Year: 2024
Type: article
Abstract: Cake is served at most of the events. However, with growing concern, health professionals are concentrating on healthier cake options. Proximate, sensory, and texture evaluation of the whole-wheat, corn flour, oat, and all-purpose flour were done to determine the cake's nutritional value and overall acceptability. A sensory evaluation was conducted by a group of 16 nutrition specialists. All-purpose flour sample A and oat flour sample B received the lowest sensory analysis scores, indicating that they are more acceptable as on our scale, 1=high quality and 9=poor quality.The proximate analysis revealed that cakes made with whole wheat flour had the highest dry matter content (81.90%) while those made with all-purpose flour had the lowest (73.80%). It also showed that all-purpose flour cake had the most moisture (26.20), while whole wheat flour cake had the lowest (18.91). A cake made using all-purpose flour (8.80%) and whole wheat flour (7.70%) has a higher and similar amount of crude protein than cakes made with oat and whole wheat flour (7.70%). It also demonstrated that the proportion of fat is lowest in whole-wheat flour cake (23.30), greatest in all-purpose flour cake (24.15), and the same in oat flour cake.Additionally, the texture profile analysis revealed that the cake with whole-wheat flour had the lowest chewiness (1.1N) while the corn flour had the greatest (2.7N) as compare to the all-purpose flour while using disk probe & whole-wheat flour (0.8N) had the maximum firmness as compare to all-purpose flour while using conical probe.
Authors: Khadija Zafar, Mariam Zafar
Institution: Universiti Putra Malaysia
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4409033712