National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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