Response surface optimization of cupcake physicochemical and sensory attributes during storage period: Effect of apricot kernel flour addition.
Food Sci Nutr
; 10(3): 661-677, 2022 Mar.
Article
de En
| MEDLINE
| ID: mdl-35311177
ABSTRACT
Today, the demand for functional products has increased. Apricot kernel is an important source of protein, oil, and fiber and has high antioxidant and antimicrobial properties. In this study, the effect of adding different levels (15% and 30%) of apricot kernel flour (AKF) to the cupcake formulation on the physicochemical, textural, and sensory attributes of the produced cupcake during 14 days of storage was investigated and optimized by the response surface methodology (RSM) to find the optimum cupcake production with respect to maintaining the quality attributes of produced cake during storage period compared with control sample. The results showed that increasing AKF significantly increased the consistency and apparent viscosity of the dough, as well as the volume, height, and percentage of cake baking loss, but the moisture content and hardness of the cake did not show a significant difference compared with the control sample. Also, the crust and crumb color of the samples containing AKF were significantly lighter than the control sample. The results of optimization process showed that addition up to 30% AKF improved the sensory properties such as the crust and crumb color, texture, porosity, aroma, taste, and overall acceptance compared with the control sample. Samples containing 30% AKF were selected as the best formulation by panelists.
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Langue:
En
Journal:
Food Sci Nutr
Année:
2022
Type de document:
Article