Qualitative analysis of low calorie cake formulated with whole wheat flour and its cost-effectiveness

Structural and Nutritional Composition of Ragiand Wheat Flour Blended Cake and their Sensory Evaluation

“…Cake-0 10:0:6:5:9:1:1 Ragi flour, whole wheat flour, jaggery, cooking oil, milk, kaju, kismis Science assessed the sensory characteristics of cakes under controlled condition in the laboratory [17]. The panel members for the evaluation were chosen by conducting the sensitivity taste, threshold tests for sweet, salty, sour, and bitter tastes.…”

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

“…Recent studies have documented the successful augmentation of various baking and confectionery products with natural ingredients and their impact on the functional properties of cakes [ 9 , [14] , [15] , [16] , [17] , [18] ]. To our knowledge, there is no publication that examines the cocoa and mint enrichment of sponge cakes, therefore the aim of the study was to make sponge cakes with the addition of Dutch cocoa powder and three different types of mint ( Mentha x piperita L., Mentha spicata var.…”