2020 Volume 11 Issue 2

 

Nutritive Value of Sponge Cake and Pancakes Fortified with Bioactive Compounds and Antioxidant of Pumpkin Flour

 

Eman Hassan Ahmed Algarni

 

Abstract

This study aimed to evaluate the antioxidant activity of punicalagin, which is extracted from the pomegranate, on the stability of olive oil in comparison with butylated hydroxytoluene (BHT). The evaluation was carried out by measuring peroxide value (PV) and acid value (AV) to identify the primary products of oil oxidation. Thiobarbituric acid reactive substances (TBARS) and P-Ansidine value (PAV) were used to identify the secondary products of oxidation. Also, the total oxidation index (TOTOX) was calculated to evaluate the overall oxidation status of olive oil samples. Olive oil was divided into three groups: olive oil alone (control), olive oil with BHT, and olive oil with punicalagin. All samples were stored in the same conditions and tested for 60 days. The presence of punicalagin in olive oil significantly reduced peroxides (18.17 Meq/kg oil; p< 0.0001), acid value (5.32 mg KOH/g fat, p< 0.0001), TBARS formation (3.22 ug MDA/g oil, p<0.01), and P-AV (13.82; p<0.0001)  in comparison with the control (27.50 Meq/kg oil, 3.67 ug MDA/g oil, and 19.35, respectively). Also, the antioxidant activity exhibited by punicalagin showed similar effects as the synthetic antioxidant, BHT, with no significant differences between them in all parameters. These findings indicate substantial potential for using punicalagin as a natural preservative to improve the quality of oil during storage and to prolong its shelf life.

Key words: Nutritive value, pumpkin flour, antioxidant, organoleptic properties, color examination ‎

 

Introduction

There is an increasing demand for the herbal drug treatment of various ailments (Sargia et al., 2018; Saida et al., 2018; Mourad et al., 2018). Pumpkins (CurcubitamoschataDuch.) give a value when added to bakery products during the dietary need of consumers. The shift of mineral compositions of composite flours after processing to end products necessitated. The pumpkin flour was blended with wheat and used to bake bread, cakes, cookies, scones, and mandazi which had contained bioactive components, minerals, and energy.  It is clear that make greater by adding pumpkin flour elevates the nutritive value of bakery products. The levels recommended for added in similar human foods are up to 20% pumpkin flour (Kiharasonet al., 2017).

More studies are concerned in pumpkin (Cucurbita L. spp.) showed it had contained great amounts of bioactive compounds. Pumpkin pulp is widely utilized in the food industry for the production of bakery products, juices, jams, marinades, and baby food due to the content of carotenoids in the pumpkin has been containing rich amounts found in the great number of research (Kulczynski and Gramza-MichaΕ‚owska, 2019).

This pumpkin is especially valuable may be caused the highest content of carotenoids, like β-carotene, lutein, and vitamin C (Biesiadaet al., 2009), natural antioxidants as phenols (Dini et al., 2013), and chemical composition include total carbohydrates (Chen and Huang, 2018). It is confirmed that pumpkin lowering the glucose level in the blood and detoxification influence (Song et al., 2018). Moreover, another refer role of pumpkin varieties is the action of defending against cancer (Nawirska-OlszaΕ„skaet al., 2014).

The natural antioxidant as total phenolic content and antioxidant potential of Cucurbita maxima (pumpkin) powder were determined using DPPH (1, 1-diphenyl -2-picryl-hydrazyl). The results showed that the phenolic compound present in plants had contained rich amounts from hydroxyl groups that have very strong scavenging activity for free radicals. Antioxidant on interaction with DPPH, which happens with transfer electron or hydrogen atom to DPPH and convert it to 1-1-diphenyl -2- picryl –hydrazine and the degree of change the color confirmed that it could indicate the scavenging activity( Chonoko and Rufai, 2011).

