PREPARATION OF PINEAPPLE CAKE AND EVALUATION OF ITS PROXIMATE AND BIOACTIVE COMPOUNDS

Abstract

The goal of the study was to determine whether pineapple powder can be combined with wheat flour to create a cake and to examine its impact on the cake's proximate composition, bioactive components, and in vitro antioxidant activity. Drying and grinding procedures were used to create the pineapple powder. The method was used to make cakes from a mixture of whole wheat flour and 10% pineapple powder. The proximate composition and bioactive contents of a cake manufactured with wheat flour (10%) and a pineapple-based cake (control) were examined. All the collected data were statistically analyzed to determine the level of significance. A better quality, more nutrient-dense, and fiber-rich cake was produced when wheat flour was substituted with 10% pineapple powder (carbohydrate 67.72 percent, protein 7.71 percent, fat 2.10 percent, ash 0.96 percent, and fiber 3.83 percent). The Total Phenolic Content (TPC) for the pineapple based cakes ranged from 4.33 to 4.56 (mg GAE/100 g). The pineapple-based cake has a substantially higher TPC than the control (p<_0.05). The total Flavonoids Content (TFC) of pineapple base cakes varied from 61.22 to 72.98 (mg QE/100 g). The antioxidant activity was increased when pineapple powder (10% pineapple) was added to ordinary cake (2.10 to 2.38 percent). Considering its nutritious and bioactive components, the newly developed cake made with pineapple powder was determined to be more palatable.