PRODUCTION AND SENSORY EVALUATION OF CAKES FROM A COMBINATION OF WHEAT ( TRITICUMAESTIVUM) AND ALMOND SEED( PRUNUSAMYGDALUSDULCIS)

Abstract

Thestudy investigated the production and sensory evaluation of cakes from a combination of wheat and almond seed. The study adopted experimental design method. The sensory characteristics namelycolour, texture, taste, aroma, mouth feel and general acceptability were analyzed. Twenty (20) panelists were used to determine the sensory characteristics of the samples which consisted of wheat and almond flour blends.Data from the study on sensory evaluation were subjected to analysis of variance (ANOVA), the means where separated by Duncan's Multiple Range Test.Significance was accepted at p<0.05.Results indicated that the control sample (100% wheat flour cake) CWF4 ranked highest in all the attributes (colour 6.20±1.11; texture 6.15±1.09; taste 6.00±1.17; aroma 5.70±1.30; mouth feel 5.70±1.56) with the exception of the aroma. Although the scores of sample CWF4 were comparable to the scores of samples CWA1 (70% wheat:30% almond), CWA2(50% wheat;50% almond) and CWA3(30% wheat:70% almond) in terms of colour, texture, aroma and general acceptability, sample CWF4 differed significantly with 100% almond seed flour cake CAF5 in all the attributes (colour 4.55±1.93; texture 4.40±1.98; taste 4.70±1.89; aroma 4.35±1.95; mouth feel 4.00±1.89). Therefore, almond seed flour used in combination with wheat flour possesses good sensory qualities that can help reduce over dependence on wheatflour in cake production.