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Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake

Najjaa, Hanen ; Ben Arfa, Abdelkarim ; Elfalleh, Walid ; Zouari, Nacim ; Neffati, Mohamed Sharma, Ram Roshan

PloS one, 2020-02, Vol.15 (2), p.e0227996-e0227996 [Periódico revisado por pares]

United States: Public Library of Science

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Título:
Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake
Autor: Najjaa, Hanen ; Ben Arfa, Abdelkarim ; Elfalleh, Walid ; Zouari, Nacim ; Neffati, Mohamed
Sharma, Ram Roshan
Assuntos: Analysis ; Antioxidants ; Antioxidants (Nutrients) ; Antioxidants - analysis ; Bioactive compounds ; Biology and Life Sciences ; Carbohydrates ; Chromatography ; Color ; Customer satisfaction ; Dietary minerals ; Ecosystems ; Ethanol ; Flavonoids ; Flavonoids - analysis ; Flour ; Fruit - chemistry ; Fruits ; Humans ; Isoflavones ; Laboratories ; Mechanical properties ; Medicine and Health Sciences ; Phenols (Class of compounds) ; Physical Sciences ; Plant Extracts - chemistry ; Polyphenols ; Polyphenols - analysis ; Powder ; Powders ; Properties (attributes) ; Sensation - physiology ; Sensory evaluation ; Sensory properties ; Snacks ; Social Sciences ; Sugar ; Sulfuric acid ; Vitamins ; Wheat ; Ziziphus - chemistry ; Ziziphus jujuba ; Ziziphus lotus
É parte de: PloS one, 2020-02, Vol.15 (2), p.e0227996-e0227996
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Competing Interests: The authors have declared that no competing interests exist.
Descrição: Jujube (Ziziphus lotus L.) fruit has multiple functional properties and represents an interesting source of bioactive compounds. The purpose of this study was to improve the functionality and the sensory properties of sponge cake enriched with Z. lotus fruit. The polyphenols and flavonoids levels in the sponge cake and its antioxidant potential increased with the addition of 0-10 g of jujube powder/100 g of wheat flour. The crumb color parameters, L* and b*, decreased with the addition of jujube powder, whereas the a* value increased. In the texture analysis, addition of jujube powder resulted in an increase of the hardness and chewiness, but the springiness was reduced. The sensory evaluation showed that supplementation of jujube powder did not manifest any undesirable organoleptic response and showed satisfactory consumer acceptability. Overall, the addition at 5% jujube powder showed the finest sensory properties of the sponge cake.
Editor: United States: Public Library of Science
Idioma: Inglês

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Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake

Najjaa, Hanen ; Ben Arfa, Abdelkarim ; Elfalleh, Walid ; Zouari, Nacim ; Neffati, Mohamed Sharma, Ram Roshan

United States: Public Library of Science

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