Effect of partial replacing of wheat flour with medicinal seeds / herbs powder on the quality characteristics of cake | ||||
| Damietta Journal of Agricultural Sciences | ||||
| Volume 4, Issue 1, January 2025, Page 129-137 PDF (1.09 MB) | ||||
| Document Type: Original research papers | ||||
| DOI: 10.21608/djas.2025.413949 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
M. Elabsy  1; A. Sharoba2; Ashraf Sharaf3
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| 1Damietta University, Faculty of Agriculture, Department of Food Science | ||||
| 2Banha University, Faculty of Mushtohor Agriculture, Department of Food Science. | ||||
| 3Department of Food Science, Faculty of Agriculture, Damietta University, Egypt | ||||
| Abstract | ||||
| This research was aimed to study the effect of partial replacing of wheat flour by medicinal herbs and seeds powders, namely, fenugreek, camel grass, ammi and roselle with replacing level of 7.5% on the quality characteristics of cake. The results showed that the partial replacing of wheat flour with fenugreek seed powder was increased both of protein and fat as compared to control and other cake samples (27.20 and 7.15 %, respectively). The minerals content of control cake was higher than that of cake sample formulated with partial replacing of wheat flour with medicinal herbs and seeds powders. On the other hand, the results of specific volume showed that there no significant differences between control cake and cake samples prepared with partial replacing of wheat flour with fenugreek, camel grass and ammi powders (2.02, 2.28, 2.16 and 2.02 cm3, respectively), whereas the cake which formulated with replacing wheat flour with roselle powder was exhibited the lowest specific volume (1.7 6 cm3). At the end of storage (72hr) the control cake was showed the highest rate of decrease (20%), while the lowest rate of decrease was recorded for camel grass cake (19.05%). The results revealed that cake can be formulated with partial replacing of wheat flour by medicinal plant powders (especially, fenugreek and camel grass) with replacing level of 7.5 % without causing detrimental effect on the organoleptic properties of cake. | ||||
| Keywords | ||||
| Cake; Texture properties; Fenugreek; Khella; Roselle; Camel grass; Rheological test; Biology; Microbiology; Color test | ||||
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