NGHIÊN CỨU ẢNH HƯỞNG CỦA VIỆC BỔ SUNG BỘT VỎ QUẢ LỰU TỚI CHẤT LƯỢNG CỦA BÁNH CUPCAKE

Abstract

The pomegranate is considered one of the oldest and earliest fruits in the human diet. Pomegranate is famous for its nutrition, mineral, and fiber content. In this study, the use of pomegranate peel powder instead of wheat flour in cupcakes was made. Pomegranate peel powder was used in the cupcake recipe at different levels (0%, 4%, 8%, 12% and 16%). The effect of pomegranate peel powder on cupcakes' physical, chemical, nutritional, and sensory properties was analyzed. The results show that as the amount of pomegranate peel powder increased gradually, the diameter and thickness of the cake decreased, and the expansion ratio and hardness increased. Furthermore, as brightness (L) and b decreased, the value of a* increased. Besides, the addition of pomegranate peel powder increased the ash and fiber content, while the protein, lipid, and carbohydrate content decreased slightly with the increase of pomegranate peel powder. The sensory evaluation results found that 4% pomegranate peel powder used in treatment A2 was an appropriate ratio for cupcake production. As a result of this study, cupcakes were significantly improved in terms of physical, chemical, nutritional, and sensory properties when combined with pomegranate peel powder.