Impact of Nepeta crispa (Moffarrah) Powder on Sponge Cake: A Comprehensive Study of Physicochemical, Microbial and Sensory Attributes
محورهای موضوعی : Food and Health
Asma Araban
1
,
Zahra Hojati
2
,
Hassan Hamedi
3
,
Leyla Alizadeh
4
,
Omid Moghimi Monfared
5
1 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University
2 - 1 Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
3 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
4 - Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
5 - Razi Herbal Medicines Research Center, Lorestan University of Medical Sciences, Khorramabad, Iran
کلید واژه: Nepeta crispa, Sponge cake, Moffarrah powder, Natural preservatives,
چکیده مقاله :
This study aimed to investigate the use of Moffarrah powder (MP) as a natural alternative to synthetic cake preservatives. To achieve this MP was added at concentrations of 0%, 5%, 10%, and 15% (w/w) as partial substitutes for wheat flour in the formulation of cake, while control samples were prepared with potassium sorbate as a preservative and without any preservatives. The evaluated parameters included moisture, protein, ash, gluten, and pH for flour; Acid-soluble ash, moisture, and pH for MP; specific gravity for dough; and moisture, acidity, pH, peroxide value, mold/yeast count, water activity, and sensory attributes for cake samples. The results demonstrated that the addition of MP reduced the dough's specific gravity. Compared to the control samples, cakes treated with MP exhibited a significant increase in ash content and water activity. Additionally, higher concentrations of MP resulted in a significant reduction in mold and yeast growth, along with an increase in acidity and a decrease in pH. Significant differences in sensory attributes were observed between the treated and control samples, with the cake sample containing 5% MP receiving the highest overall acceptance. However, as the concentration of MP increased to 15%, overall sensory desirability significantly declined.
This study aimed to investigate the use of Moffarrah powder (MP) as a natural alternative to synthetic cake preservatives. To achieve this MP was added at concentrations of 0%, 5%, 10%, and 15% (w/w) as partial substitutes for wheat flour in the formulation of cake, while control samples were prepared with potassium sorbate as a preservative and without any preservatives. The evaluated parameters included moisture, protein, ash, gluten, and pH for flour; Acid-soluble ash, moisture, and pH for MP; specific gravity for dough; and moisture, acidity, pH, peroxide value, mold/yeast count, water activity, and sensory attributes for cake samples. The results demonstrated that the addition of MP reduced the dough's specific gravity. Compared to the control samples, cakes treated with MP exhibited a significant increase in ash content and water activity. Additionally, higher concentrations of MP resulted in a significant reduction in mold and yeast growth, along with an increase in acidity and a decrease in pH. Significant differences in sensory attributes were observed between the treated and control samples, with the cake sample containing 5% MP receiving the highest overall acceptance. However, as the concentration of MP increased to 15%, overall sensory desirability significantly declined.
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