Effect on Mill. fruit powders embedded on physicochemical properties, biological activities, and rheologic quality of cake.

This study aimed to improve the effects on the physical, textural, and rheological characteristics of cake supplied with fruit powder at rates of 0%, 3%, 5%, and 10%. The Physicochemical and antioxidant as well as the antibacterial activity and sensory qualities of fruits were also investigated. The highest levels reached the values of 245.