International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Sensory attributes of lemon zest inclusion in all-purpose flour baked cakes

    , , , ,

Author Affiliations

  • 1Department of Home Science and Hospitality Management, Olabisi Onabanjo University, P.M.B. 0012 Ayetoro, 111105, Ogun State, Nigeria
  • 2Department of Home Science and Hospitality Management, Olabisi Onabanjo University, P.M.B. 0012 Ayetoro, 111105, Ogun State, Nigeria
  • 3Department of Agricultural Extension and Rural Sociology, Olabisi Onabanjo University, P.M.B. 0012 Ayetoro, 111105, Ogun State, Nigeria
  • 4Department of Home Science and Hospitality Management, Olabisi Onabanjo University, P.M.B. 0012 Ayetoro, 111105, Ogun State, Nigeria
  • 5Department of Home Science and Hospitality Management, Olabisi Onabanjo University, P.M.B. 0012 Ayetoro, 111105, Ogun State, Nigeria

Res. J. Family, Community and Consumer Sci., Volume 12, Issue (1), Pages 1-6, January,27 (2024)

Abstract

Cake is an irresistible baked dessert eaten globally and can be an excellent driver to introduce new functional foods to the consumers. Lemon zest (a by-product) is a good source of dietary fibre, and was used in this study at a range of percentage substitution levels (10- 40%) for wheat flour to investigate its sensory characteristics in cakes. With the aid of standard procedures and methods, the produced five cakes samples were subjected to sensory evaluation on a 9 point hedonic scale. Results showed significant differences (p<0.05), and sensory evaluation revealed that sample LZ40 had both highest cake appearance and textural assessment scores, while plain cake (LZ0) had the most significant scores for aroma, taste and overall acceptability also followed by LZ40 for same 3 parameters assessed. This study nevertheless concludes that the benefits of consumption and inclusion of lemon zest in cakes and other pastries and confectionaries can never be overemphasized as it will improve diet quality and reduce risks of diseases.

