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Physicochemical Properties and Sensory Evaluation of Sponge Cake Supplemented with Hot Air and Freeze Dried Oyster Mushroom (Pleurotus sajor-caju)

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Document pages: 10 pages

Abstract: The purpose of this study was to improve the nutritional quality of Pleurotus ostreatus sponge cake. In this study, the physicochemical, functional and sensory properties of cakes with five different levels of mushroom powder (0 as control, 5 , 7 , 10 and 12 ) were evaluated. The results showed that the protein, fat, ash and fiber contents of hot air drying (hd) and freeze drying (FD) mushroom flour were higher than those of cake wheat flour, but the carbohydrate and moisture contents showed the opposite trend. The study also found that increasing the amount of mushroom powder from 0 to 12 will also increase the content of protein, fat, ash and fiber in the cake. FD mushroom powder significantly decreased (P ≤ 0.05), and the highest protection rate was recordedin (11.72 - 15.16 ), fat (20.01 - 21.9 ), ash (1.75 - 1.92 ), and fiber (1.39 - 1.74 ) with increasing the level of supplementation from 5 - 12 . In contrast, carbohydrate content of cake decreased from 34.13 - 31.15 with increasing the level of FD mushroom from 5 - 12 . Also, the volume and weight of the cake with FD mushroom were higher compared to HD and control sample. The results of sensory evaluation indicated that sponge cake with 10 FD oyster mushroom was rated the most acceptable after the control.

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