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Effect of Grape Fruit Albedo Powder on the Physicochemical and Sensory Attributes of Fruit Cake

Effect of Grape Fruit Albedo Powder on the Physicochemical and Sensory Attributes of Fruit Cake

Aneela Qureshi1, Ammara Ainee1*, Muhammad Nadeem1, Masooma Munir1,2*, Tahir Mahmood Qureshi1, Saqib Jabbar2

1Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan; 2Food Science and Product Development Institute, National Agricultural Research Centre, Islamabad, Pakistan.



Abstract | In thisstudy, fruit cakes were made by replacing fat in different proportion with grape fruit albedo powder. The effect of fiber source on physicochemical, sensory attributes and microbiological properties of fruit cakes were examined during 30 days of storage. Results showed that with varying fiber content water activity, texture, color, moisture, fat, protein, ash, NFE and fiber content changed significantly (p<0.05). Gross energy level in cake which is desirable by consumers was reduced but high fiber cake was dark colored, low in volume and with increased hardness. Treatment (T3) containing 5.6g grapefruit albedo powder shows significantly (p<0.05) higher sensory scores in term of color (8.02±0.50), flavor (8.04±0.29), taste (8.18±0.37), mouth feel (8.03±0.41) and overall acceptability (7.84±0.28) during 30 days of storage. It is concluded that grapefruit albedo fiber could be utilized as a source of fiber to further enhance the nutritional potential of fruit cake.

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Pakistan Journal of Agricultural Research


Vol. 30, Iss. 3, Pages 209-309


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