Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants, Institute of Arid Regions, Medenine, Tunisia.
Laboratoire Energie, Eau, Environnement et Procèdes, (LEEEP) LR18ES35, Ecole Nationale d'Ingénieurs de Gabès, Université de Gabès, Gabès, Tunisia.
PLoS One. 2020 Feb 21;15(2):e0227996. doi: 10.1371/journal.pone.0227996. eCollection 2020.
Jujube (Ziziphus lotus L.) fruit has multiple functional properties and represents an interesting source of bioactive compounds. The purpose of this study was to improve the functionality and the sensory properties of sponge cake enriched with Z. lotus fruit. The polyphenols and flavonoids levels in the sponge cake and its antioxidant potential increased with the addition of 0-10 g of jujube powder/100 g of wheat flour. The crumb color parameters, L* and b*, decreased with the addition of jujube powder, whereas the a* value increased. In the texture analysis, addition of jujube powder resulted in an increase of the hardness and chewiness, but the springiness was reduced. The sensory evaluation showed that supplementation of jujube powder did not manifest any undesirable organoleptic response and showed satisfactory consumer acceptability. Overall, the addition at 5% jujube powder showed the finest sensory properties of the sponge cake.
红枣（Ziziphus lotus L.）具有多种功能特性，是生物活性化合物的有趣来源。本研究旨在提高添加红枣粉的海绵蛋糕的功能特性和感官特性。随着红枣粉添加量的增加（0-10 g/100 g 小麦粉），海绵蛋糕的多酚和类黄酮含量及其抗氧化能力增加。随着红枣粉的添加，蛋糕碎屑的颜色参数 L和 b降低，而 a*值增加。在质构分析中，添加红枣粉会导致蛋糕硬度和咀嚼性增加，但弹性降低。感官评价表明，红枣粉的添加没有表现出任何不良的感官反应，具有令人满意的消费者接受度。总体而言，添加 5%的红枣粉使海绵蛋糕具有最佳的感官特性。
