Chemical, sensory characteristics and texture profile of cupcake enriched with different proportions of Samwah herb (Cleome droserifolia) | ||||
| African Journal of Biological Sciences | ||||
| Article 23, Volume 17, Issue 1, 2021, Page 321-332 PDF (468.93 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajbs.2021.246935 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Reda A.M. Hathout 
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| Home Economics Dept., Fac. of Specific Education. Ain-Shams University | ||||
| Abstract | ||||
| Bakery products and their derivatives have an important place in the food consumption all over the world. Cakes are bakery products high in fat and sugar. Samwah herb (Cleome droserifolia)is one of the most popular medicinal herbs in Egypt. This work aims to enriches cupcake with different proportions of Samwah herb (2.5, 5, 10, 15 %) w/w and study its effect on cupcake chemical, sensory properties, physical, and texture profile. Results of chemical analysis showed that protein, ash, fiber and minerals were increased with increasing of samwah concentration. According to sensory evaluation the highest smell, taste, color, and general acceptance score was given to the sample containing 2.5% and 5% samwah, it was noted that with the increase of samwah percent the acceptance of cupcake decreases. Cupcake enriched with 2.5% samwah scored the highest weight, change in weight (%) and volume compared with the other enriched samples. According to texture analysis, the sample containing 10 % samwah was given the highest score on their texture qualitative properties, and cupcake enriched with 2.5% samwah received the lowest scores regarding their softness and hardness. | ||||
| Keywords | ||||
| Cake; Sensory properties; Texture profile; Herps | ||||
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