Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes

Molecules

Galia Gentscheva¹  Tsanka Dikova²  Zhivka Goranova³  Dragomira Buhalova⁴  Iliana Milkova-Tomova⁴  Georgi Gavrailov⁵  Ivaylo Pehlivanov⁵  Stefan Stefanov⁵  Velichka Andonova⁵  Natalina Panova⁶  Krastena Nikolova⁶ 

[1] Department of Chemistry and Biochemistry, Medical University-Pleven, 5800 Pleven, Bulgaria;Department of Dental Materials and Propaedeutics of Prosthetic Dentistry, Medical University-Varna, 9000 Varna, Bulgaria;Department of Food Technologies, Institute of Food Preservation and Quality-Plovdiv, Agricultural University, 4000 Plovdiv, Bulgaria;Department of Nutrition and Tourism, University of Food Technologies, 4020 Plovdiv, Bulgaria;Department of Pharmaceutical Technologies, Medical University-Varna, 9000 Varna, Bulgaria;Department of Physics and Biophysics, Medical University-Varna, 9000 Varna, Bulgaria;

关键词: texture parameters;    quality properties;    color characteristics;    sponge cakes;    Sambucus nigra L.;    functional foods;   

DOI  :  10.3390/molecules27031124

来源: DOAJ

【 摘 要 】

The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. corrected up to 100% with whole-grain oat flour were studied. Their characteristics were compared with sponge cakes of 100% wheat flour/control. The obtained new products were characterized by reduced carbohydrates, increased content of dietary fiber, and preserved volume compared to the control. The physicochemical parameters of sponge cake and marshmallows with different concentrations of dry flowers of Sambucus nigra L. included in them differed from the control with lower water absorption, pH, and moisture, while having a higher relative mass and ash content and retaining the original size. Pathogenic microorganisms such as Escherichia coli, Salmonella sp., and Staphylococcus aureus, and common coliforms were not detected in the control and experimental samples when determining the microbiological parameters. Therefore, the developed formulations are an excellent alternative to wheat flour, significantly improving some nutritional characteristics such as smell, taste, dietary fiber, and lower carbohydrate content.

【 授权许可】

Unknown