Original Research Article

PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF WHEAT-MARGARINE- AVOCADO CAKE BLENDS

Abstract:

The nutrient contents of wheat-margarine used in the preparation of cakes in Nigeria is low with high fat leading consumers to several nutritional and health challenges such as overweight, obesity and cardiovascular diseases. This research was aimed at determining physicochemical and sensory properties of wheat-margarine- avocado cake blends. Cake blends of margarine and avocado were prepared in the proportions of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100. The chemical composition and physical properties of the cakes were determined using standard methods. The cakes were assessed for their sensory characteristics using 9 point hedonic scale. The proximate composition of the cakes showed that 100% wheat/avocado cake contained higher moisture (11.65±0.00), crude protein (16.85±0.00), crude fiber (2.10±0.09), ash (2.52±0.0) and carbohydrates (57.86±0.78) contents than 100% wheat/margarine which were 6.99, 12.33, 1.44, 2.10 and 54.62 respectively. However, the fat content of 100% wheat/margarine cake (29.51±0.00) was rather higher than that of the wheat/avocado cake (20.67±0.00). It was concluded that substitution of margarine with avocado fruit pulp in cake production significantly increased the cake weight, the moisture, protein, fibre, ash, carbohydrate, mineral elements and a decrease in fat content as well as a mean scores of sensory attributes. Key words: Incorporating, Fatty acids, Polyphenol and Bake

1. Introduction

In Nigeria, there are green and purple-fruited types of Baked products are on top of the world demand for avocados. Avocados are harvested with hand-held food and are mainly flour-based. Products such as poles and baskets. Fruits are picked when mature but bread, cookies, cakes and other baked products are a still hard. Avocado fruits on the same tree do not good source of energy giving nutrients. These mature at the same time, so selective harvesting is products are obtained from a variety of cereals, which usually practiced. Crop statistics, compiled by the includes rye, wheat, barley and corn, processed to Bureau of Agricultural Statistics of the National give high quality baking flour [4]. Statistics Office showed that the Nigeria had a very Fat is a relevant food ingredients that impact large production of Avocado during 2000-2011[1] positively on nutritional and sensory qualities of food such as flavour, mouth feel and odour. High fat diet Avocado is one of the most world’s healthiest fruits, may lead to several health challenges such as obesity, because of its nutrient contents such as Vitamin K, overweight and cardiovascular disease [5]. Studies have shown that increases in obesity and overweight dietary fiber, potassium, folic acid, Vitamin B6, were related to increase in fat and calorie intake Vitamin C, copper, and calories. Avocado is one of [5]. High consumption of fruits and vegetables is the most recommended fruits for body building and correlated with lower incidence of some types of medicine for cholesterol-related diseases and it was cancer and cardiovascular disease [6] Thus, found to have high cholesterol levels [2] incorporating avocado in baked products can greatly enhanced the nutritional value as well as improving Avocado (Persea americana) is one of the fruits that the functional value of the baked products [3]. provide various health benefits. It is rich in The study was aimed at determination of monounsaturated fatty acid and contains high level of physicochemical and sensory properties of wheat- antioxidants such as polyphenols, tocopherols and margarine- avocado cake blends. carotenoids [3].

