title: Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.
abstract: The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.
authors.affiliation: HanSung Co. Food Research Center, 222-69, Nae-Dong, Ojeung-gu, Bucheon City, Gyeonggi-do, Republic of Korea.
authors.forename: S H
authors.initials: SH
authors.lastname: Park
authors.forename: H S
authors.initials: HS
authors.lastname: Lim
authors.forename: S Y
authors.initials: SY
authors.lastname: Hwang
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D030024:Curcuma / Q000737:chemistry*; D003474:Curcumin / Q000032:analysis; D004548:Elasticity; D057140:Fast Foods / Q000032:analysis*; D005433:Flour / Q000032:analysis; D005518:Food Preferences; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D055595:Mechanical Phenomena; D056910:Republic of Korea; D012212:Rheology; D027343:Rhizome / Q000737:chemistry*; D012677:Sensation; D017365:Spices / Q000032:analysis*; D014783:Viscosity
chemical_list: D000975:Antioxidants; D003474:Curcumin