Acceptance of Sponge Cakes Substituting Green Spinach Flour (Amaranthus Viridis) with Different Concentrations

DOI

10.2991/978-94-6463-427-3_4How to use a DOI?

Keywords

Receptivity; Sponge cake; and amaranth flour

Abstract

Incorporation of spinach flour into the production process of sponge cakes exerts discernible effects on the resultant sponge cake products. This phenomenon stems from alterations in the fundamental physical attributes of sponge cakes, notably manifested through modifications in color, taste, texture, and aroma. The present study, conducted in July 2023, adopts a pre-experimental design and encompasses four distinct treatment groups denoted as P0, P1, P2, and P3. Each treatment group involves the substitution of wheat flour with spinach flour during sponge cake preparation, followed by organoleptic evaluations conducted by a panel of 25 assessors. The study is conducted within the Food Science Laboratory of the Nutrition Department at Kendari Health Polytechnic. Analysis of the organoleptic assessments reveals that treatment one (P1) garners the highest degree of acceptability across all evaluated attributes, including color (76.8%), aroma (65%), taste (81.6%), and texture (76%). Notably, the composite preference of the panelists favors product P1, formulated with a ratio of 180 g of wheat flour to 20 g of spinach flour, over alternative formulations represented by products P2 and P3. In light of these findings, future researchers are encouraged to explore the integration of spinach flour into muffin formulations, with an emphasis on investigating its potential impacts on nutritional profiles.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Fatmawati Fatmawati
AU  - Suriana Koro
PY  - 2024
DA  - 2024/05/22
TI  - Acceptance of Sponge Cakes Substituting Green Spinach Flour (Amaranthus Viridis) with Different Concentrations
BT  - Proceedings of the 1st Halu Oleo International Conference on Public Health (HOICPH 2023)
PB  - Atlantis Press
SP  - 21
EP  - 27
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-427-3_4
DO  - 10.2991/978-94-6463-427-3_4
ID  - Fatmawati2024
ER  -