학술논문
Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder.
Document Type
Article
Source
Subject
*WHEAT products
*DOUGH
*CAKE
*ANTIOXIDANTS
*CURCUMIN
*TURMERIC
*TASTE testing of food
*COOKING
*EVALUATION
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Language
ISSN
1082-0132
Abstract
The effects of addition of turmeric powder (0%, 2%, 4%, 6% and 8%) were examined in order to obtain an antioxidant-enriched cake with good physico-chemical and sensorial properties. The rheological properties of doughs were evaluated using dynamic rheological measurements. Physical properties, curcumin content, radical scavenging activity (RSA-DPPH assay) and sensory analysis (hedonic test) of the supplemented cake were determined. Addition of turmeric powder up to 8% caused significant changes on dough characteristics and on cake rheological properties. The highest curcumin (203 mg/kg) and RSA-DPPH activity (45%) were achieved in the cake having the highest percentage of turmeric powder (8%); however, this sample showed the worst results regarding the rheological properties. Moreover, by sensory evaluation this cake sample was not acceptable. A 6% substitution of wheat flour with turmeric powder showed acceptable sensory scores which were comparable to those of 0–4% turmeric cakes. This indicated that up to 6% level of turmeric powder might be included in cake formulation. [ABSTRACT FROM PUBLISHER]