Utilization of food waste as fiber sources to produce special kinds of cake for spa | ||||
| Egyptian Journal of Tourism and Hospitality | ||||
| Volume 16, Issue 2, December 2010, Page 124-147 PDF (4.2 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejth.2010.380166 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| The investigation was carried out to study the feasibility of producing special cereal products such as cakes intended for people suffering from obesity and over weight in spa. Wastes such as carrot pomace, orange peel, corncobs, watermelon peel and cantaloupe peel powders were used as a dietary fiber sources to replace 5, 10 and 20% of wheat flour in the formulations of cake. The produced fiber substituted cakes achieved a reduction in calories. Sensory evaluation showed that all high fiber substituted cake samples were significantly lower than control cake in all sensory characteristics, except cake samples prepared by 5% carrot pomace had no significant differences (P>0.05) in crust color, texture, odor, volume and overall acceptability characteristics with control cake. The results indicated that replacement of fiber with wheat flour substitutes caused a significant decreased-in cake properties. However, there were significant differences between cake samples containing the same type of fiber source at 5, 10 and 20% replacement levels. The highest score in the same type of fiber source for all attributes were achieved in cake samples with fiber source at 5% replacement level. On the other hand, the lowest scores in the same type of fiber source for all attributes were achieved in cake samples with fiber source at 20% replacement level. | ||||
| Keywords | ||||
| dietary fiber; carrot pomace; orange peel; corncobs; watermelon peel and cantaloupe peel cake | ||||
|
Statistics Article View: 11 PDF Download: 1 |
||||
