Title: PROFILE ANALYSIS (TPA) OF CAKES SUPPLEMENTED WITH SOY FLOUR
Abstract: Wheat flour was replaced with soy flour at four different levels i.e. 5, 10, 15 and 20%. Effect of soy flour on chemical, sensory and textural characteristics of cakes was evaluated. Chemical characteristics of cakes were as follows: moisture (20.40 to 20.75%), ash (0.68 to 1.14%), fat (27.04 to 32.94%), protein (6.45 to 12.35%) fiber (0.09 to 0.24%) carbohydrate (32.82% to 45.43%) and energy values (450.52 to 476.18 kcal/100g). A gradual increase in ash, fat, protein, fiber and energy value with the increase in concentration of soy flour was observed in wheat-soy flour and cakes. Cakes containing 10% and 15% soy flour got the highest scores for taste. There was a gradual decrease in hardness of cakes supplemented with r-soy flour indicating softness in the texture of cakes. Thus the quantity and quality of protein contents and texture of cakes was improved with the addition of soy flour.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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Cited By Count: 4
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