Enriched Cakes Research Articles

Research and Development of Obtaining Scandium from Waste Cake by Aluminothermal Method

To study and obtain scandium, we used technogenic waste (waste cake) from the Kadamzhai antimony plant. For the experiment, we took 0.05 μm enriched fine fraction of the cake. To carry out the aluminothermic reaction, we weighed 90 g of enriched cake and 10 g of aluminum powder on technical scales. To obtain scandium, we used a quartz crucible as a reactor, since the reaction in it does not pollute the obtained product, the reaction will begin at 810° C. Complete recovery of scandium occurs at 935° C, in 7-8 minutes. For the aluminothermic reaction, we used enriched cake from the Kadamzhai antimony plant.

Production of enriched cakes by apple pulp and peel powder and evaluation of chemical, functional and textural properties

Background: Apple pomace is a by-product of the fruit juice industry and comprises peel, seed, stem, and pulp tissues. This by-product contains dietary fiber, polyphenols, vitamins, and organic acids that can benefit human health and have a high potential as a dietary source. Baked products are well-known food types to humans and have a key role in feeding people worldwide. Nowadays, enriched products such as bread, cakes, and biscuits are available in stores. Different studies worldwide have been done about applying fruit juice industry by-products in the bakery. Objective: This research aimed to evaluate apple peel (APE) and pulp (APU) powders separately as a partial substitute for wheat flour in cake production. Methods: Apple peels and pulp, separately produced as residual wastes of juicing, were dried for 3 hours in the oven (60°C). The dried pulp and peel were ground and sieved using a 60 µm mesh. In this research, chemical and physic-chemical analyses were performed according to AACC (Approved Methods of the American Association of Cereal Chemists) and standard food analysis methods. Textural characteristic was analyzed by a texture analyzer (Brookfield CT3-10 Kg, US) equipped with an aluminum probe. Results: Different levels of APE and APU powders (10, 20, and 30 %) were used to enrich the cakes. Wheat flour’s ash, fat, water, and oil absorption capacity were lower than APU and APE, whereas the moisture, protein, bulk density, and pH showed a reverse trend. Adding APU and APP to the cake formula increased total dietary fiber (TDF) from 4.14 % in the control sample to 27.71 % in the sample with 30 % apple peel powder (APE-30). The highest a* colorimetric parameter (redness) in the cake core was 3.82 in the APE-30 sample. The addition of APE and APU significantly increased the hardness, gumminess, and chewiness of the samples (p<0.05). APE-10 samples could improve the nutritional properties of the cakes without significant reduction (p>0.05) in overall acceptance compared to the control sample. Conclusion: The results of this research demonstrated that a partial replacement of wheat flour with apple pulp and peel significantly increased the dietary fiber, especially insoluble fiber, compared to the control sample. Apple pulp powder and apple peel powder have the potential for use in cake making as a good source of dietary fiber.

Recovery of water-soluble materials after distillation of sage (Salvia officinalis L.) and the use of materials in the production of cake and ice cream

Sage (Salvia officinalis L.) is an important medicinal plant from the family of Lamiaceae and is known for its medicinal properties. There are certain ways to separate essential oil of sage, among them hydrodistillation by far the most used industrial techcnique. Hydrodistillation generates a by-product called hydrosol which contain valuable components particularly phenolics. In this research, essential oil of dried sage leaves were separated by hydrodistillation. Hydrosol fraction of sage (SHF) was dried by spray dryer with the aid of maltodextrin. The obtained sage hydrosol powder (SHP) was incorporated into ice cream and cake formulations at the rates of 0.5, 1 and 2% in order to enrich the products. Ice creams displayed higher results than cakes at any enrichment level. The highest scores in antioxidant capacity related tests were observed in samples enriched with 2% SHP. Total phenolic contents of 2% SHP enriched ice cream and cake were 111.03 and 28.95 mg/100 g, respectively. At equal enrichment level by SHP, ice cream samples displayed higher antioxidant capacity results than cake samples for both tests (DPPH and ABTS). This indicated the deteriorative effects of high cooking temperature applied in cake preparation on phenolics of SHP. Moreover, although the results of DPPH and ABTS assays were expressed using the same units (mg TEAC/100 g), DPPH results were higher than that of ABTS, which indicated higher reaction rate of antioxidants with DPPH compared to ABTS. Among the enriched samples, 0.5% SHP enriched ice cream and 0.5% SHP enriched cake displayed the highest overall acceptability score with 7.39 and 6.38, respectively. In most cases, sensory attributes of 0.5% SHP enriched ice cream and cake were not different (p > 0.05) from their respective control samples.

