Functionality of Ube (Dacryodes edulis) Paste on the Sensory and Textural Properties of Wheat Cake

Abstract

This study reports the influence of ube paste on the proximate, textural, and sensory attributes of wheat cake. A quadratic response I-optimal, point exchange design was used to study the influence of ube paste (70%, 85%, and 100%) and baking powder (1.750%, 3.375%, and 5.000%) on some sensory properties of the ube cake. The quadratic model was significant (p < 0.05) in describing the variations in the sensory data. To maximize cake appearance, aroma, and taste, optimal ube cake would require 78.6% ube paste and 3.9% baking powder. A linear model predicts that a maximum specific cake volume would be obtained with 70% ube paste and 5% baking powder. Two components account for a total variation of 99.9%: component 1 contributing 71.1% and component 2 with 28.7% of the variations in softness, moistness, crumbliness, and cohesiveness. Component 1 relates to the ability of the ube cakes to stick together or be friable (cohesiveness and crumbliness) and is correlated with cake with 85% ube paste and 5% baking powder. Component 2 was positively correlated with the softness of the ube cake (moistness and softness) and associated with ube cake with 100% ube paste and 3.375% baking powder; 85% ube paste and 5% baking powder. Ube cake had substantially higher protein and fiber, less fat, more ash, and low carbohydrate compared to cake with margarine. For high protein and ash ube cake, 100% ube paste and 5% baking powder should be used. Cake produced with ube paste contains unsaturated fat with improved cake nutritional content and may reduce the harmful effects of margarine.