EFFECTS OF COFFEE PEEL POWDER SUPPLEMENTION ON QUALITIES OF CAKE
Keywords:
Coffee Peel Powder, Cake, SupplementionAbstract
The objective of this research is to develop cake product by coffee peel powder, to examine customers’ acceptance, to explore chemical composition and physical properties by The cake with coffee peel powder was developed by adding 3 levels of coffee peel powder: 3, 6 and 9% of wheat flour weight. Then 9-Point Hedonic Scale Test was applied to determine the appearance, color, smell, flavor, texture and the overall acceptance ot the procuct. The result of sensory testing by 100 of partrcipants showed that the most acceptance was the cake with 3 % of coffee peel powder (p < 0.05). The chemical composition study indicated that the cake with 3 % of coffee peel powder consisted of moisture 20.16%, ash 0.98%, protein 7.02%, fat 20.27%, carbohydrate 51.57%, insoluble fiber 0.09 grams calories was 416.79 Kcal. and anti-oxidant activity of 31.11 micromole trolox per 100 grams. The physical quality test showed that cake L* a* b* color values were 52.96, 12.48 and 20.48, respectively.
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