International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:7, July, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 71-79

Nutritional and Sensory Evaluation of Mango Pulp and Milk Powder Incorporated Sponge Cake
H.N. Ramyaand S. Anitha
Department of Food Science & Technology College of Agriculture, Hassan – 573225, Karnataka, India
*Corresponding author

Sponge cake prepared by partial substitution of wheat flour with mango pulp and milk powder at different concentrations (control, 35%, 35%, 50% and 50%) and (5%,10%,5% and 10%)were investigated for the physico-chemical, nutritional and organoleptic characteristics. Results showed sponge cake incorporated with mango pulp (50%) and milk powder (10%) to have high dietary fiber, fat, moisture, ash, protein vit-A, fiber and calorie, hydrolysis and predicted glycemic index compared with the control. Increasing the levels of mango pulp and milk powder in sponge cake had significant impact on the volume, firmness and color. Sensory evaluation showed sponge cake formulated with 50% mango pulp and 10% milk powder to be the most acceptable. Mango pulp and milk powder have high potential as Protein -rich ingredients and can be utilized in the preparation of cake and other bakery products to improve the nutritional qualities.

Keywords: Mango pulp, Milk powder, Sponge cake, Nutritional quality, Sensory quality

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How to cite this article:

Ramya, H.N. and Anitha, S. 2020. Nutritional and Sensory Evaluation of Mango Pulp and Milk Powder Incorporated Sponge Cake.Int.J.Curr.Microbiol.App.Sci. 9(7): 71-79. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.