Chemical quality of sponge cake supplemented with moringa seeds oil | ||
| Egyptian Journal of Chemistry | ||
| Articles in Press, Accepted Manuscript, Available Online from 17 August 2025 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejchem.2025.395741.11924 | ||
| Authors | ||
| Ahmed Mohamed Saied Hussein* 1; El-Kalyoubi M. H.2; Ibrahim M.F. Helmy1; Mohamed F. Khallaf2; Ahmed R. Khalaf1 | ||
| 1Food Technology Department, National Research Centre, Dokki, Giza, Egypt, | ||
| 2Food Science Department, Faculty of Agriculture, Ain Shams University | ||
| Abstract | ||
| In this study, oil from moringa seeds (Moringa oleifera lam) was substituted by cake shortening at various quantities (20, 40, 60, 80, and 100%). It was studied how this supplementation affected the cake's chemical composition, color characteristics, baking quality, chemical quality attributes (Acid value, Peroxide value and Thiobarbituric acid), organoleptic assessment, stalling rate, and texture profile analysis. These findings showed that the various enriched cake samples had higher levels of moisture, oil, and carbs than the control sample. L (lightness), a (redness), and b (yellowness) values dropped as the storage duration increased from 0 to 15 days, according to the results of the crust color evaluation. Additionally, during the storage period, the supplemented cake samples' crumb color L and b values dropped in comparison to the control, while the opposite pattern was seen for the a (redness) color values. All amounts of Moringa seed oil was added to the mixtures of cakes; cake samples supplemented with 60, 80, and 100% Moringa seed oil exhibited greater weight values than the control during storage. At various storage times, the volume values of the cake supplemented with oil from Moringa seeds at all levels were noticeably less than those of the control. During storage, the moisture contents of cakes with all supplementation amounts were greater than the control. The acid and peroxide levels of the various enhanced cakes did not change significantly (p < 0.05) during the course of the storage periods. TBA readings were significantly affected by any of the prepared supplemented cakes (p < 0.05), with the exception of 20%, which had the lowest levels at zero time and five days (43.79 and 46.81 mg malonaldehyde/kg). The cake with 100% Moringa seed oil added obtained the best ratings for overall acceptance and all identified sensory characteristics. Cake's alkaline water retention capacity (AWRC) values were lowered during storage times when varying amounts of Moringa seed oil were added. The gumminess and hardness values of all the treated cakes were greater than those of the control samples, according to the texture profile analysis. | ||
| Keywords | ||
| Sponge cake; moringa seeds oil; chemical composition; color; baking quality; sensory characteristics | ||
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