Abstract
The effect of freeze dried fruit powders on some of the physicochemical properties of the layer cake
Highlights
The tendency of consumers for the consumption of functional products made manufacturers produce different and healthier products
The addition of fruit powders in the cake formulation can prevent the addition of other synthetic color compounds such as green, yellow, orange, etc
Increasing the amount of the additional fruit powders caused a significant decrease in MC, aw, brightness value, the volume and symmetry indexes, color and overall acceptance score of the cakes (P
Summary
The tendency of consumers for the consumption of functional products made manufacturers produce different and healthier products. The change in the eating habits and the desire of consumers to eat ‘‘Natural and functional products” has caused the development of new preservation techniques for the fruits and vegetables For this reason, nowadays it is very common that, the market offers cleaned, cut and dried vegetable and fruit slices or powders ready for soup, dessert, cake or cookie mixtures as well salad preparations [6]. Nowadays it is very common that, the market offers cleaned, cut and dried vegetable and fruit slices or powders ready for soup, dessert, cake or cookie mixtures as well salad preparations [6] The addition of these products to cake formulation brings a new aspect of producing a healthy form of food which has been considered as a carbohydrate source. Fruit powders are advantages on the items that, easy dosage during formulation, preventing additional moisture due to fruit addition and as an alternative to enrichment of dry cake mixtures
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