Consumer Response to Cake with Apple Pomace as a Sustainable Source of Fibre.

The use of apple pomace flour (APF) as a fibre enrichment strategy was investigated. The aim of this study was to evaluate consumers’ response to intrinsic and extrinsic properties of a bakery premix product when using APF. Apple pomace, a by-product from the juice industry, was dried and ground. APF is high in carbohydrates (47.47%) and fibre (38.48%), and it was used to partially substitute wheat flour and sugar in a cake premix. Acceptability, health, and nutrition questions were evaluated with and without information in terms of regular and fibre-enriched cake. The regular cake score was not affected by information, while the enriched cake’s score increased with information. Three clusters were identified. Cluster 1 (29%) showed high liking scores for regular cake, cluster 2 (31%) for the fibre-enriched cake, and cluster 3 (40%) showed similar liking for both. Consumers described the samples and ideal cake using a check-all-that-apply (CATA) questionnaire. Penalty analyses explained differences in acceptability among consumers. Healthiness, tastiness, and fibre content were the main reasons to buy the enriched cake for cluster 2; taste for consumers in cluster 1; and healthiness and taste for consumers in cluster 3. APF as a functional ingredient may be a consumers’ choice as a sustainable use of apple pomace.

Formulation of Jackfruit Seed Protein Enriched Cake

The study was conducted to establish a formulation for development of jackfruit seed protein (JSP) enriched cake. After extracting from jackfruit seeds, the JSP flour was added as substitutions of wheat flour at a level of 0%, 3%, 6%, 8% and 10% to prepare protein enriched cakes. The cakes were then analyzed to find out the acceptable formulation by assessing their physicochemical properties and sensory attributes. The cakes prepared with 6% JSP isolate secured the maximum sensory scores in terms of color, flavor, taste, texture, and revealed the highest overall acceptability (7.58 ± 1.01) suggesting ‘like very much’. The proximate analysis of 6% JSP enriched cake showed 15.26%, 11.59%, 25.91%, 1.06%, 2.03%, and 44.15% moisture, crude protein, crude fat, ash, crude fiber, and carbohydrate respectively. An increase in JSP level in cake formulation decreased the volume, weight, specific volume and water activity while the baking loss showed a reverse trend. The JSP enriched cake also exhibited a reduction in vitamin A content and peroxide value, and an increased calorific value. Microbiological analysis of the JSP enriched cake showed an acceptable quality by 10 days of storage (25 ± 2 °C). Therefore, maximum 6% JSP flour could be added as a substitute of wheat flour to formulate a protein enriched cake having good preferences and overall acceptability.
 Ann. Bangladesh Agric. (2020) 24(1) : 17-39

Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

Reaching nutritious snack foods to consume outside, especially during socialization, is of great importance for celiac people. This study investigates the effects of partial substitution of sugar with persimmon powder (0%, 20%, 40%, 60% and 80%) as a source of sugar, in gluten-free cake formulation. Specific volume and density ranged between 1.48-2.04 mL/g and 4.89-6.54 g/mL in persimmon powder substituted cakes, respectively, whereas it was 2.08 mL/g and 5.06 g/mL in control cake. Substitution of sugar with 20 and 40% persimmon powder resulted in statistically comparable cakes with control in terms of specific volume and density. Springiness, cohesiveness and resilience decreased; hardness and chewiness increased by increasing persimmon powder substitution. 20% persimmon powder substituted gluten-free cake was statistically similar to control cake in terms of hardness. Persimmon inclusion lead to enriched cakes with significantly higher total phenolic content (up to 304.2%), ferric reducing antioxidant power (up to 384.4%) and radical scavenging activity (up to 264.3%). Enriched gluten-free cakes with increased K, antioxidant activity, total phenolic content as well as favorable sensorial and physical properties were achieved by 20 and 40% persimmon powder substitution. This study can help socialization of celiac people outside their houses by providing nutritious cakes.

Расширение ассортимента обогащенных кексов

Актуальной задачей, стоящей перед кондитерской отраслью, является расширение ассортимента и увеличение производства обогащенных продуктов. Цель работы – разработка рецептурного состава кекса, обогащенного молочным белком. Объект разработки – кекс с высоким содержанием концентрата молочного белка, со 100%-ной заменой сахара на натуральные сахарозаменители, добавлением в зависимости от рецептуры экстракта розмарина и/или цикория. Работа выполнена в Научно-исследовательском институте продовольственной безопасности и на кафедре товароведения и товарной экспертизы РЭУ им. Г.В. Плеханова. На основании проведенных лабораторных испытаний подобран состав компонентов в рецептуре обогащенного кекса. Для обеспечения высокого содержания белков в изделии использован концентрат молочного белка, с содержанием белков не менее 85% в сухом веществе. В качестве заменителя сахара применена трегалоза, подсластителя – фруктоза. Для повышения пищевой и биологический ценности продукта использованы такие ингредиенты как цикорий, экстракт розмарина. Рассчитана пищевая ценность разработанного кекса, полученные результаты подтвердили эффективность подобранной рецептуры, для которой характерно высокое содержание белков. Количественное содержание белка подтверждено методом Къельдаля. Проведена оценка качества разработанных изделий по органолептическим и физико-химическим показателям в процессе хранения. Установлено, что разработанный состав обеспечивает сохранность качества обогащенных кексов на протяжении 35 суток. Таким образом, на основании проведенных исследований разработан рецептурный состав кекса, обогащенного молочным белком, биологически активными веществами растительного сырья, с полной заменой сахара на натуральные сахарозаменители, со сниженной калорийностью, с длительным сроком годности. Расширен ассортимент обогащенных мучных кондитерских изделий.

Influence of the Nutritive Composition on the Organoleptic Characters of Cakes Enriched with Fruits Almond of Terminalia catappa

Aims: The study focuses the organoleptic trend according to the nutritive composition of cakes processed from wheat flour enriched with the almond flour of T. catappa, a plant growing in some regions of Côte d’Ivoire.
 Study Design: Nine formulations of cakes processed from addition of almond flour of Terminalia catappa to wheat flour and then submitted to nutrients and descriptive sensory analyses.
 Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Biochemistry department of Biosciences Unit, Felix Houphouet-Boigny University, running 2015.
 Methodology: The contents in nutriments, namely macronutrients, minerals (macroelements and oligoelements), vitamins, and polyphenol antioxidants of the enriched cakes were determined using standard methods and their sensory description achieved. Then, the influence between both types of characteristics was assessed through the Pearson correlation coefficient (r) at ± 0.5 significance using statistical software SPSS.
 Results: The cakes investigated recorded invarious content in total carbohydrates (the major nutritive compound of the flours) whereas the other nutrients increased accordingly to the ratio of the almond flour incorporated for. Oppositely, the full sensory descriptors were responded with statistically similar scores over the cakes formulated. The correlation analysis mainly showed reduction of the cakes aroma during the nutrients increase, with r coefficients of –0.65 to –0.54. Thus, the study shows no rather nutritional influence of the nutritive enrichment of cakes on the sensory profile.
 Conclusion: The valorization of the cakes enriched with almonds of T. catappa could be sustained on the basis of their acceptance by consumers.

