AN ENHANCED SPONGE CAKE WITH PUMPKIN PASTE OR SWEET POTATO PUREE

EI-Gammal, Om EI Saad; Korish, M.; Abd EI Hady, Y. A.

doi:10.21608/jfds.2007.204804

AN ENHANCED SPONGE CAKE WITH PUMPKIN PASTE OR SWEET POTATO PUREE

Document Type : Original Article

Authors

¹ Food Science and Techn. Faculty of Home Economics,AI-Azhar Univ.

² Food Technology Dept., Faculty of Agric Kafr EI- Sheikh Univ.

³ Home Economic Dept., Faculty of Specific Education· Menufia Univ.

10.21608/jfds.2007.204804

Abstract

The potential use of pumpkin or yellow sweet potato in sponge cake was of
great interest as vegetables rich in functional or bioactive compounds and minerals.
Current work interested in improving sponge cake for the appearance, flavor, texture
and tenderness at levels of 5,10,15,20 and 25% pumpkin paste or potato puree of the
used flour in making the sponge cake. Baked cakes were tested for weight, height,
volume, specific volume, over-run and shelf-life at both room temperature or at the
refrigerator. The experimental analyses also include chemical composition for
macronutrients and organolyptic properties.
Resultant data illustrated that cooked, blended pumpkin improved the
contribution of produced cakes to the daily requirements of ash and fibers up to the
level of 25% addition. However, these ratios covered daily requirements of ash and
fibers at magnitude levels for children from 4-6 years, adults from (23-50 years) and
old adults from (51-70 years) respectively, The same estimates were higher when
sweet potato puree was used for the same categories.
On physico - chemical and sensory characteristics, there was higher
improvements iO pumpkin cakes than potato ones up to the level of 20% addition in
over-run, cake volume, height, flavor, color and tenderness. The shelf - life also
increase at both room temperature and at the refrigerator and the pumpkin cakes
superiored potato cakes.

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