References

  1. Cauvain, S.P., & Young, L. (2006)., Baked products. In: Science, technology and practice., Oxford, UK: Blackwell Publishing.
  2. Atef, A.M.A., Mostafa, T.R., & Samia, A.A. (2011)., Utilization of faba bean and cowpea flours in gluten free cake production., Australian Journal of Basic and Applied Sciences, 5(12), 2665-2672.
  3. Dendy, D. A., & Dobraszczyk, B. J. (2001)., Cereals and cereal products: Chemistry and Technology., (No Title).
  4. Nwanekezi, E. C. (2013)., Composite flours for baked products and possible challenges–A review., Nigerian Food Journal, 31(2), 8-17.
  5. Bamigbola, Y. A., Awolu, O. O., & Oluwalana, I. B. (2016)., The effect of plantain and tigernut flours substitution on the antioxidant, physicochemical and pasting properties of wheat-based composite flours., Cogent Food & Agriculture, 2(1), 1245060.
  6. Navarro-Cortez, R.O., Hernández-Santos, B., Gómez-Aldapa, C.A., Castro-Rosas, J., Herman-Lara, E., Martínez- Sánchez, C.E., Juárez-Barrientos, J.M., Antonio-Cisneros, C.M., & Rodríguez-Miranda, J. (2016)., Development of extruded ready-to-eat snacks using pumpkin seed (Cucurbitapepo) and nixtamalized maize (Zea mays) flour blends., Revista Mexicana de Ingeniería Química, 15, 409–422.
  7. Diez-Sampedro, A., Olenick, M., Maltseva, T., & Flowers, M. (2019)., A gluten-free diet, not an appropriate choice without a medical diagnosis., Journal of Nutrition and Metabolism, 2438934.
  8. Meletti, L.M.M., & Maia, M.L. (1999)., Passion fruit: production and marketing., Technical Bulletin of Agronomic Institute of São Paulo, 181, 1–62.
  9. Ramos, A.T., Cunha, M.A.L., Srur, A.V.O.S., Pires, V.C.F., Cardoso, A.A., & Diniz, M.F.F.M. (2007)., Use of Passifloraedulis f. flavicarpa on cholesterol reduction., Brazilian Journal of Pharmacognosy, 17, 592–597.
  10. Sharma, S.K., Bansal, S., Mangal, M., Dixit, A.K., Gupta, R.K., & Mangal, A.K. (2016)., Utilization of Food Processing By-products as Dietary, Functional and Novel Fibre: A Review., Critical Reviews in Food Science and Nutrition, 56, 1647-1661.
  11. Santana, F.C., Silva, J.V., Santos, A.J.A.O., Alves, A.R., Wartha, E.R.S.A., Marcellini, P.S., & Silva, M.A.A.P. (2011)., Development of cookies elaborated with passion fruit (Passifloraedulis Flavicarpa) and cassava starch (Manihotesculenta Crantz) flour blend., Brazilian Journal of Food and Nutrition, 22(3), 391–399.
  12. Martínez, R., Torres, P., Meneses, M.A., Figueroa, J.G., Pérez-Álvarez, J.A., & Viuda-Martos, M. (2012)., Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fiber concentrate., Food Chemistry, 135(3), 1520–1526.
  13. Sierra, J., Pássaro Carvalho, C. P., Restrepo Duque, A. M., Álvarez Quintero, R., & Londoño Londoño, J. A. (2012)., Aprovechamiento de los subproductos citrícolas., Corporación Universitaria Lasallista., 307–342.
  14. Jozinović, A., Šubarić, D., Ačkar, Đ., Miličević, B., Babić, J., Jašić, M., & Valek Lendić, K. (2014)., Food industry by-products as raw materials in functional food production., Hrana u zdravlju i bolesti: znanstveno-stručni časopis za nutricionizam i dijetetiku, 3(1), 22-30.
  15. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011)., Dietary fibre and fibre-rich by-products of food processing: characterization, technological functionality and commercial applications: a review., Food Chemistry, 124, 411–421.
  16. Moon, J.K., & Shibamoto, T. (2009)., Antioxidant assays for plant and food components., Journal of Agricultural and Food Chemistry, 57, 1655-1666.
  17. Lin, C.S.K., Pfaltzgraff, L.A., Herrero-Davila, L., Mubofu, E.B., Abderrahim, S., Clark, J. H., Koutinas, A.A, Kopsahelis, N., Stamatelatou, K., Dickson, F., Thankappan, S., Mohamed, Z., Brocklesbyc, R. & Luque, R. (2013)., Food waste as a valuable resource for the production of chemicals, materials and fuels.Current situation and global perspective., Energy & Environmental Science, 6, 426-464.
  18. Shaw, P.E., & Moshonas, M.G. (1997)., Quantification of Volatile Constituents in Orange Juice Drinks and Its Use for Comparison with Pure Juices by Multivariate Analysis., LWT-Food Science and Technology, 30(5), 497–501.
  19. Wani, A.K., Singh, R., Mir, T.U.G., & Akhtar, N. (2021)., Limonene extraction from the zest of Citrus sinensis, Citrus limon, Vitisvinifera and evaluation of its antimicrobial activity., Journal of Horticultural Sciences, 16(2), 309-314.
  20. de Oliveira, V.R., Preto, L.T., Schmidt, H.O., Komeroski, M., da Silva, V.L., & Rios, A.O. (2016)., , Physicochemical and sensory evaluation of cakes made with passion fruit and orange residues.
  21. Etienne, D., Olivier, A., Boigny, A., Ysidor, K., Adama, C., Daouda, S., & Marius, B. (2017)., Sensory analysis of cakes enriched with almonds powders of Terminalia catappa from Cote d, Asian Journal of Biotechnology and Bioresource Technology, 2(1), 1-9.
  22. Kim, J. H., Lee, H. J., Lee, H. S., Lim, E. J., Imm, J. Y., & Suh, H. J. (2012)., Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa., Lwt, 47(2), 478-484.
  23. Sharoba, A. M., Farrag, M. A., & El-Salam, A. (2013)., Utilization of some fruits and vegetables wastes as a source of dietary fibers in cake making., Journal of Food and Dairy Sciences, 4(9), 433-453.
  24. Meilgaard, M.C., Civille, G.V., & Carr, B.T. (1999)., Technicals of sensory evaluation., 3rd Edition CRC Press.LLC, Boca Raton, Florida, New York, USA. pp 387.