Wheat is the main component of nutrition in the world. Therefore, wheat has been utilized in a difference of bakeries products like bread, cakes, crackers, pasta, and noodles (Lee et al., 2002)

The term "pancakes" refers to many preparations cooked traditionally in other countries of the world (Gocmen et al., 2009). Pancakes are starch-based products prepared by pouring batter onto a hot solid surface and cooking until solid (Pengyet al., 2016).

Cakes are the greatest consumed for breakfast food due to it was singular products and are usually utilized in festivals in addition to full of happiness celebrations, also, cakes usually made from a higher extraction soft wheat flour caused deficient in phytochemicals and fibers (Zhang, et al., 2012).

The target of this research to produce sponge cake and pancake enjoyed both young and old. Therefore, it was developed and produces nutritious cakes by adding pumpkin to wheat flour at different levels and evaluated the acceptability of the different cakes to consumers.

Materials and Methods

Materials:

Pumpkin fresh (Cucrbitamoschata) was obtained from the local market in Saudi Arabia. Pumpkin was washed, removed the peel, and cut to 1 -2 mm slices (sliced thinly). The slices were frozen immediately in a frozen at - 6oC for 6 h and perfection frozen at - 25oC for 18 h. After this treatment, the slices were dried promptly in a convection oven air circulation at 50 ±2oC for 24h as described by Park (1987).

Figure 1: Showing pumpkin (Cucrbitamoschata) powder

Wheat flour 72% extraction (Triticumaestivum L.),   shortening (100% pure vegetables oil and it's cholesterol-free), skim milk, vanilla, sugar, eggs, and baking powder were purchased from the local market at Saudi Arabia

Methods:

Preparation of different blends

Four levels of pumpkin powder (5, 10, 15, and 20%) were substituted for wheat flour in the formula to prepare sponge cake and pancakes.The standard formulation of sponge cake and pancakes was prepared with 100% wheat flour 72% extraction.

Chemical constituents of raw materials and its blends

Protein, total fat, ash, and crude fiber were determined in raw materials (wheat flour 72% extraction and pumpkin meal) and their blends according to the method outlined in AOAC (2012).The total amount of carotenoids in pumpkin flour and its blends were determined using a spectrophotometer at 450 nm. Total carotenoids were calculated and expressed in mg/100/g of the sample according to the method described withDereet al. (1998).Moreover, total dietary fiber was determined of the raw materials and their blends according to the methods described by Prosky (1988). Also, soluble and insoluble dietary fibers were determined in the raw materials and their blends according to Lee and Prosky (1995).

Minerals content copper (Cu), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), sodium (Na) and manganese (Mn) were determined in the diluted solution of ash raw materials and their blends using the atomic absorption spectrophotometer (3300 Perkin-Elme) as described in by AOAC (2012) method.

Antioxidant activity (DPPH) of different blends

Antioxidant activity was measured based on the modified method of Shahidiet al. (2006). The antioxidant activity of the sample was determined based on the formula:  % DPPH Scavenging = [(π΄πΆπ‘œπ‘›π‘‘π‘Ÿπ‘œπ‘™−π΄π‘†π‘Žπ‘šπ‘π‘™π‘’) πΆπ‘œπ‘›π‘‘π‘Ÿπ‘œπ‘™] × 100%

Where, A control is the absorbance of the DPPH solution without the addition of the sample and A sample is the absorbance of the DPPH solution by the addition of the sample.

Antioxidant activity (ABTS) of different blends

Antioxidant activity based on ABTS scavenging was measured based on the method of Thaiponget al. (2006). The antioxidant activity of the sample was calculated based on the following formula:

% ABTS Scavenging = 100 - [(π‘‚π·π‘ π‘Žπ‘šπ‘π‘™π‘’π‘‚π·π‘π‘œπ‘›π‘‘π‘Ÿπ‘œπ‘™) × 100]

Where, OD sample is the absorbance value of the ABTS mixture mixed with the sample, and OD control is the absorbance value of ABTS solution without sample.

