Effect of mixing wheat flour with pumpkin and dates on the nutritional and sensory characteristics of cake

Amani Hamzah Aljahani, Amal Nassir Al-Khuarieef

Research output: Contribution to journalArticleResearchpeer-review

1 Citation (Scopus)

Abstract

Background: The development of food products is a major goal of the food industry. Pumpkin is a rich source of nutrients that may help improve products. Objective: The aim of this study was to evaluate the effect of replacing wheat flour with pumpkin or both pumpkin and dates on the chemical and sensory characteristics of cake. Methodology: Three different cakes were prepared: (1) Control, (2) 50% of the wheat flour replaced with pumpkin mash and (3) 50% of the wheat flour replaced with 30% pumpkin and 20% dates. The moisture, protein, fat, ash, fiber, carbohydrate and fatty acid contents were measured. Results: There were no significant differences (p<0.05) among the control, pumpkin and pumpkin and date cakes in terms of protein, fat and ash content (p = 4.62, 4.51 and 4.0, respectively). A sensory evaluation showed that the pumpkin and date cake and control cake were not significantly different (p<0.05) in terms of odor, texture and overall acceptability. The cake supplemented with pumpkin and dates had increased essential fatty acid content. The pumpkin cake had the highest scores for all quality attributes compared to others, likely because of the stronger pumpkin odor and taste. Moreover, the color appeared to be a very important criterion for initial acceptability of the cakes by consumers. The color of the pumpkin cake was significantly affected (p<0.05) by the addition of pumpkin. Conclusion: Pumpkins can be a good source for the development of food products because of their ability to improve the appearance, nutritional value and overall acceptability of cakes.

Original languageEnglish
Pages (from-to)273-278
Number of pages6
JournalPakistan Journal of Nutrition
Volume16
Issue number4
DOIs
Publication statusPublished - 15 Mar 2017

Fingerprint

Cucurbita
pumpkins
Flour
wheat flour
Triticum
sensory properties
nutritive value
Food
foods
Color
fatty acid composition
Fats
odors
Essential Fatty Acids
Aptitude
color
mash
Food Industry
Nutritive Value
essential fatty acids

Keywords

  • Cakes
  • Dates
  • Pumpkin
  • Strengthened chemical sensory product

Cite this

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abstract = "Background: The development of food products is a major goal of the food industry. Pumpkin is a rich source of nutrients that may help improve products. Objective: The aim of this study was to evaluate the effect of replacing wheat flour with pumpkin or both pumpkin and dates on the chemical and sensory characteristics of cake. Methodology: Three different cakes were prepared: (1) Control, (2) 50{\%} of the wheat flour replaced with pumpkin mash and (3) 50{\%} of the wheat flour replaced with 30{\%} pumpkin and 20{\%} dates. The moisture, protein, fat, ash, fiber, carbohydrate and fatty acid contents were measured. Results: There were no significant differences (p<0.05) among the control, pumpkin and pumpkin and date cakes in terms of protein, fat and ash content (p = 4.62, 4.51 and 4.0, respectively). A sensory evaluation showed that the pumpkin and date cake and control cake were not significantly different (p<0.05) in terms of odor, texture and overall acceptability. The cake supplemented with pumpkin and dates had increased essential fatty acid content. The pumpkin cake had the highest scores for all quality attributes compared to others, likely because of the stronger pumpkin odor and taste. Moreover, the color appeared to be a very important criterion for initial acceptability of the cakes by consumers. The color of the pumpkin cake was significantly affected (p<0.05) by the addition of pumpkin. Conclusion: Pumpkins can be a good source for the development of food products because of their ability to improve the appearance, nutritional value and overall acceptability of cakes.",
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Effect of mixing wheat flour with pumpkin and dates on the nutritional and sensory characteristics of cake. / Aljahani, Amani Hamzah; Al-Khuarieef, Amal Nassir.

In: Pakistan Journal of Nutrition, Vol. 16, No. 4, 15.03.2017, p. 273-278.

Research output: Contribution to journalArticleResearchpeer-review

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