AI Article Synopsis
- Jujube fruit (Ziziphus lotus L.) is rich in bioactive compounds and can enhance the functional properties of sponge cake when added as a powder.
- Adding jujube powder increased the levels of beneficial polyphenols and flavonoids, improving the antioxidant potential, although it also affected the cake's texture and color.
- A 5% addition of jujube powder yielded the best sensory properties and high consumer acceptability without negatively impacting taste or texture.
Article Abstract
Jujube (Ziziphus lotus L.) fruit has multiple functional properties and represents an interesting source of bioactive compounds. The purpose of this study was to improve the functionality and the sensory properties of sponge cake enriched with Z. lotus fruit. The polyphenols and flavonoids levels in the sponge cake and its antioxidant potential increased with the addition of 0-10 g of jujube powder/100 g of wheat flour. The crumb color parameters, L* and b*, decreased with the addition of jujube powder, whereas the a* value increased. In the texture analysis, addition of jujube powder resulted in an increase of the hardness and chewiness, but the springiness was reduced. The sensory evaluation showed that supplementation of jujube powder did not manifest any undesirable organoleptic response and showed satisfactory consumer acceptability. Overall, the addition at 5% jujube powder showed the finest sensory properties of the sponge cake.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7034905 | PMC |
| http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0227996 | PLOS |
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