Effect of replacing wheat flour with red carrot powder on the physicochemical and sensory properties of cake

Abstract

The study aimed to produce cake by replacing wheat flour with red carrot powder by 0, 15, 20, and 25% and studying its effect on physicochemical and sensory properties. The chemical estimates showed that the moisture content decreased as the replacement percentage increase compared to the control sample. The protein, fat, and ash percentage increased with increasing percentages of red carrot powder. A study of some physical characteristics of the treatments with different ratios of substitution showed that the higher the substitution ratios for red carrot powder, the greater the weight and volume of the cake product. In contrast, the specific volume of the cake was the highest value for the cake without red carrot powder added. As for the height of the cake, it was the highest value at the replacement ratios of 20 and 25%, represented by treatment T2 and T3, respectively, compared to the control sample. The sensory evaluation of the cake product showed that the color characteristic recorded the highest value in treatment T1. The odor recipe was distinguished upon treatment T2 and T3. The taste characteristic of the cake product differed significantly from the rest of the treatments T0 and T1, and the texture recipe recorded the highest value on transaction T3. The results of the pH values indicated a gradual decrease in the pH values during storage for all treatments of the cake product, compared to the control sample, and the occurrence of damage and spoilage of the product after 30 days. The results of the water activity values of the cake models manufactured for different proportions during different storage periods 1, 10, 20, and 30 days showed a gradual decrease with the increase of time.