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Physicochemical and Sensory Properties of Bougainvillea-Flavored Sponge Cake using Extract, Powder, Dried, and Fresh forms

Year: 2025

Type: article

Abstract: This study evaluated the physicochemical and sensory properties of sponge cakes incorporated with Bougainvillea (Bougainvillea spectabilis) in four forms: extract, powder, dried, and fresh. Parameters such as moisture content, pH, color, texture, and overall acceptability were measured. Among the forms, the powdered Bougainvillea sample yielded the highest sensory acceptability, while the extract-treated cakes showed the most favorable physicochemical stability. The findings suggest potential functional and aesthetic applications of Bougainvillea in cake formulation.

Source: International Journal of Innovative Research in Multidisciplinary Education

DOI: 10.5281/zenodo.15673064

Author: Jelanie Christa L. Abella

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

OpenAlex ID: W6893338246

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