Development and quality evaluation of cake incorporated with Amaranth (Amaranthus viridis) leaf powder)

Abstract

The incorporation of Amaranth (Amaranthus viridis) leaf powder into cake formulations represents an innovative approach to enhancing the nutritional profile and functional properties of baked goods. This study aimed to develop a cake recipe integrating varying concentrations of Amaranth leaf powder and to evaluate the impact on the quality attributes of the resulting product. The experimental design included the preparation of cakes with different grams of Amaranth leaf powder (0g, 2.5g,5g,7.5g and 10g) to determine the optimal balance between nutritional enhancement and sensory acceptability. Quality evaluation was conducted through a series of assessments, including proximate analysis for nutritional content (ash, fiber, and carbohydrates), physical properties (texture, and color), and sensory attributes (taste, aroma, and overall acceptability) using a panel of trained sensory evaluators. Additionally, the antioxidant activity and shelf-life stability of the cakes were examined to ascertain the functional benefits conferred by the Amaranth leaf powder. Results indicated that the incorporation of Amaranth leaf powder significantly increased the ash, fiber, and carbohydrates content of the cakes. Sensory evaluation revealed that cakes with up to 7.5g Amaranth leaf powder were highly acceptable in terms of taste and texture, while higher concentrations adversely affected the sensory qualities. The antioxidant activity was notably enhanced in cakes with Amaranth leaf powder, suggesting additional health benefits. Overall, the study demonstrated that Amaranth leaf powder could be successfully incorporated into cake formulations to improve nutritional and functional properties without compromising sensory quality, particularly at an inclusion level of up to 7.5g. This innovation provides a viable strategy for producing nutritionally enriched bakery products that cater to health- conscious consumers.