title: Nutritional and sensory quality evaluation of sponge cake prepared by incorporation of high dietary fiber containing mango (Mangifera indica var. Chokanan) pulp and peel flours.
abstract: Sponge cake prepared by partial substitution of wheat flour with mango pulp and mango peel flours (MPuF and MPeF, respectively) at different concentrations (control, 5%, 10%, 20% or 30%) were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with MPuF and MPeF to have high dietary fiber with low fat, calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of MPuF and MPeF in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 10% MPuF and 10% MPeF to be the most acceptable. MPeF and MPuF have high potential as fiber-rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.
authors.affiliation: Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia. naziah@usm.my
authors.forename: A A Noor
authors.initials: AA
authors.lastname: Aziah
authors.forename: W Lee
authors.initials: WL
authors.lastname: Min
authors.forename: Rajeev
authors.initials: R
authors.lastname: Bhat
mesh_terms: D003116:Color; D003258:Consumer Behavior; D004041:Dietary Fats / Q000032:analysis*; D004043:Dietary Fiber / Q000032:analysis*; D005433:Flour / Q000032:analysis* / Q000592:standards; D005502:Food; D005524:Food Technology; D005527:Food, Fortified; D005638:Fruit; D038321:Glycemic Index; D006801:Humans; D006868:Hydrolysis; D031022:Mangifera; D009753:Nutritive Value; D009812:Odorants; D013649:Taste; D014908:Triticum
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber