Pastry is an essential part of food stuff people like, especially preferring those made of wheat flour: cakes, biscuits, pancakes, etc. The nutritive value of the products mentioned above is not high. Therefore, there is a need to increase it by adding something like doum fruit ( Hyphaene thebaica L.), which is a widespread in Upper Egypt. Doum fruit is a rich source of fibers and antioxidants, also other valuable substances such as carbohydrates and minerals especially potassium (K for people suffering from blood pressure problems). This investigation was carried out to study the possibility of utilization doum fruit powder in cake production. Five levels of wheat flour substitution were used 0%, 5%, 10%, 15% and 20% to produce cake. Also, the effects of blends on farinograph parameters were studied. Results indicated that substitution of doum powder (D.P) led to increase the water absorption (%) and dough weakening (B.U), whereas dough stability (min) was decreased. The water holding capacity of blends increased with increasing the level of substitution. The chemical, physical and sensory characteristics of the prepared cakes were studied. Results showed that increasing the levels of substitution increased the total fat, crude fiber and ash contents in produced cake compared with control. Minerals of the produced cake showed an increment in K and Mg, while slightly increment in Ca, Fe and Zn with increasing the level of substitution. Total phenol and antioxidant activity (AO) increased in substituted cake. Physical attributes of the produced cakes were evaluated and results showed that volume of substituted cakes decreased with increasing the level of replacement except for 10% level it increased. Results of textural analysis showed that D.P fiber decreased all the parameters. Concerning cake color, as the percentage of D.P increased, the color of the cake became darker and had high a and b values. The sensory evaluation results showed an insignificantly decrease in the acceptability by increasing the doum powder substitution comparing with control.
Doum fruit, (Hyphaene thebaica) is a desert palm growing wild throughout the drier regions in Egypt, (Sub- Saharan) Africa, and west India. It listed as one of the useful plants of the world [
The mesocarp of the fruit is usually eaten by children of primary and secondary school due to its delicious and sweet taste. To the people of the desert where doum palms are found, it is life sustaining and is listed as a famine food. Doum is one of commonly consumed beverages in traditional places in Egypt. The drink has been prepared from the fruits by infusing the dried ground fruit pulp in hot water. This drink is widely consumed as a health tonic as a remedy for hypertension [
Doum fruits are relatively rich in protein and in essential minerals. It contains high amount of essential minerals which in most instances exceed the recommended daily allowance (RDA), and thus may keep the balance and ratios between those in need [
It has been reported that Na/K ratios less than one have a great importance in the body for the control of high blood pressure [
The high fiber content of doum fruit is suggesting as a potential to be used in the formulation of bakery products such as bread, biscuits, cookies, cakes and pan cakes to satisfy consumer needs for increased fiber intake without sacrificing sensory attributes and enrich their texture, flavor and nutritional value [
The current focus is toward natural antioxidant especially plant polyphenolics [
Bakery products constitute one of the most consumed foods in the world. Among them, cakes are popular and are associated in the consumer’s mind with a delicious sponge product with desired organoleptic characteristics [
The objectives of this study were to use doum fruit powder as a rich source of fiber and as a functional ingredient in cake production and to evaluate the effect of substitution of wheat flour with doum powder on physical, rheological and sensory characteristics of cake.
Wheat flour (72% extraction rate) was obtained from South Cairo Company of milling. Sugar, baking powder, corn oil, salt, eggs, skim milk and vanilla were purchased from the super market. Doum fruit flakes (Hyphaene thebaica) were obtained from El Khateeb Company, Giza, Egypt. All chemicals were of the analytical reagent grade.
Dry doum fruit flakes were ground electrically in laboratory mill (JKA-Labora technic, Janke and Kunkel Type: MFC, Germany) to pass through 80 mesh sieve, then packed and stored in a refrigerator (4˚C) until used.