Total phenolic content of different blends

The total phenolic content in the extract was measured using the method of Qawasmehet al. (2012) with Folin-Ciocalteu reagent.The UV reading was measured at 760 nm. Gallic acid was used as standard (1 mg/ml) and the results were expressed as gallic acid equivalents (GAE mg/g of dry weight).

Preparation of sponge cake

The ingredients of raw materials (wheat flour 72% extraction and pumpkin meal) were used in the preparation of sponge cake according toChaiya and Pongsawatmanit (2011). Wheat flour 72% extraction (100g.) mixed with 40g shortening; 100g. Sugar, 2.0g baking powder, 150.0 g. egg, 3.0 g vanilla, 8.0 g emulsifier, and 10.0 g skim milk was added to give control sponge cake.Pumpkin meal was added separately to control and substituted wheat flour at levels 5.0, 10.0, 15.0 and 20.0% to give four blends, respectively. The blend was scaled at 30 g into baking pans and baked at 180°C for 35 min. Baked cakes were left to cool for 1 hr. at room temperature and stored after packaging with polyethylene bags at refrigerator until analysis.

Preparation of pancakes

The experiment was conducted by replacing wheat flour 72% extraction with pumpkin flours at 5, 10, 15, and 20% levels to give four different blends to produce pancakes. Wheat flour-based pancakes were used as a control.

To a mixture of dry ingredients, including flour (200.0 g), salt (2.0 g), sugar (20 g), baking powder (4.0 g) and skim milk (25.0 g), vanillin (0.5 g) and one egg  (40.0 g) to make a batter slurry. The slurry was mixed with a spatula for 45 sec. Ninety milliliters of the batter was poured on the preheated griddle that had been lightly sprayed with palm oil as an anti-stick cooking spray (Pam, International Home Foods, and Parsippany, NJ) according to Shih et al. (2006).

The pancakes were cooked for about 1.5 min at 190 ºC until the bubbles on the upper surface of the pancake were broken (as an indication to the proper cooking) and turned to the other side and cooked for another 1.5 min. The pancakes were cooled for 1 hr. at room temperature and stored after packaging with polyethylene bags at refrigerator until analysis.

Organoleptically evaluationof different blends of sponge cake and pancakes

 According to AACC (2002) and Rosa et al. (2015), the sensory evaluation was performed to evaluate differences among sponge cake and pancakes were prepared separately with different amounts of pumpkin flour at 5, 10, 15, and 20% levels. It was performed using twenty experienced staff members from the Food Science and Nutrition Department, College Science, Taif University, Saudi Arabia. They were selected according to willingness, availability, motivation, and previously demonstrated capability to work as a member of a sensory panel.

Color measurement of sponge cake and pancakes product

Pumpkin flour and different blends of sponge cake and pancakes product color were measured using The Minolta Spectrophotometer CM-3500d (Osaka, Japan). The color attributes Hunter L*, a*, and b*. L* defines lightness, a* denotes the red/green value, and b* the yellow/blue value according to See et al. (2007).

Peroxide value of sponge cake product during the storage period

Shortening was extracted from sponge cakes every week for four weeks by soaking in n-hexan at room temperature for 48 hr. The extract was filtrated and evaporated from the solvent. Shortening was kept in a deep freezer for further investigation.

Peroxide value (mill equivalent/kg shortening) and acid value (mg KOH/g shortening) as physical-chemical characteristics were determined in shortening which extracts from cake made from pumpkin at different levels 5, 10, 15 and 120%, respectively during the storage period (four weeks) according to  AOAC (2012).Thiobarbituric (TBA) value was performed according to the methods previously stated by Kikuzaki and Nakatani, (1993).

Statistical analysis

The data were subjected to multivariate statistical analysis, by mean comparisons, using the statistical software SAS 9.2 (SAS Institute, 2011).