2. Material and Methods Source of Raw The heights of the cakes were measured using a Materials calibrated meter rule. The cakes were placed on a flat surface and the meter rule was placed vertically on Fresh avocado fruits were purchased from Ikom the cakes individually to take the measurement, and market, Ikom Local Government Area of Cross River their heights were recorded in centimeters (cm). State. While wheat flour, margarine, sugar, eggs and baking powder were purchased at wurukum market Volume of the cake blends were determined by seeds Makurdi, Benue State. displacement method. The cakes were wrapped in transparent cellophine bags and placed in a graduated Preparation of Avocado transparent container, the seeds poured into the container up to the height of the cake, and the The avocado fruits were thoroughly sorted, washed, readings were taken and recorded as the initial drained and peeled. The creamy mesocarp was reading. The cakes were then removed from the homogenized using a mixing bowl and a wooden container filled with seeds and the readings also were stick to obtain a smooth puree or paste. taken and recorded as final reading. The volume of Blend Formulation for Wheat Margarine and the cakes were taken by subtracting the final reading Avocado Cake Production from the initial reading and recorded in cm3. Cake blends of margarine and avocado were prepared Determination of Proximate Composition in the following proportions: 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100. Moisture, crude protein, fat, fibre, ash and carbohydrate were determined according to the Production of Wheat/Margarine/Avocado Cake Association of Official Analytical Chemist [9] Blends methods on triplicate samples of the composite flour. The method of Akubor[7] was used for the cake Mineral Determination preparation. Specified ratios of margarine and avocado were creamed separately with sugar in The mineral contents (calcium, magnesium, mixing bowls with wooden stick until it becomes soft phosphorus, potassium, iron and zinc) of the and fluffy. The eggs were beaten in a separate bowl composite flour were determined using AOAC [10] and added to the creamed margarine and avocado mixture and mixed together. Wheat flour was sieved Sensory Evaluation and added to the mixture by folding-in method and The samples of the composite cakes were evaluated the last portion of the flour mixed with baking using hedonic method for sensory characteristics and powder was added to the mixture and mixed together the overall acceptability by panelists of 20 judges until soft dough was formed. The dough was then from students of Federal University of Agriculture, transferred into greased pan and baked in a preheated Makurdi using a 9 point hedonic scale preference test oven at 2000C for 60 minutes. as described by Ihekoronye and Ngoddy [11] was used. The cakes were assessed for organoleptic Determination of Physical Properties of Wheat- properties such as colour, aroma, taste, texture and Margarine-Avocado Cake Blends general acceptability. The quantities evaluated were rated on a scale ranging from one to nine (1= Dislike The volume, weight and height were determined by extremely to 9=Like extremely) the method described by Onwuka[8].

The individual weight of the cakes was weighed Data analysis using the digital top loading weighing balance by Data obtained were subjected to one-way analysis of Harvard Apparatus Ltd. A foil paper was placed on variance (ANOVA) and mean separation was done the scale and the weight tarred to zero before by Duncan multiple range test (p=0.05), using introducing the cakes individually and their weights were recorded in gram (g).

Statistical Package for Social Sciences(SPSS, Version 20, Inc. USA).

3. Results and discussion

Table 1: Physical Properties of Wheat-Margarine-Avocado Cake Blends

M:A Volume (cm3) Weight (g) Height (cm) 100:0 220.25b±0.02 1226.25f±0.01 10.02c±0.03 80:20 220.94a±0.02 1247.26e±0.01 10.03bcc±0.04 60:40 220.20c±0.01 1254.44d±0.01 10.05ab±0.00 40:60 220.14de±0.03 1283.13c±1.59 10.06a±0.01 20:80 220.12e±0.02 1305.52a±0.01 10.09a±0.02 0:100 201.09f±0.18 1301.76b±0.01 10.09a±0.01 Values are means +Standard deviation (n=3). Values with same superscript in a column do not differ significantly (p>0.05). M= Margarine and A=Avocado 70

50 Moisture 40 Protein 30 Fat Fibre 20 Ash Proximate composition (%) 10 Carbohydrate

0 M:A(100:0) M:A(80:20) M:A(60:40) M:A(40:60) M:A(20:80) M:A(0:100) Sample

Figure1: Proximate Composition of Wheat-Margarine-Avocado Cake Blends

M= Margarine and A=Avocado

Table 2: Mineral Composition of Wheat-Margarine-Avocado Cake Blends (mg/100g)