Cakes were prepared from substitution blends containing 0%, 5%, 10%, 15% and 20% of Doum Powder (D.P). The formula included 100 g wheat flour, (72% extraction rate) and substituted blends as shown in
The proximate chemical composition i.e. moisture, crude protein, total fat, ash and crude fiber of raw materials and cake samples were determined according to AOAC [
Water absorption, dough development, stability and dough weakening of wheat flour and its blends were determined by using farinograph (Brabender Duisburg, Germany) according to the methods described in AACC [
Water holding capacities (WHC) of doum powder (D.P), wheat flour (72% extraction) and substituted doum flour (blends) 5%, 10%, 15% and 20% were determined according to AACC [
Two grams of sample was weighed and heated at 550˚C. Then the ashes were dissolved with 100 ml 1 M HCl. Dissolved ash was analyzed for sodium, potassium, magnesium, calcium, iron and zinc content by using methods of AOAC [
The total phenol were estimated according to the Folin-Ciocalteu [
Ingredients | Level (g) |
---|---|
Wheat flour | 80 - 100 |
Sugar | 75 |
Doum powder (D.P) | 5 - 20 |
Corn oil | 20 |
Whole eggs | 60 |
Skim milk* | 7.0 |
Water | 45 |
Baking powder | 3.0 |
Vanilla | 0.3 |
Salt | 0.2 |
*7 g solved in 45 ml water.
prepare the standard curve. Phenols were expressed as mg/100g sample on dry weight basis.
The DPPH (2.2-diphenyl-1-picrylhydrazydl) radical scavenging activity of methanolic extracts was determined following the method reported by Tepe et al. [
Cake weight (g) was recorded after cooling for1hr. Cake volume (cm3) was determined by rapeseed displacement method as described by AACC [
Cake texture was determined by universal testing machine (Conetech, B type, Taiwan) provided with software according to Bourne [
The color of cake crumb was measured according to the method outlined by [
Cake samples were organoleptically evaluated for its sensory characteristics. Slice of each cake sample was served for ten panelists on white, odorless and disposable plates. Samples were scored for shape, crust color, crust characteristics, crumb color, brightness, crumb texture, softness, taste, odor and total score. The evaluation was carried out according to Bennion and Bamford [
For the analytical data, mean values and standard deviation are reported. The data obtained were subjected to one-way analysis of variance (ANOVA) at P < 0.05.
The effect of substitution wheat flour with different levels of doum fruit powder (5%, 10%, 15% and 20%) on farinograph parameters was cleared in
Parameters Samples | Water absorption (%) | Arrival time (min) | Dough development (min) | Stability (min) | Dough weakening (B.U) |
---|---|---|---|---|---|
100% W.F (72% extraction) | 62.8 | 0.5 | 1.0 | 4.0 | 80 |
5% D.P | 63.7 | 1.5 | 2.0 | 3.5 | 90 |
10% D.P | 64.0 | 2.0 | 2.5 | 3.0 | 100 |
15% D.P | 64.5 | 3.0 | 3.5 | 2.5 | 120 |
20% D.P | 65.3 | 3.5 | 5.0 | 2.0 | 130 |
D.P = doum powder. W.F = wheat flour.
65.3% by increasing the levels to 20% compared with control dough (100% wheat flour). These results are in agreement with Holloway and Grieg [
This increment may be due to high amount of crude fiber in doum fruit which effect on dough properties. It could be observed from that, 100% wheat flour dough (control) had the lowest development time (1 min), which increased upon replacing wheat flour with (D.P). Dough development time increased from 1.0 to 5.0 min. Dough stability, which is an indicator to dough strength decreased in dough samples from 4.0 to 2.0 min by increasing the level of substitution with (D.P), while weakening increased from 80 to 130 BU which is due to dilution of gluten protein from wheat flour with the increase fiber content from (D.P). This may also be due to the interaction between fibrous materials and gluten, which affects the dough mixing properties as reported by Shouk and Ramadan [
Water holding capacity of doum fruit powder, wheat flour (72% ext.) and their blends (5%, 10%, 15% and 20%) illustrated in
Chemical composition of wheat flour and doum fruit powder was given in
Components (%) | Wheat flour (72% extraction rate) | Doum fruit powder |
---|---|---|
Protein | 11.63 ± 0.11a | 7.05 ± 0.21b |
Total fat | 1.50 ± 0.12b | 2.57 ± 0.10a |
Crude fiber | 0.73 ± 0.10b | 20.88 ± 0.30a |
Ash | 0.52 ± 0.09b | 6.60 ± 0.20a |
Total carbohydrate | 85.63 ± 0.39a | 62.72 ± 0.9b |
Values are mean of three replicates ± SD, number in the same row followed by the same letter are not significantly different at 0.05 leve1.
