EI-Gammal, O., Korish, M., Abd EI Hady, Y. (2007). AN ENHANCED SPONGE CAKE WITH PUMPKIN PASTE OR SWEET POTATO PUREE. Journal of Food and Dairy Sciences, 32(11), 9145-9154. doi: 10.21608/jfds.2007.204804
Om EI Saad EI-Gammal; M. Korish; Y. A. Abd EI Hady. "AN ENHANCED SPONGE CAKE WITH PUMPKIN PASTE OR SWEET POTATO PUREE". Journal of Food and Dairy Sciences, 32, 11, 2007, 9145-9154. doi: 10.21608/jfds.2007.204804
EI-Gammal, O., Korish, M., Abd EI Hady, Y. (2007). 'AN ENHANCED SPONGE CAKE WITH PUMPKIN PASTE OR SWEET POTATO PUREE', Journal of Food and Dairy Sciences, 32(11), pp. 9145-9154. doi: 10.21608/jfds.2007.204804
EI-Gammal, O., Korish, M., Abd EI Hady, Y. AN ENHANCED SPONGE CAKE WITH PUMPKIN PASTE OR SWEET POTATO PUREE. Journal of Food and Dairy Sciences, 2007; 32(11): 9145-9154. doi: 10.21608/jfds.2007.204804
AN ENHANCED SPONGE CAKE WITH PUMPKIN PASTE OR SWEET POTATO PUREE
1Food Science and Techn. Faculty of Home Economics,AI-Azhar Univ.
2Food Technology Dept., Faculty of Agric Kafr EI- Sheikh Univ.
3Home Economic Dept., Faculty of Specific Education· Menufia Univ.
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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