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Vol. 8, Issue 5 (2019)

Pomace: A potential ingredient of cake making a review paper

Author(s):
Shubuhi Malik, Tayyaba Khanam, Lakshya Ashwal, Prateek Gururani and Nitika Rathi
Abstract:
The demand of baked items has witnessed an incredible increase in twentieth century. Cake is a baked dessert that has gained popularity with changes in eating habits of people. The benefits of consuming cakes are- it contains many nutrients, the nutrient that comes from egg are used as binders, it also contain protein. The milk in cake provides us with many nutrients that are required for strong bones; they also contain calcium and other minerals for proper development of bones and teeth. Diets rich in fruits and vegetables contain potassium, dietary fibre, folate, vitamin A and vitamin C. Consumption of fruits and vegetables also helps to prevent various chronic diseases. This review deals with the production of different cakes by using different fruits and vegetables in order to create a nutritive enriched cake for today’s health conscious society. The cake was baked; and their proximate, Physio-chemical and sensory parameters were evaluated. The texture, colour and taste were determined. The tests also revealed good nutritive profile in terms of antioxidant, dietary fibre and protein. Overall, the cake made proves to be a nutrient- rich functional food and thus has high possibility of use in the market.
Pages: 526-530  |  930 Views  652 Downloads


The Pharma Innovation Journal
How to cite this article:
Shubuhi Malik, Tayyaba Khanam, Lakshya Ashwal, Prateek Gururani, Nitika Rathi. Pomace: A potential ingredient of cake making a review paper. Pharma Innovation 2019;8(5):526-530.

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