Formulation and Organoleptic Evaluation of Nutritious Vegan Cake Premix by Using Millet and Sweet Potato
Published: 03-06-2023
Page: 229-237
Issue: 2023 - Volume 2 [Issue 3]
Pooja Gupta *
Department of Food and Nutrition, Food Science and Technology School for Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025, India.
Neetu Singh
Department of Food and Nutrition, Food Science and Technology School for Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025, India.
Alka Nanda
Department of Food and Nutrition, Food Science and Technology School for Home Science, Babasaheb Bhimrao Ambedkar University, Lucknow, Uttar Pradesh-226025, India.
*Author to whom correspondence should be addressed.
Abstract
Health professionals and customers are putting more pressure on food corporations to produce healthier food. Gluten-free flours (for example, millet, sweet potatoes, soymilk, chia, etc..) are growing more and more popular, which is creating new business prospects for food companies. In light of this, a study was carried out to develop millet-based sponge cakes in order to improve the product's sensory and nutritive attributes. We created five different compositions using sweet potato, chia seeds, and malted finger millet blended in the following ratios: 60:35:5, 40:50:10, 30:60:10, and 60:30:10, respectively. The control sample used 100% Wheat flour. These samples were thereafter subjected to sensory analysis. Standard techniques were used to establish the approximate composition of the several flour blends used to make premix instant cake. According to sensory acceptability, wheat flour is still uncommonly used to make cakes by local consumers, who gave grades of 6 and 7 and left remarks like "I liked it mildly" and "I liked it considerably." The study's findings suggest that composite flour is a workable substitute for traditional flour for use in baking. The great nutritional value of these cakes makes them potentially advantageous for developing children, teenagers, pregnant women, and nursing mothers.
Keywords: Malted finger millets, sweet potato, chia seeds, organoleptic properties
How to Cite
Downloads
References
Jideani VA, Onwubali FC. Optimisation of wheat-sprouted soybean flour bread using response surface methodology. Afr J Biotechnol. 2009;8(22).
Desai AD, Kulkarni SS, Sahoo AK, Ranveer RC, Dandge PB. Effect of supplementation of malted ragi flour on the nutritional and sensorial quality characteristics of cake. Adv J Food Sci Technol. 2010;2(1):67-71.
Izzreen I, Noriham A. Evaluation of the antioxidant potential of some Malaysian herbal aqueous extracts as compared with synthetic antioxidants and ascorbic acid in cakes. Int Food Res J. 2011;18(2).
Singh P, Raghuvanshi RS. Finger millet for food and nutritional security. Afr J Food Sci. 2012;6(4):77-84.
Olatunde SJ, Ajayi OM, Ogunlakin GO, Ajala AS. Nutritional and sensory properties of cake made from blends of pigeon pea, sweet potato and wheat flours. Food Res. 2019;3(5):456-62.
Shobana S, Krishnaswamy K, Sudha V, Malleshi NG, Anjana RM, Palaniappan L et al. Finger millet (Ragi, Eleusine coracana L.): A review of its nutritional properties, processing, and plausible health benefits. Adv Food Nutr Res. 2013;69:1-39.
Font B, Osano A. Analysis of Nutrient Profile of Finger Millet (Eleusine coracana (L.) Gaertn.) for Baby Food Formulation Using Pigeon Pea (Cajanus cajan (L.) Millsp.) as Protein Source. J Agric Sci Technol. 2020;10.
Ohizua ER, Adeola AA, Idowu MA, Sobukola OP, Afolabi TA, Ishola RO et al. Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends. Food Sci Nutr. 2017;5(3):750-62.
Nagib RM, Zidan NS. Fortification of cake with sweet potato and beetroot flour as natural antioxidant during storage (October-December). Alexandria Science Exchange Journal. 2019;40(4): 754-66.
da Silva EV, da Silva EEV, Paiva YF. Sweet potato flour as substitute for wheat flour and sugar in cookies production. Int J Dev Research. 2017;7(11): 17031-6.
Srivastava S, Genitha TR, Yadav V. Preparation and quality evaluation of flour and biscuit from sweet potato. J Food Process Technol. 2012;3(12):1-5.
EL Tayeb TS, Abdelhady HM, Salem EA. Chemical, physical and sensory properties of sweet potato cake. Egypt J Agric Res. 2015;93(1):101-15.
Dereje B, Girma A, Mamo D, Chalchisa T. Functional properties of sweet potato flour and its role in product development: A review. Int J Food Prop. 2020;23(1): 1639-62.
Fernandes SS, Salas-Mellado ML. Addition of chia seed mucilage for reduction of fat content in bread and cakes. Food Chem. 2017;227:237-44.
Hatamian M, Noshad M, Abdanan-Mehdizadeh S, Barzegar H. Effect of roasting treatment on functional and antioxidant properties of chia seed flours. NFS J. 2020;21:1-8.
Coorey R, Tjoe A, Jayasena V. Gelling properties of chia seed and flour. J Food Sci. 2014;79(5):E859-66.
Otondi EA, Nduko JM, Omwamba M. Physico-chemical properties of extruded cassava-chia seed instant flour. J Agric Food Res. 2020;2:100058.
Masood MAB. Chia seeds as potential nutritional and functional ingredients: a review of their applications for various food industries. Masood MAB. Chia seeds as potential nutritional and functional ingredients: A review of their applications for Various Food Industries, J Nut Food Sci Tech. 2022;4(1):1-14.
Aljobair MO. Effect of chia seed as egg replacer on quality, nutritional value, and sensory acceptability of sponge cake. J Food Qual. 2022;2022:1-11.
Prabhavat S, Reungmaneepaitoon S, Hengsawadi D. Production of high protein snacks from sweet potato. Agric Nat Resour. 1995;29(1):131-41.