Nutritional Properties and Organoleptic Properties of Amorphophallus Paeonifolius Flour Supplemented Cake
Yadav Anjali*, Singh Sadhna
Department of Food Science and Nutrition, College of Home Science, N.D.U.A and T, Kumarganj-Faizabad, Uttar Pradesh, India
*Corresponding author: Yadav Anjali, Department of Food Science and Nutrition, College of Home Science, N.D.U.A&T, Kumarganj, Faizabad, Uttar Pradesh, India, Tel: 05270262137; 9450766647; E-mail: email@example.com
The present study was done to assess the organoleptic acceptability, physical characteristics, nutritional composition of value added cake developed from Amorphophallus paeoniifolius flour. The colour, appearance, aroma, texture, taste and overall acceptability score of cake supplemented with 30 per cent Amorphophallus paeoniifolius flour was the highest. The respective values were 8.80, 8.90, 8.80, 8.90, 8.90 and 8.86. There was significant difference in all the characteristics of all types of cakes. There was a significant difference between cake volume, cell, texture and total score of all types of cake and non-significant difference between grain, colour and flavour of all types of cakes. The total score of cake supplemented with 50 per cent Amorphophallus paeoniifolius flour was highest (98) followed by 40, 30, 20, 10 per cent and control. The energy, carbohydrate, fibre, calcium and iron value of cake supplemented with 50 per cent elephant foot yam flour was the highest and respective values were 564 kcal/100g, 51.49 g/100g, 0.73 g/100g, 94.27 mg/100g and 5.64 mg/100g, followed by 40, 30, 20, 10 per cent and control. Protein and fat values of cake supplemented with elephant foot yam flour were highest in control (4.55 g/100 g and 33.82 g/100 g) followed by 10, 20, 30, 40 and 50 per cent, respectively.