Second-stage Caribbean Large Igneous Province volcanism: The depleted Icing on the enriched Cake

A long-standing question has been whether the Lower Nicaraguan Rise in the western Caribbean Sea represents thinned continental crust or is part of the Caribbean Large Igneous Province (CLIP). During the R/V Meteor cruise M81/2, the northeastern part of the Lower Nicaraguan Rise including the Hess Escarpment was extensively sampled. Only volcanic and carbonate rocks were recovered and no metamorphic rocks or rocks with continental crustal affinities, indicating that at least the uppermost basement is volcanic and belongs to a volcanic province, probably the CLIP. We provide a comprehensive geochemical dataset, including major and trace elements and Sr-Nd-Hf-Pb double spike isotope ratios, for the volcanic rocks. The basalts are geochemically subdivided into two groups: 1) depleted and 2) enriched. The majority belong to the depleted group with 6–9 wt% MgO and highly depleted incompatible element (e.g. (La/Yb)N = 0.15–0.76, (La/Sm)N = 0.21–0.65) compositions and depleted radiogenic isotope (e.g. εNdi = 8.9–11.0, εHfi = 13.6–16.5, 206Pb/204Pbi = 18.28–18.98) ratios. The subordinate enriched group basalts have 5–8 wt% MgO and were solely recovered from the lower part of the central Hess Escarpment. These rocks possess enriched incompatible element ((La/Sm)N = 1.15–1.60, (La/Yb)N = 1.40–2.57) and isotopic (εNdi = 7.52–8.34, εHfi = 12.6–12.9, 206Pb/204Pbi = 18.87–19.07) ratios resembling E-MORB. The depleted group is distinct from Pacific and Atlantic MORB based on combined 206Pb/204Pb, 143Nd/144Nd and 176Hf/177Hf data. It is similar, but not identical to the highly depleted Gorgona komatiites, thought to be generated during the CLIP event, and depleted Galápagos hotspot track lavas accreted to the Pacific margin of Central America. Ages of ~81 Ma from rocks drilled on the Hess Escarpment postdate the main CLIP phase (95-83 Ma), and indicate that at least the northeastern part of the Nicaraguan Rise formed during a later volcanic event. Lithospheric thinning after the main CLIP phase is suggested to have triggered upwelling of still anomalously hot, partially-melted or unmelted CLIP mantle material to form the younger depleted group of lavas. Our investigations imply that second-stage melting to generate depleted compositions during formation of oceanic large igneous provinces, as has been recently proposed for the Manihiki Plateau, is a more common process than originally thought.

Разработка рецептурного состава обогащенного кекса с длительным сроком годности

Разработка рецептурного состава обогащенного кекса с длительным сроком годности

تأثیر افزودن پوست انار، صمغ گوار و آنزیم همیسلولاز بر خصوصیات کیک اسفنجی فاقد گلوتن بر پایه نشاسته گندم