M:A Calcium Magnesium Iron Sodium Potassium 100:0 0.33c±0.00 0.14b±0.00 2.24f±0.03 0.53a±0.01 0.23a±0.00 80:20 0.33c±0.00 0.16b±0.00 2.26e±0.06 0.53a±0.00 0.24a±0.00 60:40 0.36c±0.00 0.21a±0.00 2.30d±0.00 0.52a±0.01 0.24a±0.00 40:60 0.35c±0.00 0.22a±0.00 2.52c±0.01 0.49ab±0.00 0.26a±0.01 20:80 0.42c±0.00 0.24a±0.01 2.59b±0.01 0.48b±0.00 0.26a±0.01 0:100 0.42c±0.01 0.26a±0.00 2.72a±0.01 0.43c±0.01 0.26a±0.01 Values are means +Standard deviation (n=3). Values with same superscript in a column do not differ significantly (p>0.05). M= Margarine and A=Avocado

10 9 8 7 6 5 Colour 4 Aroma Mean Rating 3 Taste 2 Texture 1 General Acceptability 0 M:A(100:0) M:A(80:20) M:A(60:40) M:A(40:60) M:A(20:80) M:A(0:100) Sample

Figure2: Mean Sensory Score of Wheat-Margarine-Avocado Cake Blends

M= Margarine and A=Avocado Like extremely-9, Like very much-8, Like moderately-7, Like slightly-6, Undecided-5, Dislike slightly-4, Dislike moderately-3, Dislike very much-2 and Dislike extremely-1

Physical properties of wheat-margaarine-avocado with nutriose. Marina et al. [14] also reported volume cake blends decrease when percea americana puree was used as Table1 shows the physical properties of wheat- fat replacer with butter. The decrease in volume margarine-avocado cake blends. The volume of could be attributed to the inability of avocado pear wheat-margarine-avocado cakes decreased pulp to entrap air during batter mixing (Nurul Ain et significantly with increased substitution of avocado al. [12]. This was also observed by Lee et al. [15] pear pulp with wheat-avocado cake having the least when shortening was replaced with oatrim in cake. (201.09cm3) volume relative to wheat-margarine The weight of wheat-margarine-avocado cake blend cake. Volume decreases (96.40cm3 - 92.60cm3) was in sample 80:20 was significantly (p>0.05) lower also reported by Nurul Ain et al. [12] when avocado compared to the weight of other composite samples. puree was used as fat replacer on muffin. Similar The weight of wheat-avocado cake was significantly volume decreases were reported by Martinez-Cervera (p>0.05) higher (1301.76g) when compared to weight et al. [13], when fat content in muffin was replaced of wheat-margarine cake (1226.25g). The weight of

