DOI: https://doi.org/10.59321/BAUETJ.V4I1.11
AUTHOR(S)
Md. Shah Alam Ratul1, Md. Jakir Hossain1, Md Sajjad Hossain1, SK Fahim Tahmid Boni1,*, Md. Julkor Nayin1, Tahmid Al Rifat1
ABSTRACT
The demand for fruit-fortified bakery product ingredients is increasing day by day. Developed cake products incorporating Dragon fruit pulp (DFP) significantly increase the nutritional profile and sensory characteristics of the product. This research study aimed to prepare a cake with DFP and compare it with a traditional plain cake. The physical characteristics of the dough show that for the control sample S-1, the dough density is 0.99 gm/cc. But by increasing the percentage of DFP, the dough density is also increased, and hence in the sample S-4 (20% DFP), the density is 1.175 gm/cc. The physical characteristics of the cake also showed different results. The moisture content (MC) decreases with the increased percentage of DFP. The mineral matter content increases with the increased percentage of DFP. The mineral matter content of S-1 (control), S-2 (10% DFP), S-3 (15% DFP), and S-4 (20% DFP) is 4%, 4%, 6%, and 8%, respectively. The sensory analysis results showed that the color, flavor, and texture of the sample containing 15% DFP was better than other cake samples.