Quality Parameters of Semi-Finished Sponge Cake Enriched With Pumpkin by-Products

Abstract

Nowadays, there is growing demand for flour-based products that only contain natural ingredients and are highly nutritional. This tendency promotes further research to find new raw materials for their production. Using by-products of pumpkin processing is a promising way to solve this problem due to their chemical content. In this research, the physicochemical and sensory properties of sponge cake enriched with pumpkin seed powder in two different quantities (5% and 10%) have been studied. Sensory evaluation of sponge cakes with pumpkin seed powder has revealed very high consumer acceptance. It has been established that the semi-finished cake with 5% of pumpkin seed powder added decreased in volume (229.00±5.17cm3), compared with the control (255.00±5.07 cm3). Higher porosity was observed in the control sample (65.62±1.41%) and in the sample with 5% of pumpkin seed powder added (64.20±1.00%). The water-absorbing capacity of the control sample (312.60±3.15%) was the lowest, compared with that of the samples containing 5 and 10% of pumpkin by-products. The lowest values of the crust chroma were in the cake samples containing 10% of pumpkin seed powder. The colour of the crust and crumb in the control was similar to that in the cake with 5% of pumpkin seed powder. An increase in the proportion of pumpkin seed powder from 0 to 10% resulted in an increase in the protein content, fibre, and total carbohydrates. The cake samples with 10% of pumpkin seed powder were the highest in protein (14.77%), fibre (2.76%), and total carbohydrates (75.15%). The results of sensory evaluation have shown that the semi-finished sponge cake enriched with 10% of pumpkin seed powder had better sensory properties, a more acceptable shape, smell, texture of the crumb, colour, and taste, compared with other samples.

Improvement of the technology of shortcrust baked semi-finished product on the basis of model functional compositions

“…Numerous works have shown that inexpensive raw materials can be available as a source of functional food ingredients for confectionery products. Such is non-traditional fruit and vegetable raw materials or waste [5,6], secondary or non-traditional resources of flour-grinding production [7][8][9], products of extrusion of grain crops [10], traditional and new types of dairy, fatty products [11,12], medicinal plants [13 ], which are carriers of essential and valuable substances.…”