STUDY OF SENSORY AND QUALITATIVE CHARACTERISTICS OF CAKE MANUFACTURED FROM COMPOSITE FLOUR
DOI:
https://doi.org/10.36103/53wqef60Keywords:
cost, Cupcakes, flour,proso millet, sensory evaluation, spelledAbstract
ABSTRACT
This study wheat flour was partially replaced at ratio of (25, 50, and 75 %) by with local millet flour in purpose of preparing composite flour. The percentages of moisture, fat, protein, ash, fiber and carbohydrates in millet flour were (9.30, 4.30, 9.80, 1.62, 1.81, 73.17%) and in wheat flour (12.00, 2.00, 10.50, 0.55, 0.48, 74.47%) respectively. Increasing the substitution ratios led to a significant increase (P≤0.05) in the experimental cupcake pieces as compared to the control treatment. Transactions with substitution ratios of (25%) and (75%) recorded the highest values in terms of volume. The weights of the cupcake pieces, the specific volume, and the density of the cake after baking did not differ significantly with control treatment. The treatment with 25% substitution treatment recorded the highest values of the specific volume, the lowest density, and the highest percentage of weight loss after baking. The sensory attributes values for the cupcake treatment under study showed no significant differences among the values of the specific volume, regularity of the external shape, softness, and color of the crumb. The values of freshness, aroma, taste, and total scores decreased with increasing substitution ratios. The treatment with 25% substitution did not record a significant difference as compared to control, while the rest of the treatments achieved high acceptance scores at the same time. The production cost for cupcakes from wheat flour and composite flour was the same, with a total profit of 200%.
Received: 21/1/2025
Accepted: 13/4/2025
Published: 31/7/2026
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