Organoleptic and chemical characteristics of soybean and pomegranate peel powder supplemented cakes

Abstract

The present study delineates information pertaining to the organoleptic evaluation and chemical characteristics of wheat flour cake supplemented with soybean flour and pomegranate peel powder. The overall acceptability score of control (100 per cent wheat flour) cake was 7.40 and that of cakes made of wheat, soybean flour and pomegranate peel powder at 85:10:5, 82.5:10:7.5 and 80:10:10 level of substitutions had overall acceptability mean scores of 7.80, 7.74 and 7.96 which fell in the category ‘liked very much’. The protein and fat contents of Type I cake were 11.23 and 23.72 per cent, respectively which were significantly higher than that of control cake. As the level of substitution with pomegranate peel powder increased there was a significant (P≤0.05) increase in the crude fibre and ash content of all types of value added cakes from 2.23 to 3.03 and 1.81 to 2.15 per cent, respectively. Total dietary fibre content of control cake was 7.51 per cent, which was significantly lower than that of Type I (8.29 per cent), Type II (8.67 per cent) and Type III (9.07 per cent) cakes. Soluble and insoluble dietary fibre content of all types of cakes were significantly (P≤0.05) higher than that of control cake. Similarly the calcium, phosphorus, iron, zinc and magnesium content of control was significantly (P≤0.05) lower than that of Type I, II and III cakes. The starch and protein digestibility was 50.63 mg maltose released/g meal and 73.24 per cent, respectively in the 100 per cent wheat flour cake which was significantly (p≤0.05) higher than that of value added cakes.