DefinePK

Abstract

The demand for healthy foods enhanced with different functional bioactive ingredients is rising in the modern day. Cakes are widely consumed, ready-to-eat baked goods that can be used to produce functional food products. The present study was conducted to utilize oat flour as a wheat flour replacer in sponge cake development. The developed treatments included: T1 = Control (whole wheat flour cake), T2 = 10% oat flour with 90% wheat flour, and T3 = 30% oat flour with 70% wheat flour. The results showed that the cake treated with 30% oat flour and 70% wheat flour (T3) resulted in 37.98% moisture, 0.65% ash, 11.47% protein, 9.25% fat, 11.14% fiber, 45.60% carbohydrate, 262.49 Kcal/100 g energy value, 860 cm3 cake volume, 4.00 cm cake height, 283 g cake weight, 9.91% baking loss, 8.34 color, 8.23 texture, 7.90 taste, 8.46 aroma and 8.76 overall acceptability. Similarly, the cake with 10% oat flour and 90% wheat flour (T2) resulted in 26.95% moisture, 0.62% ash, 10.21% protein, 8.48% fat, 9.05% fiber, 43.30% carbohydrate, 246.62 Kcal/100 g energy value, 640 cm3 cake volume, 3.77 cm cake height, 273 g cake weight, 5.53% baking loss, 7.50 color, 7.43 texture, 7.63 taste, 7.70 aroma and 7.23 overall acceptability.  The control (whole wheat flour cake) resulted in 25.77% moisture, 0.55% ash, 9.25% protein, 7.16% fat, 7.73% fiber, 34.58% carbohydrate, 219.43 Kcal/100 g energy value, 600 cm3 cake volume, 3.00 cm cake height, 268 g cake weight, 3.70% baking loss, 6.95 color, 6.94 texture, 6.76 taste, 6.43 aroma and 6.63 overall acceptability. The findings of the study indicate that the cake treated with 30% oat flour and 70% wheat flour (T3) showed a better effect on the proximate, baking, and sensorial qualities of the cake.