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- Title
Effect of natural sugar substitutes - mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar on the quality properties of sponge cakes.
- Authors
Goranova, Zhivka; Petrova, Todorka; Baeva, Marianna; Stefanov, Stefan
- Abstract
Introduction. The aim of the research was to evaluate the physico-chemical and microbiological characteristics of sponge cakes with natural sugar substitutes - mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar. Materials and methods. The sponge cake was prepared from wheat flour, sugar, eggs with the addition of Coconut sugar and mesquite flour in ratio 3:1 as natural sugar substitutes. The sponge cakes with 100% sugar substitutes were processed at constant regime of baking concurrent with that of the control sample. Results and discussion. Specific volume of cakes varied between 2.92±0.10 cm3/g and 3.13±0.11 cm3/g. In this studying the volume of the cake with sugar substitutes was smaller than this of cake control (219.00±2.07 cm3). The greatest porosity was observed in the cake control (63.23±1.30%). The water-absorbing capacity of the cake with coconut sugar and mesquite flour (315.60±3.08%) is the lowest than that of the cakes cake control. Baking losses of all the samples were in the range of 15.27-17.55%. Sugar substituted cakes had less baking loss and was statistically different from control. Cake crust of control sample had the highest values of L* (58.46±2.25), a* (9.56±0.62) and b* (25.31±0.82). The crumb and crust color of cake with coconut sugar and mesquite flour mix was brownish and darker than cake control crumb and crust. The highest fat content was defined in the sample control (6.89%) and the lowest content was in the cake with coconut sugar and mesquite flour (5.66%). The highest percentage of carbohydrate was determined in the control (58.21%), as with the lowest content was the cake with coconut sugar and mesquite flour (23.50%). It is important to note that sponge cake with natural sugar substitutes could be tagged as foods and could support the claim "with high content of dietary fiber". The energy value of the cake with coconut sugar and mesquite flour being the lowest - 209.98 kcal/100g of product, with 37% lower than the control cake. From microbiologycal point of view results of to the first day of storage at room temperature, no evidence of pathogenic bacteria and mold was detected on the samples. Conclusions. The sponge cake made with composite coconut sugar and mesquite flour exhibited fairly good technological characteristics. From a functional and nutritional point of view, these cakes contained significantly higher levels of dietary fiber than the traditional bakery products prepared with sugar.
- Subjects
COCONUT palm; SUGAR; BAKED products; MESQUITE; COCONUT; FOOD substitutes; FLOUR
- Publication
Ukrainian Food Journal, 2020, Vol 9, Issue 3, p561
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2020-9-3-6