COMPARISON OF FUNCTIONAL, STRUCTURAL AND SENSORY CHARACTERISTICS OF SPONGE CAKES DECORATED WITH DAIRY AND NON-DAIRY WHIPPED CREAMS

Main Article Content

Muhammad Ali
Saima Inayat
Muhammad Nadeem
Anjum Khalique

Keywords

Cake, nondairy, whipping cream, sponge

Abstract

Creams are utilized in making cake toppings and decorations as they add richness give cake its unique flavor. In current study, various sponge cakes made by using dairy whipped creams were compared to the market-available sponge cakes prepared by using non-dairy whipped cream to assess their proximate, microbiological (i.e., total plate count (TPC)) and physicochemical composition along with the evaluation of functional and sensorial qualities. All research findings were compared to sponge cakes made with non-dairy whipped cream and marketed in the neighborhood. Inter treatment along with multiple interval significance were assessed throughout the trial using Duncan's multiple range test and full factorial design. Lowest moisture was found in sponge cake made using cow milk fat (CMF) and anhydrous milk fat (AMF) based whipped cream. Proteins, ash contents were highest among camel milk’s fat whipped cream-based sponge cake along with lowest TPC count. In microbiological analysis, cakes made from buffalo milk fat (BMF) based whipped cream gave highest TPC values (450±23.74) while cakes made from CMF whipped cream gave lowest values for TPC levels (325±36.7). Highest sensory scores were reported in anhydrous milk fat (AMF) based whipped cream sponge cake. Finally, sponge cakes prepared with dairy whipped cream from milk fats of several species were comparable to sponge cakes made with non-dairy whipped cream available in the local market (control).

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