کیک اسفنجی یکی از فرآورده‌های پر تقاضا و پرمصرف غلات بوده اما به‌دلیل داشتن گلوتن برای بیماران سلیاکی مناسب نیست. به همین جهت امروزه توجه به محصولات فاقد گلوتن گسترش یافته است. از طرفی غنی‌سازی کیک‌ها با فیبرهای رژیمی و آنتی‌اکسیدان‌های طبیعی، ارزش غذایی این محصولات را افزایش می‌دهد. بنابراین هدف از این تحقیق بررسی تأثیر جایگزینی پوست انار (12-0%)، صمغ گوار (5/1-0%) و آنزیم همی‌سلولاز (ppm90-0) بر ویژگی‌های فیزیکوشیمیایی و حسی کیک اسفنجی فاقد گلوتن بر پایه نشاسته گندم است. بدین منظور از طرح آماری روش سطح پاسخ طرح مرکب مرکزی استفاده گردید. نتایج آزمون‌های مختلف نشان داد که با افزایش درصد جایگزینی پوست انار در فرمولاسیون، دانسیته و شاخص‌های رنگی b*و L* کاهش و رطوبت، درصد بازدارندگی رادیکال DPPH، سفتی و شاخص رنگی a* افزایش یافت. از طرفی افزایش درصد جایگزینی صمغ باعث افزایش دانسیته و سفتی شد. افزودن آنزیم سبب کاهش روشنایی پوسته و افزایش دانسیته گردید. در ادامه خصوصیات کیک بهینه (یعنی کیکی که سفتی و دانسیته آن مشابه شاهد باشد) شامل 1/9 درصد پوست انار و 56/0 درصد صمغ گوار و فاقد آنزیم با کیک شاهد مقایسه گردید و نتایج نشان داد، خصوصیات فیزیکی، شیمیایی و بافتی کیک بهینه تا حد زیادی به کیک شاهد مشابه بوده و تفاوت اصلی در خواص حسی ناشی از پس طعم پوست انار بوده که با استفاده از طعم دهنده‌ها قابل اصلاح است.

Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.

Carrot fibre enrichment of fat reduced cake

Cake is a broadly consumed product and its dietary profile can be improved by using dietary fibre to replace part of flour or fat. The replacement of flour (10-30%) by carrot fibre in full fat and reduced fat cakes was examined. Flour replacement in full fat cakes increased batter viscosity and decreased air incorporation, providing harder cakes with dense structure. Inulin was used to replace 65% of fat in the reduced fat cakes, which presented lower batter viscosity but not significantly different volume development compared to the full fat cake. The incorporation of 10% carrot fibre in the reduced fat formulation appeared to counteract the effect of inulin in terms of batter viscosity and bubble size distribution, but impaired the volume development and the textural properties. The quality characteristics of the enriched cake were improved by the use of emulsifiers (monoglycerides, sodium stearoyl lactylate, diacetyl tartaric acid esters of mono- and diglycerides), which also had a stabilising effect o...

Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

Black carrot pomace (BCP), an industrial by-product of juice processing, is a promising source of polyphenols, in particular anthocyanins. In the present study, we investigated the digestive stability of polyphenols from BCP enriched cakes and monitored changes in their antioxidant capacity using a standardized static in vitro digestion model. Results showed that although enrichment of cake flour with BCP at levels of 50 g/kg, 100 g/kg and 150 g/kg caused a dose-dependent increase in anthocyanins (72–267 μg/g dw), phenolic acids (49–148 μg/g dw), total phenolics (54–202 mg GAE/100 g dw) and total antioxidant capacity (21–129 to 153–478 mg TE/100 g dw) for undigested samples, there was no statistical difference between the 100 g/kg and 150 g/kg BCP enriched sample (p > 0.05) after digestion. During the simulated bucal and gastric digestion the amount of anthocyanins and phenolic acids were reduced significantly (46–74% and 35–65%, respectively) (p < 0.05), whereas no anthocyanins were detected after simulated intestinal digestion. On the other hand, significant increases in total phenolic content and total antioxidant capacity were obtained after simulated gastric and intestinal digestion (up to 5- and 12-fold respectively).

Influence of canola seed dehulling on the oil recovery by cold pressing and supercritical CO2 extraction

