Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes.

Galia Gentscheva,Velichka Andonova,Georgi Gavrailov,Iliana Milkova-Tomova,Krastena Nikolova,Natalina Panova,Stefan Stefanov,Zhivka Goranova,Dragomira Buhalova,Ivaylo Pehlivanov,Tsanka Dikova

doi:10.3390/molecules27031124

Abstract

The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. corrected up to 100% with whole-grain oat flour were studied. Their characteristics were compared with sponge cakes of 100% wheat flour/control. The obtained new products were characterized by reduced carbohydrates, increased content of dietary fiber, and preserved volume compared to the control. The physicochemical parameters of sponge cake and marshmallows with different concentrations of dry flowers of Sambucus nigra L. included in them differed from the control with lower water absorption, pH, and moisture, while having a higher relative mass and ash content and retaining the original size. Pathogenic microorganisms such as Escherichia coli, Salmonella sp., and Staphylococcus aureus, and common coliforms were not detected in the control and experimental samples when determining the microbiological parameters. Therefore, the developed formulations are an excellent alternative to wheat flour, significantly improving some nutritional characteristics such as smell, taste, dietary fiber, and lower carbohydrate content.

Highlights

Sambucus nigra L. is one of the most common plant species in Europe [1,2,3,4]
The main quality indicators of the semi-manufactured sponge cakes include: (1) 10–30% increase in the initial volume; (2) smooth and thin crust with a golden brown to a dark brown hue [15,16,17,18]; and (3) soft in the middle, with an elastic structure and thin-walled pores identical in size. All of these qualities of the sponge cakes guide the efforts of the sweets manufacturers to produce functional products based on them [19]
The aim of this research is the development of a prescription for pastry and its production technology, which is based on sponge cake made of wholegrain flour, partially replaced by a functional plant component—dry blossom flour of Sambucus nigra L./elderberry/and the evaluation of their physical and chemical properties, as well as their sensory properties

Summary

Introduction

Sambucus nigra L. is one of the most common plant species in Europe [1,2,3,4]. Its blossoms contain bioactive flavonoids (0.7–3.5%), phenolic acids (5-caffeoylquinic acid and 1,5-dicaffeoylquinic acid), rutin—21.0 mg/g dry substance, and others [5]. Sambucianin, which is contained in the blossoms of Sambucus nigra L., along with anthocyanins, glucosides, and flavonoids, protects the cell membranes from the changes caused by the free radicals [6]. These compounds possess antimicrobial, antiviral, anti-inflammatory, diuretic, and spasmolytic properties, and they strengthen the blood vessels [7]. The main quality indicators of the semi-manufactured sponge cakes include: (1) 10–30% increase in the initial volume; (2) smooth and thin crust with a golden brown to a dark brown hue [15,16,17,18]; and (3) soft in the middle, with an elastic structure and thin-walled pores identical in size. All of these qualities of the sponge cakes guide the efforts of the sweets manufacturers to produce functional products based on them [19]

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Conclusion