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PROFILE ANALYSIS (TPA) OF CAKES SUPPLEMENTED WITH SOY FLOUR

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dc.contributor.author I. Ahmad
dc.contributor.author Imran-ul-Haq
dc.contributor.author M. Ashraf
dc.contributor.author M. K. Saeed
dc.date.accessioned 2023-03-14T05:37:03Z
dc.date.available 2023-03-14T05:37:03Z
dc.date.issued 2010-03-05
dc.identifier.citation Ahmad, I. (2010). Profile analysis (TPA) of cakes supplemented with soy flour. Pakistan Journal of Science, 62(1). en_US
dc.identifier.issn 0030-9877
dc.identifier.uri http://142.54.178.187:9060/xmlui/handle/123456789/18989
dc.description.abstract Wheat flour was replaced with soy flour at four different levels i.e. 5, 10, 15 and 20%. Effect of soy flour on chemical, sensory and textural characteristics of cakes was evaluated. Chemical characteristics of cakes were as follows: moisture (20.40 to 20.75%), ash (0.68 to 1.14%), fat (27.04 to 32.94%), protein (6.45 to 12.35%) fiber (0.09 to 0.24%) carbohydrate (32.82% to 45.43%) and energy values (450.52 to 476.18 kcal/100g). A gradual increase in ash, fat, protein, fiber and energy value with the increase in concentration of soy flour was observed in wheat-soy flour and cakes. Cakes containing 10% and 15% soy flour got the highest scores for taste. There was a gradual decrease in hardness of cakes supplemented with r-soy flour indicating softness in the texture of cakes. Thus the quantity and quality of protein contents and texture of cakes was improved with the addition of soy flour. en_US
dc.language.iso en en_US
dc.publisher Lahore: Pakistan Association for the Advancement of Science en_US
dc.subject Soy flour en_US
dc.subject Protein en_US
dc.subject Texture Profile Analysis en_US
dc.subject Cake en_US
dc.title PROFILE ANALYSIS (TPA) OF CAKES SUPPLEMENTED WITH SOY FLOUR en_US
dc.type Article en_US


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