Abstract
The objective of this study was to enrich pound cake with inajá fruit pulp and assess its impact on nutritional composition. Results showed a decrease in carbohydrates (from 29.91% to 27.01%) and an increase in proteins (from 9.5% to 10.5%) in the modified cake. Lipid content slightly increased (from 32.2% to 33%), while fiber content decreased significantly. Microbiological analyses met established standards. Additionally, sensory evaluation indicated favorable acceptance of the modified cake. In conclusion, inajá-enriched cake offers a modified nutritional composition, potentially appealing to specific consumer groups, but attention is required to maximize nutritional benefits and sensory attributes.
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