Abstract
Effect of natural sugar substitutes – mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar on the quality properties of sponge cakes
Highlights
The aim of the research was to evaluate the physico-chemical and microbiological characteristics of sponge cakes with natural sugar substitutes – mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar
The sponge cake made with composite coconut sugar and mesquite flour exhibited fairly good technological characteristics
The highest fat content was defined in the sample control (6.89%) and the lowest content was in the cake with coconut sugar and mesquite flour (5.66%)
Summary
The aim of the research was to evaluate the physico-chemical and microbiological characteristics of sponge cakes with natural sugar substitutes – mesquite (Prosopis alba) flour and coconut (Cocos nucifera L.) sugar. Taking into account the particular color and flavor conferred by mesquite flour, it was considered that these characteristics would make it a good ingredient for sweet bread/cake formulations. Mesquite flour is the product obtained by grinding the whole pods. Besides fibre, it has proteins, lipids and provides calcium and iron, among other minerals. The level of protein is variable (7-11 g/100g) [4–5] It is not found the scientific evidence about application of mesquite flour as sugar substitute in the cakes and influence on quality papameters
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