CAKES ENRICHED WITH PLANT POWDER ADDITIVES QUALITY

Abstract

 The research was conducted in 2024 at the Faculty of Agronomy of Vytautas Magnus University and the Laboratory of the Open Access Joint Research Center for Land and Forests. The study focused on cakes made with plum, red beetroot root, and black currant berry powders at concentrations of 5% and 10%, respectively. The amounts of fiber and moisture in the cakes were determined using standard methods. The cake crumb elasticity and hardness were measured using the TA-XTPlus texture analyzer. The results of the study showed that the highest moisture content was found in cakes with 5% and 10% plum powder, while the highest fiber content was observed in cakes with 10% beetroot powder compared to the control. The greatest texture hardness was found in the cake with 10% black currant powder, while the greatest texture elasticity was noted in the cake with 10% beetroot powder, compared to the control.