Effect of kumquat (Fortunella margarita) powders dried by different methods on some physical and chemical properties of cake

تحسين خصائص الجودة والأنشطة المضادة للأكسدة للكيك باستخدام مسحوق فاكهة الكمكوات

“…It is noticed that when the substitution rate increased, L* value decreased probably due to browning reactions. The results were in the same trend with the results of Olcay and Demirs [34]. Also similar results regarding color variations based on substitution rate were documented in earlier studies involving cake samples enhanced with mandarin powder [62], orange pomace powder [63], citrus peel powder [58] and citrus mandarin powder [64].…”

“…Results were in line with Aamer [7] who reported that the prepared functional beverages were more widely accepted when fresh kumquat paste and purée were added to the whey and permeate. Also, similar results were reported by Olcay and Demir [34] as they found that the substitution rate of kumquat powder used affected the sensory properties of samples. As the substitution rate increased, the taste and general acceptability of cakes significantly decreased.…”

“…It is believed that the levels of substituted fibers, which absorb more water, are the cause of this observation. Similar results on weight changes depending on substitution level were also reported for kumquat powder by Olcay and Demir [34], citrus peel powder by Shin [58] and sweet potato powder by Samiha [59]. On the other hand, because dietary fiber dilutes gluten, Welti-Chanes et al [60] observed a low volume index when citrus fiber levels were increased during the manufacture of citrus dietary fiber-enriched biscuits.…”

“…In the meantime, kumquat fruits have 83.73% moisture, 1.86% protein, 0.82% ash, and 2.75% crude fiber, according to Mousa [50]. Additionally, Olcay and Demir [34] discovered that the protein content of powdered kumquat ranged from 0.98% to 1.11%.…”

“…Numerous studies on the phenolic content, chemical composition, and antioxidant potential of kumquat have been released [5,6,11,15,16,19,23] and study was published by Olcay and Demir [34], on the utilization of kumquat in cake. Nevertheless, there aren't enough studies on the use of kumquat in baked goods in the literature.…”