We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of Grape Fruit Albedo Powder on the Physicochemical and Sensory Attributes of Fruit Cake.
- Authors
Qureshi, Aneela; Ainee, Ammara; Nadeem, Muhammad; Munir, Masooma; Qureshi, Tahir Mahmood; Jabbar, Saqib
- Abstract
In thisstudy, fruit cakes were made by replacing fat in different proportion with grape fruit albedo powder. The effect of fiber source on physicochemical, sensory attributes and microbiological properties of fruit cakes were examined during 30 days of storage. Results showed that with varying fiber content water activity, texture, color, moisture, fat, protein, ash, NFE and fiber content changed significantly (p<0.05). Gross energy level in cake which is desirable by consumers was reduced but high fiber cake was dark colored, low in volume and with increased hardness. Treatment (T3) containing 5.6g grapefruit albedo powder shows significantly (p<0.05) higher sensory scores in term of color (8.02±0.50), flavor (8.04±0.29), taste (8.18±0.37), mouth feel (8.03±0.41) and overall acceptability (7.84±0.28) during 30 days of storage. It is concluded that grapefruit albedo fiber could be utilized as a source of fiber to further enhance the nutritional potential of fruit cake.
- Subjects
FRUITCAKE; ALBEDO; FIBER content of fruit; GRAPEFRUIT; FIBER testing
- Publication
Pakistan Journal of Agricultural Research, 2017, Vol 30, Issue 2, p185
- ISSN
0251-0480
- Publication type
Article
- DOI
10.17582/journal.pjar/2017/30.2.185.193