data, it was cleared that wheat flour was rich in protein and carbohydrates while poor in fat, fiber and ash content. Whereas, doum powder was rich in the last three components. These results are in agreement with those obtained by Hashem [
Samples | Protein | Total fats | Crude fiber | Ash | Total carbohydrates |
---|---|---|---|---|---|
Control (100% W.F) | 13.97 ± 0.20a | 16.41 ± 0.10e | 0.75 ± 0.05d | 0.85 ± 0.03e | 68.02 ± 0.18a |
5% D.P | 13.82 ± 0.20a | 16.81 ± 0.20d | 2.37 ± 0.04c | 0.93 ± 0.05d | 66.04 ± 0.44b |
10% D.P | 13.35 ± 0.10b | 17.21 ± 0.10c | 3.62 ± 0.05b | 1.45 ± 0.01c | 64.37 ± 0.36c |
15% D.P | 13.12 ± 0.90bc | 17.61 ± 0.30b | 3.93 ± 0.10a | 1.91 ± 0.05b | 63.43 ± 0.65d |
20% D.P | 12.90 ± 0.11c | 18.00 ± 0.20a | 4.02 ± 0.03a | 2.04 ± 0.04a | 63.03 ± 0.37d |
D.P = doum powder. W.F = wheat flour. Values are mean of three replicates ± SD, number in the same column followed by the same letter are not significantly different at 0.05 leve1.
Doum fruit powder, wheat flour cake and substituted doum cake were analyzed for phosphorus, calcium, iron, potassium, sodium, magnesium and zinc as presented in
The greatest increasing rate observed in magnesium (95.38%) followed by K (57.18%) in 20% substituted cake sample. While, sodium concentration increased in the same sample (9.48%).
Phosphorus content slightly decreased in all samples with increasing substitution. While calcium (Ca) content slightly increased compared with control. Doum fruit contains higher amounts of essential minerals which in most instances exceed the recommended daily allowance (RDA), thus may keep the balances and ratios between those in need. These results are due to the doum powder is good source of these minerals. The Na/K ratio less
Samples | Minerals (mg/100g sample) | ||||||||
---|---|---|---|---|---|---|---|---|---|
P | Ca | Fe | K | Na | Mg | Zn | Ca/P | Na/K | |
Doum powder | 150.00 | 30.0 | 5.55 | 1451.69 | 274.65 | 217.16 | 0.48 | 0.20 | 0.19 |
Control cake (100% W.F.) | 190.01 | 17.40 | 4.80 | 507.70 | 579.14 | 42.01 | 0.43 | 0.09 | 1.14 |
5% D.P | 188.10 | 18.90 | 4.83 | 580.28 | 592.87 | 53.89 | 0.44 | 0.10 | 1.02 |
10% D.P | 186.50 | 20.40 | 4.86 | 652.86 | 606.60 | 63.99 | 0.48 | 0.10 | 0.93 |
15% D.P | 184.25 | 21.90 | 5.00 | 725.44 | 620.33 | 71.22 | 0.50 | 0.12 | 0.86 |
20% D.P | 182.95 | 23.87 | 5.03 | 798.02 | 634.06 | 82.08 | 0.52 | 0.13 | 0.79 |
D.P = doum powder. W.F. = wheat flour.
than one with increasing the levels of substitution (10%, 15% and 20%). The Ca/P ratio is poor because it is less than one (ranged from 0.09 to 0.13 for control cake and substituted cake at 20%, respectively). These results are in agreement with Aremu et al. [
Concerning to micro minerals concentrations, data showed slight increase in iron (Fe) and zinc (Zn) levels for substituted cake. This may be due to the concentration of zinc and iron in wheat flour and doum powder are nearly equal.
From the above mentioned data, the produced cakes have good amount of K, so they are considered an advantage for people suffering from blood pressure problems.
