Response Surface Optimization of Cupcake Formula Fortified with Date Seed Powder

Document Type : Research Article


Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, I.R. IRAN


Recently the demand for dietary fiber-enriched foods has increased due to consumers' interest in the nutritional and health benefits of functional foods. Date Seed Powder (DSP) is rich in dietary fiber and other nutrients such as minerals, antioxidants, unsaturated fatty acids, amino acids, and tocopherols. It is applicable as a cheap and valuable source to produce functional foods. In this study, DSP was added to the cupcake formulation at 5 levels (0.0, 2.5, 5.0, 7.5, and 10.0%), and the effect of this substitution on the physical, chemical, microbial, and sensory properties of the final product was investigated during 28 days of storage at 4 °C. Based on the results, adding DSP to the cake formula significantly increased the amount of fat and fiber of the cake. Substituting wheat flour with DSP increased the total phenolic compounds and moisture content of enriched cakes compared to the control. Furthermore, the peroxide, para-anisidine, and stiffness of fortified cakes were more than the control at all storage times. Adding DSP to the cake reduced the specific volume, L* and b* of crust and crumb. The highest overall acceptance of fortified cakes with DSP was 2.5% DSP. According to the response surface models, the optimal quality of cakes was observed at the DSP ratio of 3.6 % and 0 days after preparation. Results demonstrated that DSP could be used as a dietary fiber supplement for cake enrichment.


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