wheat-margarine-avocado cakes significantly replacer in cake, because protein in cakes mainly increased with every 10% replacement of margarine comes from eggs. Macey et al. [20] reported that low with avocado pulp. This could be attributed to the protein content was desired for crisp or tender high fibre, protein and fat content of avocado pulp. products, such as snacks or cakes. This demonstrates This result disagrees with the report of Nurul Ain et the beneficial effect of blending foods in food al.[12] who reported no significant difference in product development, which also agreed with the muffin weight with addition of avocado pulp but report of Akubor [7] that nutritional enhancement, agreed with Alshima [16] findings when flour was would be the advantage in the use of composite food replaced with marjoram powder in cake [(277±2.9% products. (control) – 302±5.8% (marjoram Powder)]. The height of the cakes increased with the The fat content of wheat-avocado cake (20.67%) was incorporation of avocado fruit pulp, thus agreeing significantly (p<0.05) lower than wheat-margarine with the findings of Benhilda and Khursheed[17] cake (29.51%). This is comparable with the report of who reported significant increases in oatmeal cookies Hanan[16] and Pooja et al.,[23] that fat content in when avocado was used as fat replacer. The highest cake is lowered when fat is being replaced with height was noticed in the wheat-avocado cake vegetable puree (30.7% control and 11.80% (10.09%). vegetable puree) and avocado pear (18.29% control Proximate Composition of Wheat/Margarine/Avocado and 9.14% avocado pear). Crude fat determines the Cake Blends free fatty lipids, and this property can be used as the The proximate composition of the cakes prepared basis in determining processing temperatures as well from wheat/margarine/avocado cake blends is shown as auto-oxidation which can lead to rancidity and can in Figure 1. The moisture content of the wheat- also affect flavor of food (Macey et al. [20]. avocado cake (11.45%) increased significantly higher than the wheat-margarine cake (6.99%).This result is Fiber was significantly higher (p<0.05) in the wheat- consistent with work by Hanan[18], who reported avocado cake (2.10%) than in the wheat-margarine that using vegetable puree in place of fat in cake cake (1.44%). Hanan [18] reported increase in fiber production elevated the moisture content of the content (0.16% control – 0.35% vegetable puree) in cake. Dadkhah et al. [19] also reported moisture cakes when vegetable puree was used as fat replacer. increase by replacing shortening with nutrim oat The crude fibre content is a significant component of bran on shortened cakes. The higher moisture a diet. It increases stool bulk and decreases the time content of wheat-avocado cake than wheat-margarine that waste materials spend in the gastro intestinal cake could be attributed to the high moisture 14.05% tract [24]. Evidence from randomized controlled trial and 77.72% content of avocado pulp Macey et al. observational studies, and animal models [20], This was probably due to the ability of avocado demonstrates that dietary fiber lowers level of low to retain more water. The high moisture content of density lipoprotein cholesterol [25], which are wheat-avocado cake may impact negatively on its common risk factors for cardiovascular disease and shelf-life at ambient temperature (Orhevba and increase the HDL-C [25]. Jinadu[21]). The ash content among the wheat-margarine-avocado The result showed that protein content of the cakes cake blends increased significantly (p<0.05) from was significantly (P<0.05) enhanced with addition of 1.35% (80:20) to 2.50% (20:80) at every level of avocado puree. The wheat-avocado cake had higher increase of avocado. Ash content is the residue protein content (16.85%) than (12.33%) wheat- remaining after all the moisture and organic materials margarine cake. This is in line with the report of have been removed. The value for wheat-avocado Hussein et al. [22] that protein content of cakes is cake (2.52%) was significantly (p<0.05) higher slightly increased when fat is being replaced with compared to the wheat-margarine cake (2.10%). artichoke. Hanan [18] also reported a slight increase These values are comparable with the values reported (9.38% control - 9.41% fat replaced) in protein by Pooja et al.[23] for butter and avocado (1.37% and content using vegetable puree (cantaloupe) as fat 1.78%).

