The effects of pumpkin flour incorporation on the characteristics of cake

Abstract

The objective of this study was to determine the effects of pumpkin flour incorporation on the physicochemical characteristics of cake and to evaluate the acceptance of cakes incorporated with pumpkin flour. Thirteen formulations of cake were prepared which were control sample (0% pumpkin flour) and cakes incorporated with 10%, 20%, 30% and 40% of three different types of pumpkin flour, which were pumpkin flour with rind (WR), pumpkin flour without rind (WO) and whole pumpkin flour (WH), respectively. The study found that crude fat, crude fiber and moisture contents of cakes increased significantly, while the protein content decreased significantly with the incorporation of higher percentage of pumpkin flour. The results also revealed that incorporation of pumpkin flour increased the firmness of the cakes and decreased the volume of the cakes. The lightness and yellowness of cakes differed significantly at higher incorporation of pumpkin flours. The data from physical and chemical analysis also revealed that the incorporation of different types of pumpkin flour affects the characteristics of cakes. The cake prepared with 40% of whole pumpkin flour (WH) gave the highest fat and fiber contents which were 24. 8% and 2.16%. The incorporation of whole pumpkin flour (WH) also contributed to the darkest color of cakes compared to the other types of pumpkin flours. Cakes incorporated with 10-20% pumpkin flour were more acceptable by the panelists. The cake incorporated with 10% of pumpkin flour without rind (WO) was the most preferable sample.