Evaluation of butter cake prepared by different ratios of oat (Avena Sativa L. )‎ and wheat (Triticum aestivum L. )‎ flour

Abstract EN

Consumers' desire for health-promoting foods products are in increasing.

The main purpose of this study was utilization of oats flour in butter cakes, as a source of high fiber and bioactive phytochemicals, in butter cake recipe.

Butter cakes were performed by oat-wheat flour blends (10/90, 20/80 and 30/70 w/w) in butter cake mixture.

Obtained organoleptic properties results indicated that the successful suggested oat-wheat blends butter cake was 20/80 w/w.

Incorporate different percentage of oats flour decreased significantly (P≤0.05) the moisture, ether extract, carbohydrate content and caloric value (Kcal/100g), but crude protein; crude fiber, ash and minerals contents were increased significantly (P≤0.05) with increasing concentrations of oats flour.

Prepared cakes were stored at 4±1 ºC for 21 days and rancidity profiles were evaluated.

Results showed that, acid value, peroxide value and thiobarbituric acid (TBA) value trend were low in all substituted cakes than that of control cake during storage period.

Microbiological quality parameters which included total viable count, yeast and moulds were decreased with increasing percentage of oats flour.

Finally, it could be recommended that the oats flour can be utilized in preparation of butter cakes until 30/70 substitution levels with wheat flour to improve quality and safety parameters of butter cake.