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Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes

The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. co...

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Autores principales: Gentscheva, Galia, Milkova-Tomova, Iliana, Buhalova, Dragomira, Pehlivanov, Ivaylo, Stefanov, Stefan, Nikolova, Krastena, Andonova, Velichka, Panova, Natalina, Gavrailov, Georgi, Dikova, Tsanka, Goranova, Zhivka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839303/
https://www.ncbi.nlm.nih.gov/pubmed/35164388
http://dx.doi.org/10.3390/molecules27031124
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author Gentscheva, Galia
Milkova-Tomova, Iliana
Buhalova, Dragomira
Pehlivanov, Ivaylo
Stefanov, Stefan
Nikolova, Krastena
Andonova, Velichka
Panova, Natalina
Gavrailov, Georgi
Dikova, Tsanka
Goranova, Zhivka
author_facet Gentscheva, Galia
Milkova-Tomova, Iliana
Buhalova, Dragomira
Pehlivanov, Ivaylo
Stefanov, Stefan
Nikolova, Krastena
Andonova, Velichka
Panova, Natalina
Gavrailov, Georgi
Dikova, Tsanka
Goranova, Zhivka
author_sort Gentscheva, Galia
collection PubMed
description The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. corrected up to 100% with whole-grain oat flour were studied. Their characteristics were compared with sponge cakes of 100% wheat flour/control. The obtained new products were characterized by reduced carbohydrates, increased content of dietary fiber, and preserved volume compared to the control. The physicochemical parameters of sponge cake and marshmallows with different concentrations of dry flowers of Sambucus nigra L. included in them differed from the control with lower water absorption, pH, and moisture, while having a higher relative mass and ash content and retaining the original size. Pathogenic microorganisms such as Escherichia coli, Salmonella sp., and Staphylococcus aureus, and common coliforms were not detected in the control and experimental samples when determining the microbiological parameters. Therefore, the developed formulations are an excellent alternative to wheat flour, significantly improving some nutritional characteristics such as smell, taste, dietary fiber, and lower carbohydrate content.
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spelling pubmed-88393032022-02-13 Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes Gentscheva, Galia Milkova-Tomova, Iliana Buhalova, Dragomira Pehlivanov, Ivaylo Stefanov, Stefan Nikolova, Krastena Andonova, Velichka Panova, Natalina Gavrailov, Georgi Dikova, Tsanka Goranova, Zhivka Molecules Article The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. corrected up to 100% with whole-grain oat flour were studied. Their characteristics were compared with sponge cakes of 100% wheat flour/control. The obtained new products were characterized by reduced carbohydrates, increased content of dietary fiber, and preserved volume compared to the control. The physicochemical parameters of sponge cake and marshmallows with different concentrations of dry flowers of Sambucus nigra L. included in them differed from the control with lower water absorption, pH, and moisture, while having a higher relative mass and ash content and retaining the original size. Pathogenic microorganisms such as Escherichia coli, Salmonella sp., and Staphylococcus aureus, and common coliforms were not detected in the control and experimental samples when determining the microbiological parameters. Therefore, the developed formulations are an excellent alternative to wheat flour, significantly improving some nutritional characteristics such as smell, taste, dietary fiber, and lower carbohydrate content. MDPI 2022-02-08 /pmc/articles/PMC8839303/ /pubmed/35164388 http://dx.doi.org/10.3390/molecules27031124 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Gentscheva, Galia
Milkova-Tomova, Iliana
Buhalova, Dragomira
Pehlivanov, Ivaylo
Stefanov, Stefan
Nikolova, Krastena
Andonova, Velichka
Panova, Natalina
Gavrailov, Georgi
Dikova, Tsanka
Goranova, Zhivka
Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes
title Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes
title_full Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes
title_fullStr Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes
title_full_unstemmed Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes
title_short Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes
title_sort incorporation of the dry blossom flour of sambucus nigra l. in the production of sponge cakes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8839303/
https://www.ncbi.nlm.nih.gov/pubmed/35164388
http://dx.doi.org/10.3390/molecules27031124
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