Doum fruit powder, wheat flour cake (control) and substituted doum cake were analyzed for total phenol and antioxidant activity (AO) (
Same trend was observed in antioxidant activity (AO) of the produced cake. Data revealed that doum fruit powder had high DPPH scavenging activity (86.00%) compared with wheat flour cake (6.84%). Increasing the level of replacement, the high value of antioxidant activity (AO) of cake was observed and there were significant differences between cake samples. The antioxidant activity of cakes ranged from 6.84% for control and 56.71% for 20% substitution level. The high value of antioxidant activity for substituted cake samples could be attributed to the high total phenol content of doum fruit powder (
Parameter Samples | Total phenol (mg/100g) |
---|---|
Doum fruit powder | 122.55 ± 1.77a |
Control cake | 22.96 ± 0.79f |
5% D.P | 34.86 ± 0.01e |
10% D.P | 41.65 ± 1.19d |
15% D.P | 50.32 ± 2.32c |
20% D.P | 66.92 ± 3.08b |
D.P = doum powder. Values are mean of three replicates ± SD, number in the same column followed by the same letter are not significantly different at 0.05 leve1.
Physical attributes (weight, volume, specific volume and density) of wheat flour cake and substituted cakes are given in
The texture parameters assessed from Texture Profile Analysis (TPA) curves are presented in
Results showed a decrease in cakes cohesiveness and springiness relative to control, whereas there were no significant differences between substituted cake samples with increasing the levels of doum powder in the same parameters. Furthermore, the gumminess parameter was decreased with increasing level of doum powder.
The same trend was observed in chewiness parameter. Overall, doum fruit powder decreased all the TPA parameters, this is connected with the fiber ability in doum powder to detain moisture in wheat flour products. These results are in agreement with Fondroy et al. [
Color values (L, a, b, c and h) were showed in
Samples Parameters | Control cake (100% wheat flour) | 5% D.P | 10% D.P | 15% D.P | 20% D.P |
---|---|---|---|---|---|
Weight (g) | 38.28 ± 0.52a | 37.57 ± 0.08b | 37.70 ± 0.34ab | 36.56 ± 0.03c | 36.86 ± 0.36c |
Volume (cm3) | 116.70 ± 3.05b | 109.30 ± 3.06c | 130.50 ± 0.5a | 108.50 ± 0.51c | 107.0 ± 3.00c |
Specific volume (cm3/g) | 3.04 ± 0.09b | 2.91 ± 0.08b | 3.46 ± 0.03b | 2.94 ± 0.05b | 2.89 ± 0.14b |
Density (g/cm3) | 0.33 ± 0.01b | 0.34 ± 0.01a | 0.29 ± 0.01c | 0.34 ± 0.01a | 0.34 ± 0.01a |
D.P = doum powder. Values are mean of three replicates ± SD, number in the same row followed by the same letter are not significantly different at 0.05 leve1.
Parameters Samples | Firmness (N) | Cohesiveness | Gumminess (N) | Chewiness (N) | Springiness |
---|---|---|---|---|---|
Control cake | 1.80 ± 0.03a | 0.68 ± 0.01a | 1.21 ± 0.02a | 0.77 ± 0.02a | 0.65 ± 0.01a |
5% D.P | 1.62 ± 0.01a | 0.48 ± 0.01b | 0.79 ± 0.01b | 0.40 ± 0.01b | 0.50 ± 0.01b |
10% D.P | 1.59 ± 0.03b | 0.46 ± 0.01b | 0.72 ± 0.01bc | 0.37 ± 0.01b | 0.52 ± 0.01b |
15% D.P | 1.47 ± 0.14bc | 0.46 ± 0.04b | 0.69 ± 0.06cd | 0.36 ± 0.03b | 0.49 ± 0.04b |
20% D.P | 1.39 ± 0.03c | 0.43 ± 0.01b | 0.61 ± 0.01d | 0.30 ± 0.01c | 0.47 ± 0.01b |
D.P = doum powder. Values are mean of three replicates ± SD, number in the same column followed by the same letter are not significantly different at 0.05 leve1.
darker (lower L values), slightly more yellow (b values) specially for 20% levels of substitution, and more redness (a values) increased with increasing the levels of substitution comparing with control (lower negative a value −0.39).
The b values were only slightly affected by levels of substitution. On the other hand, c (color saturation) increased with increasing the level of substitution, from yellow to orange yellow. The hue angle (h) decreased significantly in substituted cake comparing with control, then the color of the cake gradually change from yellow to orange yellow for 10% to 20% level of substitution.
