Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes

ABSTRACT

This study assessed the effect of partial replacement of wheat flour with composite mix flour made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was raised to three levels of replacing (at 0%, 10%, and 30%). Effect of composite flour on proximal composition, color, porosity, texture, and sensory characteristics of cakes was evaluated. Chemical characteristics of sponge cakes were as follows: ash (1.2 to 1.5%), fat (5.6 to 7.5%), protein (4.8 to 11.3%), and carbohydrate (42 to 56.8%). Cakes containing 30% composite flour got statistics differences with control cake for appearance, color, and texture. There was observed a decrease in hardness of cakes supplemented with composite mix flour, indicating softness in the texture of cakes. Thus, the quantity and quality of protein contents and texture of cakes were improved with the replacement of composite mix flour.

KEYWORDS:

• Proximal composition
• sensorial analysis
• sponge cakes
• texture
• vegetal protein

Funding

This work was supported by PROMETEO Program from Secretaría de Educación Superior, Ciencia, Tecnología e Innovación of Republic of Ecuador and ADSIDEO program at Universitat Politècnica de València.

Additional information

Funding

This work was supported by PROMETEO Program from Secretaría de Educación Superior, Ciencia, Tecnología e Innovación of Republic of Ecuador and ADSIDEO program at Universitat Politècnica de València.