The Efficiency of Some Natural Beta-Carotene Sources in Improving the Quality of the Cake
Abstract: The objective of this study was to evaluate the physico-chemical, microbiological and sensory
properties of cakes containing two successful different concentrations (10 and 15%) from carrot,
pumpkin and papaya powder as a partial replacement of wheat flour as carotene natural sources. The
results showed that, total phenol and antioxidant activity were increased in the cake containing 15%
level of carrot, pumpkin and papaya powder. The greatest specific volume of cake, after replacement,
was obtained with both 10% papaya and pumpkin powder with no significant difference from control.
As the replacement level was increased, the height and volume of cake decreased. Sensory evaluation
results showed that the cake with 10% carrot and pumpkin powder compared with control had no
significant differences in terms of color, texture and appearance. The results showed also that cakes
made from carrot, pumpkin and papaya powder with different levels, had a significantly higher ?-
carotene content than that of control cakes. 100 g of cake contained carrot, pumpkin and papaya with
different levels is an excellent source of vitamin A for children and adults (male and female). The staling
rate was lower in samples contained carrot powder (10% and 15%), while the control was the highest.
From the obtained results it could be suggested that carrot, pumpkin and papaya can be used as
functional ingredients in cakes.
Publication year 2018
Pages 1437-1450
Availability location 2077-4613
Availability number
Organization Name
serial title Middle East Journal of Applied Science
Author(s) from ARC
External authors (outside ARC)
    مروه عبد الكريم شعير Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Publication Type Journal
↑