Characterization of wheat flour enriched with cashew apple (Anacardium occidentale L.) fiber for cake production

Abstract

The potential of cashew apple fiber in enriching wheat flour for production of acceptable cake was attempted. Wheat and cashew apple fiber composite flours were produced by substituting wheat flour with 5–30% cashew apple fiber while 100% wheat flour was used as control. Physicochemical properties of the composite flours and sensory acceptability of the cakes produced were examined. Titratable acidity (140–500 mg/kg) and soluble tannins (0.46–1.76%) increased while pH (3.59–5.62) decreased with increase in cashew apple fiber composition. The oil absorption capacity (71.45–67.26%) decreased (p NaCl (aw − 0.76) > Mg(NO3)·6H2O (aw − 0.50). Significant decrease in lightness (L*) and increase in redness (a*) and yellowness (b*) of the composite flours with increased inclusion of cashew apple fiber were observed. Sensory acceptability of cakes produced from wheat flour substituted with 5–10% cashew apple fiber compared favorably with wheat flour cake.