Fortification of Cake with Sweet Potato and Beetroot Flour as Natural Antioxidant During Storage | ||
| Alexandria Science Exchange Journal | ||
| Article 19, Volume 40, OCTOBER- DECEMBER - Serial Number 4, December 2019, Pages 754-766 PDF (1.06 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/asejaiqjsae.2019.70264 | ||
| Authors | ||
| Rasha M. Nagib* 1; Nahla S. Zidan* 2 | ||
| 1Department of Home Economics, Faculty of Specific Education, Mansoura University, Egypt | ||
| 2Department of Home Economics, Faculty of Specific Education, Kafr El-Shaikh University, Egypt | ||
| Abstract | ||
| The present work was conducted to assessed the quality of cake fortified with sweet potato and beet root flour. Sweet potato and beetroot composite were added at various levels of substitution (5,10,15%) with wheat flour, cake production were carried out and these formula were storage for 0,7,14 and 21 days. The proximate composition showed that there were an increased nutrient content (protein, ash, fiber, Phenol and flavonoids) as addition of wheat flour with sweet potato and beet root. Minerals content were determined (Ca, Mg, K and Fe). Adding sweet potato and beetroot increase levels of minerals comparing with control and during storage period. Sensory attributes of the cakes were examined results of analysis showed that decrease in sensory properties comparing with control cake and by increase period of storage. Rheological properties of dough were estimated. Antioxidant prosperities also determined. Sweet potato and beet root are good source of phenolic acids and flavonoids compound, considered as a functional food for due to health and nutritional values. | ||
| Keywords | ||
| Sweet potato; Beet root; antioxidant; Chemical composition | ||
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