Results and Discussion

Chemical compositions of raw materials and their blends:

Pumpkin and wheat flour 72% extraction and its blends were analyzed for their chemical constituents, total carotenoids, and dietary fiber fractions, and the results are reported in Table (1). The results indicated the pumpkin flour contains the highest amounts of crude fiber and ash (8.03 and 6.45%, respectively). Meanwhile, wheat flour 72% extraction was the highest in total protein 14.12% followed by the blends made from 5, 10, 15 and 20% pumpkin flour was 13.92, 13.71, 13.55 and 13.32%, respectively, these gradually decreased in the blends due to the pumpkin had contained lower amounts from protein 9.86% than wheat flour. Total carbohydrates were the highest amount in wheat flour 72% extract (81.40%). Whilst, the blends were decreased in total carbohydrates by increasing pumpkin flour due to the pumpkin meal had contained lower total carbohydrates (73.84%).

Total carotenoids were the highest in pumpkin flour 41.04mg/100g than wheat flour 0.37 mg/100g. Meanwhile, the total carotenoids in blends were increased by increasing pumpkin flour at levels 5, 10 15 and 20% were 2.09, 4.48, 6.53, and 8.34 mg/100g, respectively. High contents of total carotenoids and β-carotene were 2120 and 1180 μg.100 g–1 have been found in C. maxima. Moreover, the peel from C. moschata was the highest amount of E-α-and E- β- carotenes was 47 and 235 μg.g–1(Kandlakuntaet al., 2008).Carotenoids are converted to vitamin A and it is necessary micronutrient for the visual system, growth, and development. Moreover, it was keeping off the epithelial cellular integrity, immune system, and reproduction (ACC/SCN, 2000).

The results illustrated that the total dietary fiber, insoluble and soluble dietary fiber was increased gradually in the blends at 5% was 3.92, 2.32 and 1.60%, added at 10% pumpkin was 5.21, 3.12 and 2.09%, at 15% pumpkin was 6.86, 4.08 and 2.78% and at 20% pumpkin was 7.12, 4.14 and 2.98%, respectively than wheat flour as control which had low value (3.09, 2.02 and 1.07%). This means that the increase in total, soluble, and insoluble dietary fiber, could be the highest 20.65, 7.20, and 13.45% were found in pumpkin flour to be of great importance. These dietary fibers are having the ability to buffer the pH of the stomach by binding to the elevate acids produced by the digestive system. Moreover, these were assistance in fecal bulking, and also intestinal emptying.

Pumpkin has high bioactive components, dietary fibers, vitamins, fatty acids, and amino acids which gives a high nutrition value for humans. Moreover, pumpkin is playing a considerable function in the scavenging of free radicals and suppresses the different kinds of disease development (Jun et al., 2006).

 

Table 1. Chemical compositions and dietary fiber fractions of raw materials and their blends (on a dry weight basis).

Chemical analysis

Wheat flour 72% extraction

Pumpkin meal

Blends cake made from pumpkin

5 %

10 %

15 %

20%

Protein

14.12±1.25

9.86±1.41

13.92±1.38

13.71±2.16

13.55±2.27

13.32±1.98

Lipid

3.03±0.91

1.82±0.48

1.90±0.95

2.15±1.15

2.33±1.27

2.65±1.33

Ash

0.55±0.01

6.45±1.01

1.17±0.26

1.47±0.61

1.85±0.73

2.12±0.87

Crude fibers

0.90±0.02

8.03±1.16

1.85±0.43

2.27±0.85

2.61±0.77

3.11±1.05

Total carbohydrates

81.40±7.39

73.84±6.82

81.16±8.82

80.4±7.89

79.66±6.84

78.80±7.17

Total carotenoids (mg/100g)

0.37±0.01

41.04±3.65

2.09±0.35

4.48±1.12

6.53±1.28

8.34±1.58

Total dietary fiber

3.09±0.41

20.65±2.42

3.92±0.84

5. 21±1.24

6.86±1.38

7.12±1.82

Insoluble dietary fiber

2.02±0.07

13.45±1.76

2.32±0.76

3.12±1.08

4.08±1.23

4.14±1.38

Soluble dietary fiber

1.07±0.51

7.20±0.27

1.60±0.32

2.09±0.73

2.78±0.68

2.98±0.81

Values are mean and SD (n = 3)

