USING UNTRADITIONAL SOURCES OF FIBER TO PREPARE CHOCOLATE CAKE

Abstract:
This study aimed to examine the possibility of using some processed vegetable wastes as sources of new non-traditional fibers in the preparing of healthy bakery products (chocolate cake). During the processing a high percentage in the vegetable wastes are produced; about 70% in the Jew’s mallow and 22% in okra. These residues are rich in dietary fibers and mucilage contents. Moreover, they contain other nutrients which are useful food supply and antioxidant (i.e., chlorophyll). They are also free of phytate comparing with cereal fibers. Wheat flour used for making cakes was replaced by dried Jews mallow or okra waste at levels of 3, 6, 9 and 12% separately in the preparing of chocolate cake. The produced cakes were chemically, organolyptically, physically and microbiologically evaluated. The obtained data indicated that, increasing the substitution levels of the previous two sources of fibers in the produced chocolate cake led to an increase in ash, crude fiber and mineral contents (i.e., Fe, Zn, Ca, and Mg), with slight increasing in each of protein and fat, while carbohydrates and energy decreased compared with the control.The decrease in caloric values was nearest the previous two sources of fiber at the same level of substitution, which ranged from 446.94 to 431.66 K.cal compared with 451.20 K.cal. for the control. The statistical analysis indicated that no significant difference was observed between the control and all samples of cakes supplemented with dried Jew’s mallow or okra waste until level 6% for all evaluation characteristics and it showed a very good acceptance. While at the levels of 9 and 12% substitution it resulted in a good acceptance. The values of height, volume and specific volume in all the samples of produced cake decreased by increasing the level of substitution of the previous two sources of fiber while weight and moisture increased. Increasing the rates of substitution from each of dried Jew’s mallow or okra waste decreased the decreased rate of freshness and less microbial counts, this was within the permissible limits. This leads to prolong the shelf life of the cake. The results showed that 100 gm of chocolate cake containing the previous fiber sources contribute 13.42 - 40.17% of the Recommended Dietary Allowances (RDA) of dietary fiber for children, and 6.32-19.28% for adults compared to the control which contribute 5.93 and 3.56% for children and adults, respectively. In addition, all values of % RDA for the studied nutrients were high in samples of chocolate cake compared with the control. It could be recommended that incorporation of the mentioned fibers with wheat flour 72% extraction to obtain healthy bakery products have high biological value.
Publication year 2010
Pages 376-389
Organization Name
serial title Bull. Fac, Agric.,Cairo Univ
Author(s) from ARC
Publication Type Journal
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