higher than 0.069mg/kg as reported by Maitera et The carbohydrate content as determined by al.[26]). However, the high percentage of iron difference was significantly (p<0.05) higher in the content reported in this work might be due to the high wheat-avocado cake (57.86%) compared to the iron content (3.30%) of wheat flour as reported by wheat-margarine cake (54.62%). The fiber in the Ihsanullah et al.[30]. wheat-avocado cake was also higher compared to the wheat-margarine cake. This was also comparable The sodium content of wheat-avocado cake was with the values (59.92% control and 78.78% puree) (p<0.05) significantly lower 0.43mg/100g than reported by Hanan[18]. wheat-margarine cake of 0.53mg/100g. These values are still higher than the 0.230mg/kg reported by Mineral composition of wheat-margarine-avocado Maitera et al.[24] for avocado fruit, but partially cake blends agrees with the report of Marina et al.[14] for sodium The mineral content of cakes prepared from wheat- (3g control and 3g avocado) when avocado was used margarine-avocado cake blends are presented in as fat replacer in butter cake. According to the report Table 2. Minerals are essential for the maintenance of of the American Diabetes Association, the required human health. Increasing the level of avocado puree daily intake for sodium is 0.12g to 1.8g per day [29]. in cake formulation among wheat-margarine-avocado The American Diabetes Association [29] reported cake blends also increased their mineral elements. that the amount of sodium in the diet should be limited since sodium helps to increase blood pressure Calcium content of wheat-avocado cake was and the tendency to retain fluid. The mineral contents significantly (p<0.05) higher (0.42mg/100g) than the in avocado pear help promote good cardiovascular wheat-margarine cake (0.33mg/100g). Calcium health [31] content of avocado fruit according to the report of Maitera et al. [26] in elemental Analysis of Avocado The Potassium content of the wheat-avocado cake Fruit was 0.064mg/kg lower than 042mg/100g also increased (0.26mg/100g) higher than the wheat- (wheat-avocado cake). Also, related report by margarine cake 0.23mg/100g. However, the increase Akubor and Ishiwu[27], showed that calcium was in potassium content was fairly constant showing no increased from 30.4mg/100g (wheat flour cake) to 45 significant difference (p>0.05) among the cake mg/100g (plantain peel flour cake) when Wheat flour blends. This value (0.26mg/100g) is lower than the was supplemented with Plantain Peel Flour in cakes. value (2.040mg/kg) reported by Maitera et al. [26]. Calcium is essential for proper bone and teeth Clinical evidence also suggests that adequate formation [26]. potassium intake may promote blood pressure control in adults [32]. Magnesium content followed similar trend. The magnesium content of wheat-avocado cake Mean sensory score of wheat-margarine-avocado (0.26mg/100g) was (p<0.05) higher than wheat- cake blends margarine (0.14mg/100g) cake. These values were a bit higher than the one (0.103mg/kg) reported by The sensory properties of the wheat-margarine- Maitera et al.[26], but significantly lower than the avocado cakes blend are shown in Figure 2. The ones obtained by Nermin [28], when wheat germ wheat-margarine cake was more preferred to the taste 82.8mg/100g and resistance starch (41.1mg/100g) panelists with respect to colour, aroma, taste, texture were used in cake baking. Magnesium is an essential and general acceptability and this could be attributed constituent of all cells and is necessary for the to the fact that they are used to wheat-margarine cake functioning of enzymes involved in energy utilization and will likely take a long time to adapt to the new and it is present in the bone [29]. wheat-avocado cake. The wheat-avocado cake rated lowest with respect to other cakes for all the sensory The iron contents of wheat-avocado cakes characteristics assessed. The scores for all the (2.72mg/100g) increased significantly higher than the characteristics decreased steadily as the level of wheat-margarine cake 2.24mg/100g. This value was avocado increased in the cakes. However, there was

significant difference (P<.0.05) from the wheat- and reduce respiratory problem and circulatory margarine cake in the entire sensory attributes disorder like lowering blood pressure and reduce including overall acceptability. Physically, the colour cholesterol in the blood [36]. of the wheat-margarine cake was golden brown There was significant difference (p<0.05) in the (Appendix Plate 1), while that of the wheat-avocado texture of the cake samples and textural attributes cake was brownish-red (Appendix Plate 6). Persea were all accepted by the panelists. Generally, sample americana seed oil was reported in a study of 100% margarine had more mean texture (7.40) by the “Physiochemical properties and antioxidant potential panelists. There was significant different (p<0.05) to give a brownish-red colour[33], also similar to that from all other samples. However, all samples were reported for persea gratesima [34].This consequently generally acceptable by the panelists affected the score given by the panelists for the cakes 5. Conclusion containing avocado. The observed colour of the Substitution of margarine with avocado fruit pulp in wheat-avocado cake could be attributed to the cake production significantly increased the cake presence of residual tannic substances in the weight with no increase in volume and height of the processed avocado [35]. The acceptability of the cakes; Use of avocado fruit pulp in cake production avocado cakes colour decreased with the addition of significantly increased the moisture, protein, fibre, avocado because avocado had dull colour. The aroma ash, carbohydrate and a decrease in fat content. The was mostly acceptable (8.27) in sample containing mineral elements of the cakes significantly increased 100% of margarine and least acceptable (5.80) in with increased substitution of margarine with sample having 100% avocado. This means addition avocado fruit pulp except for K (potassium) that of avocado to wheat margarine cakes greatly affect showed no significant increase. The mean sensory the aroma of the cakes. However, all the tasted cake scores of colour, aroma, taste, texture and general samples were generally acceptable for aroma. The acceptability decreased with the addition of avocado score for taste reduced slightly with increased level but were all accepted by the panelists. of avocado possibly due to the presence of tannins ETHICAL ISSUE impacting bitter taste in avocado however, the Not applicable presence of tannins in the body can improve appetite REFERENCES

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