Nutritional and Sensory Analysis of Millet Based Sponge Cake
International Journal of Nutrition and Food Sciences
Volume 2, Issue 6, November 2013, Pages: 287-293
Received: Sep. 29, 2013; Published: Oct. 30, 2013
Views 3596      Downloads 345
Authors
Kwaw Emmanuel, Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, Cape Coast, Ghana
Sackey, Augustina Sackle, Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic, Cape Coast, Ghana
Article Tools
PDF
Follow on us
Abstract
Food companies are faced with an increased demand by health professionals and consumers for healthier food products. The need for flours that are free of gluten (such as millet, tapioca, potato, soy, flax, etc.) are becoming progressively more popular and are offering new sales potentials for food companies. It is against this background that the study was undertaken to produce millet based sponge cakes with the view of improving the sensory and nutritional values of the product. In addition to a control sample using only wheat flour, ten different cake formulations were prepared using varying wheat and millet flours ratios. Sensory analysis using forty untrained panel and proximate analyses were performed. The results revealed that significant differences in visual puffiness, appearance, texture/mouthfeel, moistness and smell acceptability were not observed among these products. Superimposition of the optimal areas having a score greater than 6.0 from each attribute was done to obtain an optimal formulation range. However, the sensory assessments of the products on the 9-point hedonic scale depicted that all products scores were more than 6 on the scale which is an indication that all sensory attributes were at least liked slightly in each case by the panel. Panel was able to correctly discriminate between the different samples in terms of the sensory attributes on the 9-point hedonic scale. However, the overall liking of the samples as perceived by the panel indicated that all products were acceptable with Sample E being the most preferred. Positive purchase intent was noticed among the panel hence offering new sales potential for the millet based cakes. There was improvement on the nutritional content (carbohydrate, fat and ash) of the formulations as the proximate analysis generally showed a mean increase of 2.08±0.36% for ash and 33.41±3.32% for fat against the control sample of 1.53% and 30.96% respectively. No significant change was observed in the protein content (7.43±0.92% against 7.44%). However, there was a decrease (71.41±5.38%) in carbohydrate content against control sample of 77.43%.
Keywords
Millet Sponge Cake, Sensory Attributes, Nutritional Values, Overall Acceptability, 9-Point Hedonic Scale
To cite this article
Kwaw Emmanuel, Sackey, Augustina Sackle, Nutritional and Sensory Analysis of Millet Based Sponge Cake, International Journal of Nutrition and Food Sciences. Vol. 2, No. 6, 2013, pp. 287-293. doi: 10.11648/j.ijnfs.20130206.14
References
[1]
Tuorila, H. and Cardello, A. V. (2002) Consumer responses to an off-flavor in juice in the presence of specific health claims. Food Quality and Preference, 13:561-569.
[2]
Dicko, H., Gruppen, H., Traore, A., Voragen, J. And Berker, J. (2005) Sorghum grain as human food in Africa. Relevance of content of starch and amylase activities. African Journal of Biotechnology, 5 (5): 384-395.
[3]
Mukarumbwa, P. (2009) Potential of sorghum and finger millet to enhance household food security in Zimbabwe’s semi-arid regions: A case study of communal areas in Masvingo Province. Master of Science Dissertation, University of Fort Hare
[4]
Campbell, J., Koskett, D and Paskins, P. (2012) Practical cookery for NVQ and apprenticeship. London, UK. Hodder Education.
[5]
Nielsen, S. S. (2010) Food analysis. Fourth edition. New York, USA. Springer Science+Business Media
[6]
Millet Network of India. URL:http://www.milletindia.org [10/06/2013]
[7]
Turcsik, R. 2004. Flour power. Supermarket Grocery Business
[8]
Gallagher, E., Gormley, T. R. and Arendt, E. K. (2004) Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology. 15:143-152.
[9]
Arendt, E. K., O’Brien, C. M., Schober, T. J., Gallagher, E. and Gormley, T. R. (2002) Development of Gluten-Free Cereal Products. Farm & Food. Summer: 21-27.
[10]
Gallagher, E., Polenghi, O., and Gormley, T. R. (2002) Improving the quality of gluten-free breads. Farm and Food. 12: 8–13.
ADDRESS
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
U.S.A.
Tel: (001)347-983-5186