Sensory evaluation score for the cakes substituted with different level of doum powder are illustrated in
Results in
Treatments Parameters | Control | 5% D.P | 10% D.P | 15% D.P | 20% D.P |
---|---|---|---|---|---|
L | 62.58 ± 1.05a | 56.21 ± 0.21b | 48.29 ± 0.26c | 47.65 ± 0.05c | 46.27 ± 0.31d |
a | −0.39 ± 0.04e | 3.39 ± 0.02d | 5.41 ± 0.17c | 6.33 ± 0.28b | 7.47 ± 0.41a |
b | 28.36 ± 0.02d | 28.91 ± 0.07c | 29.62 ± 0.19b | 29.78 ± 0.16b | 30.94 ± 0.09a |
c | 28.36 ± 0.28e | 28.91 ± 0.07d | 29.38 ± 0.24c | 30.28 ± 0.25b | 31.67 ± 0.15a |
h | 90.76 ± 0.07a | 83.13 ± 0.05b | 79.72 ± 0.29c | 78.60 ± 0.29d | 77.60 ± 0.25e |
Color | Yellow | Yellow | Orange yellow | Orange yellow | Orange yellow |
D.P = doum powder. Values are mean of three replicates ± SD, number in the same row followed by the same letter are not significantly different at 0.05 leve1. L (lightness with L = 100 for lightness, and L = zero for darkness), a [(chromaticity on green (−) to red (+)], b [(chromaticity on a blue (−) to yellow (+)], c (color saturation), h [(hue angle were 0˚ = red to purple, 90˚ = yellow, 180˚ = bluish to green and 270˚ = blue] scale.
Samples Attributes | Control | 5% D.P | 10% D.P | 15% D.P | 20% D.P |
---|---|---|---|---|---|
Shape (10) | 9.78 ± 0.42a | 8.89 ± 0.78b | 8.78 ± 0.83b | 8.72 ± 0.90b | 8.56 ± 1.33b |
Crust color (10) | 9.5 ± 0.50a | 8.06 ± 0.88b | 8.06 ± 1.18b | 8.17 ± 1.22b | 7.61 ± 1.32b |
Crust characteristics (10) | 9.56 ± 0.53a | 9.06 ± 1.07a | 8.72 ± 0.94a | 8.67 ± 1.30a | 8.50 ± 1.27a |
Crumb color (10) | 9.78 ± 0.44a | 8.67 ± 0.71b | 8.39 ± 0.49bc | 7.72 ± 1.03cd | 7.56 ± 1.13d |
Brightness (10) | 9.72 ± 0.44a | 8.89 ± 0.93ab | 8.50 ± 1.27bc | 8.11 ± 1.27bc | 7.78 ± 1.09c |
Crumb texture (10) | 9.78 ± 0.41a | 9.22 ± 0.62ab | 8.89 ± 0.96ab | 8.72 ± 1.35b | 8.67 ± 1.09b |
Softness (10) | 9.78 ± 0.43a | 9.17 ± 0.71a | 9.24 ± 0.88a | 9.25 ± 1.20a | 9.30 ± 1.27a |
Taste (15) | 14.56 ± 0.73a | 13.67 ± 0.90ab | 13.56 ± 1.10ab | 13.44 ± 1.17ab | 13.11 ± 1.54b |
Odor (15) | 14.11 ± 0.93a | 14.06 ± 0.88a | 13.78 ± 1.06a | 13.33 ± 1.66a | 13.06 ± 1.55a |
Total score (100) | 96.27 ± 2.74a | 89.66 ± 5.66b | 87.92 ± 6.20b | 86.13 ± 8.17b | 84.15 ± 8.75b |
D.P = doum powder. Values are mean of ten replicates ± SD, number in the same row followed by the same letter are not significantly different at 0.05 leve1.
did not affected on same characteristics of cake compared with control. Meanwhile, it showed an increasing the acceptability in 5% followed by 10% levels of substituted cake.
From this study, it could be concluded that odor and general acceptability of cakes prepared with 5% and 10% doum powder were more acceptable and had no adverse effect on quality compared with the control cakes. Textural analysis indicated that firmness of the cakes was decreased and it became moisty due to the effect of doum fruit fiber. Generally, as the amount of doum powder was increased from zero to 20% of the flour weight in substituted cake, sensory and physicochemical characteristics were altered. Increasing the levels of substitution increased the total fats, crude fiber and ash contents in produced cake. Physical characteristics indicated a reduction in cake volume except for 10% level of substitution and increased the orange yellow color of the cake crumb.