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ORIGINAL ARTICLE
Year : 2020  |  Volume : 9  |  Issue : 4  |  Page : 44-47

Qualitative analysis of low calorie cake formulated with whole wheat flour and its cost-effectiveness


1 Department of Home Science, Sambalpur University, Jyoti Vihar, Odisha, India
2 Centre of Studies in Surface Science and Technology, School of Chemistry, Sambalpur University, Jyoti Vihar, Odisha, India

Correspondence Address:
Dr. Chandrashree Lenka
P. G. Department of Home Science, Sambalpur University, Jyoti Vihar - 768 019, Odisha
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/IJFNS.IJFNS_31_20

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Aim: The prime objective of the present endeavor is to develop the value-added and low-calorie cake using whole wheat flour as base material through the sensible incorporation of the requisite ingredients. Materials and Methods: To accomplish the objective, four cakes were formulated including the control developed from the 100 g of refined wheat flour exclusively (cake V0), and the rest three (cakes V1, V2, and V3) consisting of the whole wheat flour along with the other ingredients such as sugar, oil, milk, baking soda, baking powder, and vanilla essence in different proportions. Results and Discussion: Out of these four cakes, the cake V3 topped the list on the basis of the nine-point Hedonic scale and numerical scoring test with respect to the color, flavor, texture, taste, appearance, and overall acceptability The protein, fat, carbohydrate, phosphorus, iron, and the crude fiber per 100 g of the V3 cake were determined to be 5.69 g, 12.27 g, 31.75 g, 133.68 mg, 1.45 mg, and 0.42 g crude fiber, respectively. The energy content of the V3 cake was estimated to be 258.49 kcal which was less than about 150 kcal per 100 g of cake in comparison to the market cake. The mean score for the overall acceptability of cake V3 was found to be 7.56 ± 0.932. Significant difference at P ≤ 0.05 among these cakes in terms of their color, flavor, and appearance was observed, whereas the overall acceptance and the texture among these cakes differed moderately from each other. The cost of the prepared cake was found three times less than the cake available in the market. Conclusion: Thus, the prepared cake with whole wheat flour with minimal sugar and oil content can be recommended to elderly persons, obese, and diabetic patients contentedly.


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