PROFILE ANALYSIS (TPA) OF CAKES SUPPLEMENTED WITH SOY FLOUR

Abstract

Wheat flour was replaced with soy flour at four different levels i.e. 5, 10, 15 and 20%. Effect of soy flour on chemical, sensory and textural characteristics of cakes was evaluated. Chemical characteristics of cakes were as follows: moisture (20.40 to 20.75%), ash (0.68 to 1.14%), fat (27.04 to 32.94%), protein (6.45 to 12.35%) fiber (0.09 to 0.24%) carbohydrate (32.82% to 45.43%) and energy values (450.52 to 476.18 kcal/100g). A gradual increase in ash, fat, protein, fiber and energy value with the increase in concentration of soy flour was observed in wheat-soy flour and cakes. Cakes containing 10% and 15% soy flour got the highest scores for taste. There was a gradual decrease in hardness of cakes supplemented with r-soy flour indicating softness in the texture of cakes. Thus the quantity and quality of protein contents and texture of cakes was improved with the addition of soy flour.