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%.
| Published in | International Journal of Nutrition and Food Sciences (Volume 2, Issue 6) |
| DOI | 10.11648/j.ijnfs.20130206.14 |
| Page(s) | 287-293 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Millet Sponge Cake, Sensory Attributes, Nutritional Values, Overall Acceptability, 9-Point Hedonic Scale
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APA Style
Kwaw Emmanuel, Sackey, Augustina Sackle. (2013). Nutritional and Sensory Analysis of Millet Based Sponge Cake. International Journal of Nutrition and Food Sciences, 2(6), 287-293. https://doi.org/10.11648/j.ijnfs.20130206.14
ACS Style
Kwaw Emmanuel; Sackey; Augustina Sackle. Nutritional and Sensory Analysis of Millet Based Sponge Cake. Int. J. Nutr. Food Sci. 2013, 2(6), 287-293. doi: 10.11648/j.ijnfs.20130206.14
AMA Style
Kwaw Emmanuel, Sackey, Augustina Sackle. Nutritional and Sensory Analysis of Millet Based Sponge Cake. Int J Nutr Food Sci. 2013;2(6):287-293. doi: 10.11648/j.ijnfs.20130206.14
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Download@article{10.11648/j.ijnfs.20130206.14,
author = {Kwaw Emmanuel and Sackey and Augustina Sackle},
title = {Nutritional and Sensory Analysis of Millet Based Sponge Cake},
journal = {International Journal of Nutrition and Food Sciences},
volume = {2},
number = {6},
pages = {287-293},
doi = {10.11648/j.ijnfs.20130206.14},
url = {https://doi.org/10.11648/j.ijnfs.20130206.14},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20130206.14},
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%.},
year = {2013}
}
TY - JOUR T1 - Nutritional and Sensory Analysis of Millet Based Sponge Cake AU - Kwaw Emmanuel AU - Sackey AU - Augustina Sackle Y1 - 2013/10/30 PY - 2013 N1 - https://doi.org/10.11648/j.ijnfs.20130206.14 DO - 10.11648/j.ijnfs.20130206.14 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 287 EP - 293 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20130206.14 AB - 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%. VL - 2 IS - 6 ER -
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