy, G. (2023). 'Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake', Egyptian Journal of Agricultural Research, 101(1), pp. 131-142. doi: 10.21608/ejar.2023.176562.1309
Shaban, H., Nassef, S., Elhadidy, G. Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake. Egyptian Journal of Agricultural Research, 2023; 101(1): 131-142. doi: 10.21608/ejar.2023.176562.1309
Utilization of garden cress seeds, flour, and tangerine peel powder to prepare a high-nutrient cake
Bread and Pastry Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
This works shows the influence of blending garden cress seeds flour (GCSF) and tangerine peel powder (TPP) on preparing cake from refined wheat flour(WF). The chemical composition of raw materials (GCSF, TPP and WF) was investigated. GCSF had higher protein and fat contents (21.50 and 28.50 % respectively) and had lower available carbohydrate content(34.43%). GCSF had higher contents of most minerals than both TPP and WF. Different proportions of GCSF (2.5, 5, 7.5, and 10% replaced WF)with TPF (fixed 10% was added for all, except control sample-100% WF) were blended with wheat flour to prepare the cake. The cakes were analyzed for physicochemical, sensory, and textural properties. The physical characteristics of cakes such as weight, volume, and specific volume increased while the density decreased. Cakes containing GCSF and TPF exhibited high crude protein contents with improved color and a slight decrease in sensory properties. Textural attributes such as hardness, gumminess, chewiness and adhesiveness of cakes decreased with GCSF addition, while, there was a change in the parameters of color in comparison to control cakes. All proportions of supplemented cake samples were fresher and suitable for human consumption especially up to 7.5 % GCSF substitution. Hence GCSF and TPP can be used to improve the nutritional and physical characteristics of cakes.
View on SCiNiTO
Top