Development and quality assessment of oat flour incorporated sponge cake
DOI:
https://doi.org/10.53992/njns.v9i4.229Keywords:
Sponge cake development, Oat flour, Wheat flour replacer, Functional food, Bakery product, Cake qualityAbstract
The demand for healthy foods enhanced with different functional bioactive ingredients is rising in the modern day. Cakes are widely consumed, ready-to-eat baked goods that can be used to produce functional food products. The present study was conducted to utilize oat flour as a wheat flour replacer in sponge cake development. The developed treatments included: T1 = Control (whole wheat flour cake), T2 = 10% oat flour with 90% wheat flour, and T3 = 30% oat flour with 70% wheat flour. The results showed that the cake treated with 30% oat flour and 70% wheat flour (T3) resulted in 37.98% moisture, 0.65% ash, 11.47% protein, 9.25% fat, 11.14% fiber, 45.60% carbohydrate, 262.49 Kcal/100 g energy value, 860 cm3 cake volume, 4.00 cm cake height, 283 g cake weight, 9.91% baking loss, 8.34 color, 8.23 texture, 7.90 taste, 8.46 aroma and 8.76 overall acceptability. Similarly, the cake with 10% oat flour and 90% wheat flour (T2) resulted in 26.95% moisture, 0.62% ash, 10.21% protein, 8.48% fat, 9.05% fiber, 43.30% carbohydrate, 246.62 Kcal/100 g energy value, 640 cm3 cake volume, 3.77 cm cake height, 273 g cake weight, 5.53% baking loss, 7.50 color, 7.43 texture, 7.63 taste, 7.70 aroma and 7.23 overall acceptability. The control (whole wheat flour cake) resulted in 25.77% moisture, 0.55% ash, 9.25% protein, 7.16% fat, 7.73% fiber, 34.58% carbohydrate, 219.43 Kcal/100 g energy value, 600 cm3 cake volume, 3.00 cm cake height, 268 g cake weight, 3.70% baking loss, 6.95 color, 6.94 texture, 6.76 taste, 6.43 aroma and 6.63 overall acceptability. The findings of the study indicate that the cake treated with 30% oat flour and 70% wheat flour (T3) showed a better effect on the proximate, baking, and sensorial qualities of the cake.
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