Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake.

Hanen Najjaa,Mohamed Neffati,Walid Elfalleh,Nacim Zouari,Abdelkarim Ben Arfa,Ram Roshan Sharma

doi:10.1371/journal.pone.0227996

Hanen Najjaa, Mohamed Neffati + Show 4 more

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https://doi.org/10.1371/journal.pone.0227996

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Abstract

Jujube (Ziziphus lotus L.) fruit has multiple functional properties and represents an interesting source of bioactive compounds. The purpose of this study was to improve the functionality and the sensory properties of sponge cake enriched with Z. lotus fruit. The polyphenols and flavonoids levels in the sponge cake and its antioxidant potential increased with the addition of 0–10 g of jujube powder/100 g of wheat flour. The crumb color parameters, L* and b*, decreased with the addition of jujube powder, whereas the a* value increased. In the texture analysis, addition of jujube powder resulted in an increase of the hardness and chewiness, but the springiness was reduced. The sensory evaluation showed that supplementation of jujube powder did not manifest any undesirable organoleptic response and showed satisfactory consumer acceptability. Overall, the addition at 5% jujube powder showed the finest sensory properties of the sponge cake.

Highlights

A positive relationship between foods and health has conduct to several scientific researches to find the significance of foods or food ingredients on specific body functions
The current study aims to assess the effect of jujube powder substitution to wheat flour on the functional, nutritional and sensory properties of the sponge cake
Sugars and fat amounts measured in the present study were higher compared to those reported by Boudraa [18]

Summary

Introduction

A positive relationship between foods and health has conduct to several scientific researches to find the significance of foods or food ingredients on specific body functions. Functional foods are considered as of the most important topics of research and innovation in the food industry [1]. There are several reasons for this huge popularity including varied tastes, easy availability, extent shelf life and cheap price among other processed foods. Their evolution has experienced various stages of progress, reaching today a rising diversity [1]. Bakery products, such as cakes are so much consumed and usually, they are wealthy in carbohydrates, calories and fats, but poor in fibers, vitamins and minerals. Foods enriched with dietary fibers and antioxidants have been designed, in bakery products, such as cakes

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