Abstract

This study investigated the quality evaluation of cake produced from the blends of millet and tangerine peels flour. The tangerine peels flour was substituted into the millet flour at 5, 10, 15, 20 and 25%, respectively with other ingredients; flour, margarine, sugar, baking powder egg were baked at 170℃ for 15 minutes. The functional, proximate, mineral, and sensory qualities of the flour and cake were analyzed, respectively. Functional properties such as, bulk density, water absorption capacity, oil absorption capacity, foaming capacity, increased from 0.74-0.76 g/ml, 91.65-93.50%, 91.15-91.95 %, 56.00-63.00 %, respectively. While the swelling capacity decreased from 1.59-1.45 g/ml. Proximate such protein, fat, fiber, ash, moisture, increased from 7.97-14.26 %, 9.61-16.92 %, 1.22-2.91%, 3.37-4.67%, 7.02-9.82%, while carbohydrate decreased from 68.54-51.43%. Mineral content like potassium, calcium and phosphorus increased from 423.14-971.02 mg/100g, 215.06-433.25 mg/100g, 151.54-243.57 mg/100g, respectively. The physical properties, such as height, weight and volume ranged from 95.00-104.00 mm, 34.70-39.05 g and 50.00-75.00 respectively. Sensory evaluations such as appearance, aroma, color, mouthfeel and overall acceptability decreased from 7.70-6.10, 7.60-5.95, 6.90-5.95, 7.45-5.35, 8.00-5.80 respectively. The results of this study have shown that the incorporation of tangerine peel flour into millet flour significantly enhanced the quality of cake.