 

 

Minerals content of raw materials and their blends:

Mineralscomposition of pumpkin meal andwheat flour 72% extraction and their blends are shown in Table (2). The obtained results revealed that the pumpkin flour constitutes a reach source of mineral elements. The predominant minerals in pumpkin flour were potassium 3623.6 mg/100g followed by magnesium, sodium, and calcium were 302.63, 226.29, and 166.4 mg/100g, respectively. Wheat flour 72% extraction also contains useful amounted of potassium, magnesium, and calcium (146.07, 102.25, and 15.74 mg/100g, respectively). Moreover, the blends had contained the highest amount of potassium followed by magnesium, sodium, and calcium. Therefore, the blends were increased in mineral content by increasing the addition of pumpkin meals. The values obtained for K, Ca, Fe, Mg, Mn, Na, Zn, and Cu are moderately great in various bands with several levels of pumpkin meal that may fulfill the nutritional necessity of the consumers.

The mineral elements play significant functions in the human body. Although present in the diet, some minerals are not eaten in appropriate quantities to meet their daily metabolic necessities (Sichiereet al., 2000).The consumption of vegetables is significant to take sufficient intakes for the reason that in these vegetables are found the highest minerals concentration(Moreira, 2006).

 

 

 

Table 2: Minerals content of raw materials and its blends (mg/100g).

Minerals content

Wheat flour 72% extraction

Pumpkin meal

Blends cake made from pumpkin

5 %

10 %

15 %

20%

Magnesium

102.25±10.27

302.63±25.24

152.8±13.47

170.1±16.24

195.9±15.39

215.16±14.35

Sodium

4.84±1.25

226.29±19.37

66.9±5.29

74.1±6.38

81.8±7.24

88.24±8.21

Zinc

3.83±1.31

4.57±0.92

3.21±0.92

3.43±1.21

3.60±0.94

3.77±0.61

Manganese

0.70±0.01

0.54±0.01

0.60±0.001

0.65±0.001

0.70±0.02

0.75±0.001

Iron

1.82±0.15

7.56±1.63

1.15±0.01

1.25±0.01

1.32±0.12

1.40±0.35

Calcium

15.74±2.46

166.4±12.61

13.5±2.14

20.1±2.16

25.8±2.15

30.4±6.41

Potassium

146.07±11.28

3623.6±87.59

230.2±14.28

252.0±18.28

272.6±16.28

295.8±25.18

Cupper

0.27±0.001

1.82±0.15

0.28±0.001

0.29±0.001

0.30±0.001

0.32±0.001

Values are mean and SD (n = 3)

 

 

Antioxidant activity and total phenolic of different blends

Total phenolic content and antioxidant activity were determined in control (wheat flour 72%) as well as in pumpkin cake different blends. As was previously shown for total carotenoids, pumpkin flour was the most abundant in carotenoids (41.4 mg/100g). The obtained results from Table (3) shows that the total phenolic in different blends at levels from 5.0 up to 20.0% were ranged from7.50 to 16.18 mg GAE/g, these results mean when increased pumpkin flour in the blends the total phenolic was increased could be the pumpkin had contained the highest in natural antioxidants.Valenzuela et al. (2014) found that the greatest ability to be used phenolic contents in pumpkin is flavonoids compounds.

Concerning, the highest content of carotenoids and total phenolic in pumpkin flour, the results observed that when increased pumpkin flour in the different blends the antioxidant activity was increasing from 69.24 to 81.59% in DPPH and 45.38 to 80.61% in ABTS, at levels different blends from 5.0 to 20.0%, respectively. These were confirmed by Ahzaniet al. (2013) whoinformed that the addition of pumpkin flour had contained the highest antioxidant activity that may be caused by an increase in β-carotene which converts to a pro-vitamin A and also appeared antioxidant activity. Natural antioxidant activity is also affected by more components involved phenolic acids which are the basic components that have been contained antioxidant activity.Also, Huanget al. (2015)observed that when elevating the phenolic content in a compound the increases its antioxidant activity. It is for the reason that the total phenolic content can be produced phenolic compounds as simple molecules and complex molecules like tannins.

 

 

Table 3. Antioxidant activity and total phenolic of cake product

Blends

% DPPH

% ABTS

Total phenolic

Control

60.15±4.23c

32.45±2.61 c

3.16±0.86 c

5 % pumpkin

69.24±4.59b

45.38±3.28 b

7.50±1.05 b

10 % pumpkin

73.51±7.18ab

67.32±5.24 ab

10.14±1.38 ab

15 % pumpkin

77.16±6.38 ab

75.19±6.12 ab

13.27±1.53 ab

20 % pumpkin

81.59±9.14a

80.61±7.38 a

16.18±2.04 a

Values are mean and SD (n = 3); where: Mean values in the same with the letter are significantly different at 0.05 levels.

 Total phenolic asmg GAE/g

 

 

 

Organoleptic evaluation of the sponge cake made from pumpkin flour:

Data obtained in Table (4) and Figure (2) for sensory properties showed that the control sample of the cake made from wheat flour 72% extraction had the highest degree (97.61%) of sensory acceptance. The same sensory acceptability resultant showed that in the cake made from wheat flour 72% extract and added the pumpkin meal at 5, 10, 15, and 20% were 94.99, 92.56, 90.13, and 87.28%, respectively. From the results, it could be concluded that the sensory properties for scores of control were nearly equal than those of the other cakes and 20% were slightly darker. The sensory evaluation of results observed that a partial replacement of cake products with up to 15 and 20% from pumpkin flour in sponge cakes is fulfilling expectations 

Pongjantaet al. (2006)reported that more than 15% of pumpkin powder substitution in sandwich bread, while 20% of pumpkin powder was optimum for butter cake, and chiffon cake. Chiffon cake, sandwiches bread, sweet bread, butter cake, and pumpkin cookies were accepted by the consumers.

Cakes made from pumpkin had the highest scores for all sensory properties than with the control and the pumpkin cakes. This may be caused by pumpkin odor and taste, harmonic with the results ofEl-Demery (2011), and Bhat and Bhat (2013).

Organoleptic evaluation of the pancakes made from pumpkin flour.

Taste, odor, color, hardness, texture, porous distribution, and overall acceptability were evaluated in pancake and the results are reported in Table (5) and Figure (3). From the results, it could be noticed that the alternatives of sensory attributes of pancakes were influenced by the quantity of wheat flour substituted with the pumpkin flour when the pumpkin increased the overall acceptability was slightly decreased, thus the pancake 20% additives were few it could be due to the slightly dark in color and acceptability in other parameters.Similar findings were obtained by Kanwalet al. (2015) who found that increase in the color score with the increase in supplementation level. Moreover, the hardness was soft in control pancake and it was increased by increasing pumpkin flour may be the reason the pumpkin has contained the highest amounts of crude fiber. Thus, the consumers have to good quality pancakes possessed pleasant pumpkin taste and aroma as well as a soft and porous structure.

The use of fruit and vegetable as natural food additives has recently been suggested, due to their high content of polyphenols, carotenoids, dietary fiber, or other bioactive compounds (Prokopovet al., 2015).

 

 

 

Figure 2: Shows that the cakes with added pumpkin flour from control on the left, and following that the gradual addition 5, 10.15, and 20%, respectively.

Table 4:Effect of pumpkin meal on the sensory evaluation of sponge cake:

Blends

Taste

20

Odor

20

Texture

15

Crust color

15

Crumb color

15

Appearance

15

Overall acceptability

100

Control

19.30a±1.36

19.20a±1.28

14.45a±0.97

14.78a±0.74

14.89a±0.61

14.89a±0.99

97.61

5 %

Pumpkin

19.12a±0.09

19.10a±0.63

14.22a±0.97

14.24a±0.74

14.30a±0.72

14.01b±0.04

94.99

10 % Pumpkin

18.57b±0.23

18.00b±0.12

14.35ab±0.28

13.65b±0.48

13.68b±0.09

14.31ab±0.67

92.56

15 % Pumpkin

18.45b±0.56

17.50c±0.13

13.63b±0.66

12.90bc±0.11

13.60b±0.55

14.05ab±0.99

90.13

20%

Pumpkin

18.00c±1.06

17.30c±0.65

13.45b±0.77

12.48c±0.95

13.45c±0.12

13.60b±0.63

88.28

Values are mean and SD (n = 3); where: Mean values in the same with the letter are significantly different at 0.05 levels.

