Journal of Food Processing & Technology

Abstract

Apparent Viscosity, Colour Attributes and Antioxidant Activity of Cake Batter Prepared with Cranberry (Vaccinium macrocarpon) Powder by Maceration Method

Milad Roohbakhshniari*

The influence of cranberry powder prepared by maceration method on some physichochemical properties of cake batter has been investigated. For this study, 11 concentrations and 1 artificial antioxidant (TBHQ) replacer with wheat flour. The apparent viscosity of cake batter significantly (p ≤ 0.05) increased by increasing level of cranbbery powder concentration and this increasing was duplicated at 50% replacement. In addition, lightness and and yellowness of cacke batter formulation with cranberry powder decreased with increasing level of concentration and lightness getting darker than testifier sample and also redness value increasing too. Moreover, antioxisant capacity of samples with cranberry powder was higher than control sample based on widely range of phytochemical compound in cranberry structure. Finally, this present work showed that the usage of artificial antioxidant TBHQ supplementation with crarnberry powder significantly increased the antioxidant strength of cake batter compared to non-TBHQ specimens. Finally, statisticts pointed that sample contains 100 ppm TBHQ and 50% cranberry replacement as the best treatment.

Published Date: 2024-07-29; Received Date: 2020-02-17