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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)


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.


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