Figure 3: Shows that the cakes with added pumpkin flour from control on the left, and following that the gradual addition 5, 10.15, and 20%, respectively.

 

 

Color evaluation of different sponge cake and pancakes products

Evaluation of color values for pumpkin flour and different sponge cake and pancake blends were prepared separately with various levels of alternative of wheat flour which are reported in Tables 6 and 7. From the results in Table (6) the color values of L*, a*, and b* were significantly the highest in pumpkin flour color L* value (58.02), a* value (9.08)appeared more redness, also excess yellowness (b* value 34.88). This result agrees with the outcomes acquired bySee et al. (2007)pointed out that pumpkin flour has elevated L* a* and b* value and the yellow color could have been due to the carotenoids as pumpkin had contained a rich amount from of β- carotene.

In the same table, the average a* and b* values of all cake blend of pumpkin treatments were higher than of the control. The higher redness (a* values) and yellowness (b* values) showed that the pumpkin flour had a more attractive color than wheat flour. Thus, incorporating pumpkin flour to food products would give the attractive color of products, and improve acceptance of the products for consumers (Aziah and Komathi, 2009).

As well as, control cake was found to be significantly different in L*, a*, and b* values (31.44, -0.24, and 12.94) as compared to all cake pumpkin treatments. These results indicated that wheat flour has the lightest color (Aziah, 2009). Moreover,Maeda et al. (2004)pointed out that the wheat flour is mostly significant white may be caused by the elimination of the bran through milling.Meanwhile,the color values in different cake blends were increased gradually when increasing pumpkin flour due to it had contained rich amounts in bioactive components and dietary fiber. Pumpkin is a worthy incorporative to cakes for the reason that they supply a good source of protein, natural antioxidants, B- carotene, and fatty acids (Pericinet al., 2009).

 

 

 

Table 5:Effect of pumpkin flour on the sensory evaluation of pancakes:

Sensory attributes

 

Pancake made from pumpkin

Control

5%

10%

15%

20%

Taste

20

19.0 ±1.42a

18.4 ±1.70 a

17.9±1.25ab

17.2 ±1.63b

16.9±1.37c

Odor

20

19.0 ± 1.51a

18.3 ± 1.48 a

18.1±1.37 a

17.6 ± 1.52 b

17.1±1.24 b

Color

15

14.5 ± 1.53a

14.5± 1.53 a

14.0±1.29 ab

13.7 ±1.47 b

12.9±1.46 c

Hardness

15

14.3± 1.48a

13.7± 1.48 a

13.5±1.46 ab

13.2 ± 1.67ab

13.0±1.53 b

Texture

15

14.0 ± 1.52a

13.6 ± 1.52 a

13.4±1.95 ab

13.2 ±1.42 b

12.7±1.81 c

Porous distribution

15

14.0± 1.42 a

13.8± 1.42 a

13.7±1.51 ab

13.6 ± 1.52 b

13.2±1.16 c

Overall acceptability

100

94.8

92.3

90.6

88.8

86.4

Values are mean and SD (n = 3); where: Mean values in the same with the letter are significantly different at 0.05 levels.

