Abstract
The aim of this study is to investigate the production of functional cakes with enriched nutritional value and flavor with the addition of spinach powder (SP) to the formulation as a replacement for the wheat flour at different ratios. The addition of SP resulted in a significant decrease in the moisture content (26.63 - 28.96% for the batters and 12.75 - 22.33% for the cakes) and water activity (0.902 - 0.880 for the batters and 0.722 - 0.822 for the cakes) values (P<0.05). The addition of SP caused a significant change in the color of the batters and cakes. The vitamin C content of the batters and cakes increased depending on the amount of SP (P<0.05). The highest weight loss (14.83%) and cooking yield (89.40%) values were observed for the plain cake and cake with 10% SP, respectively, where this cake had the highest sensorial acceptability by the panelists.
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