Bio active enriched cake supplemented with fruit segments of pomelo

Reshmi, S. K. and Sudha, M. L. and Shashirekha, M. N. (2022) Bio active enriched cake supplemented with fruit segments of pomelo. Journal of Microbiology Biotechnology and Food Sciences, 12 (2). pp. 1-5.

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Abstract

The aim of the present study was to develop a cake product using the fruit segments of Citrus maxima enriched with bioactives for nutritional benefits. The pomelo fruit segments was supplemented in fresh and dried form at various concentrations, The cakes were analyzed for physiochemical property the texture value decreased from 973 to 875 g force for fresh segments and 934 to 811 g force for dry segments. Despite of the cooking process In spite of the cooking process, bioactive compounds such as phenolics, flavonoids, and carotenoids are better preserved in cooked cakes, . Cakes supplemented with 30% fresh and 5% dry fruit segments was found to be sensorial acceptable. The sensorial preferred concentration was analyzed for proximate composition in which supplemented cake showed significant difference for total fat, protein and ash content as compared with control cake. Thus, the supplementation of pomelo fruit segments can be utilized as an ingredient for use in developing various products that aids in promoting health benefits.

Item Type:	Article
Uncontrolled Keywords:	Citrus maxima, Cake, Sensory, Bioactives, Proximate
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 24 Fruits > 03 Citrus fruits 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Fruit and Vegetable Technology Flour Milling Bakery and Confectionary Technology
Depositing User:	Somashekar K S
Date Deposited:	24 Apr 2024 06:54
Last Modified:	24 Apr 2024 06:54
URI:	http://ir.cftri.res.in/id/eprint/17531

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