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197496

EFFECT OF USING SWEET POTATO AND POTATO FLOURS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE

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Last updated: 28 Dec 2024

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Abstract

Sponge cake was prepared by replacement sweet potato and
potato flours (refused small size) at levels 10, 20 and 40%. Chemical
composition of sweet potato and potato flours showed that sweet potato
had lower moisture and fiber contents. ß- carotene content, increased
from 12 to 30 and 40 mg/100g when sweet potato was incorporated
from 0 to 40 % into the sponge cake formulation. Farinograph readings
indicated that water absorption increased significantly from 58.2 % to
65 % with increase sweet potato flour to 40 %. Resistance to extension
values are increased with increasing the sweet potato to 10 % and
decreased at the other levels. Regarding physical characteristics of
sponge cake, results revealed that sweet potato flour at levels 10 % and
20 % caused increase in sponge cake volume. Also, the specific volume
of sponge cake increased with each increase of substitution. On the
other hand, it was noticed that, organoleptic scores of sponge cake
supplemented with sweet potato at level 20 % and potato flour at 10 %
increased, otherwise there was no significant differences between
control and supplemented sponge cake. The results showed also that
sweet potato and potato flours had antimicrobial effect .In general, the
overall acceptability of sponge cakes was improved by 20 % sweet
potato and 10 % potato flours substitution.

DOI

10.21608/fjard.2008.197496

Keywords

Sweet potato, Potato flour, ß- carotene, total phenol, sponge cake batter, organoleptic evaluation

Authors

First Name

Magda R.

Last Name

Abd El-baki

MiddleName

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Affiliation

Food Science and Technology Dept., Fac. Agric., Fayoum Univ., Egypt.

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Volume

22

Article Issue

2

Related Issue

27939

Issue Date

2008-07-01

Receive Date

2021-10-02

Publish Date

2008-07-01

Page Start

165

Page End

180

Print ISSN

1110-7790

Online ISSN

2805-2528

Article File

FJARD_Volume 22_Issue 2_Pages 165-180.pdf

PDF . 461.1kB

Link

https://fjard.journals.ekb.eg/article_197496.html

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https://fjard.journals.ekb.eg/service?article_code=197496

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Type

Research articles.

Type Code

1,920

Publication Type

Journal

Publication Title

Fayoum Journal of Agricultural Research and Development

Publication Link

https://fjard.journals.ekb.eg/

MainTitle

EFFECT OF USING SWEET POTATO AND POTATO FLOURS ON PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SPONGE CAKE

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Article

Created At

23 Jan 2023