 

 

Table 6: Shows the color values for cake blends prepared with pumpkin flour

Cake blends

L*

a*

b*

Pumpkin meal

58.02±4.26

9.08±6.28

34.88±4.16

Control

31.44±2.14a

-0.24±0.00d

12.94±2.31b

5 % pumpkin

30.38±2.16 a

0.60±0.01 c

15.21±1.89bc

10 % pumpkin

28.92±1.98ab

0.87±0.01bc

16.08±2.04 a

15 % pumpkin

27.68±2.48ab

1.58±0.23 b

16.19±1.58a

20 % pumpkin

26.32±1.67 b

2.12±0.14 a

16.56±2.03 a

Values are mean and SD (n = 3); where: Mean values in the same with the letter are significantly different at 0.05 levels.

From the results Table (7), it could be found that the lightness was decreased with increasing pumpkin flour for the bottom and upper surface, redness increased with increasing pumpkin flour for bottom surface, while for upper surface the values of redness for control was less than 5, 10, 15, and 20% substituted and for yellowness increased with increasing pumpkin flour for the bottom and the upper surface.

Effect of storage period on peroxide value in cake blends:

From the results in Table (8) it could be indicated that the blends cake made from pumpkin flour at different levels shown that the cake level at 15 and 20% were effectively inhibited to increase in peroxide value for four weeks period was 3.95 and 3.14 meq/kg, respectively. Also, the same effect of acid value was 2.38 and 2.21 mg KOH/gm respectively, after four weeks; also, the ATB was paralleled the obvious results. Moreover, very close effects were observed for these blends. This means that pumpkin flour had contained carotenoids as natural antioxidants to which lipid peroxidation during storage (Quirós and Costa, 2006; Dini et al., 2013).

Pumpkin flour could be utilized may be caused by its flavor, sweetness, deep yellow-orange color, and a significant amount of dietary fiber. It could be utilized to supplement cereal flours in bakery products, soups, sauces, instant noodle and also as a natural coloring supplement for food(Juditaet al ., 2014)

Table 7: Shows the color values for pancake blends prepared with pumpkin flour

Pancake blends

L*

a*

b*

Control

39.25±3.25a

0.22±0.01d

17.35±1.28c

5 % pumpkin

37.86±3.59 a

0.40±0.02 c

18.65±1.74bc

10 % pumpkin

35.73±2.98ab

0.61±0.02b c

19.28±2.45 b

15 % pumpkin

32.19±2.18 ab

0.82±0.51 b

19.91±1.83 b

20 % pumpkin

29.18±2.11b

1.16±0.43a

20.25±2.37 a

Values are mean and SD (n = 3); where: Mean values in the same with the letter are significantly different at 0.05 levels.

 

 

 

Table 8: Effect of storage period on rancidity cake blends

Rancidity during storage /week

Control

Cake made from pumpkin at

5%

10%

15%

20%

Acid value

0

1.53±0.12

1.41±0.14

1.32±0.11

1.27±0.15

1.21±0.10

 

2

2.20±0. 46

2.94±0.35

2.71±0.26

2.50±0.29

2.24±0.14

 

4

2.83±0.35

2.67±0.38

2.43±0.36

2.38±0.21

2.21±0.16

Peroxide value

0

2.12±0.29

2.12±0.27

2.12±0.13

2.12±0.15

2.12±0.17

 

2

4.79±0.51

3.45±0.41

2.64±0.19

2.42±0.22

2.22±0.15

 

4

8.82±0.73

4.67±0.52

4.11±0.40

3.95±0.35

3.14±0.28

TBA

0

0.08±0.004

0.08±0.004

0.08±0.003

0.07±0.002

0.07±0.002

 

2

0.20±0.021

0.18±0.014

0.17±0.013

0.16±0.011

0.15±0.014

 

4

0.40±0.026

0.34±0.034

0.28±0.027

0.24±0.013

0.20±0.016

Values are mean and SD (n = 3)

 

 

 

Conclusion

 

From the obvious results, it can be concluded that the pumpkin flour is a reach source of fiber, total dietary fiber, total carotenoids, and mineral elements. Therefore, the sponge cake and pancakes made from 15 and 20% pumpkin reported that general appearance and overall acceptability, effectively inhibited to increase in shelf-life due to the pumpkin had contained rich amounts from the natural antioxidant.

 

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