Physico-chemical, textural and sensory evaluation of sponge cake supplemented with pumpkin flour

Abstract

Abstract Pumpkin (Cucurbita maxima) is rich in different types of nutrients specially vitamin A. In Bangladesh pumpkin widely used as vegetables though use as cake flour is not popular yet. Vitamin A deficiency disease including night blindness in children. Moreover, malnutrition is a great problem due to many reasons which should be overcome by using cost effective method in food production. Pumpkin is rich in nutrient content that can be used for the formulation of some basic types of food. This study aimed to develop sponge cake supplemented with pumpkin flour from pumpkin flash and to evaluate phytochemicals, bioactive compounds, antioxidant capacity, sensory and nutritional parameters. The protein, fat, fiber and total energy content of pumpkin cake increased with the addition of highest amount of pumpkin flour and the results are 8.1%, 21.8%, 2.5% and 410% respectively for Sample-1, 2, 3,and 4 per 100 g of cake. But in case of carbohydrate content, cake formulated with highest amount of pumpkin flour shows the lowest value compare to other Samples and control, as the percentage of cake four is decreased. Where the highest value of carbohydrate content in Sample-4 is 45.2% and the carbohydrate content of Sample-1, 2, 3 is 47.9%, 46.7%, 45.4% respectively. The moisture content decreased with increasing the amount of pumpkin flour. Sample-1 (with 20% pumpkin flour) has the highest value (23.4%) and 30% pumpkin flour cake (Sample-4) has the lowest value (21.2%). The magnesium, phosphorus, iron, potassium content were 9.1, 482.6, 38.5, 236.2 mg/100g respectively in sample-4 shows the highest value than control. Vitamin A content and antioxidant capacity of cake increased with addition of pumpkin flour and sample-4 shows the highest value which is 365.6 μg and RAE and 2.4 mg TE per 100 gm respectively and control shows the lowest value (310.1% and 2% respectively). Due to the nutritive value of pumpkin flesh flour, cake were prepared with three different substituted levels of pumpkin flesh flour in all-purpose flour (Sample 2=20%, Sample 3=25% and Sample 4=30%) were compared with control (Sample 1=0% pumpkin flour). Sensory results revealed 30% incorporation with pumpkin flour was best accepted by panelists. Conclusively, healthy, nutritious and palatable cake can be prepared successfully from pumpkin flour