Dehulling canola seeds provides an enriched cake in oil and proteins leading to an improved meal quality after oil extraction. The aim of this work was therefore to explore the impact of dehulling pre-treatment on both oil recovery and quality, using cold pressing followed by supercritical CO2 extraction. For this purpose, whole canola seeds, dehulled seeds, and reconstituted mixtures of 5% and 10% hulls were used to recover canola oil. After 1 h pressing, the obtained results showed that the lowest oil yield (≈37%) was obtained using dehulled seeds, indicating that dehulling adversely affects the efficiency of cold pressing. After pressing, remaining oil in press cake was extracted by supercritical CO2. After process optimization, the optimal parameters providing the maximum extraction yield (≈74%) were found at 40 °C temperature, 35 MPa pressure, 8.5 kg/h CO2 flow, and 10 min of conditioning. Using these conditions for grinded seeds, the combined process allowed a quasi-total oil recovery (95 ± 3%) and showed similar oil quantities extracted from either whole seeds, dehulled seeds, or reconstituted mixtures, demonstrating thus the efficiency of the proposed process. On the other hand, total phenolic compounds content in oil was reduced upon dehulling, and results show that the oil obtained by supercritical CO2 extraction was about twice enriched in phenolic compounds when compared to that obtained by mechanical pressing.

Use of Bovine Blood Powder in Bakery Products

&lt;p&gt;The bovine blood consists in considerable source of nutrients, amongst which iron and proteins meet themselves. The objective of the present work was to consider the use of the bovine blood in the feeding human being processed it as bovine blood in dust. Two bakery products were prepared with formulations with bovine blood powder and acceptance was tested by sensory analysis with numerical hedonic scale. The sorption isotherms of humidity had indicated that the temperature doesn't possess significant effect on the isotherms, having thus made possible the attainment of an only equation for the variation of humidity of the product in the studied band. The life-of-shelf of the bovine blood in dust was esteem for different conditions film thickness (25 and 100 &amp;micro;m) , relative humidity (80 and 90%) and temperature (4 &amp;ndash; 35 &amp;deg;C). 38 &amp;deg;C and 90% UR, the aluminium leaf packing were only presented adequate for the storage, with life-of-shelf of 13 months. The results how much to the acceptance of the bread and the enriched cake of chocolate with bovine blood in dust they had been excellent.. For the sample of cake, the frequency of responses regarding level of 10 hedonic scale was 92.3% for all attributes. And for the bread more than half of the responses were also allocated at level 10 scale (58.50% for appearance, 52.84 % for color, 56.60 % for the aroma, the taste for 58.50% and 84.91 % for texture).&lt;/p&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt;&lt;p&gt;DOI: http://dx.doi.org/10.14685/rebrapa.v4i2.130&lt;/p&gt;

Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes

Oat and rice bran were treated with different levels (0, 70 and 700 ppm) of an endoxylanase enzyme and added to cakes on 30% flour weight basis. The water binding and holding capacity of brans were decreased while their soluble dietary fiber content was increased. This enzyme treatment was found to be effective in reducing the initial crumb firmness and water activity and in increasing the batter viscosity, gelatinization temperature, specific volume, porosity and sensorial characteristics of the cakes. No differences were observed in the batter's specific gravity and the cake crumb's moisture content and Browning Index (BI). The level of endoxylanase treatment did not alter significantly (P < 0.05) the functional properties of the brans and the quality characteristics of the cakes probably because the treatment time (30 min) was too short to indicate a significant effect. The optimum cake characteristics were obtained when oat bran treated with 70 ppm endoxylanase was used. Overall, endoxylanase treated brans could be incorporated into cakes and improve their nutritional and quality characteristics. The objective of the present study was to evaluate the effect of the enzyme (xylanase) treatment of 2 commonly used cereal brans (oat and rice) in order to develop a functional bakery product. By using cereal bran one can upgrade agricultural products and by‐products for use as food ingredients without any additional cost. Furthermore, the treatment of raw cereal brans with xylanase alters the composition and functional properties of brans, influencing the characteristics of the final product as well. Endoxylanase treated brans were found to have improved functional properties that are essential for a successful incorporation, as well as higher nutritional value. The results of the study show the potential of using enzymes to modify underutilized sources of raw materials that can be properly incorporated in baked goods, improving their nutritional value and quality characteristics. The developed procedure and results can be used by the bakery industry to make high fibre and low cost bakery products with improved sensorial characteristics that are appealing to the consumers.