Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.
Food Sci Technol Int
; 18(5): 435-43, 2012 Oct.
Article
in En
| MEDLINE
| ID: mdl-23144239
ABSTRACT
The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0-4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Bread
/
Food, Fortified
/
Spices
/
Curcuma
/
Rhizome
/
Fast Foods
/
Antioxidants
Limits:
Humans
Country/Region as subject:
Asia
Language:
En
Journal:
Food Sci Technol Int
Journal subject:
CIENCIAS DA NUTRICAO
Year:
2012
Document type:
Article